Apple Streusel Kuchen

A lot of things surprised my parents when they first moved to Germany as a young couple (no music playing between 12-3pm everyday, no greeting random strangers on the streets), but there was one custom they adopted immediately: the Sunday afternoon cake.

The Sunday afternoon cake was, and hopefully still is, one of the best ever German traditions. Maybe it is my nostalgic imagination running away with me… but I remember walking through villages where almost every house had a cake cooling off on the window sill, ready to be eaten at 4pm on the dot.

My dad visited this weekend, as he kindly had the kids for a week during the holidays, and so I tried my hand at one of our favourite German specialities: the Apple Streusel Kuchen. I scanned a ton of recipes on the internet and this recipe is a mix of several, as I wanted a specific cake that had a soft sponge base and a crunchy streusel topping. Here’s the recipe:

Ingredients:

• 250 grams of flour
• 200 grams of butter
• 150 grams of sugar
• roughly 600 grams of apples
• 2 eggs
• 1 teaspoon of baking powder
• a little shot of milk if needed

Preheat your oven to 180°C. First make the streusel (fancy german word for crumble) by crumbling up 100 grams of butter, 125g of flour and 75 grams of sugar. Once the crumble is ready, stick it back into the fridge while you are prepping the rest of the cake.

Cream the rest of the butter and the sugar until light and fluffy (I found a article on why this step is actually really important here). Cream in the eggs, one after the other and, finally, add the flour and baking powder. If the dough feels a tad heavy, add a shot of milk. It should be falling heavily from a spoon.

Line a spring form baking tin with paper and pour in the dough. (I think you might even get a better and thinner result if you use a baking tray instead of the spring form). Peel the apples and place them on top of the dough. Finish off with the crumble on top. Bake until the crumble is golden brown. Enjoy!

Emilie

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