German Apple Cake Recipe with Streusel Topping

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Try my Granny’s German Apple Cake recipe with Buttery Streusel Topping – the best apple cake ever! An authentic German recipe for old-fashioned fresh apple cake that is simple and easy to make!  Jump to Recipe 

Meet the best apple cake ever – German Apple Cake with Streusel Topping! 

Discover the best tips and tricks for the perfect juicy German apple cake with streusel topping! An easy authentic German cake recipe you will make all summer and fall long. 

This authentic German apple cake recipe consists of a simple, fluffy batter that is robust enough to hold the juicy apple filling and the generous amount of streusel. The simple sponge is wonderfully quick and easy to make. Therefore, this cake recipe is great for those of you who are not very experienced bakers and for anyone who wants to bake something uncomplicated. I add ground almonds and sour cream to the batter, which makes it super moist and tender.

German Apple Cake with Streusel Topping is something you can quickly put together just before company comes, and then serve! And then, just before your guests are arriving – that is the moment when you open the oven door and let the smell of freshly baked apple cake waft through the apartment!

This simple and quick recipe for grandma’s German apple cake with streusel features tender apple chunks simmered in rum or wine with crisp, buttery streusel sprinkled on top. An authentic, old German family recipe handed to me from grandma, the creator of my this cherry pie with custard and streusel, and this German plum cake.

Usually, a German apple cake batter is pretty simple and consists of butter, sugar, eggs and flour. Here, I upped the ante with an addition of sour cream. By adding sour cream, we can get away with using less butter, making the cake a bit lighter without compromising on flavor. You could also use ricotta, yogurt or creme fraiche. If you want to save a few more calories, you can use applesauce.

What are the best apples for making German apple cake? 

When baking with apples, we’re looking for a specific type, for a specific purpose. The apples should also have a strong and slightly sour taste.  For this German apple cake, I opted for Braeburn. 

For more information of apple varieties for baking, check out my article on the best apples for apple pie. If you have buckets of fresh apples in the garden at home, you will of course use these.

Whether you peel the apples beforehand or not is up to you. However, it is recommended here, as the cake filling will look prettier and will also be easier to eat.

What to serve with German apple cake?

Traditionally, German apple cake is served with a dollop of almost unsweetened soft-whipped cream. I like to whip my cream tp soft peaks with a little vanilla or a pinch of cinnamon. A scoop of vanilla ice cream also goes wonderfully with the apple cake. Especially in late summer and obviously it tasted even better when the cake is still warm.

How long will Apple Cake keep? 

An apple cake with streusel topping admittedly tastes best fresh. The cake can be stored for two days at room temperature or up to five days in the refrigerator. This apple cake recipe is very moist and loaded with fresh apples, and in summer and late summer you might really want to store it in the fridge or it will go bad quickly. It is best to wrap it in cling film to keep it moist or to keep it in a sealed container.

This German apple cake is also good for freezing, in the unlikely case you end up with leftovers. Either freeze it whole or in individual portions. Thaw it slowly at room temperature.

Tips:

• If the cake starts to brown rather quickly, you can cover it with aluminum foil for the last 15 minutes.
• Instead of almonds, you can also use ground hazelnuts or walnuts. The color of the cake will be darker.
• Feel free to add chopped walnuts, almonds, or hazelnuts to the streusel.
• Instead of sour cream, you can use ricotta, yogurt or creme fraiche.

More apple cake recipes: 

• Apple Pie with Salted Caramel Sauce 
• Apple Cheddar Crisp 
• German Apple Cake with Marzipan and Sour Cream Custard 
• German Apple Cake Cookies 

★ Did you make and love this German apple cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

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German Apple Cake Recipe with Streusel Topping

Try my Granny's German Apple Cake recipe with Buttery Streusel Topping - the best apple cake ever! An authentic German recipe for old-fashioned fresh apple cake that is simple and easy to make!  

Course cake, Dessert

Cuisine germany

Keyword apple cake with streusel, best ever apple cake, German apple cake

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Calories 300 kcal

Author Kiki Johnson

Ingredients

• 2 kg of apples peeled and chopped
• 5 tbsp lemon juice from1 lemon
• 5 tbsp wine or rum optional - can sub water
• 1 teaspoon cinnamon
• 1 pinch nutmeg
• 460 g sugar
• 675 g flour
• 2 tsp vanilla extract
• 25 g almonds finely ground or other nuts
• 375 g butter soft
• 4 free-range eggs at room temperature
• 200 g sour cream at room temperature
• 1 tbsp baking powder 15 g

Instructions

1. Peel, core, and chop the apples. Bring lemon juice, 5 tablespoons of wine or rum, 85 g of sugar, cinnamon, nutmeg, and apples to a simmer on medium heat. Cover and simmer over low heat for about 15 minutes. Let cool down.

2. For the almond streusel: Combine 300 g flour, 1 tsp vanilla, almonds, 185 g sugar, and 175 g soft butter with the dough hook of the hand mixer until crumbly.

3. For the batter: In your stand mixer, using the paddle attachment or with a hand mixer, combine 200 g softened butter with 190 g sugar, and 1 tsp vanilla and whisk until creamy and light and white. Stir in the eggs one after the other. Add the sour cream. Mix 375 g flour and baking powder, sift together and stir into the egg mixture.
4. Grease the 9-inch springform baking tin (34-26cm) or line it with parchment paper, pour the batter on it and smooth it out. Spread the apple compote evenly over the dough and sprinkle with the streusel.
5. Bake in a preheated oven at 180 ° C - 356 F for about 40 minutes. Let cool down. Serve with soft whipped cream.

Recipe Notes

• If the cake starts to brown rather quickly, you can cover it with aluminum foil for the last 15 minutes.
• Instead of almonds, you can also use ground hazelnuts or walnuts. The color of the cake will be darker.
• Feel free to add chopped walnuts, almonds, or hazelnuts to the streusel.
• Instead of sour cream, you can use ricotta, yogurt or creme fraiche.