This simple apple coffee cake with streusel topping is perfect for breakfast and even better with your afternoon coffee. Swap the apples for plums or other seasonal fruit.
4-5sweet crisp apples,peeled, cored and cut into slices
For the streusel
150g| 5oz plain flour
125g| 4 1/2 oz sugar
100g| 3 1/2 oz buttercubed
1tspground cinnamon
Pinchsalt
Toffee sauce
125g| 4 1/2 oz soft brown sugar
125ml| 1/2 cup heavy cream
2tbspsalted butter
1tbsprumoptional
Instructions
Preheat the oven to 180°C (350°F) and spray a 20cm /8inch springform tin with cake release. Line the bottom with baking paper and spray again.
Sift the flour, baking powder and cinnamon into the bowl of your stand mixer.
Add all the other ingredients and mix together with the paddle attachment on low speed setting until combined.
Increase the speed and mix for 2 minutes, scraping the bowl halfway, until the ingredients are all evenly mixed and batter is smooth.
Transfer the batter into the prepared tin, level and arrange the apple slices over the top.
Put all the streusel ingredients into a bowl and rub them between your fingers until you have a crumbly texture. Alternatively pulse all the ingredients together in a food processor.
Cover the apples with the streusel, pinching the crumble between your fingers to create some large pieces.
Bake for 50 minutes. Remove from the oven and cool in the tin for ten minutes then carefully turn the cake out onto a plate.
Make the toffee sauce: stir the ingredients over medium heat without boiling until the sugar has dissolved. Simmer for three minutes and transfer into jar to cool.
Drizzle a little of the toffee sauce over the cooled cake or serve the cake warm, topped with vanilla ice cream and drizzled with the sauce.