This apple streusel cake combines tender cinnamon-spiced cake with juicy apple chunks and a buttery crumb topping that’s utterly irresistible. Perfect for fall gatherings or weekend baking, this apple streusel cake delivers bakery-quality results with straightforward techniques anyone can master.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
For the Cake Base
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1½ cups |
| Granulated sugar | ½ cup |
| Baking powder | 1½ tsp |
| Salt | ¼ tsp |
| Ground cinnamon | 1 tsp |
| Unsalted butter, melted | 6 tbsp |
| Large egg | 1 |
| Whole milk | ½ cup |
| Vanilla extract | 1 tsp |
| Granny Smith apples, peeled and diced | 1½ cups |
For the Streusel Topping
| Ingredient | Amount |
|---|---|
| All-purpose flour | ⅔ cup |
| Light brown sugar | ⅓ cup |
| Ground cinnamon | ½ tsp |
| Cold unsalted butter, cubed | 5 tbsp |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Position your oven rack in the center and preheat to 350°F (175°C). This temperature ensures even baking without burning the streusel topping.
Step 2: Grease an 8-inch square baking pan with butter, then line with parchment paper leaving a 2-inch overhang on two sides. The overhang acts as handles for easy removal later.
Step 3: Peel and dice your apples into ½-inch cubes—uniform sizing ensures they cook evenly. Toss them with 1 tablespoon of flour to prevent sinking to the bottom.
Phase 2: Making the Streusel Topping (8 minutes)
Step 4: In a medium bowl, whisk together ⅔ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon until no lumps remain.
Step 5: Add the cold butter cubes directly from the fridge. Using your fingertips or a pastry cutter, work the butter into the dry ingredients by rubbing and pinching. You want pea-sized crumbs—cold butter is crucial here because it creates those crispy, distinct crumbles when baked.
Step 6: Once the mixture resembles coarse sand with some larger chunks, refrigerate it while you make the cake batter. Keeping it cold prevents the butter from melting prematurely.
Phase 3: Mixing the Cake Batter (10 minutes)
Step 7: In a large mixing bowl, whisk together 1½ cups flour, ½ cup sugar, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon cinnamon. Whisking for 30 seconds distributes the leavening agent evenly, preventing lumps in your finished cake.
Step 8: In a separate bowl, whisk the melted butter with the egg until smooth and pale yellow—about 45 seconds of whisking.
Step 9: Add ½ cup milk and 1 teaspoon vanilla extract to the butter mixture. Whisk until completely combined and slightly frothy.
Step 10: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently with broad strokes, scraping the bottom and sides. Stop mixing the moment you don’t see dry flour—overmixing develops gluten and creates a tough cake. The batter should be thick and somewhat lumpy.
Step 11: Gently fold in the flour-coated apple pieces, distributing them throughout the batter. Work quickly so the apples don’t release too much juice.
Phase 4: Assembly and Baking (45 minutes)
Step 12: Spread the batter evenly into your prepared pan using an offset spatula. It’ll be thick—don’t worry, that’s normal.
Step 13: Remove the streusel from the fridge and scatter it evenly across the top, breaking up any massive clumps into smaller pieces. Cover the entire surface for maximum crunch.
Step 14: Bake for 42-48 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown, and you’ll see the edges pulling slightly away from the pan.
Step 15: Cool in the pan on a wire rack for 15 minutes. This cooling time lets the cake set properly—cutting too early causes it to fall apart.
Step 16: Using the parchment overhang, lift the cake onto a cutting board. Slice into 4 generous squares while still slightly warm for the best texture.
Chef’s Notes
Apple Selection Matters: Granny Smith apples hold their shape beautifully during baking and provide the perfect tart contrast to the sweet streusel. Honeycrisp works too if you prefer a sweeter apple streusel cake.
Streusel Success: The secret to crumbly streusel is cold butter and not overworking the mixture. If your kitchen is warm, pop the bowl in the freezer for 5 minutes before baking.
Texture Perfection: This cake should be moist but not gummy. If you prefer a denser texture, replace 2 tablespoons of milk with sour cream.
Make-Ahead Magic: Prepare the streusel topping up to 3 days ahead and store it in the fridge. You can also dice apples the night before—just toss them with lemon juice to prevent browning.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 6g |
| Carbohydrates | 68g |
| Fat | 22g |
| Fiber | 3g |
| Sugar | 38g |
Creative Variations
Berry Streusel Swirl: Replace half the apples with fresh blueberries or raspberries for a fruity twist. The tartness pairs wonderfully with the buttery topping, similar to how fruit works in apple snickerdoodle blondies.
Nutty Upgrade: Add ⅓ cup chopped pecans or walnuts to your streusel mixture for extra crunch and richness. Toast them first for 5 minutes to intensify their flavor.
Spiced Chai Version: Replace cinnamon with ½ teaspoon cardamom and ¼ teaspoon ginger for a warming, aromatic cake that’s perfect with afternoon tea.
Protein-Packed Morning Cake: Reduce sugar to ⅓ cup and add 2 tablespoons chia seeds to the batter for a breakfast-friendly version, much like this chia apple pudding but in cake form.
Storage & Reheating
Room Temperature: Cover tightly with plastic wrap and store for up to 2 days. The streusel stays crunchiest at room temperature.
Refrigeration: Wrap individual slices in plastic wrap, then place in an airtight container for up to 5 days. The cake actually becomes more flavorful as the spices develop.
Freezing: Wrap the entire cooled cake (or individual slices) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm individual slices in a 300°F oven for 8-10 minutes to restore the streusel’s crispness. Microwaving works in a pinch (20-30 seconds) but softens the topping.
Troubleshooting Common Problems
Problem: Soggy streusel topping Check that your butter was truly cold when making the streusel. Room temperature butter creates a paste rather than crumbs. Also, ensure your oven reached full temperature before baking—an underheated oven steams rather than crisps the topping.
Problem: Dry, crumbly cake You likely overbaked it or overmixed the batter. Check your cake at 40 minutes, and remember that folding batter should take no more than 20-25 gentle strokes. The batter should still have small lumps.
Problem: Apples sink to the bottom Tossing diced apples in flour before folding them in helps suspend them throughout the batter. Also, make sure your batter is thick enough—if it’s too runny, the apples will sink.
Problem: Cake is dense and heavy This usually means expired baking powder. Test yours by mixing ½ teaspoon with hot water—it should fizz vigorously. Also, don’t pack your flour when measuring; spoon it into the cup and level it off.
Problem: Burnt edges but raw center Your oven temperature is running hot. Invest in an oven thermometer and reduce the temperature by 25°F if needed. You can also tent the cake with foil after 30 minutes to prevent over-browning while the center finishes cooking.
Equipment Essentials
- 8-inch square baking pan (metal works best for even browning)
- Parchment paper for easy removal
- Two mixing bowls (medium and large)
- Whisk for combining dry ingredients
- Rubber spatula for gentle folding
- Pastry cutter or fork for making streusel
- Wire cooling rack for proper airflow
- Offset spatula for spreading batter evenly
- Toothpick or cake tester for doneness checking
Shopping List by Store Section
Baking Aisle
- All-purpose flour (2¼ cups total)
- Granulated sugar
- Light brown sugar
- Baking powder
- Vanilla extract
- Ground cinnamon
Dairy Section
- Unsalted butter (11 tablespoons total)
- Whole milk
- Large eggs
Produce Section
- Granny Smith apples (2 medium)
Pantry Staples
- Salt
Success Secrets
1. Room Temperature Matters: Let your egg and milk sit at room temperature for 20 minutes before mixing. Cold ingredients don’t emulsify properly, creating a denser cake.
2. The Toothpick Test: A completely clean toothpick means your cake is overbaked. You want a few moist crumbs clinging to it for the perfect texture.
3. Streusel Size Control: Break larger streusel clumps into marble-sized pieces before sprinkling. This ensures even distribution and prevents some areas from burning while others stay pale.
4. Butter Temperature Precision: For the cake, use melted butter that’s cooled slightly—hot butter can cook the egg. For the streusel, butter should be fridge-cold and firm.
5. The One-Hour Rule: This apple streusel cake tastes good warm, better after 2 hours, and absolutely incredible the next day when flavors have melded. Patience pays off, though warm cake with vanilla ice cream is pretty hard to beat.
