Description
This apple cinnamon streusel cake brings back all the fall feels. A tender cake with spiced apples and crumbly topping, it’s pure comfort from my kitchen.
Ingredients
Scale
- Cake Essentials:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Apple Filling:
- 3 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and diced
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (57g) unsalted butter, cold and cubed
Instructions
- First, Get That Streusel Crumbly:: Alright, first things first, let’s tackle the streusel. In a medium bowl, whisk together your flour, both sugars, cinnamon, and a tiny pinch of salt. Now, cut in that *cold* unsalted butter. I like to use my fingertips for this, gently rubbing the butter into the dry ingredients until you get lovely, coarse crumbs. You want some pea-sized pieces in there, don’t overmix it into a paste! This is where the magic starts, honestly, watching those little crumbs form. Pop it in the fridge while you get the rest ready.
- Prep Those Apples for the Apple Cinnamon Streusel Cake:: Next up, our apples! Peel, core, and dice your apples into roughly half-inch pieces. I find if they’re too big, they don’t soften enough, and too small, they turn to applesauce. Toss them with a tablespoon of granulated sugar, a good sprinkle of cinnamon, and a dash of nutmeg. Give it a good mix. You want them coated nicely, smelling all warm and inviting already. I always taste a piece of apple here, just to make sure it’s got that perfect sweet-tart balance.
- Whip Up the Cake Batter:: Time for the cake base! In a large bowl, cream together your softened unsalted butter and granulated sugar until it’s light and fluffy. This step is key for a tender cake. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Don’t rush it! Stir in that vanilla extract. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Now, gradually add the dry ingredients to the wet, alternating with the milk, starting and ending with the flour. Mix *just* until combined; overmixing is my arch-nemesis, it makes cakes tough!
- Layering Your Apple Cinnamon Streusel Cake:: Grease and flour a 9-inch springform pan. Honestly, a good non-stick spray with flour works wonders too. Pour about two-thirds of your cake batter into the prepared pan and spread it out evenly. Then, spoon your spiced apple mixture over the batter. Try to get an even layer, but don’t press down too hard. Now, dollop the remaining cake batter over the apples. It doesn’t have to be perfect; a little rustic charm is good, right? Just try to cover most of the apples.
- Sprinkle and Bake Your Apple Cinnamon Streusel Cake:: Grab that streusel from the fridge! Generously sprinkle it all over the top of the cake batter, covering every nook and cranny. Don’t be shy! I always make sure there are plenty of those lovely big crumbs. Pop the pan into a preheated oven at 350°F (175°C). Bake for about 50-60 minutes. Now, ovens are quirky, so keep an eye on it. Mine always takes a little longer than recipes say, honestly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool and Enjoy Your Apple Cinnamon Streusel Cake:: Once your apple cinnamon streusel cake is beautifully golden brown and smells absolutely heavenly, take it out of the oven. Let it cool in the springform pan on a wire rack for about 15-20 minutes before carefully releasing the sides. This is the hardest part, waiting! I usually sneak a peek and just breathe in that amazing aroma. Let it cool completely before slicing, if you can wait that long. The streusel will be crisp, the apples tender, and the cake moist – pure bliss, I tell ya!