Cake
1 cup flour
1 tsp baking powder
1/8 tsp salt
56g unsalted butter, room temperature.
½ cup Chelsea White Sugar
1 large egg
½ tsp pure vanilla extract
1/3 cup milk
2 large Granny Smith apples, peeled, cored & cut into thin slices

Topping
½ cup Chelsea Soft Brown Sugar
1/3 cup flour
60g butter, cubed
1½ tsp ground cinnamon
40g hazelnuts

Preheat the oven to 180°C and line the base of a 20cm spring form tin with baking paper.
Sift together the flour, baking powder, and salt.
In the bowl of your electric mixer, with the paddle attachment, beat the butter until creamy and smooth. Add in the sugar and beat until light and fluffy.
Add the egg and vanilla extract and beat until incorporated.
Add the flour mixture, alternately with the milk, and beat only until combined.
Spread the batter into the bottom of the prepared pan, smoothing the top with an offset spatula.
Evenly arrange the apple slices on top of the cake batter and sprinkle with the streusel topping.
To make the streusel topping, mix together sugar, flour, butter and cinnamon with a fork.
Bake for about 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature with vanilla ice cream or softly whipped cream.

From the TV show Chelsea New Zealand's Hottest Home Baker.