This Apple Streusel Cake (Apfelstreuselkuchen) has been the most popular recipe on My Dinner for years, and every bite of this German Apple Cake tells you why. The slightly tart apples are nestled in a buttery, pillowy dough and then topped with cinnamon-flavored streusel. It is soft, it is moist, and it is so easy to make. Let me show you how to make this apple coffee cake so you can wow your guests too.
I received this recipe from my friend's mom over a decade ago. I have fond memories of stepping into her home, with the smell of apples and cinnamon greeting me, and knowing the best apple streusel cake was waiting for me. Today it is one of my favorite recipes to bring to potlucks because it travels well and everyone loves it.
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What is Apfelstreuselkuchen?
Apfelstreuselkuchen is known in English-speaking countries as apple crumb cake or apple crumble cake, and in the US you might also hear it called an apple streusel coffee cake
It consists of a base, which is either a yeast dough, a sponge, or a shortcrust base. The filling is made with apples. The main characteristic of this cake is the streusel topping, a crunchy crumble that consists of flour, butter, granulated sugar, and cinnamon.
This German apple cake recipe uses a soft sponge cake batter as its base, which means no waiting for a yeast dough to rise. On top of the batter, we place sliced apples, and the cake is finalised with a thick layer of cinnamon streusel. I give some suggestions on how to adapt the recipe further down.
Other German apple cakes
Apples are much loved in the German kitchen, and every family has their favorite apple cake. If you love apples, try these too:
- Versunkener Apfelkuchen (sunken apple cake): apple halves sink into a buttery sponge as it bakes
- Gedeckter Apfelkuchen (covered apple cake): a spiced apple filling baked between two layers of shortcrust pastry
More German streusel cakes
Streusel doesn't only go with apples. The original Streuselkuchen is a simple yeast cake with nothing but streusel on top, and you'll find it in every German bakery. Once you've made the streusel, it works with almost any fruit:
Ingredients you'll need
For the detailed instructions and exact measurements, please jump to the printable recipe card
For the cake base, you'll need all-purpose flour (plain flour in the UK, type 405 in Germany), baking powder (affiliate link), cornstarch, lemon zest, eggs, butter, and granulated sugar. The cornstarch is my little secret for a light, tender sponge. For the filling, you'll need tart apples and a splash of fresh lemon juice to stop them from browning. The streusel topping is made from just butter, flour, granulated sugar, vanilla sugar (or vanilla extract (affiliate link)), and cinnamon. Make sure your butter and eggs are at room temperature before you start.
Which apples are best for German apple cake?
The best apples for this cake are tart ones that hold their shape and don't turn mushy or watery in the oven. Tart apples develop their flavor to the fullest when baked, so they balance the sweet streusel perfectly. In Germany, I use Boskop or Elstar. In the US, Granny Smith, Braeburn, Jonagold, and Honeycrisp all work beautifully, and a mix of two varieties gives the cake even more flavor. Avoid soft apples like McIntosh or Red Delicious, as they turn mealy and release too much juice.
German Apple Streusel Cake Recipe Steps
Step 1: Make the streusel and prep the apples. Grease your springform pan, line the base with parchment paper, and preheat the oven to 350°F (180°C). Mix the room-temperature butter, sugar, vanilla sugar, and cinnamon, then stir in the flour until thick, crumbly clumps form. Pop the streusel in the fridge. Peel, core, and thinly slice the apples (about ¼ inch), and toss them in lemon juice so they don't brown.
Step 2: Make the cake batter. Beat the room-temperature butter and sugar until light and smooth, then add the eggs and lemon zest. Fold in the flour, cornstarch, baking powder (affiliate link), and salt on low speed, mixing only until just combined so the sponge stays light.
Step 3: Spread the batter in the pan and arrange the apple slices in circles on top. Crumble the cold streusel loosely over the apples with your fingertips, without pressing it down. Bake for 35 to 45 minutes, until a skewer inserted into the cake (not into an apple slice) comes out clean. Let it cool in the pan before you release the springform, then dust with powdered sugar and serve warm or cold with whipped cream.
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Recipe Variation
- Use applesauce instead of apple slices: Why not try cooking the apples down to a smooth applesauce? Then spread it over the cake base. This makes an even moister apple cake.
- Swap the apples for other fruit: You can replace the apples in this recipe with a variety of fruits. Stone fruits like plums, peaches, and cherries work beautifully, and so do pears. For something a little more tart, try blueberries, raspberries, red currants, or rhubarb. If you use frozen berries, don't thaw them first. Scatter them straight onto the batter so they don't bleed into the cake.
- Make an apple streusel sheet cake: This recipe is so versatile. If you have a lot of bellies to fill, why not double the quantities? You can bake this apple cake in a sheet pan and it will be just as delicious. A 10x15-inch jelly roll pan works well for a double batch. Because the cake is thinner, start checking it a little earlier with a skewer.
- For a standard 18x13-inch half sheet pan, triple the recipe. Baking in a 9x13-inch pan? Set the servings in the recipe card to 18 (that's 4 large eggs) and bake for about the same time. No 10-inch springform? A 9-inch pan works too; the cake will be a little taller, so add a few minutes to the baking time.
How to make cinnamon streusel
There are two ways to make it. My favorite method is to mix soft butter with the sugar, vanilla sugar, cinnamon, and flour, then carefully crumble the dough between my fingers while sprinkling it over the cake. This gives you a mix of big and small clumps, which is exactly what you want. Another way is to melt the butter first, stir in the sugar, flour, and cinnamon, and then let the mixture cool in the fridge until firm before you crumble it.
Whichever method you use, always chill the streusel before baking. Cooling makes the butter firm again, so the crumbs keep their shape in the oven instead of melting into a flat layer. Cold butter also makes the streusel crisp and crunchy rather than greasy. When the streusel is mixed quickly, some of the sugar stays in crystals, and chilling stops it from melting too early, which gives you that lovely crunch later. And because cold streusel is firmer, it sits on top of the cake instead of sinking into the soft batter underneath.
Make Ahead, Storage, and Freezing
Make ahead: You can bake this German apple cake with streusel topping one day in advance. It still tastes great the next day, so it's perfect when you're baking for a party or a potluck.
Storage: This apple cake of course tastes best fresh out of the oven or the next day. However, in the unlikely event that you have leftovers, you can store them in the fridge for up to 5 days. Cover the cake with plastic wrap or keep it in an airtight container. To bring back the crunch of the streusel, warm a slice in the oven for a few minutes.
Can you freeze This cake?
Yes, this cake is great for freezing. Place it in an airtight container and freeze for up to 6 months. I like to freeze it in slices, so I can take out just one or two at a time. Let them thaw at room temperature, then warm them briefly in the oven so the streusel turns crisp again.
More German Cake Recipes
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Easy German Apple Streusel Cake (Apfelstreuselkuchen)
Equipment
- 10 inch / 26 cm cake spring form
Ingredients
- 1 ¼ cups (150 g) flour (Germany type 405, UK plain flour, US all-purpose flour)
- 2 teaspoon baking powder
- ⅓ cups (50 g) corn flour/ corn starch
- 1 pinch salt
- 4 apples about 1 kg/ 2 lbs - use tart apples like cox, braeburn, or granny smith
- 2 teaspoon fresh lemon juice
- ½ cups (100 g) butter (at room temperature)
- ½ cups (100 g) granulated sugar
- 3 eggs (medium size, at room temperature)
- 1 teaspoon lemon zest
For the cinnamon streusel topping
- ½ cups (100 g ) butter at room temperature
- 1 ¼ cups (150 g ) flour (Germany type 405, UK plain flour, US all purpose flour)
- ½ cups (100 g ) granulated sugar
- 2 tsp vanilla sugar (alternatively 1 teaspoon vanilla extract (affiliate link))
- ½ tsp ground cinnamon
Instructions
- Prepare your cake tin by greasing the sides with butter and covering the base with baking parchment. Preheat the oven to 180°C/ 356°F top and bottom heat.
- Sieve the flour, baking powder (affiliate link), salt, and corn flour/ starch into a bowl and set aside.1 ¼ cups flour , 2 tsp baking powder (affiliate link) , ⅓ cups corn flour/ corn starch , 1 pinch salt
- Peel the apples, core them and cut them into slices. Cover them in lemon juice so they don't brown.4 apples , 2 tsp fresh lemon juice
- Make the streusel topping: In a medium-sized bowl, combine the sugar, vanilla sugar, cinnamon and butter. Using a rubber spatula, stir in the flour. The streusel topping should be thick and crumbly. Place in the fridge until needed.½ cups granulated sugar , ½ cups butter , 2 tsp vanilla sugar , ½ tsp ground cinnamon (affiliate link), 1 ¼ cups flour
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together at high speed until smooth and creamy, which should take around 2 minutes. Add the eggs and mix well for a further minute. Add the lemon zest. Pour the flour mixture into the batter and mix at a low speed until everything is combined.3 eggs, ½ cups butter, ½ cups granulated sugar , 1 tsp lemon zest
- Spoon or pour the cake batter into your baking tin. Spread out the batter to form an even surface with the rubber spatula if needed.
- Place the apple slices in a circular arrangement on top of the base.
- Now remove the streusel topping from the fridge. With your fingers crumble the dough over the cake.
- Place in the oven and bake for approximately 35-45 minutes. The exact baking time will depend on your oven. To check if your cake is done, prick a skewer into the middle of the cake - if it comes out clean it is done.
- Keep the cake at room temperature until it is ready to serve. If you like you can dust the cake with some icing/ confectioners' sugar before serving.
- You can serve this cake warm or cold. It goes well with a dollop of freshly whipped cream.
Video
Notes
Adjust quantities for an Apple Streusel Sheet Cake / Tray Bake
This recipe is so versatile. If you have a lot of bellies to fill then why not double the quantities? You can bake this apple cake in a sheet pan/ baking tray and it will be just as delicious.Prepare in advance
You can prepare this German apple cake with streusel topping one day in advance. It will still taste good the next day.Storage Instructions
This apple cake tastes of course best fresh out of the oven or the next day. However, in the unlikely event that you have leftovers, you can store them in the fridge for up to 5 days. Cover it with cling film or keep it in an airtight container. To serve, you can reheat it in the oven if desired.Freezing Instructions
Yes, this cake is great for freezing. Place in an airtight container and freeze for up to 6 months.Want to save this recipe?
Share your email below & we'll send it to you! Plus you'll get new German recipes from me every week!
Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Joe says
Hi Marita.
I like to substitute the apples with rhubarb this time, should I steam the rhubarb first or put it on the dough fresh as it comes out of my garden , I have some thick stocks already to use and it’s only the first weak in May?
Marita Sinden says
Hi Joe, if you can wait a week, I am going to publish a rhubarb steusel recipe soon. But you can adapt this recipe by cutting 1 lb of rhubarb into chunks. Mixing it with half a cup of sugar and leaving it to rest for 10 minutes. Then mix it with 3 tablespoon or cornstarch, briefly bring to a boil so it binds with the rhubarb and then placing the rhubarb on the batter. Hope this helps.
Anke Wagner we says
Phantastic Apfelstreuselkuchen.
Best recipe ever!
Love from Frankfurt / Germany
Marita says
Hi Anke, thanks for the compliment! Best Wishes Marita
Annie Dunlop says
Hi Marita,
Your recipe looks delicious but I can’t see the diameter of the springform pan.
Best wishes,
Annie
Marita Sinden says
Its an 10inch but I also used an 8inch pan before but needed to cook it slightly longer.
Lena Nicholson says
My cake was fully baked after 40 minutes, but the apples (Granny Smith) were still a bit crunchy. Should I have cooked it for longer? Or could I switch to a softer apple like Macintosh?
Marita Sinden says
Hi Lena, thanks for the question! Granny Smith is a good choice, but it's a very firm apple. Next time, slice the apples a bit thinner (about ¼ inch) and you can bake the cake a few minutes longer, tenting it loosely with foil if the streusel gets dark. Braeburn also works well and softens a bit more. I'd skip McIntosh, since it can turn to mush in the cake. Hope your next one comes out perfectly!
Charlie E says
My mother used to make this cake but I lost her recipe - this one seemed the closest so I used it and it came out really well - just like my Mum used to make it. I dropped the cinnamon from the topping and added 50g of roasted chopped hazelnuts, and then made icing with icing sugar and lemon juice that put over the cake in lines - so just here and there, not completely covering it. I also grated my apples first rather than slicing them and added blackberries. Was delish and I do remember my mother making this with plums too which was fantastic. Thanks so much for sharing this recipe.
Marita says
Hi Charlie, thanks for the feedback. I am glad you enjoyed the recipe and found a way of making it your own. Here is a recipe to make it with plums https://mydinner.co.uk/german-plum-cake/
Rob says
I used the lemon peel in the streusel topping, along with pecans for some crunch. I also added powdered ginger, allspice and extra cinnamon to the batter.
Marita says
Sounds like some great addition. Hope you enjoyed it.
Debby says
I have just made this cake with Bramley cooking apples, I possibly put too many apples I used five. I found the base too sweet, but on the whole I liked it. Where did the teaspoon of lemon peel and lemon juice go. I didn’t put the lemon peel in and in the end just put the lemon juice over the apples.
Thanks
Barbara Tuttle says
Is 50 grams of corn starch and 150 grams of correct? That is like 1/4 cup of corn starch to 1 1/4 cups of pastry flour. It seems like a lot of corn starch. Your reply would be appreciated.
Marita says
Hi Barbara,
yes, that is correct. It is for the cake base not to get too soggy with the moist apples in it.
Best Wishes
Marita
Ehti Schwerdtfeger Duguay says
Was delicious. Just like I remember. Thanks.
Marita says
Thank you- pleased you liked it.
Liliane Allen says
It’s in the oven now. Just made this for my daughter’s German class. Our household is gluten free and corn free so I subbed in Bob’s red mill all purpose flour and arrowroot for the cornstarch. The batter is delicious. We shall see how it bakes up. I will let you know.
Marita says
Hi Liliane! How did it work out?
Heather McGlothlen says
I'd love to hear how this turned out as well! I'm GF too.
Doreen says
Hi. I am confused about the weight of the apples. 1 kg vs 3.3 lb. A considerable difference there.... Please clarify. Thank you in advance.
Marita Sinden says
Hi Doreen, I am sorry for the confusion. I changed down the amount of apples needed after retesting the recipe. I forgot to change the US quantities. You will need about 2 lb.
Best Wishes
Marita
Ehti Schwerdtfeger Duguay says
Was delicious. Just like I remember. Thanks.
Marita says
You are welcome- Glad you enjoyed it
Rehanon says
Thanks so much for this recipe. I’ve made it twice now and both times it was utterly delicious. I made it for work today and my lovely colleagues just couldn’t stop going back to the tin!
Marita says
Hi Rehanon, thanks for your kind comments. I loved to hear that everybody loved the cake you brought to work. Made my Day
🙂
Silvia says
Hi, I would like to know the size of the baking tin. Thanks.
Helen at Casa Costsello says
Just love a streusel topping and especially so at this time of year when apples are at their finest.
Marita says
Thank you Helen
Choclette says
Ooh what a delicious looking apple cake. Love the layers and the streusel topping. It's that time of year where you literally fall over apples, so your recipe is on my list.
Cat | Curly's Cooking says
Love apple cakes! This looks so delicious!
Marita says
Thank you Cat
Chloe says
Looks fabulous and perfect for this time of year too x
Marita says
Thanks Chloe x
Syl says
This sounds yummy ….Is the butter salted or unsalted, or does it not matter ?
Marita says
Hi Syl, the butter is unsalted. Thank you Marita
Kathryn says
Hi is this a fan oven temperature or traditional please? Can't wait to make it ... yum!
Marita Sinden says
Hi Kathryn, try 160° on circulated heat. Hope you like it.
Lesley says
This cake looks glorious and I love the streusel topping, a perfect autumn bake.
Marita says
Thank you Lesley x
Jeri says
I love apple crumb cake, and your recipe looks amazing! Your instructions are very easy to understand; I will be making this recipe this weekend! I love the streusel topping!
Mihaela|https://theworldisanoyster.com/ says
Marita, I'm always drooling at your recipes! I can't wait to make this one with apples and plums since it is versatile, and we are in the right season for both fruits! YUM!
Jean says
I would love to try the German version of Apple crumbles, this looks so tasty! Excited to share this with friends.
Marita says
Thank you Jean. Hope your friends enjoy the cake!
Joanna says
Looks and sounds delicious! I’m originally from Poland, right next door to Germany, and we make a very similar cake there too. The only difference is that we mix fresh apples with apple sauce. And, if I remember correctly (my dad is the baker in the family), the bottom dough is par baked for 20 minutes or do and only then the apples and the streusel are added. Either way, so yummy in the fall! I’ll make it this weekend!
Marita says
Thanks Joanna, nice to meet a German neighbour. Yes the German and Polish kitchen kind of fuse somewhere around the border. Your dad's recipe sounds delicious as well. I hope you like the cake.
Krissy says
Looking forward to making this for our sausage and cider festival! Can you advise what size baking tin? Also I want to freeze ahead so am doing a test bake this weekend and will report back!
Marita says
Hi Krissy,
Yay! I am excited. Hope you like the cake. I used a 26 cm/ 10 inch spring form for this cake. You can use a slightly smaller one it will make your cake a bit higher and it might take a little longer in the oven. Let me know what you think of the cake x
Krissy says
Hi I can’t see flour quantities for the cake - did I miss them?
Marita says
Hi Krissy,
no, i was being daft and missed it out. I updated it now. I am sorry about this.
Freya says
This was such a lovely recipe, so fresh and full of apple!
Nancy says
The Apple Streusel Cake looks delicious!!! I would love to make it. I am having a little trouble with converting the grams to cups, and so forth. Sorry to sound so stupid!
Marita says
Hi Nancy,
I do not cook with cups, and I do not want to give you any wrong information. There is an online converter you can try to use. https://www.thecalculatorsite.com/cooking/grams-cups.php