Apple streusel cake

1.Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edges.

2.For streusel topping, place flour, sugar, cinnamon and mixed spice in a food processor. With motor operating, add butter, processing until well blended. Remove. Shape into a ball. Wrap in plastic wrap. Freeze until firm.

3.To make apple filling, peel and core apples. Cut into eighths. Melt butter in a large frying pan. Add apples and sugar. Cook over a medium to high heat, stirring occasionally, for about 5 minutes, or until sugar is dissolved and apples are tender. Transfer to a heatproof bowl. Stand for 5 minutes.

4.To make cake, place butter, sugar and vanilla in small bowl of an electric mixer. Beat until light and fluffy. Add eggs, one at a time, beating between each addition until combined. Transfer to a large bowl. Add sifted flour and milk in two batches, stirring until combined. Spoon mixture into prepared pan.

5.Using tongs, arrange apples evenly in a single layer over cake mixture. Coarsely grate frozen streusel topping over apples to cover them evenly.

6.Cook in a moderately slow oven (160C) for about 1 hour or until cake is cooked when tested. Stand in pan for 10 minutes, then transfer to a wire rack to cool.

7.Serve cake warm or cold with cream.