Apple Streusel Cake
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.
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 servings
Nutrition
Serving: 1large sliceCalories: 611kcalCarbohydrates: 82gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 131mgSodium: 141mgPotassium: 79mgFiber: 1gSugar: 61gVitamin A: 965IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg
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