Why You’ll Love This Recipe

I like that this cake is both rustic and elegant — it’s the kind of dessert that’s easy enough for weekday baking but impressive enough for guests. The base is soft and buttery, the apple layer adds a lovely tartness, and the streusel gives it a satisfying crunch. It’s a no-fuss recipe that fills my kitchen with the aroma of cinnamon and apples while baking. Whether I serve it warm or chilled, it never fails to please everyone.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

150 g flour (5 oz)
2 teaspoon baking powder
50 g corn flour / corn starch (1.7 oz)
1 pinch salt
4 apples (about 1 kg / 2 lbs), peeled, cored, and sliced
2 teaspoon fresh lemon juice
1 teaspoon lemon peel
3 eggs (medium size, at room temperature)
100 g butter (3.5 oz, at room temperature)
100 g granulated sugar (3.5 oz)

For the cinnamon streusel topping
100 g butter (3.5 oz, at room temperature)
150 g flour (5 oz)
100 g granulated sugar (3.5 oz)
2 tsp vanilla sugar (or 1 teaspoon vanilla extract)
½ tsp ground cinnamon

Directions

1. Preheat the oven to 180°C (356°F). Grease the sides of a 10-inch (26 cm) springform pan and line the base with baking parchment.

2. Sift the flour, baking powder, salt, and corn flour into a bowl and set aside.

3. Peel, core, and slice the apples. Toss them with lemon juice to prevent browning.

4. Make the streusel topping: In a medium bowl, combine sugar, vanilla sugar, cinnamon, and butter. Stir in flour with a spatula until the mixture becomes thick and crumbly. Refrigerate until ready to use.

5. Prepare the batter: Using a hand or stand mixer, beat butter and sugar at high speed for about 2 minutes until smooth and creamy. Add the eggs one at a time, beating well after each addition, then mix in the lemon peel.

6. Add the dry ingredients to the wet mixture and mix on low speed until just combined.

7. Spoon the batter into the prepared cake pan, spreading it evenly with a spatula.

8. Arrange the apple slices in a circular pattern on top of the batter.

9. Remove the streusel mixture from the refrigerator and crumble it evenly over the apples.

10. Bake for about 35–45 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

11. Let the cake cool to room temperature before serving. Dust with icing sugar if desired, and serve with whipped cream.

Servings and Timing

Servings: 12
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• I sometimes mix a handful of chopped nuts (like walnuts or almonds) into the streusel for extra crunch.

• For a spicier version, I add a pinch of nutmeg or allspice to the topping.

• I’ve made it with pears instead of apples for a slightly sweeter twist.

• When I want it richer, I spread a thin layer of apricot jam over the base before adding apples.

• For a dairy-free version, I use plant-based butter and it still turns out delicious.

Storage/Reheating

I store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, I warm a slice in the oven at 300°F (150°C) for about 5–7 minutes so it tastes freshly baked again. The streusel stays crisp, and the apples become tender and fragrant.

FAQs

What kind of apples work best for this cake?

I prefer tart, firm varieties like Granny Smith, Braeburn, or Jonagold because they hold their shape and balance the sweetness of the cake.

Can I make this cake ahead of time?

Yes — I often bake it a day in advance. It tastes even better the next day as the flavors meld together.

Do I need to peel the apples?

Yes, peeling helps the apples soften evenly and keeps the texture smooth when baked.

Can I freeze the cake?

Absolutely. Once cooled, I wrap slices tightly in plastic wrap and freeze for up to 2 months. I thaw them at room temperature before serving.

Why is my streusel not crumbly?

The butter may have been too soft or the flour ratio off. I make sure to chill the streusel briefly before using to keep it firm and crumbly.

Can I bake this in another pan size?

Yes, a 9-inch (23 cm) springform pan works fine; the cake will just be slightly taller and may need a few extra minutes in the oven.

How do I keep the cake from becoming soggy?

I always cool it completely before covering or storing. Using firm apples and avoiding overly juicy varieties also helps.

Can I reduce the sugar?

Yes — I often cut about 20% of the sugar in both batter and topping for a less sweet version without losing balance.

What’s the best way to serve it?

I like it slightly warm with whipped cream or vanilla ice cream. It’s also lovely with a cup of coffee or tea.

Can I use oil instead of butter?

Butter gives the best flavor and texture, but in a pinch, I use neutral oil (like sunflower) and reduce the amount slightly to keep the batter light.

Conclusion

I love this German Apple Streusel Cake for its simplicity, warmth, and comforting flavor. The combination of tender apples, buttery cake, and crunchy cinnamon streusel makes it an instant favorite. It’s the perfect dessert to bake on a crisp fall day — easy to make, satisfying to eat, and always a beautiful centerpiece on any dessert table.