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Apple streusel cake


  • Preheat oven to 160°C fan forced (180°C normal).
  • Whiz up the pecans and plain flour with 25 gm each diced butter and brown sugar until crumbly. Set aside.
  • Beat the remaining sugar and softened butter in another bowl until light and creamy.
  • Then add the eggs, one at a time, beating well between each addition.
  • Sift the self-raising flour, allspice and baking powder into a bowl. Then add this mixture to the cake batter, a little at a time, continually mixing.
  • Add the milk with the apple, and fold in until well combined.
  • Then spoon the batter into a lightly oiled cake tin lined with baking paper. Push the mixture into the edges, top with the pecan mixture and cook in the oven for about 1-1¼ hours until a skewer comes out clean. Then set the cake aside to cool in the tin for 10 mins, before removing and cooling a little on a rack.
  • Serve the cake warm with ice cream or cream alongside.
  • nb.  The cake could be served cold, if you prefer.
  • from England’s “Good Food” magazine


  • 50 gm pecans
  • 50 gm plain flour
  • 165 gm brown sugar
  • 165 gm unsalted butter
  • 2 large eggs
  • 225 gm self-raising flour
  • 1 tspn allspice
  • 1 tspn baking powder
  • 3 tbsp milk
  • 500 gm crisp, eating apples (eg. Delicious, Pink Lady), peeled, cored & diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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