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5 from 1 vote

German Apple Cake With Streusel Topping

Loaded with raisins and apples, this German apple cake with streusel topping is so delicious with a great hint of vanilla and cinnamon, easy to follow and only takes 15 minutes to make and the oven does the rest!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: afternoon tea, Breakfast, Brunch, Dessert
Cuisine: European, German
Keyword: Apfelkuchen, Apfelstreuselkuchen, apple cake, apple crumble cake, crumble cake, fruit cake, German apple cake, German apple crumb cake, German apple crumble cake, German streusel cake
Servings: 12 Servings
Author: Ester | esterkocht.com

Equipment

  • 26 cm(10 inch) spring-form (or cake tin with removable base)

Ingredients

For the cake base:

  • 500 g (17.6 oz/ 4 2/3 cups) plain flour (all purpose flour)
  • 200  g (7 oz) butter  room temperature
  • 100 g (3.5 oz/ ½ cup) sugar
  • 2 teaspoons  baking powder
  • 2 medium eggs Germany, large US 
  • 1  teaspoon vanilla extract  (SEE NOTES)

For the filling

  • 1 kg (2.2 lbs) apples
  • 1 teaspoon lemon juice freshly squeezed
  • 50  g (1.8 oz/ ¼ cup) sugar
  • 50  g (1.8 oz)  raisins SEE NOTES
  • 1 teaspoon cinnamon

Instructions

  • Start off by lining a 26 cm (10 inch) spring-form (or cake tin with removable base) with a parchment paper at the bottom and grease the sides with butter and dust them with breadcrumbs.
  • In a bowl combine flour and baking powder and mix well using a spoon. Add the eggs, sugar, butter and vanilla extract. Using your hands mix all the ingredients together to form a firm dough.
  • Divide the cake base into 2 doughs: 2/3 and 1/3. Place the 2/3 dough into the prepared cake tin. Using your hands press it nicely such that the bottom of the cake tin is covered. Make the dough a bit high on the sides as well. Keep the remaining dough for later.
  • Next, preheat the oven to 180 ° C (360 °F), with both top and bottom heat. Then peel the apples, remove the core and cut into slices. Put the apples in a bowl and add the remaining ingredients for the filling and mix well.
  • Pour the filling into the cake base. Crumble the remaining dough all over the top of the apples and bake for 50 minutes.
  • Remove the cake from the oven and let it cool for a few minutes. Remove the cake from the cake tin and enjoy.

Notes

  • * Vanilla: This recipe calls for vanilla extract, but feel free to use about 1 teaspoon vanilla seed paste or about 1 tablespoon vanilla sugar. Just reduce the amount of sugar if you’re using vanilla sugar.
  • If the raisins that you're using are hard, just pour hot water or apple juice over them to make them soft. You could also soak them in rum if kids won't be eating them.
  • Apple crumble cake tastes over the top warm or cold with vanilla ice cream, whipped cream, vanilla sauce, egg liqueur or dusted with powdered sugar (icing sugar).