Ingredients:

  • 2 large (450g) Bramley or Honeycrisp apples, peeled, cored, and roughly diced
  • 1/4 cup (30g) All-Purpose Flour (Plain Flour) for streusel
  • 1/4 cup, packed (50g) Light Brown Sugar for streusel
  • 2 Tbsp (30g) Unsalted Butter, cold, diced for streusel
  • 1/2 tsp (2.5g) Ground Cinnamon for streusel
  • 1/4 cup (30g) Walnuts, roughly chopped (Optional) for streusel
  • 2 cups (250g) All-Purpose Flour (Plain Flour), spooned and levelled
  • 2 tsp (10g) Baking Powder
  • 1/2 tsp (2.5g) Fine Sea Salt
  • 1 tsp (5g) Ground Cinnamon for batter
  • 1/4 tsp (1.2g) Ground Nutmeg
  • 1 stick (115g) Unsalted Butter, softened to room temperature for batter
  • 1 cup (200g) Granulated Sugar (Caster Sugar)
  • 2 large Eggs, room temperature
  • 1/2 cup (120ml) Whole Milk or Buttermilk, room temperature
  • 1 tsp (5ml) Vanilla Extract

Instructions:

  1. Preheat oven to 350°F / 175°C (160°C Fan/Convection). Grease the 9x5 inch loaf tin and line it with parchment paper, leaving an overhang. Peel, core, and dice the apples (450g). Set aside.
  2. Prepare the Streusel Topping: In a small bowl, combine 1/4 cup flour, brown sugar, 1/2 tsp cinnamon, and optional walnuts. Use your fingertips or a fork to quickly rub the cold, diced butter into the dry mixture until crumbly and resembling coarse breadcrumbs. Place in the fridge to chill.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 cups flour, baking powder, salt, 1 tsp cinnamon, and nutmeg. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (3–5 minutes with an electric mixer). Scrape down the sides of the bowl.
  5. Add Eggs: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  6. Combine Batter: Reduce the mixer speed to low. Add one-third of the flour mixture, followed by half of the milk/buttermilk. Repeat the layering sequence, finishing with the last portion of the flour mixture. Mix only until the ingredients are just combined—do not overmix.
  7. Fold in Apples: Gently fold the diced apples into the cake batter using a rubber spatula.
  8. Assembly: Spoon half of the cake batter into the prepared loaf tin, spreading it evenly. Sprinkle half of the chilled streusel mixture over the batter layer. Top with the remaining cake batter.
  9. Top and Bake: Sprinkle the remaining streusel mixture evenly over the top layer of batter. Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean.
  10. Cool: Let the cake cool in the tin for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack. Cool completely before slicing for best results.