Get ready to make a delicious German Apple Cake. It’s a yummy mix of tart Bramley apples and sweet streusel topping. Perfect for a tasty afternoon tea.
How To Make German Apple Cake
I made this simple German apple cake using the ingredients below. To print out the recipe head to the recipe card at the bottom of the post.
What You Need
For the streusel topping:
- 115g plain flour
- 85g light Muscovado sugar
- 2 tsp ground cinnamon
- 85g unsalted butter, cubed
For the cake:
- 175g unsalted butter, softened, plus extra for greasing
- 175g light muscovado sugar
- Finely grated zest of 1 lemon
- 3 eggs, lightly beaten
- 175g self-raising flour
- 3 tbsp milk
- 2 Bramley apples, peeled, cored and cut into wedges
You also need a 20cm (8in) loose-bottomed cake tin.
Making It
First, we’ll make the streusel topping. Put the flour, sugar, and cinnamon in a bowl and mix them together.
Next, add the diced butter.
Using your fingertips rub the butter in until you get a crumbly dough.
Then, wrap the dough in some cling film and put it in the fridge for around 30 minutes.
While the dough is chilling, preheat your oven to 190C and grease and line your baking tin.
Now, it’s cake time. Start by beating the butter and sugar in a bowl until it turns pale and creamy.
Then, mix in the lemon zest.
Gradually add the eggs, mixing well each time to prevent curdling. Then sift the flour into the mix and fold it in gently using a metal spoon. Finally, add the milk and mix gently.
Next, spread half the cake mix into your tin and smooth it out.
Next, lay half the apple slices on top.
Then, spread the rest of the batter mix over the apples and smooth it again.
Arrange the remaining apple slices on top.
It’s now time to add the streusel on the top. Get your streusel dough out of the fridge and remove the cling film. Use a cheese grater and coarsely grate it. Sprinkle the grated streusel evenly over the top of the cake.
Bake the cake in the centre of the oven for 45 minutes. Use a skewer to check if it’s done – if it comes out clean, your cake’s ready. If not, bake it a bit longer.
Let the cake sit for 10 minutes before you remove it from the tin. Cut into slices and enjoy as it is or with some ice cream or custard.
Tips For Making German Apple Cake
Bramley apples are best because of their tartness. It contrasts well with the sweet streusel topping.
If the top is browning too quickly, cover it with aluminium foil for the rest of the bake.
Chilling the topping helps it maintain a crumbly texture when baked.
Muscovado sugar gives a rich flavour to the cake, but you can use brown sugar as an alternative.
The cake can be stored in an airtight container at room temperature for up to 3 days.
More Cakes You Might Like:
German Apple Cake
Ingredients
Streusel Topping
- 115g plain flour
- 85g light muscovado sugar
- 2 tsp ground cinnamon
- 85g unsalted butter
Cake Batter
- 175g unsalted butter, softened (plus a bit more for the baking tin)
- 175g light muscovado sugar
- Grated zest of 1 lemon
- 3 lightly beaten eggs
- 175g self-raising flour
- 3 tbsp milk
- 2 Bramley apples
Instructions
- To make the streusel topping put the flour, sugar, and cinnamon in a bowl and mix them.
- Add the butter and rub it with your fingertips until you get a crumbly dough.
- Wrap the dough in cling film and stick it in the fridge for 30 minutes.
- While the dough is chilling, preheat your oven to 190C. Grease and line your baking tin.
- Beat the butter and sugar in a bowl until it turns pale and creamy.
- Mix in the lemon zest.
- Gradually add the eggs, mixing well each time to prevent curdling.
- Sift flour into the mix and fold it in gently using a metal spoon.
- Add the milk and mix gently.
- Spread half the cake mix into your tin and smooth it out.
- Lay half the apple slices on top.
- Spread the rest of the mix over the apples and smooth it again.
- Arrange the remaining apple slices on top.
- Get the streusel dough out of the fridge and grate it.
- Sprinkle the grated streusel evenly over the top of the cake.
- Bake the cake in the centre of the oven for 45 minutes. Use a skewer to check if it's done – if it comes out clean, your cake's ready. If not, bake it a bit longer.
- Let the cake sit for 10 minutes before you remove it from the tin.
- Cut into slices and enjoy as it is or with some ice cream or custard.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 547Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 140mgSodium: 295mgCarbohydrates: 68gFiber: 3gSugar: 38gProtein: 7g