Apple Pie Streusel Cake, a delicious Fall Dessert filled with a Cinnamon and Apple filling and an amazing Crumb Topping. The perfect Breakfast, Snack or Dessert Cake.
I was making so many delicious desserts with all those apples that my husband and youngest daughter picked a week or so ago.
Ok I did make this Apple Pie Streusel Cake and those yummy Apple Pie Breakfast Turnovers twice each, but it felt as if there was no end to those apples. Unfortunately or fortunately, depending how you look at it, they came to an end.
Although, I do have to say I really got into making this homemade apple pie filling. I have never seen apple pie filling in a can in Italy, ever. Once I saw pumpkin pie filling, which totally surprised me. And yes of course I bought it!
As I have declared before the Italian and I don’t see eye to eye on cake. I love it chocolate and all that buttery creamy frosting, him no, not a bit. He even has the nerve to remove any and all frosting with a knife. And muttering under his breath “troppo dolce”, too sweet.
So to make him happy I baked up this amazing Apple Pie Streusel Cake, as far as I’m concerned a crumb topping is a really close second to frosting.
Apple Pie Streusel Cake
One of the best scents has to be apples and cinnamon baking in the oven. And this cake has both. It is really easy and fast, 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 count to 12 or 13 and then I stop stirring. If I don’t I will never stop. Enjoy!
Apple Pie Streusel Cake
Ingredients
- CAKE BATTER
- 2 1/4 cups flour 290 grams
- 3/4 cup sugar 150 grams
- 1/2 teaspoon cinnamon 3 grams
- 3/4 cup butter 170 grams
- 1/2 teaspoon baking powder 2 1/2 grams
- 1/2 teaspoon baking soda 2 1/2 grams
- 1 egg beaten
- 3/4 cup Greek yogurt
- 1/3 cup water 79 ml
- 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 56 grams
- 1 1/2 teaspoon corn starch 12 grams
- 1/2 cup water 118 ml
Instructions
- Pre-heat oven to 350° (180° celsius), lightly oil and flour a 9 inch (22-23 centimeters). Best to make pie filling first and while it is cooling prepare cake batter.
- APPLE PIE FILLING
- In a medium pot add chopped apples, cinnamon, brown sugar, corn starch and water, stir to combine, cook on low until thickened, approximately 10-15 minutes, stirring often. Once thickened, remove from heat and let cool.
- CAKE BATTER
- In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup. To the rest of the mixture (in the large bow) add baking soda, baking powder and cinnamon. Add egg, yogurt and water stir just until moistened (stir approximately 12 or 13 times). Spread 2/3 of the batter on the bottom of prepared cake pan, spoon apple pie filling over batter. Drop spoonfuls of remaining batter on top of filling, sprinkle with reserved crumb mixture. Bake for approximately 50-55 minutes. Let cool. Enjoy!
Nutrition
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.