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Apple Pie Streusel Cake

Apple Pie Streusel Cake

From countertop to tabletop in under 90 minutes, this dessert is the epitome of fall

No season’s flavors are more comforting than autumn. Somewhere between an apple pie and streusel cake, this wonderfully spiced dessert will fulfill all your fall cravings.

This recipe is courtesy of In the Raw.

Ingredients

  • 2 1/2 Cups cups all-purpose flour
  • 1 Cup brown sugar
  • 3 Teaspoons cinnamon, divided
  • 1 1/2 Cup cold butter, cut into pieces
  • 5 medium tart apples, peeled, cored and thinly sliced (about 5 cups)
  • 1/4 Cup stevia, preferably Stevia In The Raw
  • 2 Tablespoons cornstarch

Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.


Apple Crumb Cake

Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.

Ingredients

  • 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 cups (248g) sugar
  • 1/2 teaspoon salt
  • 1 teaspoon Vietnamese cinnamon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 16 tablespoons (227g) unsalted butter, melted
  • 4 cups (452g) peeled, sliced apples
  • 1/4 cup (85g) boiled cider
  • 1/2 cup (99g) sugar
  • 1 teaspoon Apple Pie Spice
  • 1 tablespoon (11g) Instant ClearJel
  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 1 cup (198g) sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (227g) sour cream

Instructions

To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.

To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.

Preheat the oven to 350°F. Grease a 9” x 13” pan.

To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.

Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.

Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.

To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.

Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.

Store the cake, well wrapped, at cool room temperature for several days freeze for longer storage.