Berry and Apple Granola Streusel Cake

I baked a big batch of granola a few weeks ago. It was so delicious that I made a second batch with nuts and then another one with dried fruit. I was baking granola again after two years and suddenly I was hooked. The boys also wanted to add new things to their baking repertoire (how long can you bake cookies and brownies) so I introduced them to the world of granola.

We ate them over yoghurt and custard and smoothies and then they got bored. I was left with 2 jar-fuls of granola and a head full of ideas how to use them. I made a delicious crumble that I will share later but this cake was pure delight. The top is so crunchy, the texture so beautiful encasing a layer of jammy berries and deliciously soft cake.
Honestly, the cake is really easy to make but it involves a two step process. Make the granola first and then use it on the cake. You can make the granola ahead in time to keep it quick or even use store bought if that helps.

Berry Streusel Cake
Makes a 7 inch round cake

3/4 cup caster sugar
150 g butter, softened
2 teaspoons vanilla extract
2 eggs
1/2 cup milk
1 1/3 cups self-raising flour
1/3 cup plain flour
1 apple, cored, peeled, chopped

For the topping
1/2 cup fresh or frozen raspberries
3/4 cup granola home-made (recipe below) or you could use store bought
25 g unsalted butter

Preheat oven to 180C (160 degrees C forfan-forced). Grease a 7 inch round cake pan. Line base and sides with baking paper.

Beat butter, vanilla and caster sugar until light and fluffy. Beat in eggs, one at a time. Fold in milk. Sift over flours and fold until combined. Fold in the apples. Spread cake mixture into prepared pan. Bake for 20 minutes.
Meanwhile make the streusel by rubbing the butter into the berry granola

Remove cake from oven. Scatter raspberries over cake. Sprinkle granola evenly over raspberries. Bake for further 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan. Gently remove cake. Slice and enjoy!

Berry Granola
Makes approx 4 cups

3 and 1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 cup dried blueberries
1/4 tsp powdered cinnamon
a pinch salt
1/3 cup coconut oil
1/4 cup honey
1 tsp vanilla extract

Preheat oven to 180 degrees C. Line a large baking tray with baking paper.

In a large bowl, toss together oats, brown sugar, blueberries, cinnamon and salt. Leave aside.

In a small saucepan over low heat, combine oil, honey, and vanilla. Bring to a simmer, then remove from heat.

Pour honey mixture over oat mixture and use a wooden spoon to evenly coat oat mixture. Make sure all of the oats are covered. Use your hands if necessary.

Spread onto prepared baking tray and bake for 25-30 minutes, stirring every 10 minutes. Remove from oven, let granola cool completely. It gets crunchier upon cooling. Break up granola and store in an air-tight container at room temperature for up to 3 weeks.