German Apple Cake

4 comments All Recipes Cake Recipes Snacks & Treats
An easy and simple-to-follow recipe for German Apple Cake, with a step-by-step pictorial. This wonderfully moist cake has all the goodness of fresh fruit, and is treated with a special, crumbly cinnamon streusel topping.
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Happy Mother’s Day! Today’s post is in celebration of this special day, as I think of my own mother who’s halfway around the world in Canada.

The sad thing is that I have missed being with my Mom on every Mother’s Day celebration for the past 20 years. Pretty much every single year since I called Singapore home in 1994.



But last year, 2014, was exceptional! My mother, God bless her, was able to come to Singapore.  She stayed for 7 months – it was awesome! I made sure to make Mother’s Day a special one for both of us to remember. Nothing over-the-top extravagant – my mother loves simplicity. So we celebrated with me baking a simple but pretty white vanilla cake, topped with vanilla whipped cream, and decorated with lilac and lemon-coloured rosettes. First cake I ever got to make for my mother. Our time spent together was precious and happiness – priceless.


Then Mom turned 80 early this year, a milestone she reached with good fortune, grace and dignity, and most of all, with blessings from above. I am so thankful for every day that we have her with us. I am eternally grateful for her unconditional and boundless love for all her children. In tribute to my Mom, and to all Mothers celebrating Mother’s Day today, I made this German Apple Cake. I think it’s something that every mother could easily and would lovingly make for her family. It’s an easy and simple-to-follow recipe, made all the more easier I hope, with my step-by-step pictorial. This wonderfully moist cake has all the goodness of fresh fruit, and is treated with a special, crumbly cinnamon streusel topping – it’s as unique as every one of our mothers truly are to us!

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5 from 3 votes
Print Recipe

German Apple Cake

An easy and simple-to-follow recipe for German Apple Cake, with a step-by-step pictorial. This wonderfully moist cake has all the goodness of fresh fruit, and is treated with a special, crumbly cinnamon streusel topping (Source: 'Step-by-Step Cakes by Caroline Bretherton).
Course: Cakes, Dessert, Snack, Snacks and Treats, Tea
Cuisine: European, German, Western
Servings :1 (One) 20-cm (8-inch) round cake
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
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INGREDIENTS

  • 175 g unsalted butter softened at room temperature,
  • 175 g light muscovado sugar (or light brown sugar)
  • 1 tbsp finely grated lemon zest or finely grated zest of 1 lemon
  • 3 eggs lightly beaten
  • 175 g self-raising flour
  • 3 tbsp milk
  • 3 Granny Smith apples peeled, cored, cut into even, slim wedges

For the Streusel Topping

  • 115 g plain flour plus extra, for dusting
  • 85 g light muscovado sugar (or light brown sugar)
  • 2 tsp ground cinnamon
  • 85 g unsalted butter chilled, cubed

INSTRUCTIONS

For the Streusel Topping

  • Put the flour, sugar and cinnamon in a mixing bowl.
  • Rub in the butter gently with your fingertips until the mixture resembles coarse breadcrumbs. Bring the crumbly dough together into a ball.
  • Wrap the streusel dough in cling film or a plastic bag and chill in the refrigerator for 30 minutes.
  • Pre-heat oven to 190 deg C (375 deg F). Grease a 20-cm or 8-inch loose-bottomed cake tin with butter and dust lightly with flour. Shake off the excess flour.
  • In an electric mixer, with a paddle attachment fixed on, place butter and sugar in the mixer bowl.
  • Cream butter and sugar on medium speed (between Speed 3 to 4 on my Kitchen Aid mixer).
  • Cream until the batter turns pale and creamy in colour, and is light and fluffy.
  • Add the lemon zest and cream with butter on low speed (speed 2 on my Kitchen Aid mixer) until well dispersed through the batter.
  • Beat in the eggs, a little at a time, mixing well after each addition to avoid curdling.
  • Beat until the eggs are well incorporated in the batter.
  • Sift the flour into the batter and gently fold with a metal spoon or spatula.
  • Finally, add the milk to the batter and gently mix it in until well incorporated.
  • Spoon half of the batter into the prepared tin and spread evenly. Smooth the surface with a palette knife.
  • Arrange half the apple wedges over the batter, reserving the best looking pieces for the top. Use larger apple wedges to line the circumference.
  • Fill the centre with the smaller apple wedges.
  • Spread the rest of the batter over the apples. Smooth once more with a palette knife. Arrange the remaining apple wedges on top of the cake in an attractive pattern.
  • Remove the streusel dough from the refrigerator and coarsely grate it.
  • Sprinkle the grated streusel evenly over the top of the cake.
  • Bake in the centre of the oven for 45 minutes. Test with a skewer by inserting it into the centre of the cake. If the skewer emerges coated in batter, cook for a few minutes more and test again. When baking is finished, remove the cake from the oven and leave the cake in the tin for 10 minutes.
  • Keeping the streusel on top, carefully remove the cake from the tin and cool on a wire rack. Serve warm.
Did you make this? Share it on Instagram!I'd love to see! Don't forget to mention @foodelicacy or tag #foodelicacy so we can drool with you!


4 Comments

  1. Thank you so much, Ovidia!? I really enjoy getting feedback on these recipes that I share, and am so happy that your effort and meals are enjoyed and appreciated by your loved ones! That’s just awesome!??? Glad you could come along on this journey with me! Have a wonderful week!

  2. Thank you! I’ll give it a go and see how it turns out! I tried making your pork belly and eggs in soya sauce, 3 cup chicken and banana butter cake/bread. I practiced those dishes while I was in Australia and made dinner for my family when I went back to Singapore for the holidays and they loved it so much, especially the 3 cup chicken hahaha. I love your recipes, thank you so much, looking forward to more delicious recipes! 😀

  3. Hello Ovidia! So excited that you’re going to bake this apple cake ?. Yes, you can absolutely use a regular cake tin. Lightly grease the base and sides with butter and sprinkle with some flour, and tap out the excess. I’ve found that the streusel holds together and sticks to the top of the cake quite well when baked, as the cake will slightly rise through and all around the streusel. Most of it should stay in place, save for a bit of loose ones anyway. I heaped quite a bit of streusel and ate up all the loose bits…delicious!!?? Hope you’ll share how it turns out! Happy baking!

  4. Hi Celia!

    I was thinking of making your german apple cake tomorrow but i noticed your cake tin was the kind where the sides could be loosened. The cake tin I have is the ordinary non-stick round cake tin. Which means if I were to remove the cake from the tin, I would have to overturn the cake onto a tray or something of that sort. Would the streusel stay intact with the cake? If so, what should I do? Thank you!!

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