60g unsalted butter
140g plain flour
100g caster sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
80mls whole milk
3 granny smith apples (I used braeburn)
For the streusel topping
70g plain flour
1/2 teaspoon ground cinnamon
40g unsalted butter, chilled and diced
70g soft light brown sugar
Preheat the oven to 170C.
Grease and line a 20cm spring-form cake tin.
Firstly, make the streusel topping by sifting the flour and cinnamon into a bowl.
Add the butter and rub together using your fingertips until they resemble breadcrumbs.
Add the sugar and set aside.
Secondly, make the sponge by creaming the butter and sugar together until pale and fluffy.
Add the egg and vanilla essence and mix well.
Sift the flour, baking powder and salt and then add half to the creamed butter mixture followed by half of the milk.
Repeat with the rest of the flour mixture and milk.
Pour the batter into the prepared tin.
Peel, core and slice the apples and arrange on top of the cake batter.
Sprinkle the streusel topping on top evenly.
Bake for 35-45 minutes or until golden brown.
Cake can be eaten warm or cold.