Apple Streusel Cake

Baked apple desserts are at the top of the list when it comes to comfort, nostalgia and just pure deliciousness.  We are always fully on board with buying way too many apples when they begin to come into season, and then having an excuse to make all the apple things.  Rather than chunks or slices of apples, we grated them and folded them into a wonderfully spiced batter, and then of course just had to top it with streusel.  Perfect for a weekend breakfast, afternoon snack, or evening dessert.

From AnkarsrumUSA recipe developer Carmi Adams:

Let’s first start with the apples, one of the most important ingredients in the cake.  When baking with apples, choose an apple that has a firm texture to hold up to being cooked, and ideally a little tart in flavor.  Granny Smith, Braeburn, Honeycrisp and Jonagold are just some examples of apples better suited for baking.

Peel, core and grate. The shredder/grater attachment works wonders for any grating needs. A box grater will also do the trick.


Now another key component to this recipe is the streusel topping.  This is the streusel recipe I use for everything: cakes, pies, muffins.  Buttery, with that deeper sweetness one gets from brown sugar, plus a little chewy texture from the oats.  It really makes the cake.

Melted butter brings this streusel topping together in no time at all.


The final ingredient/s I would touch on are the spices in the cake batter.  Cinnamon is a no brainer when it comes to apples.  Cardamom is also a wonderful accompaniment to both the apples and the cinnamon.  I was always a little indifferent towards nutmeg until I started using freshly grated nutmeg.  If you can find whole nutmeg, just use a microplane to grate it.  The flavor difference between freshly grated and already ground at the store is like the difference between homegrown tomatoes and store-bought tomatoes.  It will also take homemade eggnog to the next level.

Whisking dry ingredients together before adding to wet ingredients helps prevent any unwanted clumps in the cake.


The batter itself comes together quickly in the plastic whipping bowl.

Wet ingredients, grated apples, dry ingredients.


Sometimes I like to serve a big cake like this on a cutting board and not out of the pan.  Just line the pan with parchment paper and it will come out easily.

One sheet of parchment going horizontally, and one vertically. This will give you something to grasp onto to lift the cake out of the pan, since flipping it over would ruin the streusel topping.


Bake until the middle is set and the streusel is beginning to brown.

Let cool in the pan briefly before moving to a wire rack to finish cooling.


This cake can be served warm, but should be allowed to cool for at least 20 minutes beforehand.  It will still be warm, but cooled enough to cut into without it falling apart.

If you have any questions or concerns about this or another blog recipe, please let us know.  As we move towards autumn and all the upcoming holidays, I hope that this cake and the Ankarsrum mixer brings some joy and happiness into your kitchen.  Happy Baking!


Apple Streusel Cake

Prep Time: 15 minutes

Bake Time: 50 minutes


Cake Batter:

49 g. (1/2 cup) vegetable or neutral flavored cooking oil

3 large eggs

260 g. (1 cup) buttermilk

10 g. (2 tsp.) vanilla bean paste or extract

240 g. (2 cups) peeled, grated apples

300 g. (2 1/2 cups) all purpose flour

114 g. (1/2 cup) granulated sugar

107 g. (1/2 cup firmly packed) brown sugar

9 g. (1 1/2 tsp.) kosher salt

2 g. (1/2 tsp.) baking powder

4 g. (1/2 tsp.) baking soda

1 g. (1/2 tsp.) freshly grated nutmeg

4 g. (1 1/2 tsp.) ground cinnamon

4 g. (1 1/2 tsp.) ground cardamom

Streusel Topping:

115 g. (8 Tbsp.) unsalted butter, melted

180 g. (1 1/2 cups) all purpose flour

107 g. (1/2 cup firmly packed) brown sugar

pinch salt

50 g. (1/2 cup) old fashioned rolled oats


Preheat oven to 350º F.  Grease a 13×9 inch baking pan.  If desired, line with parchment paper in order to remove cake from pan after baking.

Add the oil, eggs, buttermilk and vanilla extract to the Ankarsrum plastic whipping bowl with the single wire whisks.  Blend on medium-low speed (2 o’clock) until well combined.

Add the grated apple and mix in.

Add the remaining cake batter ingredients and mix on low speed (1 o’clock) until thoroughly mixed.

Scrape batter into prepared pan.

Mix together streusel ingredients in a small bowl and evenly top batter with streusel.

Bake for 45-50 minutes until middle is set and baked through and streusel is beginning to brown.

Let cool for at least 20 minutes before removing from pan and slicing into.  Can be served warm or room temperature.


Yield: 12 servings



Made with freshly milled spelt flour, Sucanat, and Sucanat with honey


-Replace flour with 283 g. (2 1/2 cups) whole wheat flour.  If milling at home, a soft white or red wheat is preferred.  Spelt also works.

-If desired, replace the brown sugar in the cake and streusel topping with 75 g. (1/2 cup) Sucanat.  Replace the granulated sugar in the cake with 86 g. (1/2 cup) Sucanat w/honey, aka honey granules.

-Follow instructions above.



Made with King Arthur Measure for Measure Gluten Free Flour


-Replace all purpose flour with 300 g. (2 1/2 cups) of a measure-for-measure/cup-for-cup gluten free flour.

-Follow instructions above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.