The base of this apple streusel cake is a simple butter cake that I've flavored with plenty of vanilla plus a touch of almond extract and cloves for a little bit of extra warmth.
Thick slices of apples are baked in between the cake and a generous layer of brown sugar cinnamon streusel so that every single bite contains soft cake, roasted apples, and buttery streusel.
It's rich and warm, and the kind of cake that makes me feel nostalgic for the cold, crisp mornings of my childhood when there was hot chocolate in my mug and something freshly baked on my plate.
I love this cake just as much as a coffee cake, an afternoon snacking cake, and as a dessert. It really is at home in any situation. I've baked it here as a small 9-inch square cake, but it can easily be doubled and baked in a 9x13 pan instead.
My favorite kind of apples for almost everything, baking and snacking, are honeycrisp, so that's what I used here. Their crisp, sweet-tart flavor is perfect for this cake. They hold up well to baking, staying slightly crisp, juicy and flavorful.
Ambrosia apples and sweet tango apples are also very similar to honeycrisp in consistency and sweet-tart flavor, so they are also a good choice. If you'd like an apple that is just as juicy and crisp as honeycrisp but a bit more tart, Granny Smith apples are a great choice.
For step-by-step photos and instructions, please see the original recipe: Apple Streusel Cake
For the Streusel
7 tablespoons (99 grams) unsalted butter, at room temperature
½ cup (107 grams) brown sugar, light or dark
1 cup (120 grams) all-purpose flour
¾ teaspoon kosher salt, OR ½ teaspoon table salt
1 teaspoon ground cinnamon
For a 9-inch square Cake:
2 medium to large size apples (about 1 pound)
10 tablespoons (141 grams) unsalted butter, at room temperature
½ cup (100 grams) granulated sugar
2 large eggs, at room temperature
2 teaspoon pure vanilla extract
½ teaspoon almond extract
1 ½ cups (180 grams) all purpose flour
Pinch of cloves - or more if you like
1 ½ teaspoons baking powder
¾ teaspoon kosher salt (or ½ teaspoon table salt)
2 tablespoons (29 grams) milk
Instructions
Make the Streusel: Add 7 tablespoons room temperature butter, ½ cup brown sugar, 1 cup flour, ¾ teaspoon of salt, and 1 teaspoon of cinnamon into a medium size bowl. Use a rubber spatula or your fingers to mix everything together, working the dry ingredients into the butter, until the mixture is well combined and holds together when you squeeze it. Cover the bowl and refrigerate while you make the cake batter (or up to 3 days).
Preheat the oven to 350°F. Smear the inside of a 9-inch square baking pan with softened butter or vegetable shortening. Press a square of parchment paper onto the bottom of the pan and then smear the parchment with butter or shortening. If your pan isn't non-stick, shake some flour around inside the pan so the sides and bottom are coated with a thin layer of flour. If using a non-stick pan, flouring the pan is unnecessary.
Cut the apples into quarters, remove the core, and peel. Cut each quarter into 4 slices. Set aside.
Add 10 tablespoons room temperature unsalted butter and ½ cup sugar to a bowl and use an electric mixer to beat on medium-high speed until lightened in color and aerated. This will take 3-4 minutes; stop a couple of times to scrape down the sides of the bowl.
Add the 2 eggs one at a time, beating on medium speed for 1-2 minutes after each egg is added to fully incorporate them into the butter and sugar. Add 2 teaspoons vanilla extract and ½ teaspoon almond extract and beat until well combined, about another minute.
In a separate bowl, add 1 ½ cups of flour, a pinch of cloves, 1 ½ teaspoons of baking powder and ¾ teaspoons of salt. Stir to mix then add to the butter mixture. Beat on low speed just until blended. Add 2 tablespoons milk and beat on low speed just until blended.
Scrape the batter into the prepared pan and smooth the top into an even layer. Lay the apple slices across the top of the cake batter. Crumble the streusel over the apple slices, squeezing it into clumps with your fingers as you do so.
Bake in the center of the oven for 30-38 minutes, until a toothpick inserted into the cake comes out without any evidence of raw batter.
Allow the cake to cool completely inside the pan then slice and serve. The cake will keep at room temperature, covered loosely with plastic wrap, for 2-3 days.
Recipe notes:
Because the apples and streusel cover up the cake, it can be difficult to tell when this cake is done baking. A couple of clues to look for: The batter will be pulling away from the sides of the pan very slightly and the edges will be starting to turn a light golden brown. The cake will not jiggle if you tap the side of the pan. Find a spot to poke a toothpick into the cake, avoiding the apples, and remove it. When the cake is done, you will not see any raw batter on the toothpick.
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