
Apple Streusel Sheet Cake
Tender apple sheet cake with buttery cinnamon streusel. Allow about 85 minutes, including at least 20 minutes cooling before slicing.
- apple
- baking
- cake
- dessert
- public
- streusel
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
unsalted butter, melted · 0.75 Cup
Challenge® Unsalted Butter
Sale
38%
Details
Granny Smith apples · 3 Count
Kroger® Granny Smith Apples – 3 Pound Bag
33%
Details
whole milk · 0.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
25%
Details
light brown sugar, packed · 165 Gram
Kroger® Light Brown Sugar
18%
Details
vanilla extract · 2 Teaspoon
McCormick Pure Vanilla Extract
Sale
17%
Details
all-purpose flour · 2.5 Cup
Kroger® Bleached All Purpose Flour
14%
Details
large eggs · 2 Each
Kroger® Grade A Large White Eggs
11%
Details
granulated sugar · 0.75 Cup
Kroger® Pure Cane Granulated Sugar
8%
Details
ground cinnamon · 2 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
5%
Details
baking powder · 2 Teaspoon
Kroger® Baking Powder
4%
Details
fine salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 12 servings
Cook this recipe
- Granny Smith apples-3 medium
- all-purpose flour-2 1/2 cups
- unsalted butter-3/4 cup
- light brown sugar-165 g
- granulated sugar-3/4 cup
- large eggs-2 each
- whole milk-1/2 cup
- vanilla extract-2 teaspoons
- baking powder-2 teaspoons
- ground cinnamon-2 teaspoons
- fine salt-3/4 teaspoon
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper. Peel, core, and dice the Granny Smith apples into 1/2-inch pieces.
Keep the cutting board stable and keep fingers clear while peeling, coring, and dicing the apples.
Mix three-tenths of the flour, two-thirds of the brown sugar, half the cinnamon and one-third of the salt with one-third of the melted butter until coarse crumbs form.
Let the remaining melted butter cool to lukewarm. Whisk with the granulated sugar and remaining brown sugar, then whisk in the eggs, milk and vanilla until smooth.
Whisk the remaining flour, cinnamon and salt with the baking powder. Stir into the wet mixture until no dry streaks remain; do not overmix.
Fold in the diced apples with a rubber spatula until evenly distributed. Scrape the batter into the pan and spread it level.
Scatter the streusel topping evenly over the batter, gently pressing only the largest crumbs so they stick lightly to the surface.
Bake for 33 to 38 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Use oven mitts when handling the hot pan.
Cool the cake in its pan on a wire rack for at least 20 minutes. Lift by the parchment only when firm enough to support its weight; otherwise slice and serve from the pan.
Place the hot pan on a wire rack or heatproof surface, and let the cake cool before slicing so the hot apples and streusel do not burn your mouth.
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