German Apple Crumble Cake, known as Apfel-Streuselkuchen, is a classic layered dessert with a soft butter cake base, a generous apple filling, and a crumbly streusel topping. It is simple to prepare and works well for coffee breaks, family gatherings, or weekend baking. The combination of tender cake, slightly tart apples, and crisp crumble makes it balanced and comforting.
Ingredients
For the Cake Base
- 175 g softened butter
- 125 g sugar
- 1 tablespoon vanilla sugar
- 3 eggs
- 3 tablespoons milk
- 175 g all-purpose flour
- 16 g baking powder
For the Apple Filling
- 1300 g apples, peeled, cored, and sliced
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For the Crumble (Streusel)
- 100 g flour
- 75 g sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla sugar
- 80 g cold butter, cubed
- 150 g walnuts, roughly chopped
Baking
- Oven temperature: 180°C (350°F)
- Baking time: 40 to 45 minutes
Instructions
1. Prepare the Cake Base
In a large bowl, beat the softened butter with sugar and vanilla sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the milk.
In a separate bowl, combine the flour and baking powder, then gradually mix into the wet ingredients until smooth.
Spread the batter evenly into a greased 26 to 28 cm springform pan.
2. Prepare the Apple Filling
Place the sliced apples in a bowl. Add sugar, cinnamon, and lemon juice. Toss to coat evenly.
Spread the apples over the cake batter, pressing them down gently.
3. Make the Crumble
In a bowl, mix flour, sugar, cinnamon, and vanilla sugar. Add the cold butter and rub it into the mixture with your fingers until crumbly.
Stir in the chopped walnuts.
Sprinkle the crumble evenly over the apples.
4. Bake
Bake in a preheated oven at 180°C for 40 to 45 minutes, until the top is golden and the apples are soft.
Let the cake cool for about 15 minutes before removing it from the pan.
Approximate Nutrition (Per Slice, 12 slices)
- 420 kcal
- 45 g carbohydrates
- 5 g protein
- 23 g fat
- 4 g fiber
Storage
Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To serve warm, heat slices in the oven at 160°C for a few minutes.
The cake can also be frozen for up to 2 months. Thaw in the refrigerator and reheat lightly before serving.
