German Apple Cake” (Versunkener Apfelkuchen) or “Apfelkuchen,

 German Apple Pie, often known as “German Apple Cake” (Versunkener Apfelkuchen) or “Apfelkuchen,” is distinct from its American cousin. It’s typically less sweet, often features a denser, cake-like base or a yeasted dough, and highlights the simple, delicious flavor of the apples themselves.

Here is a classic recipe for a beloved German-style apple pie that is more of a crumb-topped cake (Streuselkuchen).

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German Apple Streusel Pie (Apfelstreuselkuchen)

This dessert consists of a simple, slightly sweet cake base, a layer of tart apples, and a generous topping of buttery crumbles (Streusel).

Ingredients

For the Cake Base (Boden):

• 1 ½ cups (180g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ cup (113g or 1 stick) unsalted butter, softened

• 1 large egg, at room temperature

• 2 tbsp milk

• 2 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

For the Apple Filling:

• 4-5 medium-sized, tart apples (e.g., Granny Smith, Braeburn, or Jonagold), peeled, cored, and thinly sliced

• 1 tbsp lemon juice

• 2 tbsp granulated sugar

• 1 tsp ground cinnamon

For the Streusel (Crumb Topping):

• 1 cup (120g) all-purpose flour

• ½ cup (100g) granulated sugar

• ½ cup (113g or 1 stick) unsalted butter, cold and cubed

• 1 tsp ground cinnamon

Instructions

1. Prepare the Cake Base:

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a deep pie dish.

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

• In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.

• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Do not overmix.

• Spread the batter evenly into the bottom of the prepared pan. It will be a relatively thin layer.

2. Prepare the Apples & Topping:

• In a large bowl, toss the sliced apples with lemon juice, 2 tablespoons of sugar, and 1 teaspoon of cinnamon. Set aside.

• Make the streusel: In a separate bowl, combine the flour, sugar, and cinnamon for the topping. Add the cold, cubed butter. Use your fingers, a pastry cutter, or two forks to work the butter into the flour mixture until it forms coarse, pea-sized crumbs.

3. Assemble the Pie:

• Arrange the sliced apples evenly over the cake batter in the pan.

• Sprinkle the streusel topping generously and evenly over the apples, covering them completely.

4. Bake:

• Bake for 45-55 minutes, or until the streusel is golden brown and a toothpick inserted into the cake base comes out clean.

• Place the pan on a wire rack and let the cake cool completely in the pan before removing the springform ring and slicing. This is crucial, as the cake needs time to set.

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What Makes It “German”? Key Characteristics:

• Streusel (Crumbles): The generous, buttery crumb topping (Streusel) is a signature of German baking and is even more iconic than a top crust.

• Less Sweet: The cake base and filling are typically less sweet than American pies, allowing the natural flavor of the apples to shine.

• Spicing: The spicing is usually simple—just cinnamon. Nutmeg or vanilla sugar (Vanillezucker) are sometimes used, but it’s never overly spiced.

• The Apples: Germans use firm, tart baking apples that hold their shape and provide a pleasant contrast to the sweet streusel.

• Serving: It is almost always served at room temperature or slightly warm, often with a dollop of whipped cream (Schlagsahne) or a dusting of powdered sugar. It’s a classic accompaniment for afternoon coffee (Kaffee und Kuchen).

Another Classic Version: Versunkener Apfelkuchen (Sunken Apple Cake)

This is a simpler, even more classic version where apple halves are pressed directly into a vanilla cake batter.

• Method: Prepare a simple vanilla cake batter (similar to the base above, but sometimes with yogurt or quark for moisture). Pour it into the pan.

• Prepare Apples: Peel, core, and cut apples into halves or quarters. Press them cut-side down into the batter.

• Bake: Bake until golden. The cake rises around the apples, making them look “sunken.” It’s finished with a simple dusting of powdered sugar.

Enjoy your baking! This Apfelstreuselkuchen is a crowd-pleaser and a wonderful taste of German tradition.