Apple Streusel Cake

This delectable cake is filled with cinnamon streusel and apples with a fluffy and tender crumb that's perfect served with coffee or tea!

Course Cake

Cuisine Fall-Inspired

Prep Time 30

Cook Time 1 10

Servings people

Author Bessie Bakes

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 mixer
In 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 part
Add 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.

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.

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.

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.