This Apple Streusel Cake, is a delicious Fall Dessert filled with a Cinnamon and Apple filling and a buttery Crumb Topping. The perfect Breakfast, Snack or Dessert Cake.
Apple Streusel Cake
Apple Streusel CakeHere we are heading into Fall, my favourite time of the year. So I thought why not share one of the best Apple Cakes that we love.
This is the perfect Homemade Cake. Made from scratch, from the batter to the apple pie filling. Nothing too complicated, but tastes amazing. Delicious too with a scoop of vanilla ice cream on top!
As far as cakes go I used to love all that buttery frosting, but since living in Italy I have to admit less is more. Although I definitely cannot say no to a buttery crumb topping.
And yes this cake has it all!
How to make a Homemade Apple Pie Filling
- In a medium pot add the chopped apples, cinnamon, brown sugar, corn starch and water, stir to combine.
- Cook on low heat until thickened, stirring often.
- Once the mixture has thickened, remove from heat and let cool.
How to make an Apple Streusel Cake
- In a large bowl whisk together the flour and sugar.
- Then add the frozen grated butter and combine with a fork until the mixture becomes crumbly.
- Set aside a 1/2 cup of this mixture.
- To the remaining mixture in the bowl add the baking soda, baking powder and cinnamon.
- Then add the egg, yogurt and water stir just until moistened.
- Spread 2/3 of the batter on the bottom of the prepared cake pan.
- Spoon the cooled apple pie filling over the batter.
- Drop spoonfuls of the remaining batter on top.
- and sprinkle with the reserved crumb mixture.
- Bake for approximately 50-55 minutes.
- Let cool before serving.
What are the best apples for baking?
I personally like to bake with Fuji or Gala, although I have recently discovered Pink Lady which is a good choice also. Other choices include Braeburn, Cortland, Golden Delicious, Empire, Honey Crisp, McIntosh and Rome Beauty.
How to Store an Apple Streusel Cake
The cake should be stored in an airtight container in a cool dry area for up to two or three days. It can also be stored in the fridge for up to five days.
If your house is quite warm, then it is always advised to store in the fridge.
The cake should be removed from the fridge an hour before serving to let it come to room temperature.
How to make a crumbly mixture
The easiest way to make a crumb mixture, is to freeze your butter for about 30 minutes before using.
Grate the frozen butter directly into your dry mixture and just combine with a fork. There you have a coarse crumb mixture.
How to Freeze an Apple Cake
Let the cake cool completely before tightly wrapping it in plastic wrap, then place it in a freezer bag or container. It will last up to three months in the freezer.
Thaw the cake overnight in the fridge, then bring it to room temperature before serving.
One of the best scents has to be apples and cinnamon baking in the oven. And this cake has both. It really isn’t a difficult cake to make, although the lousy part is peeling the apples, but it will all be worth it in the end.
The batter is almost like a muffin batter which means you just stir until moistened, in other words I do 13 or 14 stirs and then I stop. If I don’t, I will never stop and that makes for a tough cake.
So if you decide to give a nice big hello to Fall with some fresh apples, I hope you give this Apple Streusel Cake a try. Enjoy!
Apple Streusel Cake
Ingredients
CAKE BATTER
- 2 1/4 cups all purpose flour (290 grams)
- 3/4 cup sugar (150 grams)
- 1/2 teaspoon cinnamon
- 3/4 cup butter (frozen and grated) (150 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg beaten
- 3/4 cup greek yogurt (190 grams)
- 1/3 cup water (80 grams)
- APPLE PIE FILLING
- 2 1/4 cups chopped apples (approximately 3 apples peeled and chopped)
- 3/4 - 1 teaspoon cinnamon 4-6 grams
- 1/3 cup packed brown sugar (75 grams)
- 1 1/2 teaspoons corn starch
- 1/2 cup water (115 grams)
Instructions
- Pre-heat oven to 350° (180° celsius), lightly grease and flour a 9 inch (22-23 cm) cake pan. Best to make pie filling first and while it is cooling prepare cake batter.
- APPLE PIE FILLING
- In a medium pot add the chopped apples, cinnamon, brown sugar, corn starch and water, stir to combine, cook on low/medium until thickened, approximately 10-15 minutes, stirring often. Once thickened, remove from heat and let cool.
- CAKE BATTER
- In a large bowl whisk together the flour and sugar, add the frozen grated butter and with a fork mix until you have a crumbly mixture, remove 1/2 a cup and set aside.
- To the remaining mixture add the baking soda, baking powder and cinnamon. Then add the egg, yogurt and water, stir just until moistened (stir approximately 13 or 14 times).
- Spread 2/3 of the batter on the bottom of the prepared cake pan, spoon the apple pie filling over the batter. Drop spoonfuls of the remaining batter on top of the filling, sprinkle with reserved crumb mixture. Bake for approximately 50-55 minutes. Let cool. Enjoy!
Nutrition
Updated from September 18, 2015.
Jackie says
I made this cake yesterday for my husband’s birthday today and took it to a duo party with our friends. It was a hit! I used Honey Crisp apples but I could not cope with grating all the butter since I have hand issues, so I put large slices of the frozen butter into the food processor with the flour mixture, gave it a few hits and all was well! I was a bit concerned that the batter was so thick, but I proceeded and everything turned out delicious.
I always like cakes like this a bit warmed in the microwave when serving a slice, but my husband prefers no warmth, so either is fine. Everyone at the party liked it and we came home with an empty spring form pan insert.
Rosemary says
Hi Jackie, thanks so much, so glad it was a hit. Have a great week.
Deb says
The apples in the garden here give a lot of juice when cooked. I had tried several recipes that did not work. This one worked very well, and I was pleased with the results. A very good cake for the fall!
Rosemary says
Hi Deb, thanks so much, glad it worked and you liked the cake. Have a wonderful Sunday.
Christine says
So looking forward to making this. 😍
Just a quick question… Would substituting apple juice for water intensify the flavor?
Thanks.
Rosemary says
Hi Christine, it may, but I have never used it before, so I can’t say for certain. If you use it let me know how it goes. Have a great weekend.
Christine Bromfield says
Hi again,
I did substitute apple juice for water but only in the cake batter. Plus added apple pie spice. I don’t think it made much of a difference.
The cake was absolutely delicious. It was a big hit with my company.
Thank you so much for sharing your recipe! 🙂
Rosemary says
Hi Christine, thanks for sharing, glad everyone enjoyed it. 🙂
Susan A Oliver says
Loved It! Perfect for some coffee talk!! Everyone loved it!
Rosemary says
Hi Susan, thanks so much so glad everyone loved it. Happy Easter.
Kareesue says
I have just found your website, and all of your mother’s fantastic recipes. I pinned about twenty, and will try something soon. They all look beautiful, and enjoyedyo srories. Thank you!
Rosemary says
Hi Kareesue thanks so much, I hope you enjoy them.
Pam says
The cake looks delicious! One question: I made some apple pie filling then canned it myself. I’d like to use it in the recipe. Can you tell me how many cups of filling I would use?
Thank you!
Rosemary says
Hi Pam I would use about 1 1/2 – 2 cups as much as you need to make a single layer to make a filling in the middle of the cake. Hope that helps. Let me know.
Lina says
Cake looks wonderful, one question, did you use springform pan or regular 9 inch cake oan?
Rosemary says
Hi Lina, Thanks, I did use a springform pan but you could always use a regular cake pan, just grease and flour it. Hope that helps.
Mary Frances says
I so love all of your recipes, you may not be an Italian but you sure know how to cook my dear, such wonderful recipes you share and many are indeed very Italian, my Mother was Italian but my Father was German , Irish.
The husband is very Italian but knows nothing about cooking but does love all Italian food, His Mother was a brutal Italian cook but raised seven children with her Italian cooking, my mother was an excellent cook 🙂 okay i am parcel 🙂
Thank you so much for the lovely recipes, hugs and blessing to you and i think you are a DOLL .
Rosemary says
Thanks Mary Frances, my mother was actually Italian (a good cook in her own right) also (her father was born here) but my father had Irish blood, but thanks to my mother-in-law I really learned to cook Italian. Have a great weekend.
Anne says
thanks , the cake is very good
Anne says
i MADE THIS CAKE TODAY BUT HAVE SOME QUESTIONS DO YOU MELT THE BUTTER OR USE IT COLD AND DO YOU USE ALL THE APPLE LIQUID AFTER THERE COOKED?
Rosemary says
Hi Anne, no the butter is not melted, used cold and yes use all the apple liquid (although it does have to thicken). Rosemary
Erika says
I’d love a piece of this cake right now!
Erika @whaterikawears.com
Ann says
I wish I lived next door to you. This cake is a keeper. Thank you.
Tricia @ Saving room for dessert says
I bet this is fantastic. Reminds me of the Irish Apple Cake – lovely blog!
Rosemary says
Hi Tricia, thanks.
Renee says
Everything you bake looks so delicious! I’d love this cake with a hot cup of fresh brewed coffee!
Marisa Franca @ All Our Way says
Sono d’accordo con tuo marito! But I sure do love streusel. I love the crunch and the cinnamon. Great job and I love your photos.