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If you have been searching for a dessert that perfectly balances comforting warmth with a touch of elegance, you have found your new favorite: the German Apple Cake with Custard & Crumble Topping Recipe. This delightful cake brings together tender apples nestled in a creamy vanilla custard, all crowned with a buttery, nutty crumble that adds just the right amount of crispness. Whether you’re baking for a cozy family gathering or wanting to impress friends with a classic German dessert, this cake is a true winner that’s simple to make, yet bursting with flavor in every bite.
Ingredients You’ll Need
These ingredients may seem straightforward, but each is essential to create the delicious layers of texture and flavor that define this German Apple Cake with Custard & Crumble Topping Recipe. From the buttery shortcrust base to the rich vanilla pudding, every component plays its role perfectly.
- 1 2/3 cups all-purpose flour (200g): The foundation for a sturdy yet tender shortcrust pastry.
- 1 tsp baking powder: Adds just a touch of lift to the dough for a balanced texture.
- A pinch of salt: Enhances all the sweet flavors without overpowering the cake.
- 1/2 tsp cinnamon: Brings warmth and depth, perfectly complementing the apples.
- 1/4 tsp nutmeg (grated): Adds a subtle spicy note to the pastry and crumble.
- 1/3 cup sugar (70g): Sweetens the dough for a gentle base layer.
- 7 tbsp cold butter (100g): Key for that crumbly, rich shortcrust texture.
- 1 egg (size M): Binds the dough beautifully without making it heavy.
- 2 cups whole milk (500 ml): Essential for the creamy vanilla pudding filling.
- 1 cup of cream: Adds richness and velvety smoothness to the custard.
- 2 packets of vanilla pudding powder (or 8 tbsp cornstarch): Thickens the custard to just the right consistency.
- 1/3 cup sugar (70g): Sweetens the pudding for a luscious, indulgent center.
- 2 egg yolks: Intensify the custard’s color and texture.
- 1 cup all-purpose flour (120g): For creating a perfectly textured crumble topping.
- 6 tbsp cold butter (75g): Ensures the crumble is crisp and golden.
- 1/2 cup sugar (75g): Sweetens the crumble, creating contrast with the tart apples.
- 1/3 cup chopped hazelnuts (50g): Adds a wonderful nutty crunch and flavor boost.
- 1 tsp cinnamon: Offers an aromatic note that ties all the crumble ingredients together.
- 1/4 tsp nutmeg: Provides warmth and depth in the crumble layer.
- A pinch of salt: Balances sweetness and enhances the nutty flavors.
- 4-5 apples (peeled + chopped): The star ingredient, bringing juicy sweetness and texture.
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 dusting it lightly with flour—this helps the cake release easily when baked. In a mixing bowl, combine the flour, baking powder, salt, sugar, cinnamon, and nutmeg. Cut the cold butter into small pieces and incorporate it by kneading with your fingers until you achieve a crumbly mixture. Add the egg next and knead everything until it forms a smooth, cohesive dough. Shape the dough into a flat disc, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes. This chilling period is crucial for achieving the perfect shortcrust texture.
Step 2: Make the Streusel Topping
For that irresistible crumble topping, mix the flour, sugar, cinnamon, nutmeg, salt, and chopped hazelnuts in a bowl. Add the cold butter, then rub the ingredients gently between your hands to create small clumps of crumble. Pop the streusel back into the fridge until you’re ready to use it. This simple bunch of ingredients transforms the cake with a nutty, golden crunchy finish.
Step 3: Prepare the Vanilla Custard Filling
Pour the milk and cream into a small saucepan and warm gently, reserving about 5 tablespoons of milk aside. In a separate bowl, whisk together the vanilla pudding powder (or cornstarch), sugar, and reserved milk until smooth. When the milk mixture comes to a boil, pour in this pudding mixture while stirring constantly. Let it boil for 2 minutes before removing from heat. Meanwhile, whisk the egg yolks in a separate bowl, then carefully stir a ladleful of the hot pudding into the yolks to temper them. Return this mixture to the pot, heating gently while stirring until the custard thickens. To prevent a skin from forming, cover the surface of the pudding with plastic wrap as it cools.
Step 4: Prepare the Pastry Base
Preheat your oven to 180°C (356°F) using top and bottom heating—if using convection, set 160°C (320°F). On a floured surface, roll the chilled pastry dough to about 5 mm thickness. Gently place it into the springform pan, ensuring the edges rise about 4 cm high. Trim or smooth the edges with a knife to create a neat barrier for the filling.
Step 5: Assemble the Cake Before Baking
Give the cooled vanilla custard a quick stir to loosen it up, then spoon it in uneven clumps over the shortcrust base. Spread the peeled and chopped apples evenly over the custard layer. Don’t be shy with the apples—they bring a beautiful natural sweetness and juiciness. Finally, generously scatter the chilled crumble topping over the apples, covering them fully for that iconic golden crunch.
Step 6: Bake to Perfection
Slide the assembled cake into your preheated oven and bake for 50 to 60 minutes, or until the crumble topping is golden brown and crisp, and the apples are tender. Let the cake cool in the pan before carefully releasing the springform ring. This resting step helps the custard set and makes slicing neat and delightful.
How to Serve German Apple Cake with Custard & Crumble Topping Recipe
Garnishes
To elevate your German Apple Cake with Custard & Crumble Topping Recipe, a light dusting of powdered sugar right before serving adds a touch of elegance. Fresh mint leaves or a few thin apple slices arranged artfully can create an inviting presentation. For an extra indulgent touch, serve with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Side Dishes
This cake holds its own so well it rarely needs a side, but a cup of rich coffee or a fragrant black tea pairs beautifully, balancing the sweetness with warmth. If you want to create a full dessert spread, a small dish of stewed berries or a tangy fruit compote can add freshness and contrast.
Creative Ways to Present
Try serving the German Apple Cake with Custard & Crumble Topping Recipe in individual slices plated with a drizzle of caramel sauce for an extra wow factor. You could also layer slices with cinnamon-spiced mascarpone cream to create an elegant trifle-inspired presentation. For casual gatherings, cut bite-sized squares ideal for sharing snacks or a dessert buffet.
Make Ahead and Storage
Storing Leftovers
Leftover German Apple Cake with Custard & Crumble Topping Recipe keeps beautifully when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days, retaining its creamy, tender, and crunchy textures.
Freezing
You can freeze this cake for up to 2 months. It’s best to freeze in individual portions wrapped securely with plastic wrap and placed in a freezer bag to avoid freezer burn. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
Reheat slices gently in a preheated oven at 160°C (320°F) for about 10 minutes to revive the crumble’s crispness and warm the custard layer. Reheating in the microwave is possible but may soften the crumble slightly, so the oven is preferred for that perfect finish.
FAQs
Can I use a different type of apple for this cake?
Absolutely! While tart apples like Granny Smith provide a lovely balance against the sweet custard and crumble, sweeter varieties like Fuji or Honeycrisp can also work beautifully depending on your taste preference.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just ensure your blend includes xanthan gum or use a blend formulated for pastry for the best results.
Can I substitute the vanilla pudding powder with something else?
If you don’t have vanilla pudding powder, cornstarch is a great alternative to thicken the custard. Just make sure to whisk it well to avoid lumps and cook the pudding thoroughly until it thickens.
How do I prevent the custard from forming a skin as it cools?
Covering the surface of the warm custard immediately with plastic wrap pressed directly onto it will stop a skin from forming. This simple step keeps the custard smooth and luscious.
What’s the best way to peel and prepare the apples?
Use a sharp peeler or paring knife to peel the apples, then chop them into medium-sized pieces so they cook evenly but still retain some texture after baking.
Final Thoughts
I truly hope you fall in love with this German Apple Cake with Custard & Crumble Topping Recipe as much as I have. It’s a remarkable dessert that brings warmth and joy to any table with its creamy custard, tender apples, and irresistible crumble topping. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to a slice of this comforting German classic. Happy baking!
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German Apple Cake with Custard & Crumble Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This classic German Apple Cake features a buttery shortcrust base topped with a rich vanilla custard, fresh apple pieces, and a crunchy hazelnut crumble. Perfectly spiced with cinnamon and nutmeg, this cake balances creamy and fruity flavors with a delightful texture contrast, making it an ideal dessert for gatherings and cozy evenings.
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 Pudding
- 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
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 the cold butter into small pieces and add to the dry ingredients. Knead with your fingers until crumbly. Add the egg and knead until a smooth dough forms. Shape into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
- Make the Streusel: In a bowl, mix the flour, cold butter, sugar, cinnamon, chopped hazelnuts, nutmeg, and salt. Rub the mixture between your hands until it forms a coarse, crumbly streusel. Chill until needed.
- Prepare the Vanilla Pudding: Heat the milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk together the pudding powder or cornstarch, sugar, and reserved milk until smooth. When the milk mixture boils, slowly pour in the pudding mixture while stirring continuously. Boil for 2 minutes, then remove from heat. Whisk the egg yolks in a separate bowl, then temper them by stirring in a ladle of the hot pudding. Return the yolk mixture to the pot and heat again, stirring until thickened. Cover with plastic wrap directly on the surface to prevent skin and allow to cool. Take the dough out of the fridge and let it sit at room temperature for 10 minutes.
- Roll Out the Dough: Preheat the oven to 180°C (356°F) with top and bottom heat (160°C or 320°F for convection). On a floured surface, roll the dough to 5 mm thickness. Place it into the springform pan, building a 4 cm high edge. Smooth edges with a knife.
- Assemble and Bake: Stir the cooled pudding gently by hand and spoon it in clumps over the shortcrust base. Spread the peeled and chopped apples evenly over the pudding. Generously cover the apples with the chilled streusel topping. Bake in the preheated oven for about 50-55 minutes until the topping is golden and apples are tender. Let cool before serving.
Notes
- Use cold butter for both the pastry and streusel to achieve better crumbly textures.
- Cover the pudding with plastic wrap directly over the surface to prevent a skin from forming.
- Let the shortcrust dough come to room temperature before rolling to prevent cracking.
- Adjust sugar quantity in the streusel and pudding according to the sweetness of apples used.
- Serve chilled or at room temperature, optionally with whipped cream.
