Apple and Walnut Streusel Cake

I’m not claiming this as the prettiest thing I’ve ever made, but if taste and texture top your cake criteria list here’s a treat not to be missed.

Serves: 10 – 12 slices

Time: 30 min. prep. 70 – 80 min. baking + cooling time.

Level: Quite easy

Need: A 20cm/8” round cake tin, ideally loose bottomed.

Cake ingredients

  • 1 large or 2 small apples, peeled, cored and cut into small chunks
  • Enough lemon juice to coat or cover the apples until needed
  • 75g/2½oz plain white flour
  • 1 tsp ground cinnamon
  • Pinch of salt
  • ½ tsp baking powder
  • 50g/1¾oz plain wholemeal flour
  • 125g/4½oz caster sugar
  • 125g/4½oz softened butter or baking spread
  • 2 large eggs, lightly beaten
  • 1 tsp vanilla extract
  • 50g/1¾oz walnut pieces

Streusel ingredients

  • 30g/1oz walnuts, crushed finely
  • 100g/3½oz plain flour
  • 50g/1¾oz golden caster sugar
  • 1 tsp ground cinnamon
  • 75g/2½oz butter, cubed
  • 1 – 2 Tbsp demerara sugar
  • Icing sugar to dust (optional)


1.  Peel, core and dice the apple then cover or coat in lemon juice until needed.

2. Preheat the oven to 180°C / fan 160°C / 350°F / Gas 4. Lightly butter the tin and line the base with baking parchment.

3. Sift the plain white flour, cinnamon, salt and baking powder into a large mixing bowl then add the wholemeal flour and caster sugar. Stir to mix.

4. Add in the softened butter, lightly beaten eggs and vanilla extract. Mix until fully combined, pale and smooth.

5. Spoon the mixture into the prepared tin and level the top. Drain the apple pieces and spread them evenly over the cake. Add the walnut pieces. Slightly press these additions into the cake mix.

6. To make the streusel, first bash or whizz the walnuts until reasonably fine. Put these in a mixing bowl. (Just use the same one – no need to make extra washing up). Add in the flour, golden caster sugar and cinnamon. Mix well then add the butter and rub to breadcrumb consistency. Use this mixture to cover the cake. Add the demerara sugar.

7. Bake for about 70 – 80 minutes. Leave in the tin for 10 – 15 minutes then remove onto a wire rack to cool fully. Dust with icing sugar before serving (optional).

I hope you enjoy this lovely cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury.

Here are a few that I’d love you to try:

Coffee and Almond Crunch Cake

Blueberry and White Chocolate Bundt Cake

Chocolate & Orange Checkerboard Cake

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Happy Baking