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If there’s one dessert that feels like a warm hug on a plate, it has to be this German Apple Cake with Custard & Crumble Topping Recipe. Combining tender apples, smooth vanilla custard, and a buttery crumble topping all nestled on a delicate shortcrust pastry, this cake brings together textures and flavors that dance in perfect harmony. Each bite delivers a cozy mix of cinnamon-spiced apples and rich custard beneath a nutty, crisp streusel, making it a beloved treat for any season or gathering.
Ingredients You’ll Need
The beauty of this German Apple Cake with Custard & Crumble Topping Recipe lies in its simplicity and straightforward ingredients. Each component has a vital role, from the flour that builds the cake’s structure to the aromatic spices that infuse warmth and the creamy custard that adds lusciousness.
- All-purpose flour (1 2/3 cups + 1 cup): Provides a sturdy yet tender base for both the shortcrust pastry and crumble topping.
- Baking powder (1 tsp): Helps to lightly lift the dough for a delicate crumb.
- Salt (a pinch): Balances out sweetness and enhances flavors.
- Cinnamon (1/2 tsp + 1 tsp): Adds a warming spice that complements the apples perfectly.
- Nutmeg (1/4 tsp): Offers a subtle earthy note alongside the cinnamon.
- Sugar (1/3 cup + 1/3 cup + 1/2 cup): Sweetens the dough, custard, and crumble to just the right degree.
- Cold butter (7 tbsp + 6 tbsp): Key to creating a flaky shortcrust and a crunchy, golden streusel topping.
- Egg (1 whole + 2 yolks): Binds ingredients and enriches the custard filling with a silky texture.
- Whole milk (2 cups) & cream (1 cup): Make the custard incredibly creamy and luxurious.
- Vanilla pudding powder or cornstarch: Thickens the custard to the perfect consistency without overpowering flavor.
- Chopped hazelnuts (1/3 cup): Bring crunch and nutty depth to the crumble topping.
- Apples (4-5, peeled and chopped): The star ingredient, offering natural sweetness and moisture throughout the cake.
How to Make German Apple Cake with Custard & Crumble Topping Recipe
Step 1: Prepare the Shortcrust Pastry
Start by greasing a 26 cm springform pan with butter and dust it lightly with flour to keep the cake from sticking. In a large bowl, mix the flour, baking powder, salt, sugar, cinnamon, and grated nutmeg. Add the cold butter cut into small pieces and rub it into the flour mixture with your fingertips until it resembles coarse crumbs. Then, add the egg and knead gently to form a smooth dough. Shape it into a flat disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes. This chilling step ensures the pastry stays firm and flaky while baking.
Step 2: Make the Streusel Topping
While the dough chills, combine flour, cold butter, sugar, cinnamon, chopped hazelnuts, and a pinch of salt in a bowl. Rub the mixture together between your hands to form coarse crumbs or streusel. Set the streusel aside in the refrigerator to keep it nice and cold until you’re ready to sprinkle it on top of the cake. This mixture will bake into a wonderfully crunchy topping bursting with nutty flavor.
Step 3: Prepare the Vanilla Custard
Heat the milk and cream gently in a saucepan, but reserve 5 tablespoons of milk. In a separate bowl, whisk the vanilla pudding powder or cornstarch with sugar and the reserved milk until smooth. When the milk mixture begins to boil, pour in the pudding mixture gradually while stirring continuously to avoid lumps. Let this simmer for 2 minutes until thickened, then remove from heat. Whisk the egg yolks in another bowl, then temper them by slowly adding a ladleful of the hot pudding. Return the yolk mixture to the pot and warm gently while stirring until silky and thick. Cover the custard with plastic wrap directly on its surface to prevent a skin from forming and set aside to cool.
Step 4: Roll Out the Pastry and Layer
Preheat your oven to 180°C (top and bottom heat) or 160°C for convection. On a floured surface, roll out the chilled shortcrust pastry to about 5 mm thickness. Carefully place it into the greased springform pan, pressing it evenly and leaving a 4 cm edge climbing up the sides. Use a kitchen knife to smooth the edge for a clean finish. This crust provides a sturdy yet tender foundation to hold the luscious custard and apples.
Step 5: Assemble and Bake
Give the custard a quick stir, then spoon dollops across the pastry base. Scatter the peeled and chopped apples evenly over the vanilla custard layer, spreading them generously. Finally, sprinkle the chilled streusel topping all over the apples. Slide the cake into the preheated oven and bake for about 50 minutes until the crumble turns golden brown and the custard is set. The aroma filling your kitchen will be irresistible!
How to Serve German Apple Cake with Custard & Crumble Topping Recipe
Garnishes
A light dusting of powdered sugar adds an inviting finish to the cake’s golden top. Fresh whipped cream or a scoop of vanilla ice cream complements the warm apples and custard beautifully, providing extra creaminess that contrasts the crunchy crumble. You can even drizzle a bit of caramel sauce for that extra touch of indulgence.
Side Dishes
This German Apple Cake pairs wonderfully with warm beverages like a rich coffee or spiced chai tea. For a more lavish dessert spread, serve alongside fresh berries or a tart fruit compote to balance the cake’s sweetness and add a burst of vibrant color.
Creative Ways to Present
Slice the cake into generous wedges, layering plates with a drizzle of honey or a sprinkle of toasted hazelnuts for added texture. For parties, serve individual portions in small glass jars with separate layers of crumble and custard displayed evocatively. The rustic charm of this cake makes it perfect for both casual family dinners and elegant celebrations.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover cake in an airtight container in the refrigerator. It will keep well for up to 3 days, during which the flavors deepen and the custard remains delightfully creamy.
Freezing
You can freeze slices of this German Apple Cake with Custard & Crumble Topping Recipe by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before enjoying to preserve the texture and flavor.
Reheating
Warm individual slices in the oven at 160°C for about 10 minutes to refresh the crispy crumble and melt the custard slightly. Microwave reheating works in a pinch but can soften the crumble, so the oven method is preferable for preserving texture.
FAQs
Can I use other fruits instead of apples?
Absolutely! Pears or rhubarb can be great alternatives, offering their own distinct fruity freshness that pairs well with custard and crumble. Just adjust sweetness accordingly as some fruits may be tarter.
What if I don’t have vanilla pudding powder?
If you can’t find vanilla pudding powder, cornstarch is a perfect substitute. Just mix it with sugar and vanilla extract to maintain the classic custard flavor in this recipe.
Can this cake be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that the texture may vary slightly, but the flavors will be just as delightful.
Is there a way to make the crumble topping nut-free?
Certainly! Simply omit the hazelnuts and replace with extra flour and sugar for the crumble. You can also try oat flakes for a different crunchy texture without nuts.
How thick should the custard layer be?
The custard should be thick enough to hold the apple pieces without them sinking too much. About a half to three-quarters of an inch in thickness is ideal to create that luscious creaminess contrast in each slice.
Final Thoughts
Making this German Apple Cake with Custard & Crumble Topping Recipe is like inviting a little taste of German baking tradition into your kitchen. With its harmonious blend of spices, creamy custard, tender apples, and crunchy streusel, it’s guaranteed to become a cherished favorite. I can’t wait for you to share this gem with friends and family—once you try it, it will be your go-to dessert for cozy afternoons and festive gatherings alike!
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German Apple Cake with Custard & Crumble Topping Recipe
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
German Apple Cake with Custard & Crumble Topping is a classic dessert featuring a tender shortcrust pastry base, a creamy vanilla custard layer, topped with fresh apples and a crunchy hazelnut streusel. This cake combines warm spices like cinnamon and nutmeg for a comforting autumnal flavor, perfect for gatherings or a cozy treat with coffee or tea.
Ingredients
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)
Vanilla Custard
- 2 cups whole milk (500 ml)
- 1 cup cream
- 2 packets vanilla pudding powder (or 8 tbsp cornstarch)
- 1/3 cup sugar (70g)
- 2 egg yolks
Streusel Topping
- 1 cup all-purpose flour (120g)
- 6 tbsp cold butter (75g)
- 1/2 cup sugar (75g)
- 1/3 cup chopped hazelnuts (50g)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of salt
Fruit Filling
- 4–5 apples (peeled and chopped)
Instructions
- Prepare the shortcrust pastry: Grease a 26 cm springform pan with butter and dust with flour. In a mixing bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg. Cut cold butter into small pieces and knead into the dry ingredients until crumbly. Add the egg and knead until smooth dough forms. Shape into a flat disc, wrap in plastic, and chill for 30 minutes.
- Make the streusel: In a bowl, combine flour, cold butter, sugar, cinnamon, hazelnuts, nutmeg, and salt. Rub together with your hands until crumbly streusel forms. Chill until ready to use.
- Prepare the vanilla custard: Heat milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk vanilla pudding powder or cornstarch, sugar, and reserved milk until smooth. Bring the milk and cream to a boil, then pour in the pudding mixture while stirring continuously. Boil for 2 minutes, then remove from heat. Whisk egg yolks in a separate bowl, add a ladle of hot pudding, then return the mixture to the pot and heat while stirring until thick. Cover surface with plastic wrap and let cool. Remove pastry from fridge and allow to rest at room temperature for 10 minutes.
- Preheat oven and roll out pastry: Heat oven to 180°C (356°F) with top and bottom heat (or 160°C/320°F convection). On a floured surface, roll pastry to 5 mm thickness. Place into springform pan, building a 4 cm edge and smoothing it.
- Assemble the cake: Stir cooled custard briefly and spoon in clumps onto the pastry base. Evenly spread peeled and chopped apples over the custard. Generously cover apples with chilled streusel topping.
- Bake the cake: Place the pan in the preheated oven. Bake for approximately 45-50 minutes, or until the streusel topping is golden and the apples are tender. Remove from oven and let cool before serving.
Notes
- Use tart apples like Granny Smith or Braeburn for balance against the sweet custard and crumble.
- Chilling the dough and streusel helps achieve a flaky pastry and crunchy topping.
- Cover the custard with plastic wrap directly on its surface to prevent a skin from forming.
- Make sure to let the pastry rest at room temperature before rolling to prevent cracking.
- The cake is best served slightly warm or at room temperature, and can be stored in the fridge for up to 3 days.
- Vanilla pudding powder can be substituted with cornstarch for an equally smooth custard.
