Apple Cinnamon Breakfast Cake with Streusel Topping
A moist, tender breakfast cake filled with diced apples and warm cinnamon, topped with a buttery oat streusel. The applesauce keeps the cake incredibly soft while brown sugar adds rich sweetness. Perfect for weekend mornings, brunch gatherings, or as an afternoon snack with coffee. This cake strikes the ideal balance between dessert and breakfast - sweet enough to feel special but not overpowering for morning appetites.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
May need extra liquid
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- ⅛ teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 2 apples, peeled and diced
- ¾ cup applesauce
- 1 cup milk
- 8 tablespoons butter, melted
- ½ cup all-purpose flour, for streuselgluten-free flour blend1:1gluten-freegluten-free
May need extra liquid
- ¼ cup brown sugar, packed, for streusel
- 1 teaspoon ground cinnamon, for streusel
- ¼ cup oats, for streusel
- 4 tablespoons butter, diced, for streusel
Instructions
- 1
Preheat oven and spray baking dish with nonstick spray or brush with cake release
- 2
Whisk together all dry ingredients through brown sugar in a large bowl until well-combined
- 3
Add diced apples, applesauce, milk, and melted butter to dry ingredients and stir until well-combined
- 4
Pour batter into prepared baking dish
- 5
Combine all streusel topping ingredients using pastry blender, fork, or fingers
- 6
Sprinkle streusel mixture over cake batter
- 7
Bake until cake tester inserted in center comes out clean
- 8
Allow to cool before serving
Tips
Use a pastry blender or your fingers to create the perfect crumbly streusel texture - the mixture should hold together when squeezed but still be chunky.
Don't overmix the batter once you add the wet ingredients to prevent a tough cake texture.
Let the cake cool for at least 15 minutes before cutting to allow the structure to set properly.
Good to Know
Cover slices tightly with plastic wrap or store in airtight container for up to 3 days at room temperature.
Can be made 1 day ahead - cover and store at room temperature.
Best served slightly warm or at room temperature, cut into squares.
Common Mistakes
Don't overbake or the cake will become dry - test with a toothpick at 40 minutes.
Don't skip the cooling time or the cake will fall apart when cut.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
May need extra liquid
FAQ
Can I use different types of apples?
Yes, any baking apple works well. Granny Smith adds tartness while Honeycrisp brings extra sweetness. Avoid very soft apples that might break down during baking.
Can I freeze this cake?
Yes, wrap individual pieces tightly in plastic wrap then foil and freeze up to 3 months. Thaw at room temperature or warm briefly in microwave.
What if I don't have applesauce?
You can substitute with an equal amount of mashed banana, pumpkin puree, or additional melted butter, though texture will vary slightly.