Apple cakes are in season right now. Fall is the time to bake them, right? It’s actually not very surprising – they are laying around everywhere waiting for you to do something with them ;P I got some from the farmer’s market and made this really simple and easy Apple Crumb Cake today. Done in no time and sooooooo good ;)
I love me a simple crumb cake. Especially, the ones with apples. Quick in and out of the oven and really delicious. I bet you know (and love) those cakes too. I get a slice in the bakery around the corner sometimes (when I am too lazy to bake) and when the piece is heavy you know it will be good ;P Packed with apples, loads of streusel topping… that must be good, right?!
My grandma never baked a lot but she had a cake like this one here in her repertoire. And that one was also really good. I mean… grandma made it – of course, it had to be good! ;)
Anyway. The crumb cake here is really super simple to prepare. You prepare some streusels, chop apples, and whip up a batter – all really easy. The batter here is a pretty basic one. Pimped with some sour cream, vanilla extract, and cardamom. My grandma used cardamom a lot. Maybe that’s why I like it. Love it ;)
I often add some rolled oats when making streusels for a cake. It makes the topping slightly “healthier” and also you get a really nice crunch. The streusels/crumbs tend to get a bit softer over time but the toasted oats stay crunchy for longer. Don’t get me wrong – nothing bad about softened streusels/crumbs. A cake with a softer topping is still great and delicious!
I recommend using some more sour apples when making a cake like this one here. I used apples called “The beauty from Boskoop” aka. Boskop apples ;) They are my favorite apples to use tbh. They have a nice size which means peeling them is faster compared to smaller apples… if you want to peel them at all. I often use them as they are – only the seeds and core gets removed.
I used a square baking pan* for this cake but, of course, you can use a round baking pan if you do not have a square one. Should be more or less the same size. If you want to turn this into a tray bake I would say you have to multiply all of the ingredients by 2.5 in order to have enough to fill the whole tray and get a similar result. Baking times may vary a bit…. but not much. Definitely check with a wooden skewer to test if the cake is done. Well… as always ;)
INGREDIENTS / ZUTATEN
For the streusel:
1 1/3 cups (175g) all-purpose flour
1/4 cup (50g) brown sugar (or xylitol)
1/4 cup (50g) sugar (or xylitol)
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup (120g) butter
3 tbsp. rolled oats
For the apple topping:
21 oz. (600g) apples (e.g. Boskoop)
2 tbsp. lemon juice
1 tbsp. brown sugar (or xylitol)
1 tsp. ground cinnamon
For the batter:
1/3 cup (80g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol)
1 large egg
1/3 cup (80g) sour cream
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. ground cardamom
1/2 tsp. salt
Für die Streusel:
175g Mehl (Type 405)
50g brauner Zucker (oder Xylit)
50g Zucker (oder Xylit)
1 TL Zimt
1/8 TL Salz
120g Butter
3 EL Haferflocken (Feinblatt)
Für das Apfel Topping:
600g Äpfel (z B. Boskoop)
2 EL Zitronensaft
1 EL brauner Zucker (oder Xylit)
1 TL Zimt
Für den Teig:
80g weiche Butter
100g Zucker (oder Xylit)
1 Ei (L)
80g Schmand
1 TL Vanille Extrakt
130g Mehl (Type 405)
1 1/4 TL Backpulver
1/4 TL Kardamom
1/2 TL Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 340°F (170°C). Line a 9 inches (23cm) square baking pan* with some baking parchment and grease lightly. Set aside.
2. Add the flour, both sugars, cinnamon, and salt to a large bowl and mix to combine. Add the butter in small pieces. Rub everything between your fingers until you get different-sized streusel. Add the rolled oats and mix to combine. Place in the fridge until needed.
3. Wash and dry the apples. If you don’t like them with the peel on, get rid of it – otherwise, leave it on. Core the apples and cut them into small pieces. Add to a bowl, drizzle the lemon juice over the apples, add the sugar and cinnamon and mix everything. Set aside.
4. For the batter add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add sour cream and vanilla extract and mix in. Mix the flour with baking powder, cardamom, and salt. Add to the bowl and fold in with a rubber spatula until just combined. Transfer the batter to the prepared baking pan and smooth out to get one even layer. Place the apples on top and sprinkle the streusel all over. Bake the cake for about 55-60 minutes until the streusel got a nice color and you can see the apples bubble up here and there. Take out of the oven and let cool down completely. Serve with some whipped cream. Store in an airtight container at room temperature.
1. Den Ofen auf 170°C (340°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) quadratische Backform* mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Das Mehl für die Streusel, beide Zuckersorten, Zimt und Salz in eine große Schüssel geben und vermischen. Die Butter in kleinen Stücken dazugeben und dann alles zwischen den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Die Haferflocken dazugeben und untermischen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Die Äpfel waschen und trocknen. Wer keine Apfelschale im Kuchen mag, sollte die Äpfel erst einmal schälen – ansonsten dran lassen. Die Äpfel vierteln, die Kerngehäuse entfernen und dann in kleine Stücke schneiden. In eine Schüssel geben, Zitronensaft darüber träufeln, Zucker und Zimt dazugeben und alles gut vermischen. Zur Seite stellen.
4. Butter und Zucker für den Teig in eine große Schüssel geben. Hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Schmand und Vanille Extrakt dazugeben und unterrühren. Mehl, Backpulver, Kardamom und Salz vermischen, dann zur Schüssel dazugeben und mit einem Teigmischer unterheben. Den Teig in die vorbereitete Backform umfüllen und glatt streichen. Die Äpfel darauf verteilen und die Streusel gleichmäßig darüber streuen. Den Kuchen etwa 55-60 Minuten backen, bis die Streusel eine schöne Farbe bekommen haben und man die Apfelfüllung hier und zwischen den Streuseln blubbert. Aus dem Ofen nehmen und komplett abkühlen lassen. Mit etwas Schlagsahne servieren. In einem luftdichten Behälter bei Zimmertemperatur aufbewahren.
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Here is a version of the recipe you can print easily.
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The Best Apple Crumb Cake
- Prep Time: 00:25
- Cook Time: 01:00
- Total Time: 01:20
- Yield: 9 1x
- Category: Cakes
- Cuisine: Germany
- Diet: Vegetarian
Description
The perfect cake for the fall season: an easy Apple Crumb Cake with crunchy streusel topping and delicious apple filling. The best ever apple cake ;)
Ingredients
For the streusel:
1 1/3 cups (175g) all-purpose flour
1/4 cup (50g) brown sugar (or xylitol)
1/4 cup (50g) sugar (or xylitol)
1 tsp. ground cinnamon
1/8 tsp. salt
1/2 cup (120g) butter
3 tbsp. rolled oats
For the apple topping:
21 oz. (600g) apples (e.g. Boskoop)
2 tbsp. lemon juice
1 tbsp. brown sugar (or xylitol)
1 tsp. ground cinnamon
For the batter:
1/3 cup (80g) butter, at room temperature
1/2 cup (100g) sugar (or xylitol)
1 large egg
1/3 cup (80g) sour cream
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. ground cardamom
1/2 tsp. salt
Instructions
1. Preheat the oven to 340°F (170°C). Line a 9 inches (23cm) square baking pan* with some baking parchment and grease lightly. Set aside.
2. Add the flour, both sugars, cinnamon, and salt to a large bowl and mix to combine. Add the butter in small pieces. Rub everything between your fingers until you get different-sized streusel. Add the rolled oats and mix to combine. Place in the fridge until needed.
3. Wash and dry the apples. If you don’t like them with the peel on, get rid of it – otherwise, leave it on. Core the apples and cut them into small pieces. Add to a bowl, drizzle the lemon juice over the apples, add the sugar and cinnamon and mix everything. Set aside.
4. For the batter add the butter and sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add sour cream and vanilla extract and mix in. Mix the flour with baking powder, cardamom, and salt. Add to the bowl and fold in with a rubber spatula until just combined. Transfer the batter to the prepared baking pan and smooth out to get one even layer. Place the apples on top and sprinkle the streusel all over. Bake the cake for about 55-60 minutes until the streusel got a nice color and you can see the apples bubble up here and there. Take out of the oven and let cool down completely. Serve with some whipped cream. Store in an airtight container at room temperature.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
