This luscious German apple cake with a creamy filling and crumbly streusel topping has been captivating dessert lovers worldwide! A perfect balance of tender cake, silky cream, juicy apples, and buttery crumble creates an irresistible treat that’s as beautiful as it is delicious. Whether served with afternoon coffee or as a special dessert, this traditional German delicacy will impress everyone at your table.
Ingredients
For the Cake Base:
- 3 egg yolks
- 30 grams (2 tablespoons) granulated sugar
- 250 grams (2 cups) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 90 grams (6 tablespoons) butter, softened
For the Cream Filling:
- 3 egg whites
- 30 grams (2 tablespoons) granulated sugar
- 1 teaspoon vanilla extract or vanilla sugar
- 30 grams (¼ cup) cornstarch
- 400 grams (1¾ cups) sour cream or natural yogurt
For the Apple Topping:
- 3-4 medium apples
- Butter for cooking (about 2 tablespoons)
- 15 grams (1 tablespoon) cane sugar
- Juice of 1 lemon
For the Crumble Topping:
- 125 grams (1 cup) all-purpose flour
- 60 grams (¼ cup) granulated sugar
- 75 grams (⅓ cup) cold butter, cubed
- ½ teaspoon cinnamon (optional)
For Serving (Optional):
- Powdered sugar for dusting
- Whipped cream
Instructions
- Preheat your oven to 180°C (350°F). Grease a 25 cm (10-inch) diameter springform pan.
- Prepare the cake base:
- Separate the eggs, reserving the whites for the cream filling.
- In a medium bowl, beat the egg yolks with 30 grams of sugar until pale and fluffy.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the softened butter to the egg yolk mixture and blend well.
- Gradually incorporate the flour mixture until it forms a soft dough.
- Press the dough evenly into the bottom of the prepared pan, creating a slightly raised edge. Set aside some dough for the top layer if desired.
- Make the cream filling:
- In a clean, dry bowl, beat the egg whites until they form soft peaks.
- Gradually add 30 grams of sugar and continue beating until stiff and glossy.
- Fold in the vanilla extract.
- Gently fold in the cornstarch and sour cream until fully incorporated.
- Set aside.
- Prepare the apple topping:
- Peel, core, and slice the apples into thin wedges.
- In a large skillet over medium heat, melt the butter.
- Add the apple slices, cane sugar, and lemon juice.
- Cook, stirring occasionally, until the apples are softened but still hold their shape, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Assemble the cake:
- Carefully spread the cream filling over the cake base.
- Arrange the cooked apple slices on top of the cream layer.
- Make the crumble topping:
- In a bowl, combine the flour, sugar, and cinnamon (if using).
- Add the cold butter cubes and use your fingertips to work the mixture until it resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the apple layer.
- Bake the cake for 40 minutes, or until the top is golden brown and the filling is set.
- Cool the cake in the pan for 10 minutes, then release the springform and let cool completely on a wire rack.
- Before serving, dust with powdered sugar if desired.
Nutritional Information
Per serving (based on 12 slices):
- Calories: 320
- Protein: 5g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 19g
- Sodium: 150mg
Preparation Time: 30 minutes Cooking Time: 40 minutes Total Time: 1 hour 10 minutes Servings: 12 slices
Cooking Tips and Tricks
- Room temperature ingredients yield the best results, especially the butter and eggs.
- Don’t overbeat the cream mixture once you’ve added the sour cream, as it can separate.
- Partially cooking the apples before baking ensures they’ll be perfectly tender in the finished cake.
- Test the cake’s doneness by inserting a toothpick into the center of the cream layer – it should come out mostly clean with a few moist crumbs.
- Let the cake cool completely before slicing to allow the cream layer to set properly.
- For extra flavor, add a teaspoon of cinnamon or a sprinkle of nutmeg to the apple mixture while cooking.
- Use a springform pan for easy removal of the cake once it’s baked.
- For a professional finish, use a pastry brush to glaze the apples with warmed apricot jam before adding the crumble topping.
Variations and Substitutions
Fruit Variations:
- Pear and Ginger: Replace apples with pears and add 1 teaspoon of grated fresh ginger to the fruit mixture.
- Berry Delight: Substitute half the apples with mixed berries (strawberries, blueberries, raspberries).
- Plum and Cinnamon: Use plums instead of apples and increase cinnamon in the crumble for a spicier flavor.
- Caramelized Apple: Add 2 tablespoons of caramel sauce to the apple mixture for a richer flavor.
Ingredient Substitutions:
- Greek yogurt can replace sour cream for a tangier, protein-rich cream layer.
- Gluten-free flour blend can be substituted for all-purpose flour for those with gluten sensitivities.
- Coconut sugar works well in place of cane sugar for a different flavor profile.
- Vegan butter can replace dairy butter for a plant-based version.
- Almond flour can replace 25% of the regular flour in the crumble for a nutty flavor and texture.
Common FAQs
1. Why did my cream filling separate during baking?
This typically happens when the eggs are overbeaten or the temperature fluctuates too much. Make sure to fold the ingredients gently and maintain a consistent oven temperature.
2. Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the day after baking as the flavors have time to meld. Store it in the refrigerator and bring to room temperature before serving.
3. Why is my crumble topping too sandy and not forming proper crumbs?
The butter might be too cold or there might not be enough of it. Try adding a little more butter or working it a bit longer with your fingertips until it forms proper crumbs.
4. How do I know when the cake is properly baked?
The top should be golden brown, the edges slightly pulling away from the pan, and a toothpick inserted into the cream layer should come out mostly clean with a few moist crumbs.
5. Can I use canned apple pie filling instead of fresh apples?
While fresh is always best, you can use canned apple pie filling in a pinch. Drain excess liquid and skip the cooking step, but note that the texture and flavor will be different.
Storage and Make-Ahead Tips
Refrigeration:
Store the cake covered in the refrigerator for up to 4 days. The cream filling requires refrigeration to stay fresh and safe to eat.
Freezing Instructions:
- Cool the cake completely before freezing.
- Pre-slice for easier defrosting of individual portions.
- Wrap tightly in plastic wrap and then aluminum foil.
- Freeze for up to 2 months.
- Thaw overnight in the refrigerator.
Reheating Tips:
Individual slices can be gently warmed in a microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes.
Make-Ahead Options:
- The cake base can be made a day in advance and stored wrapped at room temperature.
- The crumble topping can be prepared and refrigerated up to 3 days before baking.
- The complete cake can be assembled and refrigerated unbaked for up to 12 hours before baking (add 5-10 minutes to the baking time if baking directly from refrigeration).
This German apple cream cake is the perfect balance of textures and flavors – a buttery base, creamy center, tender apples, and crunchy streusel topping. Whether served for a special occasion or simply to brighten an ordinary day, it brings the authentic taste of German bakeries right to your home. The combination of tart apples with sweet cream and buttery crumble makes this cake irresistible to everyone who tries it!
