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Apple Streusel Sheet Cake is so easy to make from scratch and tastes amazing! A simple but so flavorful German apple crumble cake that’s topped with the most delicious cookie-like streusel.
Apple Streusel Sheet Cake is made with fresh apple chunks and topped with crunchy German streusel. German streusel is different from an American crumb topping. It’s more cookie-like on top and soft on the bottom where it meets the cake. It’s my favorite topping for cakes and muffins!
The filling of this cake is a mixture of fresh apple chunks and apple sauce which guarantees a moist cake even on the next day! This cake is so easy to make! Just press it into the pan, top it with the apple mixture and scatter the streusel with your hands on top and you are done!
Apple desserts like this are perfect for fall but I make them all year round! This easy-to-make apple cake is a great dessert for potlucks and parties. I serve it still warm with a big scoop of ice cream or cold from the fridge. Everyone loves this easy apple dessert!
Tips and tricks for making this Apple Streusel Sheet Cake
- I like to use Elstar or Jonagold apples for this recipe but Granny Smith, Honey Crisp, or Pink Lady would work, too.
- I like to use unsweetened applesauce for my German Apple Cake because it gives you a balanced flavor that is not too sweet but if you like your cakes more on the super sweet side you can also use sweetened applesauce.
- You can use granulated sugar or brown sugar for the streusel topping. I prefer granulated sugar! Brown sugar is not common in Germany, you can’t get it in any German grocery store so if you want to make authentic German streusel use white sugar.
- No need to press the crumbs onto the cake, they will melt while baking and stick together!
- I recommend refrigerating the cake after it is completely cool. It keeps fresh, covered with plastic foil, for a few days in the fridge. The cake tastes great cold and will hold its shape better.
The secret of extra delicious German Streusel is to make them bigger. Use your hands and rub the dough between your fingers, press the smaller crumbs together and sprinkle them over the cake.
Looking for more Streusel-topped desserts?
- Easy Lemon Raspberry Cake
- Plum Cake with Streusel
- Apple Crumble Pie
- Banana Muffins with Cinnamon Streusel
Tools used for making this Apple Streusel Sheet Cake
9 x 13 inch Pan with Lid: I love this baking pan! It comes with a lid so it’s easy to transport baked goods or casseroles and it’s super easy to clean, everything slides right off. I use this pan for all my 9×13-inch cakes, bars, and casseroles.
Stand Mixer: The most beautiful appliance in my kitchen! I own it in the gorgeous Ice Blue but the new Imperial Black one is my current favorite color.
Apple Streusel Sheet Cake
Ingredients
- 4 cups all-purpose flour, divided
- 1 ½ cups unsalted butter, divided
- ⅓ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 5 apples
- 1 ⅓ cup applesauce, sweet or unsweetened
- 1 teaspoon lemon zest, freshly grated
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ cup granulated or brown sugar
Instructions
- Lightly grease a quarter-size baking sheet (9x13-inch) and preheat your oven to 350°F (180°C).
- In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup butter, 1/3 cup sugar, vanilla extract, 2 cups all-purpose flour, and egg. Beat until everything is incorporated. Spread the dough onto the baking sheet. Put the baking sheet in the fridge while you make the apple and crumble layer.
- Leave the remaining 3/4 cup butter on the kitchen counter to get to room temperature.
- Peel and core the apples and chop them into small chunks. Mix the apple chunks with the lemon zest, lemon juice, cinnamon and apple sauce. Set aside.
- For the crumb topping: In the bowl of a stand mixer fitted with the paddle attachment mix the remaining soft butter with 2 cups of flour and 1/2 cup sugar (see Note 4). The mixture will be crumbly.
- To assemble the cake, spread the apple mixture onto the dough layer. Then use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don't want the crumbs to be too fine.
- Bake for 45 minutes until the crumbs are lightly golden.
- Let the cake cool off completely. It will be a little bit soft while hot.
- Serve with whipped cream or vanilla ice cream!
Video
Nutrition
This was a hit with my family & was pretty easy to make! I could only find honey crisp apples, but that was fine. And I found it took much longer than 45 mins for the top to get golden brown. I think I ended up leaving it in for 55 mins. One tiny issue I had was that my crumb topping was not as crumbly as it should have been & I regret not adding more butter in the top layer. Ice cream helped with that. There was only one complaint (from the younger ones): the apple filling was not sweet. I did use unsweetened apple sauce. But again, ice cream helps with that too!
I made this cake (again and again!), but we didn’t eat it all the first day. The struesel is a bit soggy. Can I re-bake it to crisp the topping?
Just popped this into the oven. It looks so yummy!
I’m curious if I need to reduce the temperature as I’m using a glass 9×13 pan?!
Schmeckt Wie Mutters Apfelstreuselkuchen. Danke fuer die schoene Erinnerung. Meine Mutter und Oma sind schon gestorben. Gerne Kontakt von dir.
This cake looks AMAZINGLY delicious. I can’t wait to make it. My only question is. You mention to make this in a 13×9 baking sheet. The only thing I know of is a 13×9 baking pan? 13×9 Cake pan?
Can I use either of those 2 to make this? I honestly do not ever recall seeing a 13×9 baking sheet. TIA
I use a quarter sheet for this recipe, it’s about 13×9-inches. But you can also use a 13×9-inch cake pan. I prefer the sheet because the cake is easier to serve from it.
Awesome! My kids loved it. Going to try it with blueberries..
Can can apple pie filing work
I haven’t tested this recipe with apple pie filling so I can’t really help. Let me know how it goes if you give it a try!
Should the first 3/4 butter be melted? Its the second 3/4 c should be brought to room temp but im not entirely clear on the first 3/4c. I assume it must be melted as not sure how you would incorporate if it wernt at min room temp. Please clarify.
Thank you.
No, the butter doesn’t get melted. It should be cold but not hard like stone. Cutting it into pieces and using a strong mixer always helps. If that doesn’t work let it sit at room temperature for a few minutes after cutting it into pieces.
I have terrible luck with baking but this recipe came out perfect for me the first time! I did not have a 9 x 13 pan but an 8 1/2 x 12 1/2 size and it was fine, I also used one more apple than the recipe called for and again it worked out perfect. The only thing I would add next time is a little more sugar, but that’s just because I have a sweet tooth! Thanks for the great recipe and look forward to trying more of yours, Vielen Danke!