German Applesauce Streusel Cake Recipe
Crunchy Streusel covers a filling of tasty applesauce in this easy to make cake.
Equipment
- 1 9" Springform Pan
Ingredients
Base and Streusel
- 2 ½ Cups Flour 350 gram
- ½ teaspoon Baking Powder
- 1 Cup Sugar 200 gram
- 1 Cup Butter (room temperature) 220 gram
Applesauce Filling
- 24 ounces Applesauce approx. 680 gram
- 3 Tablespoons Cornstarch
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon powder
Instructions
- Preheat the oven to 350°F
- In a mixer or food processor or bowl... combine the flour, baking powder, and sugar. Slowly add the butter 1 Tablespoon at a time. Pulse/mix/cut the butter into the dry ingredients. You want it to look like wet sand... and clump when you pinch it.
- Divide this streusel mixture into ⅔ and ⅓. Press the ⅔ into the bottom and approximately 1 to 1½ inches up the side of a springform pan. You don't want it TOO thick in the corners, so press it in. Thickness should be about ¼ - ⅓ inch across bottom and sides.
- Bake this for 15 minutes
- While the shell is baking, combine the Applesauce, Cornstarch, Vanilla Extract, and Cinnamon in a medium bowl. Make sure not to leave any lumps of cinnamon or cornstarch.
- Add the applesauce mixture to the pre-baked shell.
- Crumble the rest of the streusel mixture over the applesauce evenly. Use your fist to squeeze it so you get bigger bits as well as just crumbs.
- Bake 35 minutes.
- Remove from oven and let cool on a rack.
Notes
You can bake this cake in advance and refrigerate until needed. It also freezes well.
But truly, it tastes best when it's fresh out of the oven...and it's amazing when it's still a little warm.