Autumn is also a time for crispy sweet apples. This is my version of apple streusel cake. The super moist buttermilk cake with bursts of slightly tangy apples topped with buttery sweet crumble. Paired together with a cup of coffee on those cold rainy autumn days is just perfect. Again like most stuff I bake, is pretty easy ;)

apple streusel cake

I was never one to be very particular about apples. Did not care much about the type of apples but after coming to Germany I have to declare that no other apples in the world can beat German Braeburn. It is not only the type of apples but where it comes from too. I’ve tried Braeburn from France from New Zealand, when its not apple season, and nothing beats the crispy German Braeburn. If you wanna get me some apples it’ll better be those german Braeburn. Oh enough now. Can’t believe I just wrote a whole paragraph talking about German Braeburn.

I may have become an apple snob but it when it comes to making anything with apples the recipe still trumps my personal favourite. Well in this case, Braeburn is the apple! \o/

This apple streusel cake recipe was inspired by the rhubarb crumble cake I made. Why not try the same cake base for this apple cake? Naturally I tweaked the spices that goes into this apple cake. The result was amazing. The Husband could not stop eating it. This cake if for 12 people but the Husband and I finished it within 2 days. The cake will stay moist in an air tight container for up to 3 days!

apple streusel cake

Perhaps the most tedious part of the  preparation of the cake is the apple peeling. The apples we got were pretty small and I am really terrible at peeling apples. By the time I was done there were apple peel every where. On the floor and on the wall. I was standing in a circle of apple peel. After the apple peeling drama. Everything was smooth sailing.

apple streusel cake

apple streusel cake

apple streusel cake

Serves: 12

¼ cup (57g) unsalted butter, at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

½ teaspoon salt

1 cup buttermilk

2½ cups (400g) about 3-4 apples, diced

For the streusel topping:

¼ cup (57g) butter, melted

½ cup flour

½ cup brown sugar

1 tsp cinnamon

Preheat the oven to 350 degrees F (175 degrees C) . Grease a 11 inch cake pan or 8×8 inch square baking pan.

Cream the butter and sugar in a large mixing bowl until pale and fluffy. Add the vanilla extract and egg and beat until combined.

In a small bowl, combine the flour with the baking powder, baking soda, cinnamon, nutmeg and salt.

Using a spatula, fold the flour mixture into the wet mixture, alternating with the buttermilk. Be careful not to over-stir. Some flour lumps will remain and that is okay. Stir in the chopped apples. Pour the batter into the greased baking pan.

To make the streusel topping, combine all the ingredients and crumble with your fingers.

Evenly sprinkle the streusel topping over the cake batter.

Bake the cake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

Moist Sweet and Tart Buttermilk Rhubarb Streusel Recipe

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