This delectable apple streusel cake has a fluffy and tender crumb and is filled with diced apples and cinnamon streusel that is the perfect snack or dessert or brunch or whatever-time-of-the-day cake! I’ve included tons of step-by-step photos and a video to ensure your baking success.
Why this cake is so so good
- It’s a cross between a delicious loaf cake and a coffee cake
- There are two layers of streusel (one in the middle and one on top) that permeates the cake with cinnamon streusel goodness
- The apples are folded into the cake which distributes them evenly throughout
- I found one large apple to be just enough for this recipe because adding too many apples will cause the cake to have too much water which causes the cake to lose that tender, buttery crumb
- The cake slices freeze beautifully so you can save them for later
Ingredients for this cake
- Butter works better than oil for this cake because it creates a more tender crumb
- Sour cream adds moisture and lightness with a slight tang
- Baking powder is the leavening agent to help this cake rise
- I used regular sugar for the cake batter so that it gives a lighter color to the cake once baked. The streusel layer is darker in color which helps the layers show
- I prefer a crisp granny smith apple because it’s nice and tart, but any crisp apple will do
- Cinnamon, brown sugar, and vanilla in the streusel topping add a lovely depth of flavor to this cake
Making the streusel layer
All you have to do for the streusel layer is combine melted butter, flour, brown sugar, cinnamon, and vanilla together with a fork. Voila!
Dicing the apple
- To finely dice the apple, first remove the skin with a peeler.
- Then stand the apple upright and slice into four sections all around the core.
- Then slice each section in half width-wise so that each slice is smaller
- Finely dice each section into 1/2-inch pieces
Mixing the cake batter
You can use a handheld mixer or stand mixer to mix the batter. Cream the butter and sugar together, then add in the vanilla and egg.
The rest of the mixture will be folded in with a spatula to ensure that the cake isn’t over-mixed. This will also keep it light and fluffy.
Why do you use a loaf pan?
I love slices of buttery pound cake or coffee cake from a loaf pan. The problem with other kinds of rectangle or square pans is they are all different sizes which affects how much will fit into the pan. Since loaf pans are all pretty standard in size and most people have a loaf pan, I opted for this shape for the cake.
Layering the cake into the loaf pan
- Oil or butter the loaf pan, then add a piece of parchment paper in the center. Then spray some more oil or softened butter on top to keep the cake from sticking
- In order to get the streusel mix into the center you’ll want to add half of the cake batter into the bottom of the loaf pan
- Adding the parchment paper will also make it easy to lift the cake from the pan without it sticking
Can you freeze this cake?
Yes you can! Just slice the cake into slices first once the cake has fully cooled. Then wrap each piece into plastic wrap and freeze the individual slices. You can grab a slice out of the freezer and thaw it whenever you want to enjoy and piece. It will keep for up to one month in the freezer.
How long does this cake stay fresh?
This cake will stay fresh in a container with a tightly-fit lid on the counter for 2-3 days. I don’t recommend putting it in the fridge because it will dry it out.
More delicious apple recipes
- Apple Streusel Pie with a Bourbon Glaze
- Apple and Chicken Dumpling Soup
- Crisp Apple Salad with apple cider vinaigrette
I hope you make this lovely apple cake and please comment below to let me know what you think if you do! Enjoy with a cup of coffee or tea.
Bon Appétit Ya’ll,
Apple Streusel Cake
- 1 loaf pan
- 2 medium to large mixing bowls
- 1 small mixing bowl
- 1 sheet of parchment paper
- handheld mixer or stand mixer
For the Cake
- 1¾ cup All purpose flour 243 grams
- 1 tsp Baking powder 6 grams
- ½ tsp salt 3 grams
- 1⅓ cup Sugar 264 grams
- 7 Tbsp Butter, softened 90 grams
- 1 Egg 50 grams
- 1 Tbsp Vanilla 14 grams
- 1¼ cup Sour Cream (or sub with Greek yogurt or plain yogurt) 300 grams
- 1 Apple, finely diced Green apple or your favorite crisp apple
For the Streusel
- 5 Tbsp Butter, melted 63 grams
- 1 cup plus 2 Tbsp All purpose flour 144 grams
- ⅓ cup Brown Sugar 63 grams
- 2 tsp Cinnamon 6 grams
- 1 tsp Vanilla 4 grams
For the cake
- In a medium to large bowl, add the 1¾ cup all purpose flour, ½ tsp salt, and 1 tsp baking powder and whisk together to combine.
- Finely dice the apple into ½-inch pieces if you can dice them that small.
- Use a handheld mixer or stand mixerIn another medium to large bowl (or in a bowl for a stand mixer), add the softened 7 Tbsp of butter and cream the butter for about 1-2 minutes until it's nice and creamy. Add the 1⅓ cup of sugar and mix again for 1-2 minutes.Add in the egg and 1 Tbsp vanilla and mix again until combined.
- Use a rubber spatula for this partAdd in the sour cream and gently fold it in to keep the mixture light and fluffy. Then add the flour, baking powder, and salt mixture into the batter and fold it in as well.
- Now fold in the apples until distributed throughout, but don't over-mix.
For the Streusel
- Melt the 5 Tbsp butter in the microwave for 10-20 seconds until it's almost all melted. Whisk with a fork. Then add the 1 cup plus 2 Tbsp all purpose flour, ⅓ cup brown sugar, 2 tsp cinnamon, and 1 tsp vanilla and whisk with a fork until combined.
Laying the Cake in a loaf pan
- Preheat the oven to 350 degrees.
- In a loaf pan, spray oil or spread soft butter on the inside of the pan. Cut a piece of parchment paper so that it fits the center of the pan (see step-by-step photos for the size). Then spray a bit more oil or spread butter on top of the parchment too to prevent the cake from sticking.If you don't have parchment paper, you can spray oil or spread softened butter all around the inside of the loaf pan, then add a little bit of flour and shake the pan so it evenly coats the inside of the pan.
- Layer in half of the cake batter in the bottom of the pan and spread it evenly across. Sprinkle half of the streusel mixture over the cake batter.Then add the rest of the cake batter on top. Then sprinkle the rest of the streusel on the top layer.
- Bake in the oven for about 65-75 minutes or until a toothpick or a fork is inserted in the middle of the cake and it comes out clean. Begin the check for doneness at 55-60 minutes.
- Let the cake cool for a bit, then gently lift the cake by lifting up the parchment paper and removing it from the loaf pan. Let cool a bit more before cutting to ensure the center is set.
Storing or freezing the cake
- The cake will stay fresh for 2-3 days in a container with a tight-fitting lid on the counter.To freeze this cake, slice the completely cooled cake into slices and wrap each one in plastic wrap and freeze each slice. To thaw, leave out on the counter for about an hour or place in the oven at 350 degrees until it's warmed through.I don't recommend putting the cake in the fridge because it will dry it out.