German cuisine · Desserts & Sweets

Apple Cake with Streusel

Yeast dough sheet cake densely layered with apple slices, cinnamon, and crispy butter streusel.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 250 ml lukewarm milk
• 80 g sugar
• 80 g softened butter
• 1 egg
• 1 pinch salt
• 1.5 kg tart apples
• 1 lemon
• 1 tbsp cinnamon
• 250 g flour and 120 g brown sugar for the streusel
• 150 g cold butter

Instructions

1. Mix flour, dry yeast, 80 g sugar, and salt, add the lukewarm milk, the egg, and the softened butter, and knead for 8 min. into a supple dough; let rise covered in a warm place for 45 min.
2. Peel the apples, quarter, core, and cut into 3 mm thin slices, immediately mixing with the lemon juice and cinnamon so they do not brown.
3. For the streusel, rub 250 g flour, the brown sugar, and the cold butter with your fingertips into hazelnut-sized crumbs and chill.
4. Briefly knead the risen dough again and roll out evenly on a greased baking sheet, forming a 1 cm high edge.
5. Layer the apple slices tightly overlapping like roof tiles, scatter the streusel on top, and let the cake rest for 20 min. until the dough visibly rises.
6. Bake in a preheated oven at 190°C top/bottom heat for 35–40 min. until the streusel is golden brown, then let cool on the sheet and cut into pieces while lukewarm.