This post may contain affiliate links.Please read our disclosure policy.
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
Love this recipe. Thr base was yummy and the crumble exactly what i wanted. I added allspice to the apple as well as cinnamon and also used a springform pan to make a deep pie.
Thanks, I’ll definitely make it again.
My parents are from Germany so I am very familiar with German bakery. That being said, this cake was DELICIOUS!! Very authentic, not overly sweet. Will definitely make it again!
Great recipe!
Instead of streusel can you make the top the same dough as the bottom?
Thank you.
I would not recommend that the dough on the bottom is similar to a shortbread dough.
I followed the recipe exactly as stated but my cake part was rather dry. It did not come together as in the video. The same thing happened with the streusel. It is in the oven now, I hope it comes out okay.
Can I ask if you measured the flour correctly (scoop and level)? Too much flour can make the batter and the streusel dry.
Hi! May I know if we should use salted or unsalted butter in the recipe?
Hi Jasmine, You should use unsalted butter.
I used salted butter and it came out great! I always use salted butter in my recipes and simply leave out any additional salt if called for in the recipe. My dishes always come out tasting great! I am in a baking group in my home town and there are some fantastic bakers in this group! All of us use salted butter in our baking. Hope this helps!
Made this for an Oktoberfest party along with a caramel rose apple pie. I was surprised that it was not sweet at all. The streusel and crust was not sweet,not sure what I did wrong because I followed the recipe to the T. I had a little left over caramel from the apple pie I made which I drizzled over the streusel but it still was not very good.
Mmh this recipe has nearly 1 cup of sugar in the streusel and crust and the apples have a lot of sugar content as well so I’m really not sure what went wrong for you. I never had anyone complain about a lack of sugar in this cake. This is a German recipe so it is not as sweet as an American cake but it is still sweet. Are you sure you used the amount of sugar the recipe called for? Did you use very tart apples? If you have a really sweet tooth you could add a 1/3 cup of brown sugar to the chopped apples but that would make it overly sweet in my opinion.
Can you use other fruits like blueberries or peaches? If so, do it it the applesauce? How would I use the peaches and blueberries? What do I add with them if anything?
Hi Julia, I’m making this for the first time for my German uncle’s 70th birthday. Can I double the recipe and bake it in a half sheet pan? Would the baking time change at all? Thanks!
I think the baking time will be a bit longer. Make sure to check if it is done with a skewer and add about 10-15 min to the baking time.
I’m planning on making this recipe but I notice that your shopping link is to a 13×9 x2″ baking pan and your recipe refers to a baking ‘sheet’. The sheets are typically 1″ deep and I’m wondering which one you actually used and whether I need to adjust baking time since I have a 13x9x2 baking pan like the one in your link.
Sorry about the confusion, Carolyne! This recipe works on a quarter sheet pan but also in a 13×9 baking pan. I now prefer using a baking pan to make this cake so I should probably update the recipe instructions to reflect that. Baking time does not change but as always it is best to test doneness with a skewer and adjust baking time if it is not done yet because every oven is different. Hope this helps! – Julia