German Streusel Cake

This German streusel cake with apples, almond flakes and raisins is so good, simple and quick to make. It stays moist for days too. Since you pour heavy cream and milk on the cake while it’s hot, wait until all the sauce has been absorbed before serving. Perfect for any celebration! 

I must say that I didn’t plan on posting this German apple crumble cake recipe. But Fritz family, a family that we met about 2 years ago at a campsite in Etosha National Park, Namibia, wanted me to give them this recipe, after they’ve tasted it, two weeks ago. So I thought that, it will be a great idea for me to post this recipe, so that they’ll have a good reason to visit my blog.

This XXL apple crumb cake is extremely delicious! The cake base is loaded with apples, almond flakes and raisins and finished off with buttery crumbles. Such a great anytime treat! What makes this cake over the top is that you immediately pour milk and heavy cream over the hot cake and wait until all the sauce has been absorbed, before serving.

Feel free adjust this recipe according to your liking. (1) You can skip the filling, (2) or substitute the apples with fruits of your choice and leave out raisins if you’re not a fan.

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What you’ll need to make apple streusel sheet cake

For the cake base

– 250 g (8.8 oz/ 2 cups) pain flour (all purpose flour)
– 150 g (5.3 oz) butter, room temperature
– 150 g (5.3 oz/ ¾ cup) sugar
– 2 teaspoons baking powder
– 3 eggs, room temperature
– ¼ teaspoon vanilla extract / 1 tablespoon vanilla sugar
– 4 tablespoons milk, room temperature

for the apple almond raisin filling

– 5 medium apples
– 1 teaspoon lemon juice
– a handful almond flakes/ chopped almonds
– a handful raisins
– 2 teaspoons cinnamon

What you’ll need to make the crumble topping:

– 250 g (8.8 oz) butter
– 200 g (7 oz/ 1 cup) sugar
– 400 g (14.1 oz/ 3 1/3 cups) plain flour (all purpose flour)
– ¼ teaspoon vanilla extract / 1 tablespoon vanilla sugar

For the sauce:

– 150 ml (about ½ cup) heavy cream
– 150 ml (about ½ cup) milk

How to make super moist apple crumble sheet cake

Grease the baking sheet with butter and line it with a parchment paper.

Make the cake base:

In a bowl combine flour, baking powder, eggs, sugar, butter, milk and vanilla extract/sugar and whisk to a smooth cream.

Using a spatula scrape the batter into the prepared baking sheet, smooth the top and set aside.

Preheat the oven to 200 ° C (392 °F), with both top and bottom heat.

Make the filling:

Next, peel the apples, remove the core and cut into slices.

Put the apples in a bowl add the remaining ingredients for the filling except the almond flakes or chops and mix well.

Scatter the apple filling mixture all over the cake base.

Then sprinkle almond flakes/ chopped almonds all over the top.

How to make the crumbles

In the same bowl that you used to make the cake base combine flour, butter, sugar and vanilla extract/ sugar. Using your hands mix all the ingredients together until small crumbles start to form.

Sprinkle crumble evenly over the apple mixture and bake for 35 – 40 minutes.

After 35 – 40 minutes, remove the cake immediately from the oven and put it on the counter.

Pour the heavy cream and milk mixture evenly on it.

Let this gets absorbed for at least 1 hour or overnight. You can serve this delish cake with a nice scoop of vanilla ice cream, whipped cream or dust it with icing sugar or eat it just like that. Enjoy!

Did you make this recipe? I’d love to hear from you! Simply write a review and add rating to it. Or snap a photo and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram.