Print

Classic German Apple Cake with Buttery Streusel – Easy & Perfect

german apple cake with buttery streusel - featured image
Print Recipe

A tender, not-too-sweet apple cake with soft, jammy apples under a thick, buttery streusel that stays crunchy. This recipe, inspired by a neighbor from Stuttgart, is perfect for any occasion and uses simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 3 medium apples, peeled, cored, and thinly sliced
  • 1 cup (125g) all-purpose flour (for streusel)
  • 1/2 cup (100g) packed brown sugar (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. Make the streusel: In a medium bowl, whisk together 1 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Add cold cubed butter. Use your fingertips or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized clumps. Set the bowl in the fridge while you prepare the cake batter.
  3. Peel and slice your apples into thin slices, about 1/8-inch thick. Toss with a squeeze of lemon juice if desired.
  4. In a large mixing bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  5. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  6. In a separate small bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  7. Add one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half the milk and mix. Repeat with another third of flour, the remaining milk, and finally the last of the flour. Mix only until you no longer see streaks of flour.
  8. Spread the batter evenly into your prepared pan. Arrange the apple slices on top in concentric circles, slightly overlapping. Press them gently into the batter so they’re partially submerged.
  9. Take the streusel out of the fridge and sprinkle it evenly over the apples. Use your fingers to break up any large clumps. Don’t press it down.
  10. Bake for 45 to 55 minutes. The cake is done when a toothpick inserted into the center (avoiding apples) comes out clean or with just a few moist crumbs. If the streusel is browning too quickly after 30 minutes, tent the pan loosely with aluminum foil.
  11. Let the cake cool in the pan on a wire rack for 15 minutes. Then release the springform ring and let it cool completely.

Notes

For best results, chill the streusel before adding to the cake. Use room temperature ingredients for a tender crumb. The cake tastes even better the next day. If the streusel browns too quickly, tent with foil. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: German apple cake, apple streusel cake, easy apple cake, buttery streusel, fall dessert, apple dessert, German cake

Find it online: https://oracooks.com/classic-german-apple-cake-with-buttery-streusel-easy-and-perfect/