Hummingbird Bakery Apple Streusel Cake

Apple streusel cake is a three layer cake consisting of Victoria sponge, layered apples and a crumble topping. What's not to like?

The first step is to make the 'streusel' which is the crumble topping. Rub the sifted (70g) plain flour, (1 1/2 tsp) cinnamon (I prefer to use mixed spice instead) and (40g) cubed butter together to form breadcrumbs before adding in the (70g) light brown sugar. 

To make the sponge; cream the (60g) butter and (100g) caster sugar together until pale and fluffy, then add the egg and (1/2 tsp) vanilla essence, followed by the (140g) plain flour, (1 tsp) baking powder, (1/8 tsp) salt and (80ml) milk - this last part is added in two halves.

 Then you can move onto the apples by peeling, coring and slicing three granny smiths into quarters and then into 3/4 slices, depending on the size of the apples.

Then comes the fun bit, layer the cake by evenly spreading the cake mixture on the bottom, layering it with apple slices and then sprinkling on the crumble topping.

Place it in the oven at 170c for between 35-45 minutes, until golden brown and crunchy on the top. To check it is baked the whole way through, insert a skewer (or end of a teaspoon) and if it comes out 'clean' (no trace of raw cake mixture), it's done.

Then all that is left to do, is to get the cream out of the fridge and put kettle on.