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German Apple Cake
German apple streusel cake, or "Apfelstreuselkuchen," is a traditional cake covered with apples and a crumb topping. Although some modern recipes use baking powder, it is traditionally leavened with yeast, as we have done with this recipe. The result is a more bread-like texture while remaining soft and tender. With cinnamon apples and a crunchy streusel topping, this recipe is a great way to enjoy seasonal apples.
Before going onto the dough, the apples are cooked until just tender with a bit of sugar and cinnamon. To make less work on baking day, you can prepare the apples and streusel a few days in advance.
Although this recipe is less sweet than a typical coffee cake, it is packed with fall flavor. We like dusting confectioner’s sugar on top, but you can leave it plain if desired. It also makes a fantastic dessert paired with vanilla ice cream.
Prep
2 ½ hours
Cook
25 minutes
Total
3 hours
Yield
One 9" square pan
Ingredients
- 250g (2 C) All-purpose Flour
- 50g (¼ C) Sugar
- 5g (1 tsp) Salt
- 6g (2 tsp) Instant yeast
- 155g (⅔ C) Milk
- 70g (5 TB) Butter, softened
Dough
- 635g whole apples, 415g (about 3 ½ C) Apples peeled & cored
- 25g (2 TB) Sugar
- 1 tsp Lemon Juice
- ¼ tsp Cinnamon
Apple Filling
- 125g (1 C) All-purpose flour
- 100g (½ C) Brown sugar
- 1/4 tsp Salt
- 85g (6 TB) Butter, softened
Streusel
Instructions
- Set up the Proofer: Set the Proofer to 79°F (26°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of the tray.
- Mix the dough: Add all ingredients to the bowl of a stand mixer and mix on low speed for 5 minutes until a soft, smooth dough forms.
- Bulk ferment: Transfer the dough to a greased bowl and place it into the Proofer. Leave the dough to rise for 60 to 90 minutes. When done, it should have noticeably increased in size and feel light and airy to the touch. While the dough is rising, prepare the apple filling.
- Cook the apples: Peel, core, and dice the apples. You should have about 415g (3 ½ C) of diced apples. Heat a skillet over medium heat. Add the diced apples to the pan. Cook the apples just until tender, about 5 to 7 minutes. Add the lemon juice, sugar, and cinnamon. Cook 1 minute longer. Remove from heat and set aside to cool.
- Shape: Grease a 9 inch (23 cm) square baking pan. (If desired, line with parchment.) Turn the dough out into the pan and press the dough out to the edges of the pan. Lift and stretch the dough if necessary. Preheat the oven to 350°F (177°C).
- Proof: Place the pan in the Folding Proofer still set to 79°F (26°C) and proof for 45 to 60 minutes. While the dough is rising for the second time, prepare the streusel.
- Make the streusel: In a small bowl, combine the flour, sugar, and salt. Add the softened butter and mix together using the back of a fork or your fingers until no dry flour remains and the mixture is crumbly but holds together if squeezed.
- Assemble: Remove the pan from the Proofer. Wet your fingers (to prevent them from sticking to the dough) and deeply dimple the dough. Spread the cooked apples over the dough. Sprinkle the streusel topping evenly over the dough.
- Bake: Place the pan in the oven and bake for about 25 minutes. Allow to cool on a rack for about 15 minutes, and then remove from the pan to finish cooling. Once cool, cut into slices and sprinkle with confectioner’s sugar if desired.
