This spiced applesauce cake is made with creamed butter & sugar (not oil) and a layer of creamy applesauce baked right in the middle to keep it moist. Then crumbly cinnamon streusel is sprinkled on top for a little crunch.
I Crave Applesauce Cake Throughout the Entire Year
This German applesauce cake uses apples in the form of - you guessed it - applesauce. The layer of sweet applesauce (chunky or smooth both work here) keeps the cake moist while adding a luscious, creamy texture, like my family-favorite cinnamon streusel applesauce cookies.
I prefer using apple sauce in this one over chopped apples for a smooth & fluffy texture. However, if you want big chunky apples, definitely try my traditional German apple cake next!
And while traditional Apfelstreuselkuchen (apple streusel cake) is baked in a rectangular or square shape, I like baking it in a round baking pan, to create beautiful triangle slices, similar to my glazed apple fritter cake.
Growing up in Germany, we'd eat Apfelmuskuchen on its own, with a hot mug of tea or coffee in the afternoon for Kaffee und Kuchen. But don't hold back if you feel inclined to add a generous dollop of whipped cream or ice cream on top!
Ingredients and Notes
- All purpose flour - Forms the base structure for a soft, light, moist cake. Other types of flour like wheat flour will be too heavy for this cake.
- Baking powder - Leavens the cake so it rises in the oven.
- Cinnamon - Adds a warm spiced flavor to the cake batter.
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor and distribution within the cake batter.
- Unsalted butter - Leave your butter out overnight to soften to room temperature so it can be beaten into a smooth texture with the sugar.
- Granulated sugar - Sweetens the cake and helps whip air into the butter to create a lighter cake. The apple sauce adds a lot of moisture, so substituting brown sugar will add too much moisture to the cake.
- Egg - Holds the batter together and helps it rise in the oven.
- Vanilla extract - Brings out the flavors of the other ingredients. You could substitute almond extract for a unique compliment to the applesauce.
- Milk - Both cow's milk and non-dairy milk work well to thin the batter so it's easier to spread in the baking pan.
- Applesauce - I usually use homemade chunky applesauce, but store bought applesauce will work great too. If your applesauce is really runny, use paper towels to blot excess moisture away.
How to Make an Applesauce Cake
Mix the streusel & set it aside.
Beat the butter & sugar together.
Combine the wet & dry ingredients.
Top with applesauce.
Spread it in an even layer.
Whisk the cake's dry ingredients.
Mix in the wet ingredients.
Spread cake batter in your pan.
Dollop more cake batter on top.
Top with streusel & bake.
My Tips for Moist Applesauce Cake
- Don't try to bake this recipe in a smaller baking pan. I tried initially baking it in an 8-inch cake tin. But because the cake was so thick, after over an hour it was still raw in the center.
- I recommend using a springform pan or a cake tin with a removable bottom, which makes it much easier to get the whole cake out.
- The cake batter is very thick. When adding the top cake batter layer, first put dollops of cake batter distributed on top of the applesauce. Then use a rubber spatula or butter knife to gently spread the cake batter dollops into an even layer that covers all the applesauce.
Applesauce Cake with Streusel
developed & tested by:
Ingredients
Cake
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt or fine sea salt
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk
Filling
- 1 cup applesauce (homemade or store bought)
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 5 tablespoon unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round baking pan.
- Prepare the streusel by combining the flour, sugar, softened butter, vanilla and cinnamon, and nutmeg in a mixing bowl. Use a wooden spoon, rubber spatula, or your fingers to crumble the mixture into small lumps. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale and fluffy, after 3 to 5 minutes.
- Add the egg and vanilla and beat the mixture again on a medium to high speed.
- Add the milk and mix for 30 seconds.
- Add the flour mixture to the butter mixture. Mix on a low speed until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Spread two-thirds of the cake batter into the prepared baking pan in an even layer. Spread the applesauce on top, and use the back of a spoon to spread it in an even layer. Spread the remaining cake batter on top of the applesauce in an even layer. Sprinkle the streusel topping on top.
- Bake for about 40 to 50 minutes, until a toothpick or knife inserted into the center of the cake comes out clean. Allow to cool on a cooling rack to room temperature. Enjoy!!
Notes
- Storing: Store cooled cake in an airtight container at room temperature for a few days. The streusel loses some of its crunch if it's stored in the fridge.
- Applesauce: If your applesauce is runny, use paper towels to blot away some of the excess moisture. And I've testing both smooth and chunky and both work, depending on your preference. Chunky applesauce adds more texture while smooth is easier to spread out on the cake batter.
flora says
My family loved this!
Carissa Erzen says
I'm so glad!