Apple Streusel Cake Recipe

I absolutely love this apple streusel cake because it perfectly combines the warm, comforting flavors of cinnamon and soft, juicy apples that remind me of cozy autumn afternoons. Plus, the buttery, crumbly streusel topping adds an irresistible crunch that makes every bite feel indulgent yet nostalgic.

The warm, inviting scent of my Apple Streusel Cake fills the house, a wonderful blended fragrance of 2 cups of all-purpose flour and 1 teaspoon of ground cinnamon. The soft texture from 1/2 cup of unsalted butter and 1 cup of granulated sugar, just slightly more than the usual 3/4 cup, cause all the nice notes of flavor to hang around and make each bite so very enjoyable.

Ingredients

• All-purpose flour: Provides structure and carbohydrates.
• Granulated sugar: Adds sweetness to the cake.
• Unsalted butter: Adds richness and moisture.
• Eggs: Provide structure and bind ingredients.
• Vanilla extract: Enhances flavor with aromatic notes.
• Baking powder: Provides leavening for a fluffy texture.
• Baking soda: Aids leavening when combined with acidic ingredients.
• Cinnamon: Adds warmth and spice flavor.
• Apples: Add natural sweetness and fiber.
• Brown sugar: Adds depth of flavor and sweetness.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup buttermilk
• 3 medium apples, peeled and diced
• 1/2 cup brown sugar, packed
• 1/4 cup all-purpose flour (for streusel)
• 1/4 cup unsalted butter, cold and cubed (for streusel)
• 1 teaspoon ground cinnamon (for streusel)
• 1/4 teaspoon salt (for streusel)

Instructions

1. Heat your oven to 350° (175°C). A 9×13-inch cake pan can be used. Grease it with melted butter or canola oil, but be careful. If you use too much, your cake will be very greasy and the top will not brown nicely. After greasing, dust the inside of the pan with flour so that your cake doesn’t stick. Shake out any excess flour.

2. In a large bowl, together cream 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. In another bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk these ingredients together until they are blended.

4. Slowly incorporate the dry components into the butter blend, alternating with 3/4 cup of buttermilk, and beginning and ending with the flour components. Beat until combined.

5. Carefully incorporate the diced apples into the batter, so they are evenly dispersed throughout.

6. Evenly spread the batter in the pan you’ve prepped for baking.

7. To make the streusel topping, mix together the following ingredients in a bowl:

\- 1/2 cup brown sugar
\- 1/4 cup flour
\- 1 teaspoon ground cinnamon
\- 1/4 teaspoon salt

After combining those ingredients, cut in 1/4 cup of cold, cubed butter (using a pastry cutter or your fingers) until the mixture resembles coarse crumbs.

8. Sprinkle the cake batter evenly with the streusel topping.

9. Preheat the oven and bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Let the cake cool in the pan on a wire rack. Then slice and serve. Enjoy the Apple Streusel Cake!

Equipment Needed

1. Oven
2. 9×13-inch cake pan
3. Pastry brush or paper towel (for greasing the pan)
4. Measuring cups and spoons
5. Large mixing bowl
6. Medium mixing bowl
7. Whisk
8. Electric mixer or hand mixer
9. Spatula
10. Knife and cutting board (for dicing apples)
11. Pastry cutter or forks (for cutting butter into streusel)
12. Wire rack (for cooling the cake)
13. Toothpick (for testing cake doneness)

FAQ

• Q: Can I use another type of flour instead of all-purpose flour?A: Yes, you can try using whole wheat flour or a gluten-free blend. Still, the texture might differ a bit.
• Q: What type of apples work best for this cake?A: Apples such as Granny Smith, Honeycrisp, or Fuji are excellent for baking because they retain their form and provide a robust taste.
• Q: Can I substitute the buttermilk with something else?A: Yes, a combination of milk and vinegar or lemon juice can be used as a substitute for buttermilk. Use 1 tablespoon of vinegar or lemon juice per cup of milk.
• Q: How should I store the Apple Streusel Cake?A: Keep it in a sealed container at room temperature for up to 3 days or in the refrigerator for a week.
• Q: Can I prepare the streusel topping ahead of time?A: You can definitely prepare the streusel topping ahead of time and keep it in the fridge for up to 3 days before you use it.
• Q: Is it necessary to peel the apples?Recommended for smoother texture, peeling the apples is not the only option. If you like the more rustic look that leaving the skins on provides, or you just want to add a little more fiber to your diet, go ahead and leave the skins on.

Substitutions and Variations

One cup of granulated sugar has a suitable replacement in one cup of coconut sugar or three-fourths cup of honey.
You can replace 1/2 cup unsalted butter with either of the following: 1/2 cup coconut oil (not melted) or 1/2 cup vegan butter.
You can substitute 3/4 cup buttermilk with either 3/4 cup yogurt or 3/4 cup milk mixed with 1 tablespoon lemon juice or vinegar (let it sit for 5 minutes).
You can substitute 3 medium pears or 3 medium peaches for a different flavor in place of 3 medium apples.
For the streusel, 1/2 cup brown sugar can be substituted with 1/2 cup coconut sugar or 1/4 cup maple syrup (note this will change the texture).

Pro Tips

1. Mix Butter and Sugar Thoroughly Ensure the softened butter and granulated sugar are creamed together until they become light and fluffy. This step is crucial for creating an airy texture in the cake, so take your time, and use an electric mixer if possible.

2. Buttermilk at Room Temperature For better incorporation, make sure the buttermilk is at room temperature when adding it to the batter. Cold buttermilk can cause the butter to solidify in tiny clumps, affecting the smoothness and uniformity of your batter.

3. Cut Apples Uniformly Dice the apples into evenly sized pieces to ensure even distribution throughout the cake. This will also help the apples cook evenly, avoiding larger uncooked pieces in the final bake.

4. Fine Streusel Topping When making the streusel, aim to mix the butter only until the mixture resembles coarse crumbs, like the texture of wet sand. Over-mixing can cause the topping to become too dense and lose its crumbly texture.

5. Check for Doneness Start checking the cake at the 40-minute mark by inserting a toothpick into the center. The cake is done when the toothpick comes out clean or with just a few moist crumbs attached, ensuring a moist and properly baked cake without dryness.