In The Kitchen With The Editor: Cinnamon Streusel Apple Cake

by Stefan Lonce

I first came aware of apple cake due to my best friend’s family.  You see, I was invited every Friday night to their Shabbat dinner…they were Jewish and considered me part of the family.  As you may or may not know, in a Jewish home, dairy and meat are not allowed on the same table.  Since Shabbat dinner was usually a roasted chicken, dessert couldn’t have dairy.
Enter the apple cake.  My friend’s mother would usually make an apple cake for dessert.  Why?  Without the streusel topping, which I added…it meets the kosher rules.  Besides, it’s really good and easy to make!  It doesn’t have that overly sweet taste some desserts have and it’s perfect to go with a cup of coffee.  Besides that, if you should have a couple of apples, you probably have the ingredients on hand…which I love.
So, I took her recipe and tweaked it (there was no cinnamon in the original!) and added a streusel topping (if you don’t want dairy, replace the butter with margarine).  I’m thinking it should keep covered on the countertop for up to 3 days, but I can’t attest to that.  You see, I baked this cake yesterday morning, and it’s now gone!  My dishwasher seems to be full of dessert plates and forks!  Go figure.
I hope you enjoy.

Cinnamon Streusel Apple Cake


Apple Cake:
  • 1 cup Buttermilk or (1 cup milk + 1 tablespoon white vinegar)
  • 1/3 cup Vegetable or Canola Oil
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 2½ cups AP Flour
  • 1½ cups Brown Sugar (dark or light)
  • 1 tsp. Baking Soda
  • ½ tsp. Cinnamon
  • 2½ cups Chopped Apples (*see below)
Streusel Topping:
  • ½ cup White Sugar
  • 1 tsp. Cinnamon
  • 1 tblsp.  Butter, melted


  1. Preheat oven to 325°.  Grease and flour a 9×13 baking pan.
  2. Peel and chop your Apples.  I find 2 medium sized Apples (any variety you like, I used Honeycrisp) gives you about 2½ cups).  I also chopped them into different sizes.  Some small (about 1/8 inch by 1/8 inch) and some larger (about ¾ inch by 1/8 inch).  The smaller pieces will “melt” into the cake and the larger ones will remain for you to bite into.
  3. Using a liquid measuring cup, pour your Buttermilk to the 1 cup line. (Alternately, measure 1 tblsp. white vinegar in the bottom of the measuring cup and then fill to the 1 cup line with plain whole milk and stir together). Then, pour your Oil into the same measuring cup until it reaches the 1-1/3 cup line. Add your 1 tsp. Vanilla and whisk together. (Doing it this way saves you a bowl to wash.) Put aside.
  4. In a large bowl, whisk together the Flour, Brown Sugar, Baking Soda and Cinnamon, being sure to break up any lumps in the Brown Sugar.
  5. Pour the liquid ingredients into the flour mixture and mix until combined.
  6. Fold in your Apples.
  7. Mix the ingredients for the Streusel Topping together.
  8. Pour the batter into the prepared pan and sprinkle the Streusel Topping evenly over the top.
  9. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool, slice and Enjoy!