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5 from 1 vote

Apple coffee cake with streusel topping

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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Cake
Servings: 10 slices
Calories: 524
Author: Lucy Parissi


For the cake

  • 125 g | 4 1/2 oz cups plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 125 g | 4 1/2 oz sugar
  • 125 g | 4 1/2 oz soft butter or margarine
  • 2 medium eggs
  • 4-5 sweet crisp apples, peeled, cored and cut into slices

For the streusel

  • 150 g | 5oz plain flour
  • 125 g | 4 1/2 oz sugar
  • 100 g | 3 1/2 oz butter cubed
  • 1 tsp ground cinnamon
  • Pinch salt

Toffee sauce

  • 125 g | 4 1/2 oz soft brown sugar
  • 125 ml | 1/2 cup heavy cream
  • 2 tbsp salted butter
  • 1 tbsp rum optional


  • 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.


Calories: 524kcal | Carbohydrates: 69g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 203mg | Potassium: 195mg | Fiber: 2g | Sugar: 44g | Vitamin A: 905IU | Vitamin C: 3.4mg | Calcium: 64mg | Iron: 1.7mg