This apple streusel cake is full of cinnamon spice and is filled with a layer of tender apples and buttery streusel, then topped with a sweet powdered sugar glaze.
Apple Streusel Cake
Apple streusel cake is full of fall flavors! It has a soft texture similar to a pound cake that is spiced with cinnamon and has layer of tender cinnamon sugar apples with a buttery streusel. The cake is then finished off with a sweet powdered sugar glaze.
This cake is similar to a coffee cake, especially since it has a streusel layer, but I consider this more of a dessert cake than a coffee cake. You can serve it as a coffee cake or as a dessert cake for this reason. The cake is baked in either a Bundt or a Tube (angel food cake) pan. These pans work well for a cake like this, since the hollow center allows the heat to distribute evenly, which results in a perfectly baked cake.
Apple streusel cake is a great cake to make when apples are in season and especially in the fall months. Here in the Midwest, apple varieties are ready beginning in the summer months extending into the fall season each year. Not sure what kind of apple to use for baking? See tips below!
How to Make Apple Streusel Cake
This apple streusel cake has common ingredients that you can probably already find in your pantry. You can use a wide variety of apples when baking – my favorite varieties are McIntosh, Granny Smith and Jonathan. Using apples in season works best, although you can make this cake year round. To ensure the apples are tender for this cake, make sure they are uniformly chopped small to fine so they bake evenly.
Ingredients
Filling:
2 apples, peeled and finely chopped
¼ teaspoon ground cinnamon
2 Tablespoons granulated sugar
Streusel:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
4 Tablespoons unsalted butter, slightly chilled
Cake:
2 cups all-purpose flour
1 ¾ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 ½ cups unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
½ cup sour cream, room temperature
Glaze:
2 cups powdered sugar
2 Tablespoon water
Instructions
In a medium sized mixing bowl, combine the chopped apples, ¼ teaspoon ground cinnamon and 2 Tablespoons granulated sugar. Stir until apples are coated and allow to sit while you make the cake batter.
In a medium sized mixing bowl, sift or whisk the all-purpose flour, baking powder, salt, and ground cinnamon. In the bowl of a stand mixer or a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, around 3 minutes. Add in the eggs, one at a time, followed by the vanilla extract.
Alternate adding in the sifted dry ingredients with the sour cream, beginning and ending with the dry ingredients. Pour 2/3 of the batter into a greased Bundt or tube pan. In a small mixing bowl, cut the slightly chilled 4 Tablespoons of unsalted butter into the ½ cup of all-purpose flour and brown sugar.
Sprinkle the chopped apple mixture over the batter, followed by 2/3 of the streusel mixture. Spread remaining cake batter on top of the apple and streusel mixture, then sprinkle the remaining streusel mixture on top of the cake.
Bake at 350°F for around 1 hour, or until a toothpick inserted in the middle comes out clean. Allow cake to cool in pan around 15 minutes; run knife around edge and gently invert into a wire rack. Once cake has cooled, combine the glaze ingredients and drizzle over cake. Serve once glaze has set.
Tips for Apple Streusel Cake
- Store cake in an airtight container for up to 72 hours at room temperature
- Freeze cake in an airtight container for up to 45 days
- I like to use Jonathan, McIntosh, or Granny Smith apples for baking
Made this recipe? Comment or rate below or on Instagram or Pinterest!
Want more apple recipes? Check out these recipes:
Apple Streusel Cake
Equipment
- mixing bowls of various sizes
- Bundt or Tube cake pan
Ingredients
For the filling:
- 2 baking apples, peeled and finely chopped
- ¼ teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
For the streusel:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 4 Tablespoons unsalted butter, slightly chilled
For the cake:
- 2 cups all-purpose flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream, room temperature
For the glaze:
- 2 cups powdered sugar
- 2 Tablespoons water
Instructions
- In a medium sized mixing bowl, combine the chopped apples (from 2 baking apples, peeled and chopped), ¼ teaspoon ground cinnamon and 2 Tablespoons granulated sugar. Stir until apples are coated; set aside.
- In a medium sized mixing bowl, sift or whisk the 1/2 cup all-purpose flour, 1 ¾ teaspoon baking powder, ¼ teaspoon salt, and ½ teaspoon ground cinnamon.
- In the bowl of a stand mixer or a large mixing bowl, cream together the 1 ½ cups unsalted butter, and 2 cups granulated sugar until light and fluffy, around 3 minutes. Add in the 4 large eggs, one at a time, followed by the 1 ½ teaspoons vanilla extract.
- Alternate adding in the sifted dry ingredients with the ½ cup sour cream,, beginning and ending with the dry ingredients. Pour 2/3 of the batter into a greased Bundt or tube pan.
- In a small mixing bowl, cut the slightly 4 Tablespoons unsalted butter, into the 1/2 cup all-purpose flour and 1/3 cup brown sugar,
- Sprinkle the chopped apple mixture over the batter, followed by 2/3 of the streusel mixture. Spread remaining cake batter on top of the apple and streusel mixture, then sprinkle the remaining streusel mixture on top of the cake.
- Bake at 350°F for around 1 hour, or until a toothpick inserted in the middle comes out clean.
- Allow cake to cool in pan around 15 minutes; run knife around edge and gently invert into a wire rack. Once cake has cooled, combine the glaze ingredients (2 cups powdered sugar, 2 Tablespoons water) and drizzle over cake. Serve once glaze has set.
Notes
- Store cake in an airtight container for up to 72 hours at room temperature
- Freeze cake in an airtight container for up to 45 days
- I like to use Jonathan, McIntosh, or Granny Smith apples for baking
- Makes 12 larger servings, 16 smaller servingsÂ