This apple strudel cake is a shortcut version of the classic Austrian pastry, but it’s made with a simple yellow cake mix. It layers tender apples with a buttery, cinnamon-sugar crumble, giving you all the flavors of strudel without the fuss of making dough. The cake mix keeps it moist and reliable, while the apple filling and streusel topping make it taste completely homemade.
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 3 large eggs, room temperature
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) water
- 4 cups (about 4 medium) peeled, cored, and thinly sliced apples (such as Granny Smith or Honeycrisp)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (113 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan with butter or nonstick spray.
- In a large bowl, combine the cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes, until smooth and well blended. Scrape down the sides as needed.
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- In a medium bowl, toss the sliced apples with the granulated sugar and 1/2 teaspoon of the cinnamon. Arrange the apple slices evenly over the batter.
- In a separate bowl, make the streusel: mix the flour, brown sugar, and remaining 1/2 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
- Sprinkle the streusel evenly over the apples.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The top should be golden brown and the apples tender.
- Let the cake cool in the pan on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.
Tips
- Apple choice: Firm, tart apples like Granny Smith or Honeycrisp hold their shape best. Softer apples like McIntosh may turn mushy.
- Even slices: Slice apples uniformly (about 1/4-inch thick) so they cook evenly. A mandoline makes this quick.
- Streusel texture: Keep the butter cold. If the streusel gets too warm, pop it in the freezer for 5 minutes before sprinkling over the cake.
- Don’t overmix: After adding the wet ingredients to the cake mix, beat just until smooth—overmixing can make the cake tough.
Serving Suggestions
Serve this apple strudel cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce or a dusting of powdered sugar also complements the cinnamon-apple flavors. It’s perfect for a fall dessert, a brunch centerpiece, or with coffee or tea.
Variations
- Spice it up: Add 1/4 teaspoon of nutmeg or allspice to the streusel for extra warmth.
- Add raisins: Toss 1/2 cup of raisins or dried cranberries with the apples for a classic strudel twist.
- Use a different cake mix: Try a spice cake mix or white cake mix instead of yellow for a flavor change. If using spice cake, reduce the cinnamon in the streusel to 1/2 teaspoon total.
- Make it gluten-free: Use a gluten-free yellow cake mix and substitute the all-purpose flour in the streusel with a gluten-free flour blend.
Storage and Reheating
Store leftover cake covered in the refrigerator for up to 4 days. To reheat, place a slice on a microwave-safe plate and heat in 20-second bursts until warm, or warm in a 350°F (175°C) oven for 10 minutes. The cake can also be frozen (without frosting) for up to 3 months—wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use fresh apples or do they need to be cooked first? Fresh apples are perfect—they bake in the oven. No pre-cooking needed.
Can I use a different fruit? Yes, pears or peaches work well. Adjust the sugar depending on the fruit’s sweetness—pears might need a little less sugar.
Why is my streusel sinking into the cake? This can happen if the batter is too thin or the streusel is too heavy. Make sure to measure the flour correctly and use cold butter. Also, don’t press the streusel into the batter—just sprinkle it gently.
Can I make this in a round pan? Yes, a 10-inch (25 cm) round pan works, but you may need to adjust the baking time. Check for doneness at 45 minutes.
Can I use a sugar-free cake mix? Yes, you can. Just be aware that the texture may be slightly different, and you might want to reduce the sugar in the apple mixture to 1/4 cup (50 g).
How do I know when the cake is done? Insert a toothpick into the center—it should come out clean or with a few moist crumbs, and the top should be golden brown. The apples should be tender when pierced with a fork.
Related
- Garlic Bread Calories Per Slice: Full Guide
- Garlic Bread Almond: Crispy, Nutty & Easy
- Garlic Bread Carbs: Count & Lower-Carb Options
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