Golden, buttery crumbs over a juicy apple layer on a soft cake base—Apfel-Streuselkuchen, or German Apple Crumb Cake, is the cozy hug of the dessert world. A staple at bakeries, birthdays, and Sunday coffee tables across Germany, this comforting classic is as beautiful to look at as it is satisfying to eat.
Whether you’re making it from scratch or reviving Oma’s handwritten recipe, Apfel-Streuselkuchen brings together the rustic simplicity and irresistible richness that define traditional German baking. Let’s explore its origins and learn how to make it at home.
The Origins of Apfel-Streuselkuchen
German Apple Crumb Cake traces its roots to central and eastern Germany, particularly in Saxony and Thuringia. “Streusel” means crumbs, and while you’ll find many crumb-topped cakes in Germany, this apple version is among the most beloved.
Traditionally baked on large rectangular trays, this cake became popular in the 19th century and was often served with whipped cream at Kaffee und Kuchen (coffee and cake) time. Unlike layer cakes, it’s casual and crowd-friendly—ideal for potlucks, holidays, and afternoon gatherings.
Its staying power lies in its versatility: seasonal apples, easy preparation, and a texture that holds up beautifully for days. For more baked favorites, check out our German Baking Recipes.
125 g (½ cup + 1 tbsp) unsalted butter, cold and diced
100 g (½ cup) sugar
1 tsp vanilla sugar (or extract)
Pinch of salt
Optional tools: Springform pan or sheet pan, pastry cutter
How to Make Apfel-Streuselkuchen (Step-by-Step Instructions)
Step 1: Preheat the oven to 180°C (350°F). Grease and line a baking pan.
Step 2: In a bowl, mix the flour, sugar, baking powder, and a pinch of salt. Add butter, egg, and vanilla. Knead into a soft dough. Press evenly into the bottom of your pan.
Step 3: Peel, core, and thinly slice the apples. Toss with lemon juice, cinnamon, and sugar. Arrange them evenly over the dough.
Step 4: To make the streusel, combine flour, sugar, vanilla, salt, and cold butter. Rub between your fingers until large crumbs form. Sprinkle generously over the apples.
Step 5: Bake for 40–45 minutes until golden and the apples are soft. Let cool before slicing.
Tips:
Use firm apples to avoid a soggy base.
For extra crunch, add chopped nuts to the streusel.
This cake keeps well for 2–3 days when covered.
Serving Suggestions & Variations
How to Serve German Apple Crumb Cake
This cake is perfect warm or room temperature, with whipped cream or vanilla ice cream on the side. It’s commonly served during Kaffee und Kuchen or as a simple dessert after lunch.
Pair it with a cappuccino or a glass of Riesling for a sweet afternoon pause.
Variations & Regional Twists
Quark base: Some versions replace the dough with a yeast or quark-based crust.
Nutty streusel: Add hazelnuts, walnuts, or almonds to the crumble topping.
Raisin twist: Scatter soaked raisins over the apple layer for added sweetness.
Apfel-Streuselkuchen is more than just a cake—it’s a piece of home. Its simple ingredients and comforting flavor make it a favorite for generations. Easy to make and even easier to love, this crumbly apple delight belongs in every baker’s repertoire.
Curious to try more? Browse our collection of German Baking Recipes, from Pretzels to Streusels, and discover the magic of homemade tradition:
Apfelkuchen – German Apple Cake – This beloved classic features tender apples nestled in a light, buttery cake—perfect with a cup of coffee.
Apple Strudel (Apfelstrudel) – Paper-thin dough wrapped around spiced apples and raisins—this dessert is an iconic symbol of German-speaking Europe’s pastry tradition.
