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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
Hi Julia, I’ve made this a few times. The first was right to the T. The last few times I omitted the applesauce and added a little brown sugar to the apples. It has been a hit every time, so easy to make. Thank you for sharing.
Can you use apples rathen apple sauce? If so, how much?
Thanks. Cindy
I am in the UK. Would like to make this but need it in metric or ounces. Not sure how much a stick/cup of butter etc is? Thankyou. Mary .
Hi Julia, made the streusal last week. The family loved it. Thank you for putting the ingredients in metric. Will certainly make it again. Do you think it can be frozen after baking?
Daxa Riley. England.
So glad your family loved it! Yes, you could freeze it after baking. The streusel topping might not be as crispy after defrosting but still delicious.
What is all purpose flour? Is it plain flour or self raising flour?
All-purpose flour is plain flour :-)
In the first part of the recipe for making the dough, is the butter softened or cold?
I see that you Stated to soften the butter for the crumbles however.
But wasn’t sure about the dough. Cold it soften butter?
Please let me know ASAP .
I use cold, cubed butter for the dough. I’ll add that to the instructions. – Julia
My apples came out still with some crunch to them. Is that what to expect? I kind of expected them to be more of a mushy texture
Sorry that the cake didn’t come out as you expected, Robert! The texture depends on the apples you use and how small you cut them. I like mine to still have a little bit of crunch and not be completely mushy. If the filling would be too mushy the cake wouldn’t hold its shape when you cut into it.
Hi Julia,
-btw my grandfather was german and I love german bake goods!
Thank you for this recipe :) I am very excited and will try and make this today and will let you know how I did. My two sons love dutch apple pies but i love trying new and easy recipes all the time. I love the fact that you have shared this recipe to the T…..ingredients and pics ! I haven’t tried apple sauce in my apple pie before so I would like to try your recipe!
Have a good one! I’m off to the store to buy all my ingredients :)
Can I use a 13 by 9 clear glass dish?
I haven’t made this cake in a glass dish yet but I’m sure you can use a glass dish. Glass pans will hold their heat much more effectively than metal pans. I think the usual advice for using a glass dish is to grease the dish well, bake at 25°F less, and check the cake a bit earlier. – Julia
Loved the cake – going to put raisins and chopped walnuts in the next time I make it.