Hello friends of the good fork!
Today, we’re diving back into the world of sweets with an excellent cake recipe, perfect for the autumn and winter seasons. This one will offer a refreshing change from your usual go-to recipes, as it introduces my apple cake with streusel.
The origin of this apple cake with streusel recipe
So, before anything else, let’s give credit where credit is due…
I honestly drew inspiration from a recipe I found on the fabulous blog Maryse & Cocotte, which features a delightful mix of North African and Alsatian cuisine. Although the site is no longer online, I wanted to be transparent with you about its origins.
What makes this apple and streusel cake unique?
This cake, made without butter in the batter (which may appeal to some of you), is a true delight for breakfast or snack time thanks to its light texture.
The crunchy streusel and its unique cinnamon flavor give the cake its distinctive character. It really offers a refreshing take on what we typically make and enjoy!
The addition of the apple, a no-brainer for my apple and streusel cake
I have paired this cake with apple. Apple and streusel is one of the best combinations you could find in Alsace! However, you can also experiment with pear, raspberry, or blueberry. I can even envision trying this recipe with apricots come summer! Stay tuned… 😉
Specifically regarding the apple in this cake… I incorporate it into the batter as well as on top.
The apple pieces within the batter can be raw (and in that case, be sure not to cut them too large) or sautéed for 8 to 10 minutes in a pan with 10 g of butter and 20 g of sugar. This adds a lovely caramelized flavor; personally, that’s my favorite version.
For the slices placed on top of the batter, ensure they are thin and of uniform thickness.
My tip to prevent your apples from sinking to the bottom of your cake pan
You often come across tips regarding this… My method is quite simple: avoid overmixing the batter. Stop mixing as soon as it becomes smooth. The more you mix, the more fluid the batter becomes, allowing the apple pieces to sink to the bottom.
If the batter is thick enough, this won’t happen!
What is streusel then?
Streusel is a preparation of Alsatian/German origin, literally meaning « crumbled. » It is a sandy mixture made from flour, butter, and sugar, sometimes enriched with almond flour, hazelnuts, or spices like cinnamon. You thus have some delicious variation ideas…
Traditionally, streusel is used as a crispy topping for cakes, tarts, or muffins. When sprinkled over the batter before baking, it forms a golden, crunchy crust that contrasts beautifully with the soft texture of the dessert. It is commonly found on brioche, fruit tarts, or American coffee cakes.
Think of it as the equivalent of American crumble.
A slight Alsatian clarification…
Alsatian streusel is a regional specialty, directly inspired by the German streusel (Streuselkuchen, literally “crumb cake”). It is a yeast cake that is topped before baking with this famous mixture of flour, butter, and sugar.
Typically flavored with cinnamon, it may be occasionally enhanced with vanilla or lemon zest.
A hallmark of winter breakfasts and snacks, Alsatian streusel pairs wonderfully with coffee or mulled wine. It embodies the essence of Alsatian cuisine: generous, rustic, and rich in family flavors, highlighting the art of sharing and conviviality.
Apple cakes galore!
Before sharing the details of this apple cake with streusel, here are some of my favorite apple cake recipes (beware, there are some delightfully indulgent treats ahead!):
– the grandma’s apple cake (also known as cake 5, 4, 3, 2, 1, which I adapted in quantities)
– the apple and mascarpone cake (this one has over 900,000 visits on the blog! Incredible!)
– the lactose-free moist apple cake (my dairy-free adaptation of the previous version)
But also
– the Tatin-style apple cake (very indulgent for caramel cake lovers)
– my apple and chocolate cake with mascarpone and the invisible apple cake (an absolutely decadent treat…)
And for individual servings, I also offer the apple muffins.
The necessary utensils:
– A small frying pan (if you decide to sauté your apple cubes),
– One bowl,
– A mixing bowl or a large salad bowl,
– One whisk (electric or hand-held),
– A spatula,
– One 26 cm (10-inch) round cake pan.
I’m sure you have all of these at home…
Other ideas just for you
And if you enjoy this kind of soft cake, be sure to explore my other « comfort » recipes. For those days when I need a simple, foolproof dessert, I always return to The Yogurt Cake, my go-to base for customization with whatever I have on hand.
When I want something a bit more rustic and indulgent, I tend to make The Yogurt and Hazelnut Cake, which has a lovely roasted flavor that pairs perfectly with a hot cup of coffee.
If you’re in the mood for a touch of Alsace, you will love the traditional, comforting elements of the Health Cake or Alsatian Health Cake.
Staying within the streusel theme, I highly recommend The Blueberry Cake with Streusel, which is incredibly fragrant. And to keep that winter indulgent spirit alive, don’t miss out on The Manneles or Saint Nicholas Men, perfect for a cozy family snack.
I’ve shared everything with you. Are we ready to make my apple cake with streusel?
Come on, into the kitchen! Here comes the recipe, Chef!
A super moist apple cake with streusel, topped with a crunchy cinnamon-flavored topping, perfect for a breakfast or autumn snack that is a change from the usual recipes. Prepare your Streusel by mixing 45 g of butter, 60 g of flour, 30 g of sugar, and cinnamon. (I always finish this mixture by kneading it by hand) Put your streusel in the refrigerator. Preheat your oven to 170 degrees. Mix the dry ingredients (flour, baking powder, salt, and sugar) in a bowl or in your mixer bowl. Mix the liquids (milk, oil, and whole eggs) in another container. Pour the liquids over the dry ingredients while whisking. Mix until you obtain a well-homogeneous mixture. Add the peeled and chopped apple to your batter. Grease your mold and pour in the mixture. Sprinkle the cake with Streusel by kneading it with your fingertips. Bake for 55 minutes. At the end of the baking, let the cake cool for a few minutes before unmolding it. Allow it to cool completely on a wire rack. Enjoy! What size of pan to use for apple cake and streusel? I use a 26 cm loaf pan for this recipe, which gives a nice height and even cooking. How to prevent the apple pieces from sinking to the bottom of the cake? Do not whisk the batter too much: stop mixing as soon as it is homogeneous, because the more you mix, the more it liquefies and the pieces sink to the bottom. Should I precook the apples before adding them to the batter? You can add them raw in small pieces, or sauté them for 8 to 10 minutes in a pan with 10 g of butter and 20 g of sugar for a more caramelized taste, that’s my favorite version. How to cut the apples for the top of the cake? Cut thin and evenly thick slices, this allows for even cooking and a nice finish on top of the cake. At what temperature and how long to bake the apple cake and streusel? Bake the cake for 55 minutes in a preheated oven at 170 degrees, slightly adjusting according to your oven if needed. How to achieve the crunchy texture of the streusel? Mix flour, sugar, butter, and cinnamon, then finish by kneading by hand to obtain a sandy texture and put the streusel in the refrigerator before distributing it on the cake. Can you replace the apple with other fruits in this cake? Yes, you can make this cake with pear, raspberry, blueberry, and I’m also eager to try it with apricots in the summer. How to unmold the cake without breaking it? Let the cake cool for a few minutes in the pan after taking it out of the oven, then unmold it and let it cool completely on a rack before cutting.The Apple and Streusel Cake
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