Apfelstreuselkuchen mit Kirschwasser

Streusel (crumble) is a soft crumbly topping Germans like to sprinkle on top of cakes before baking. It gives a delicious sweet buttery flavour. Serve this cake in warm wedges with softly whipped cream, which could be spiked with a little more Kirsch.

Serves 6-8

• 500g (1lb 2oz) German apples, e.g. Jonagold or Rubinette
• 3 tablespoons Black Forest Cherry
• grated zest of 1 lemon
• 250g (9 oz) plain flour
• 3 teaspoons baking powder
• a good pinch of salt
• 125g (4½ oz) butter, softened
• 150g (5½ oz) caster sugar
• 1 sachet vanilla sugar or ½ teaspoon vanilla essence
• 2 free-range eggs
• 2 tablespoons milk

For the topping:

• 25g (1oz) chilled butter
• 50g (1¾ oz) plain flour
• 25g (1oz) demerara sugar
• 1 tablespoon chopped roasted hazelnuts
• 2 teaspoons grated lemon zest
• a good pinch of ground cinnamon

1. Peel and core the apples and cut into small cubes. Toss the apples in the Kirsch and lemon zest and leave to macerate for ½ hour. Sift the flour with the baking powder and salt.
2. Grease and line a 20cm (8-inch) deep round cake tine, ideally loose-bottomed or springform. Heat the oven to Gas Mark 3/170°C/320F°.
3. Beat the butter and sugar with the vanilla sugar or essence until creamy and fluffy then mix in the eggs. Fold in the flour and finally the milk. Stir in the apples when they have absorbed the flavour of the Kirsch and zest.
4. Make the topping by rubbing the chilled butter into the flour until it resembles fine breadcrumbs. Add the remaining ingredients.
5. Spoon the cake mix into the prepared tin, level off the top and sprinkle over topping. Bake for 1 to 1¼ hours until risen and golden brown. Cool for 10 minutes then turn out onto a wire rack to cool. Serve freshly baked and cut in wedges with dollops of whipped sweetened cream, flavoured with another tablespoon or two of Kirsch!

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