Apfelkuchen was my Oma Sieghilde’s specialty, and I know you will love this simple recipe that I have been making for years. The buttery, cinnamon-almond streusel topping adds the most fantastic finishing touch.
Ingredients
Cake Batter
- Unsalted Butter 1 cup plus 2 Tbs (250 g), at room temperature, plus more for greasing
- Granulated Sugar 1¼ cups (250 g)
- Salt ½ tsp
- Eggs 4 large
- Whole Milk ¼ cup (60 g)
- All-Purpose Flour 3¼ cups (400 g)
- Baking Powder 4 tsp
Apples
- Tart Apples (see Note) 5 large, cut into ½-inch-thick (12 mm) slices
- Juice of 1 Lemon
Streusel Topping
- All-Purpose Flour ½ cup (60 g)
- Sliced Almonds 2 Tbs (30 g)
- Granulated Sugar 2½ Tbs (30 g)
- Unsalted Butter 2½ Tbs (40 g), cold and cut into pieces
- Ground Cinnamon 1 tsp (3 g)
- For Serving
- Whipped Cream homemade or store-bought
Cook It
- Preheat the oven to 340°F (170°C). Line the bottom of an 11 by 17-inch (28 by 43 cm) baking pan with parchment paper and grease the sides with butter.
- Make the cake batter: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, sugar, and salt at medium-high speed until light and fluffy, about 2 minutes. With the mixer at medium speed, add the eggs, one at a time, until incorporated. Add the milk and mix until worked in, about 30 seconds. Sift the flour and baking powder into the egg mixture and mix until a thick, lump-free batter forms, about 2 minutes. Use a rubber spatula to transfer the batter to the prepared baking pan and spread it into an even layer.
- Prepare the apples: In a large bowl, toss the apple slices with the lemon juice to prevent browning. Arrange them, cut side down, in neat rows, pressing them halfway into the batter.
- Make the streusel topping: In a large bowl, add the flour, almonds, sugar, butter, and cinnamon. Using an electric hand mixer, mix at medium speed to combine. Using your hands, crumble the mixture, forming the streusel. Evenly distribute the streusel over the cake. If you would like the apple rows to remain visible, sprinkle the streusel between the rows instead of covering the entire surface.
- Bake on the middle rack until a cake tester or a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. To add an extra tan to the streusel topping, adjust the oven control to the broiler setting and broil for 1 to 2 minutes, watching carefully to prevent burning. Transfer to a wire rack and let cool for 5 minutes. Slice and serve warm with whipped cream.
Notes
-
- You can use any type of apple, but tart varieties help balance the sweetness of the streusel. I don’t peel my apples because I love the color contrast, but feel free to peel yours if you prefer. Try swapping out apples for plums or pitted cherries (frozen cherries work especially well for convenience).
- Store in an airtight container or wrapped in plastic wrap at room temperature for 2 to 3 days, in the fridge for up to 6 days, or in the freezer for up to 3 months. Reheat at 350°F (180°C) until warm, about 5 minutes. If frozen, thaw at room temperature for 2 to 3 hours, before reheating.
