German Apple Cake with Custard and Streusel Topping

If you’re a fan of deliciously moist cakes with a touch of fruit and a crunchy topping, then this German Apple Cake with Custard and Streusel Topping is a must-try. This traditional dessert is perfect for any occasion, combining the sweet-tartness of apples, creamy custard, and a buttery streusel topping. It’s a delightful treat that will leave everyone asking for more.

Tips on Selecting the Best Ingredients

Choose firm, tart apples like Granny Smith or Honeycrisp for the best results. High-quality vanilla extract and fresh dairy products will enhance the flavor of the cake and custard.

Kitchen Tools Needed

• Mixing bowls
• Measuring spoons and cups
• Hand mixer or stand mixer
• Whisk
• Saucepan
• Wooden spoon
• 9-inch springform pan
• Parchment paper
• Spatula
• Oven

Step-by-Step Baking Instructions for German Apple Cake

Step 1: Preparing the Cake Batter

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Making the Custard

Ingredients:

• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract

Instructions:

1. In a saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat until it begins to simmer.
2. In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly.

Preparing the Streusel Topping

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

Instructions:

1. In a mixing bowl, combine the flour, sugar, and ground cinnamon.
2. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Assembling the Cake

Instructions:

1. Pour the cake batter into the prepared springform pan and spread evenly.
2. Arrange the apple slices over the cake batter.
3. Pour the slightly cooled custard over the apples, spreading it evenly.
4. Sprinkle the streusel topping over the custard layer.

Baking the Cake

Instructions:

1. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for about 10 minutes before removing the springform ring.
3. Transfer the cake to a wire rack to cool completely.

Serving Suggestions

Serve your German apple cake with a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs wonderfully with a cup of coffee or tea. Garnish with a dusting of powdered sugar for an extra touch of elegance.

Variations of Apple Cake

• Different Fruits: Try using pears, peaches, or berries in place of apples.
• Nutty Additions: Add chopped nuts like walnuts or pecans to the streusel topping for extra crunch.

Health Benefits of Apples

Apples are rich in fiber, vitamins, and antioxidants. They can help improve digestion, boost heart health, and support weight management. Including apples in your diet can contribute to overall well-being.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing can result in a dense cake. Mix until just combined.
• Not Chilling the Custard: Allow the custard to cool slightly before pouring over the apples to prevent it from sinking into the batter.
• Using Warm Butter for Streusel: Cold butter is essential for creating a crumbly streusel topping.

Tips for Storing and Reheating

Storing:

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Reheat individual slices in the microwave for 10-15 seconds or enjoy at room temperature.

Frequently Asked Questions

Q1: Can I use a different type of flour?
A1: Yes, you can use whole wheat flour or a gluten-free flour blend. The texture may vary slightly.

Q2: Can I make the custard ahead of time?
A2: Yes, the custard can be made up to a day in advance and stored in the refrigerator.

Q3: Can I freeze this cake?
A3: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Q4: What can I use instead of heavy cream?
A4: You can substitute heavy cream with half-and-half or whole milk, though the custard may be slightly less rich.

Q5: How can I make this cake dairy-free?
A5: Use plant-based milk and cream alternatives, and replace the butter with a dairy-free margarine or oil.

Conclusion

German apple cake with custard and streusel topping is a delightful dessert that combines the best of sweet, tart, and crunchy flavors. This recipe is perfect for any occasion and is sure to impress your guests. Enjoy the delicious taste of this traditional German treat!

Yield: 12

German Apple Cake with Custard and Streusel Topping

Print

If you're a fan of deliciously moist cakes with a touch of fruit and a crunchy topping, then this German Apple Cake with Custard and Streusel Topping is a must-try. This traditional dessert is perfect for any occasion, combining the sweet-tartness of apples, creamy custard, and a buttery streusel topping. It's a delightful treat that will leave everyone asking for more.

Prep Time 35 minutes

Cook Time 50 minutes

ChillingTime 30 minutes

Total Time 1 hour 55 minutes

Ingredients

• For the shortcrust pastry:
• 1 2/3 cups all-purpose flour 200g
• 1 tsp baking powder
• A pinch of salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg grated
• 1/3 cup sugar 70g
• 7 tbsp cold butter 100g
• 1 egg size M
• Custard
• 2 cups whole milk 500 ml
• 1 cup of cream
• 2 packets of vanilla pudding powder or use 8 tbsp cornstarch
• 1/3 cups sugar 70 g
• 2 egg yolks
• For the Streusel
• 1 cup all-purpose flour 120 g
• 6 tbsp cold butter 75 g
• 1/2 cup sugar 75 g
• 1/3 cups chopped hazelnuts 50
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• A pinch of salt
• filling
• 4- 5 apples peeled + chopped

Instructions

1. Grease a springform pan (Ø 26 cm) with a bit of butter and dust it with some flour. For the shortcrust pastry, combine the flour, baking powder, salt, sugar, and spices in a mixing bowl. Cut the cold butter into small pieces and add it to the bowl. Knead the dry ingredients with the cold butter until you have a crumbly dough. Add the egg and knead everything into a smooth dough. Shape the dough into a flat disc, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

2. For the streusel, combine the flour, cold butter, sugar, cinnamon, hazelnuts, and salt in a bowl. Rub the ingredients together between your hands until streusel form. Chill the streusel until ready to use. In the meantime, prepare the pudding.

3. For the vanilla pudding, heat the milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk the pudding powder or cornstarch, sugar, and the remaining milk until smooth. Once the milk mixture comes to a boil, pour the prepared pudding mixture into it while stirring continuously. Let it boil for 2 minutes, then remove it from heat. In a separate bowl, whisk the egg yolks. Mix a ladleful of the hot pudding into the egg yolks, then return this mixture to the hot pudding in the pot. Heat it again while stirring until it thickens. Allow the pudding to cool, covering the surface with plastic wrap to prevent a skin from forming. Take the shortcrust pastry out of the refrigerator and let it come to room temperature for 10 minutes.

4. Preheat the oven to 180°C (356°F) with both top and bottom heat (160°C or 320°F for convection). On a floured work surface, roll out the pastry to a thickness of 5 mm, then place it in the springform pan, leaving a 4 cm-high edge. Smooth the edge with a kitchen knife.

5. Give the pudding a quick stir by hand and then spoon it in clumps onto the shortcrust pastry. Spread the apple pieces on top of the pudding and generously cover them