Apple Cake Streusel
Moist apple cake topped with a buttery, crunchy streusel. Easy to make and perfect served with vanilla ice cream.
Equipment
- Mixing Bowl
- Electric Mixer (optional)
- Whisk
- Spatula
- 9-inch (23 cm) Cake Pan or Springform Pan
- Wire Rack
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon optional
- 1/4 tsp ground nutmeg optional
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract optional
- 1/2 cup milk
- 2 cups apples peeled and diced (Granny Smith or Honeycrisp)
- 1 tbsp all-purpose flour optional, for coating apples
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter cold, cubed
- 1/2 cup walnuts or pecans optional, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) cake pan or springform pan.
- Whisk together flour, baking powder, baking soda, salt, and spices (if using) in a bowl.
- Cream softened butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla if using.
- Add the dry mixture to the batter in two additions, alternating with milk. Mix just until combined—do not overmix.
- Make the streusel: combine streusel flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Stir in nuts if using.
- Spread batter evenly in the pan. Toss diced apples with 1 tbsp flour (optional) and scatter over the top, gently pressing them into the batter.
- Sprinkle streusel evenly over the apples. Bake for 45–55 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve plain or with vanilla ice cream.
Notes
Use firm, slightly tart apples (Granny Smith or Honeycrisp). Do not overmix after adding flour. Check at 45 minutes, ovens vary. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze up to 2 months.