Homemade German Apple Streusel Cake Recipe

As a proud American, I always thought we owned the apple game. But then my pals hit me with the Apfelkuchen, so I had to eat my words (literally) and gotta admit it’s pretty darn tasty. I’ve tweaked the original recipe a little to make it a breeze for even the greenest bakers out there!

Why Nobody Can Hold Back At German Apple Streusel Cake

• You’ve got this buttery crust that’s soft and crumbly, and then these juicy apples give it a nice little crunch. To top it all off, the streusel topping adds a sweet, crunchy oomph that delightfully contrasts the soft base. Nothing can ever compare!
• Nope, you don’t have to sweat over the stove for hours. This cake keeps it super basic with good ingredients and an easy-peasy recipe to give you a classic, comforting dessert. 
• It won’t make your teeth ache from all the sweetness! The apples take center stage this time, with a lovely tartness that dances beautifully with the subtle hint of sugar in the dough and streusel. The cozy spices like cinnamon only give the whole thing a warm, melty feel. 
• I’m not surprised at all that it’s a hit at basically every gathering; this cake is easy to slice up and share! Perfect for potlucks, picnics, or having friends over for a chill evening.
• A hot beverage is always a perfect partner in crime. I’m talking about a warm, lovely mug of coffee, tea, or hard cider that curls into the crumbly, cakey flavor like they were meant to be together.

11 Basic Steps To Make German Apple Streusel Cake

Step 1.

First, preheat your baking oven to 350°F (180°C). Then, grab your trusty 8-inch (about 20 cm) pan and grease it well. Remember to line it with parchment paper so we can quickly clean things up later on!

Crust

Step 2.

Mix the butter and granulated sugar in a big old mixing bowl until buddy-buddy. Next, crack in the egg with a splash of vanilla and beat again. 

Step 3.

With your mixer at low, toss in flour, baking powder, and salt. Keep mixing until it gets all thick and crumbly, then switch to a rubber spatula and give it a final mix until everything is nicely combined.

Step 4.

Let’s put the dough into the pan! Use your hands to press it down onto the sides and bottom until it’s roughly 1.5 inches (or 4 cm) high. If things start getting sticky, don’t sweat; I usually sprinkle on extra flour and bam. Problem solved!

Step 5.

Pop that bad boy in the fridge while you whip up your almond streusel and apple filling. Easy peasy!

Streusel Topping

Step 6.

Grab a medium-sized bowl. Toss in all-purpose flour, brown sugar, a pinch of salt, and a generous dash of cinnamon. Whisk until everything’s mingling.

Step 7.

Start mashing the butter into the mixture with a small fork until it has a lovely crumbly texture. Sprinkle in flaked almonds and gently fold them in. 

Pop the whole thing in the fridge or set it aside until you’re FINALLY ready to slather it all over the cake!

Apple Filling

Step 8.

Now, onto those apples! Peel them, core them, and slice them up. Chuck those slices into a big ol’ bowl and drizzle everything with lemon juice. Sprinkle on a bit more cinnamon and toss until they’re all coated!

Step 9.

Remember the pan of crust we made earlier? Now, fill it with apple slices, then place the almond streusel on. It’s like the cherry on top! (Except, you know, almonds.)

Baking & Serving

Step 10.

Slide the cake into the oven for about 40 to 45 minutes until it’s a gorgeous golden brown. And what if the streusel starts getting too toasty? No worries; throw aluminum foil over the top and keep on baking.

Step 11.

Once it’s done, let it cool in the baking pan for a few minutes. Then, right before you serve it up, give it a nice dusting of powdered sugar. Feel free to get creative with the pairings —  whipped cream, ice cream, whatever works for you. Enjoy every bite!

Apples are crowd-pleasers. Try apple pies (or their cupcake versions if you fancy) and apple crumb cakes for a change!

Notes

1. You know what? Whether to peel or not to peel is entirely up to you. I myself prefer peeled apples and their soft textures, but my husband actually loves leaving the peel on for a nicer, more rustic touch! (it might be a bit tough to eat, but that’s never stopped him before). 

2. Do not slice the apples too thick if you want them to cook evenly through the cake! I once tossed thick slices into the crust, and they took so long that by the time the rest of the cake was done, they still looked like they were just getting started.

Plus, since slices distribute apple flavors much better, you will get a happy mix of apple, streusel, and cake in every SINGLE bite!

3. Tart apples for the win! Granny Smith, Braeburn, or Pink Lady always sit nicely in my recipe. Their high acidity cuts through the crumbly streusel like a champ for a more balanced flavor profile.

FAQs

Can I Use My Hand To Mash The Butter When Making Almond Streusel?

Totally! Of course, I still prefer using a fork, but the friction between your cold fingertips and the butter will work alright. Simply pinch the butter cubes between your fingers until you get coarse crumbs; that’s it!

What Should I Do With The Leftover Streusel?

Don’t throw them away! You can freeze them in an airtight container for up to 3 months. Have I mentioned they’re PERFECT for topping muffins, crumbles, and crisps? Heck, you can even add a streusel layer to another coffee cake other than this recipe.

How Can I Prevent The Cake Bottom From Getting Soggy?

I know this is a common issue when we use VERY juicy apples, but here’s a couple of things you can do: 

• Consider slicing the apples a bit thinner.
• Try tossing the apples with a tablespoon or two of sugar before placing them on the cake. Trust me, the sugar will help draw out some of the juices!
• Add a thin layer of breadcrumbs to the bottom of the crust before the apples. The crumbs will absorb excess moisture and keep all the soggy mess away.

Happy baking!

Discover More Unique Cake Recipes: