Recipe Book

Directions

1. Preheat oven to 160 degrees.
2. Grease a 23cm square cake pan.
3. Peel, core and quarter apples, slice thinly. Combine apple, sugar and the water in a medium saucepan and bring to the boil.
4. Reduce heat and simmer for 10 minutes or until apple is tender. Drain well.
5. To make the topping, combine flour and cinnamon in small bowl. Rub in butter with fingertips and add sugar. Using one hand, mix in enough of the water to make the mixture come together in a ball.
6. Cover with plastip wrap and freeze for 30 minutes. Coarsely grate topping mixture and set aside.
7. Beat butter and extra sugar in a small bowl with electric mixer until light and fluffy. Add eggs, one at a time beating well after additions.
8. Transfer mixture into a large bowl. Using a wooden spoon, stir in flour and milk in two batches.
9. Spread two thirds of the mixture evenly over the base of the prepared pan. Top evenly with apple then spread the remaining mixture and top with grated streusel.
10. Bake for 50 minutes. Stand cake for 5 minutes then turn onto wire rack. Turn cake top side up to cool.