Apple cake with streusel topping recipe (2024)

FAQs

Why does my apple cake fall apart? ›

Why Did My Apple Cake Fall Apart? 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.

For the Crumb Topping

In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough.

it turned out the oven was way off and the baking time was too long. the structure of the cake has to set quickly to hold the crumb topping up.

If your coffee cake has a crumb topping or streusel topping, add an extra layer of protection by placing a sheet of parchment paper between the crumb topping and the wrapping. Coffee cakes and quick breads, like sour cream coffee cake, tend to freeze well, maintaining their tender crumb and delicious flavor.

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. Streusel may also include nuts, but crumb topping does not.

Just keep tweaking the ratio until your ingredients form that moist, dense mass. 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.

Secondly, streusel can be baked on its own and then added, fully cooked, to lend a pleasing, crunchy texture to dishes.

Bar cookies with a crumb or streusel-type topping are done when the topping turns light brown. Even toppings made with brown sugar take on a golden color when the sugar caramelizes.

A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out in a pan and baked them separately, until crisp and cookielike.

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.

What can I do with extra streusel topping? ›

You could use it for any purpose: on top of a coffee cake, muffin, or whatever else. You could make cobblers or similar in small ramekins to use up the small quantity that you have. It should also freeze very well, for next time you do make crostada or something similar.

Wrap unused THAWED portions tightly and store at room temperature for 3 days. Refrigeration is not recommended. Wrap unused FROZEN portions tightly in foil wrap and return to freezer.

This crumb cake will stay fresh stored at room temperature. Tightly covered in plastic wrap or transfer the cake into an airtight container for 3 to 4 days. For longer storage, you can place it in the fridge for 4 to 5 days instead.

Streusel is a crumbly topping usually made with real butter, flour, and sugar.

Icing is a pastry topping made using confectioners' sugar (also known as icing sugar, hence the name) mixed with a liquid such milk, cream, lemon juice, or liqueur. There are many ways to apply icing to your cakes, such as: Drizzling it on top of your cake.

Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes.

Fondant. Fondant is a popular heavy frosting that can be easily sculpted and is used mainly for celebration cakes. Basic fondant ingredients include water, gelatine, glycerine, water, sugar (icing or castor sugar) and shortening.