Description
Oma’s apple cake with streusel is a classic German-style apple crumb cake with a buttery base, juicy sliced apples, and a golden, crumbly streusel topping. A mix of Boskop and Elstar apples gives the cake a wonderfully balanced sweet-tart flavor, while a dusting of powdered sugar adds the perfect finishing touch.
Ingredients
- 7–8 large apples, preferably a mix of Boskop and Elstar, peeled, cored, and thinly sliced
- ½ tbsp butter
- A splash of apple juice
- 250 g wheat flour or spelt flour, Type 1050
- 200 g fine granulated sugar
- 1 tsp baking powder
- 200 g cold butter, cut into pieces
- Powdered sugar, for garnish (optional)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a round or rectangular baking pan by lightly greasing it or lining it with parchment paper.
- Peel, core, and thinly slice the apples.
- Melt ½ tablespoon of butter in a large skillet over medium heat. Add the sliced apples and a splash of apple juice. Cook gently for about 5–7 minutes until the apples soften slightly but still hold their shape. Set aside to cool.
- For the dough and streusel, combine the flour, sugar, and baking powder in a large bowl.
- Add the cold butter pieces and work everything together with your fingertips until a crumbly mixture forms.
- Press about two-thirds of the mixture firmly into the prepared baking pan to create an even base.
- Spread the softened apple slices evenly over the base.
- Crumble the remaining dough mixture over the apples to create the streusel topping.
- Bake for about 40–45 minutes, until the streusel is golden brown and the apples are tender.
- Allow the cake to cool for at least 15–20 minutes before slicing.
- Dust with powdered sugar before serving, if desired.
Notes
- A combination of Boskop and Elstar apples gives the best balance of sweetness and acidity.
- Keep the butter cold when making the dough and streusel for a crumbly texture.
- Do not overcook the apples before baking; they should remain slightly firm.
- The cake can be served slightly warm or completely cooled.
- A dusting of powdered sugar is optional but adds a classic finishing touch.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German