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German Apple Cake with Custard and Streusel Topping Recipe
Ash Tyrrell

German Apple Cake with Custard and Streusel Topping Recipe

When I first made this German Apple Cake with Custard and Streusel Topping Recipe, I knew it would become a family favorite. The fragrant aroma of apples, cinnamon, and buttery streusel filled my kitchen, making it impossible to wait until dessert.
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Total Time 1 hour 55 minutes
Ingredients Method Notes

Ingredients
  

  • 1⅔ cups all-purpose flour 200g
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup sugar 70g
  • 7 tablespoons cold butter 100g
  • 1 egg
  • 2 cups whole milk 500ml
  • 1 cup cream
  • 2 packets vanilla pudding powder or 8 tbsp cornstarch
  • ⅓ cup sugar 70g
  • 2 egg yolks
  • 1 cup all-purpose flour 120g
  • 6 tablespoons cold butter 75g
  • ½ cup sugar 75g
  • ⅓ cup chopped hazelnuts 50g
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 4 –5 apples peeled and chopped

Method
 

  1. Mix flour, baking powder, salt, sugar, cinnamon, and nutmeg in a bowl. Work cold butter cubes into the mix until crumbly. Add the egg and knead into a smooth dough. Shape into a flat disc, wrap it in plastic, and chill for 30 minutes.
  2. Combine flour, butter, sugar, cinnamon, nutmeg, hazelnuts, and salt. Rub the mix with your fingers until crumbly. Chill the streusel while you make the custard.
  3. Heat milk and cream in a pot, reserving 5 tablespoons of milk for mixing with pudding powder or cornstarch. Once the milk mixture is hot, whisk in the prepared custard mix with sugar. Gradually introduce the egg yolks and stir until thick. Cover with plastic wrap to prevent skin, then cool.
  4. Preheat the oven to 356°F (180°C). Roll the pastry to fit a 9-inch springform pan, leaving a 4 cm edge. Spread the chilled custard over the base, followed by a generous layer of apple chunks.
  5. Sprinkle the chilled streusel evenly over the apples. Bake the cake for 50–60 minutes until the topping is golden brown. Cool the cake completely before serving.

Notes

Use Tart Apples: Apples like Granny Smith or Braeburn work best as their tartness balances the sweetness. They also hold their shape well during baking, giving you a great texture.
Chill the Dough: Cold dough is easier to roll and produces flakier results, so don’t skip the chilling step! Even a short chill can make a big difference in the final bake.
Customize the Streusel: Make the crumble finer or chunkier depending on your preference. A light hand creates textured crumbs. Try adding chopped nuts or oats for extra crunch and flavor.