Apple Streusel Cake

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Two crumb-topped apple bars, reminiscent of apple streusel cake, sit on a light green plate with a whole green apple and more bars in the background. The scene is bright and fresh.

Print Recipe Pin Recipe

No ratings yet

This Apple Streusel Cake recipe combines tender spiced cake with fresh apples and a buttery crumb topping. The moist cake batter features wholesome ingredients like applesauce and cinnamon, while the golden streusel creates the perfect crunchy contrast!

Prep Time20

Cook Time22

Total Time42

Servings:

Calories: 269kcal

Author: Melissa Griffiths

Ingredients

For the cake:

½ cup butter melted
½ cup unsweetened applesauce
1 ½ cups sugar
2 eggs
2 cups whole wheat or all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
4 cups apple chopped and peeled, fresh or canned

For the crumb topping:

⅓ cup sugar
⅓ cup brown sugar
1 teaspoon cinnamon
⅛ teaspoon salt
½ cup butter melted and cooled
1 ¾ cups all-purpose flour

Instructions

For the cake:
Preheat the oven to 325°F, and butter the bottom and sides of a jelly roll pan (mine is 10x15 inches).
Add the butter, applesauce, and sugar to the bowl of your stand mixer. Mix with the paddle attachment on medium speed, until the mixture is light and fluffy, about 2 minutes.
Add the eggs, and beat until well mixed.
Add the flour to the bowl, and then sprinkle the baking powder and cinnamon over the top. Mix together on low speed until combined.
Fold in the apples. Spread the batter into the prepared pan.
For the crumb topping: Combine the sugars, cinnamon, and salt in a medium bowl. Whisk together to combine.
Add the melted butter and stir.
Add the flour, and stir to make a dough that resembles the consistency of cookie dough.
Take the "dough" in your hands, break off pea-sized crumbs, and drop them on top of the cake batter. Evenly distribute all of the crumb topping over the cake batter in this manner. Don't press or pat the crumb pieces into the cake, just let them rest where they fall.
Place the cake in the oven and bake for 23 to 26 minutes, until the cake springs back when slightly touched.
Allow the cake to cool for several hours before serving. Store by lightly covering with a towel, too tight of a covering makes the crumb topping go soft.

Notes

Pan Size Variations: You can make this in a 9x13-inch pan for a thicker cake, but it will take at least twice as long to bake. Bake until a toothpick inserted into the center comes out clean, and the cake springs back when pressed lightly.

Removal Timing: Let the cake cool in the pan for about 15-20 minutes before removing from the pan.

Crumb Consistency: The streusel topping should feel like soft cookie dough – if it's too dry, add a bit more melted butter; if too wet, sprinkle in more flour.

Storage: Store the cake covered loosely with a clean kitchen towel at room temperature for 1-2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition