Apple Streusel Cake is a cinnamon apple crumb cake with three layers – vanilla sponge, juicy apples, and a cinnamon crumb topping. It’s good for tea or pudding (with cream or custard).
What’s a streusel cake?
When my mother first made Apple Streusel Cake we thought it was very Continental and quite exotic. Perhaps it was just the name. In fact, it’s really an apple cake with a sweet crumb topping and a hint of cinnamon. You can have it for tea, or for pudding with cream.
Key Ingredients
Cooking apples
Cooking apples are better than eating apples in this recipe as the texture is different – less dense so they cook down well – and they are less sweet. But if eating apples are what you’ve got – use them but be prepared for a slightly different texture.
Cinnamon
The original recipe doesn’t have cinnamon, but I like the extra flavour it gives. If cinnamon isn’t your thing, double the vanilla extract in the cake and you will still have a lovely Apple Streusel Cake.
How long does Apple Streusel keep?
The cut, or uncut, cake will keep for at least a week in an airtight container in the fridge.
What equipment do you need?
All you need to make this apple cake is a 20cm (8-inch) square tin – not too deep.
I also like to use a baking parchment square to line the tin, which makes it easy to get the cake out or for many of my tins I have a piece of magic liner cut to size that gets washed up every time.
If you like this…
…Why don’t you try more apple cakes:
For me, Apple Streusel Cake marks the end of summer and the start of a few weeks of making everything with apples as the trees finally give up their fruit.
Apple Sponge Cake
Apple Scone
Blackberry and Apple Crumble
Stockists
20cm (8-inch) square traybake tin
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Apple Streusel Cake
Ingredients
For the crumb topping:
- 175 g butter
- 160 g soft brown sugar, dark or light
- 75 g demerara sugar
- 240 g self-raising flour
- 1-2 teaspoons ground cinnamon (5-10ml), according to taste
For the apple layer:
- 3 cooking apples Medium apples (500-600g). About 400g of prepared apple
- 1 teaspoon ground cinnamon (5ml)
For the cake:
- 150 g butter, at room temperature
- 150 g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract (5ml)
- 200 g self-raising flour
- 1 teaspoon baking powder (5ml)
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Lightly grease the baking tray, optionally lining the base with a baking parchment square
For the crumb topping:
- Melt the butter gently in a saucepan or in the microwave
- Mix the flour, cinnamon, and both sugars in a medium bowl. Add the melted butter to the dry ingredients and mix well
- Crumble with a fork.
For the apple layer:
- Peel and core the apples. Chop into 1-2cm/1/2-1 inch pieces
- Put apples into a bowl with the cinnamon and mix to coat the apple evenly.
For the cake:
- Mix all the ingredients well with a mixer or food processor and process until combined
- Spoon the mixture into the tin and smooth the surface (e.g. with a palette knife)
- Put the apples on top. They should form a single layer
- With your hands, sprinkle the crumb topping onto the apple, rubbing the topping slightly in your fingers to break it up and form a crumb. Press the crumb topping into the cake
- Cook for 50 minutes, or until a cocktail stick comes out clean
- Cool in the tin or serve immediately with cream or custard.
