Description
This Apple Streusel Cake is a delightful dessert featuring tender, cinnamon-spiced apples layered within a moist cake batter and topped with a crunchy, buttery streusel. Perfect for fall or any occasion, this cake combines the warm flavors of cinnamon and vanilla with a sweet, crumbly topping for an irresistible treat.
Ingredients
Scale
Cake Ingredients
- 2 medium apples, peeled and thinly sliced
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold butter, cubed
Apple Toss
- 1 tablespoon granulated sugar
- Extra cinnamon for tossing apples
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Prepare Apples: Peel, core, and thinly slice the apples. Toss the slices with 1 tablespoon of granulated sugar and a sprinkle of cinnamon to coat evenly. Set aside to macerate slightly.
- Make Streusel: In a bowl, combine 1/3 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture becomes crumbly. Place the streusel in the fridge to chill while you prepare the batter.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and 2/3 cup granulated sugar until light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, cinnamon, and salt. This ensures even distribution of the leavening and spices throughout the cake.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until smooth to avoid overworking the batter.
- Assemble Cake Layers: Pour half of the batter into the prepared pan and spread evenly. Arrange the cinnamon-sugar coated apple slices in an even layer over the batter.
- Top with Remaining Batter: Pour the remaining batter over the apples and spread gently to cover them fully without pressing too hard.
- Add Streusel Topping: Remove the chilled streusel from the fridge and sprinkle it evenly over the top of the batter for a crunchy, flavorful topping.
- Bake: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Remove from Pan: Allow the cake to cool in the pan for 10 to 15 minutes. Then carefully remove the springform ring to avoid damaging the cake sides.
- Serve: Serve the cake warm or at room temperature. For extra indulgence, optionally top with caramel sauce or whipped cream.
Notes
- You can substitute the apples with pears or peaches for variation.
- Make sure the butter for the streusel is cold to achieve the perfect crumbly texture.
- Do not overmix the batter to keep the cake light and tender.
- Use a toothpick test to ensure the cake is fully baked but not overdone.
- Store any leftovers in an airtight container for up to 3 days; the streusel topping may soften but flavors will meld beautifully.
