Apple Streusel Cake (Apfelstreusel Kuchen)
Are you ready for a very delicious treat? This delightful Apfelstreusel Kuchen (Apple Streusel Cake) features layers of sweet vanilla cake, apples, and a luscious jam, all crowned with a crisp German streusel.
Prep Time30 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: Egg-Free, German
Servings: 9 pieces
Calories: 440kcal
Cost: $1 per serving
Streusel
- 80 grams butter melted
- 70 grams cane sugar
- 100 grams unbleached all-purpose flour
- 40 grams old-fashioned oats
Cake (Rührteig)
- 120 grams butter melted
- 300 milliliters milk e.g., oat milk
- 1 package vanilla pudding powder around 38g
- 150 grams cane sugar
- 260 grams all-purpose flour unbleached
- 2 teaspoons baking powder
- 1-2 apples
- 4 tablespoons apple jam or applesauce, use more to taste
- 1 teaspoon ground cinnamon
Preheat the oven to 180°C (355°F).
Spray or lay parchment paper in your 9x9 inches baking pan.
Wash your fruit and cut it into thin slices – set aside.
Cake (Rührteig):
Melt butter, set aside.
In a mixing bowl using a whisk or electric mixer, combine 1 tablespoon of milk with the vanilla pudding powder until the powder dissolves completely. Gradually add remaining milk.
While stirring, add the melted margarine. Mix until everything is combined.
In a separate bowl, mix flour, sugar, vanilla sugar, and baking powder together.
Add dry ingredients one by one to the wet ones, using a whisk or electric mixer. Don’t stir longer than necessary.
Assemble Cake:
Add the dough into the prepared baking tray and smooth it down.
Add a layer of jam or applesauce and fruit onto the dough with a spoon or spatula. Top with cinnamon, if desired.
Crumble the streusel on top and add another layer of cinnamon, if desired.
Bake the cake in the preheated oven for around 45-60 minutes, until a toothpick comes out clean.
Let the cake cool down for at least 15-20 minutes before you cut it into pieces.
Storage: Store the baked cake covered at room temperature for a couple of days or in the fridge for up to a week.
Freezing: Wrap it well or use a freezer-safe bag, label with the date, and freeze for up to 3 months. To defrost, thaw overnight in the refrigerator or at room temperature, keeping the cake wrapped; it takes about 1 to 2 hours to thaw.
Serving: 1 serving | Calories: 440kcal | Carbohydrates: 66g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 253mg | Potassium: 132mg | Fiber: 2g | Sugar: 32g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg