Apple cake with streusel topping recipe (2024)

FAQs

Is streusel the same as crumble? ›

Streusel is similar to crumb topping and the terms are often used interchangeably. Traditionally, the two have different ratios of the same ingredients, with streusel containing more flour, and crumb topping more sugar, so they offer a different texture and flavor on top of baked goods.

What is a coffee cake? Although the name suggests a coffee-flavored cake, in the USA it usually means a cake made to pair well with coffee. These are usually cakes topped with streusel (crumbs) and often sugar icing, but never creme-type frosting, as in a layer cake.

There are two main reasons why an apple cake would fall apart: (1) it was simply too warm when you were trying to cut and serve it or (2) you used too many/the wrong kind of apple. See notes above about picking and choosing the best kinds of apples for a recipe like this.

Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste.

Why is my streusel not crumbly? Often this happens if the crumb topping is over-mixed or if the butter was much too hot. Over-mixing will leave you with a pasty, batter-like mixture rather than the crumbly topping you are aiming for.

A cake can remain doughy/uncooked in the middle while its burning on the outside when the temperature of the oven is too high. You will have to cook it at a lower temperature for a longer time to receive an even bake. If your pans are made of glass or dark metal, try lowering the oven temperature by 28 degrees.

Your cake is often subject to sinking in the middle due to various factors, including inaccurate oven temperature, excessive or insufficient leavening agent, overmixing of the batter, or premature opening of the oven door. Moisture loss or incorrect ingredient ratios may also play a role.

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science!

A well-made crumb should be firm yet tender, and chewy, with big chunks—like granola. The best way to achieve this is to use cold cubed butter. Using room-temperature or melted butter will cause the topping to spread out and flatten when it bakes, rather than standing pert and perky.

Can you add streusel after baking? ›

Absolutely! I have included in the recipe card below the instructions on how to bake streusel topping alone. You can use this on top of a frosted cake, or even add it onto any recipe that uses streusel topping…the pre-baked streusel will make the topping extra crispy!

Add crumb topping to any muffin, cake or pie recipe before baking.

Apple crisp is a dessert made with a streusel topping. In the US, it is also called apple crumble, a word which refers to a different dessert in the UK, Canada, Australia, and New Zealand. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg.

In an actual crisp, as in apple crisp or strawberry crisp, the oats in the topping crisp up as it bakes, hence the name. As time has gone by, though, the lines have blurred and the names crumble and crisp are now used interchangeably.

There are two main streusel types, crisp and crumble, which also correspond with the fruit bakes of the same names. These names tend to be used interchangeably, but if you want to get technical, there is a difference. Crisp streusel includes oats, while crumble streusel does not.

The term "streusel" is derived from the German word "Streusel," which translates to "something scattered or sprinkled." This name aptly characterizes streusel as a crumbly topping comprising flour, butter, and sugar that is scattered over various baked goods like muffins, breads, pies, and cakes.