This fragrant apple streusel cake combines a tender, airy crumb, a generous layer of juicy apples, and a crisp cinnamon crumble. The method is wonderfully simple: the batter comes together smoothly without long mixing, and the streusel is ready in just a couple of minutes. Perfect with tea or coffee, and just as good warm as it is fully cooled the next day.
Ingredients
For the batter
- All-purpose flour — 1 3/4 cups | 200 g
- Sugar — 3/4 cup | 160 g
- Vegetable oil — 7 tbsp | 100 ml
- Milk — 7 tbsp | 100 ml
- Eggs — 4
- Vanilla extract — 1 tbsp | 8 g
- Baking powder — 1 tsp heaped | 1 tsp heaped
- Apples — 2, peeled and diced
For the streusel
- Butter — 3 1/2 tbsp | 50 g
- All-purpose flour — 3/4 cup | 90 g
- Sugar — 1/3 cup | 70 g
For sprinkling
- Cinnamon sugar — to taste
How to make it
- Preheat the oven to 356°F | 180°C in top-and-bottom heat mode. Line the base of a 10-inch springform pan with parchment and lightly grease the sides with butter.
- Whisk the eggs with the sugar until pale, voluminous, and foamy.
- Add the vegetable oil, milk, and vanilla extract, then stir until combined.
- Add the flour and baking powder and quickly mix with a whisk or spatula just until no dry streaks remain, being careful not to overmix.
- For the streusel, rub the butter into the flour and sugar until crumbly.
- Pour the batter into the prepared pan and scatter the diced apples evenly over the top.
- Sprinkle the apples with the streusel, then finish with cinnamon sugar.
- Bake for 40–45 minutes, until golden and a skewer inserted into the center comes out dry. Let the cake rest for 10–15 minutes, then remove from the pan and cool on a wire rack.
Serving and storage
Serve warm or cooled, with a scoop of vanilla ice cream or a spoonful of sour cream if you like. Store leftovers under a cake dome at room temperature for up to 24 hours or in the refrigerator for up to 3 days. Reheat gently before serving if desired.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- Do not mix the batter too long so the cake stays light and fluffy.
- Choose firm, sweet-tart apples: Antonovka, Granny Smith, or Semerenko.
- No vanilla extract? Use 1 tbsp | 8–10 g vanilla sugar instead.
- For extra-crisp crumbs, work with well-chilled butter.
- If the top browns too quickly, cover the cake with foil and continue baking until done.
- You can add a pinch of ground cinnamon or nutmeg to the streusel for a warmer spice note.
- A 9 x 9-inch pan | 24 x 24 cm also works; baking time may vary slightly.
Nutritional value
| Item | Per 1 serving |
|---|---|
| Calories | ≈ 370 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 16 g |
| Carbohydrates | ≈ 51 g |
| Sugars | ≈ 29 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 120 mg |
Nutritional values are approximate and calculated for 10 servings.
FAQ
Which apples work best for this cake?
Choose firm sweet-tart apples that hold their shape: Antonovka, Granny Smith, or Semerenko. They stay pleasantly structured and bring a balanced sweet-tart flavor.
What can I use instead of vanilla extract?
Use 1 tbsp | 8–10 g vanilla sugar. Add it with the regular sugar and leave the rest of the sugar in the recipe unchanged.
How do I know when the cake is done?
Use a dry wooden skewer inserted into the center as your guide. If the top browns too quickly, cover the cake with foil and bake until fully done.