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4.84 from 6 votes
Homemade apple snack cake is cut into separate servings. The apple cake has a crumbly streusel topping.
Apple Snack Cake
Prep Time
20 mins
Cook Time
25 mins
 

My spiced Apple Snack Cake with crunchy streusel topping is the perfect no-frills dessert to enjoy on a chilly Autumn day.

Course: Dessert
Cuisine: American
Servings: 9 people
Author: Gemma Stafford
Ingredients
For the Streusel Topping
  • cup (1½ oz/43 g) walnuts, toasted
  • cup (1 oz/28 g) old-fashioned rolled oats
  • cup (2 oz/57 g) brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • 2 tablespoons butter, melted
For the Apple Cake
  • 2 large eggs, at room temperature
  • cup (5 oz/142 g) granulated sugar
  • 1 cup (5 oz/142 g) peeled and grated apple, firmly packed (about 2 apples)
  • 6 tablespoons (3 oz/85 g) butter, melted
  • 2 tablespoons vegetable oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • cups (7½ oz/213 g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • ¼ teaspoon salt
Instructions
  1. Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20-cm) square cake pan with parchment. Set aside.

To Make the Streusel Topping
  1. In the bowl of a food processor, add the walnuts, oats, brown sugar, cinnamon, and cardamom and pulse until the mixture is evenly crumbly.

  2. Transfer to a bowl, then stir in the melted butter until well combined. Set aside.

To Make the Apple Cake
  1. In the bowl of a stand mixer fitted with a paddle attachment or with a handheld electric mixer, beat the eggs and granulated sugar together on medium speed until light and fluffy, about 5 minutes.

  2. Beat in the grated apple, butter, oil, vinegar, and vanilla.

  3. In a separate bowl, combine the flour, baking soda, cinnamon, cardamom, and salt, then fold into the wet ingredients until just combined.

To Assemble and Bake
  1. Spread the batter in the prepared pan, then sprinkle the streusel evenly over the top. Pat the streusel gently to ensure that it will stick to the cake.

  2. Bake for 20-25 minutes, until a wooden skewer inserted in the center comes out clean.

  3. Let the cake cool at least 20 minutes before lifting it out of the pan to cool completely on a wire rack.

  4. Store leftovers in an airtight container at room temperature for up to 3 days.