Apple Streusel Cake

It’s that time of the year again when apples are abundant;  I love to use apples for baking, apple pie’s our favorite but I do that mostly on weekends because it’s not really easy to make (but worth the time spent in the kitchen) this apple cake is so much simpler to make than the pie.    

You may drizzle  caramel syrup like  in the picture to “glue” the streusel to the apple cake and will keep the cake moist longer but it’s  not really necessary so I didn’t include it in the recipe.     

The recipe makes one loaf, if you have extra loaf pans better make 1 or two more because there’s going to be plenty of space in that oven and for almost an hour of baking, for me,  it seems like a waste of electricity or gas to bake just 1 ( besides this cake stores for up to 3 days if stored out of reach, that is)..  just a tip!  🙂


thick and lumpy apple-filled batter


sprinkle streusel  then arrange slices of apple on  top, then bake..


and enjoy with coffee or tea..yummy!


1 1/2 cups fuji apples ( 3 small ones) peeled and grated*
1 1/2 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon powder
1/4 cup oil ( canola, corn or any vegetable oil)
1 egg

* you’ll actually only going to need 2 1/4 apples .  Cut each apple into quarters first then cut the core part of each quarter before grating it; I find that it’s easier and faster to do it this way than peeling the apple whole.


Preheat oven to 350 F degrees. Grease the bottom of a medium loaf pan and set aside.

In a mixing bowl, sift together the flour, baking soda, baking powder, and salt; set aside.  In another mixing bowl, combine the grated apples, egg, sugar and oil, mix well and pour this mixture to the flour mixture. Using a wodden spoon, stir to combine.  Don’t be alarmed if the batter is too thick, it’s suppose to be like that.  Pour batter into the prepared loaf pan.  Top with streusel and slices of apples; bake at 350F degrees  for 50-60 minutes, or until bread is golden brown and or when the toothpick inserted comes out clean.  Cool in the pan for about 10 minutes before inverting into a rack to cool completely.  

Streusel topping:

1/8 cup ( 2 tablespoons) butter, chilled and cut into small cubes
1/4 cup flour
1/4 cup brown sugar
dash of cinnamon powder ( optional)

Mix flour and sugar in a small bowl, add cinnamon if you like. Using your fingertips or fork, work the butter into the flour mixture until it resembles coarse crumb. 

Sprinkle on top of the apple cake batter.

Serve with coffee or tea. Enjoy!

Happy Weekend! 🙂 ♥

6 Responses to "Apple Streusel Cake"

  1. Rachel   January 1, 2011 at 7:27 am

    I wanna bake this cake soon. Do you think green apples can be substituted with the red Fuji apples? Or it would be too sour to use green apples? And since I would like some buttery taste, do you think I can substitute the corn oil with melted butter? Thanks.

    • Olive   January 3, 2011 at 2:11 am

      Yes, I think you can use melted butter instead of oil; as for the apples, I haven’t really tried substituting green ones bec I find them too tart (even for pies).

  2. Suzanne   October 23, 2010 at 12:47 pm

    Thank you for posting this recipe! I am baking it this weekend, perfect for the cool blustery weather we’re having. I have ‘honey crisp’ apples on hand and know they’ll be perfect. Thank you for taking the time to create a lower sat fat and cholesterol recipe! Happy Autumn, Suzanne

  3. Sophie   October 23, 2010 at 11:29 am

    Your apple streusel cake looks fantatsic, dear Olive!!

    I also love Fuji apples,…yum!!!

  4. Jeannie   October 22, 2010 at 8:25 pm

    Mmmm…that looks good enough to eat on it’s own!

  5. Joy   October 22, 2010 at 5:01 pm

    That looks great. I love the recipe.


Leave a Reply

Your email address will not be published.