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Authentic Apple Crumble Cake

German Apple Crumble Cake (OR) Cherry Crumble Cake

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Authentic Apple Crumble Cake!

This authentic apple crumble cake is easy to turn into a cherry crumble cake. Made with a basic recipe from Germany for yeast dough.

Ingredients for dough:

  • 500 g (17.6 ounces) of all-purpose flour
  • 1 teaspoon of salt
  • 125 g (4.4 ounces) of melted butter
  • 1 cup of lukewarm milk
  • 2 eggs
  • 1 package of dry yeast rapid rise
  • 2 tablespoons of sugar

Ingredients for apple (OR) cherry topping:

  • 1.36 kg (3 pounds) of McIntosh apples (OR) 1 kg (2.2 pounds) of can/jar pitted sour cherries (OR) Bing cherries

Ingredients for streusel crumble:

  • 200g (7 ounces) of all-purpose flour
  • 100 g (3.5 ounces) of sugar
  • 125 g (4.4 oz) of cold butter
  • 5 to 6 drops of vanilla extract (OR) 2 packages of Dr. Oetker Vanilla Sugar (available in the international section of your local grocery store or on Amazon.com)

Preparation of dough:

Mix flour, yeast, salt and sugar. Add melted butter, lukewarm milk and eggs to it and work it with the hooks of your electric hand mixer. Continue until the dough smooth. Cover the dough and keep it in a warm place for about an hour.

When ready, use a baking sheet (I used size 11″ x 17″) the bottom lined with baking paper and roll the dough evenly on the sheet and it will rise a second time while you prepare the apples (OR) cherries and the streusel crumble.

Preparation of apple (OR) cherry topping:

Start cutting the apples in quarters, peel and core them. Dice the apples in small pieces (OR) place the cherries in a colander to drain.

Preparation of streusel crumble:

Add the flour, vanilla, sugar, and butter in a bowl and mix well with your hands. Once all the ingredients have been properly combined, rub the mixture between your fingers to create the crumble.

Finishing:

Spread the apples (OR) cherries evenly on the dough. Next, add the streusel crumble on top of the apples (OR) cherries.

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Preheat the oven to 220°C (425°F). Place the authentic apple crumble cake or cherry crumble cake on the middle rack (or second from the top) and bake for about 25-30 minutes. DONE!

 

Blueberry Cake Recipe with Crumble Topping Oma Mutti’s Recipe

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German Blue Berry Cake Recipe!

The Blueberry cake recipe is very special to me. My mother used to make it all the time, but I lost the recipe. I experimented a few times and with the third try I figured it out. Exactly like my mother used to make it. It was a challenge, but worth the effort. Blueberry cake with crumble topping is called Heidelbeerkuchen mit Streusel in Germany.

Ingredients for shortcrust pastry of blueberry cake recipe:

  • 200 g (7 oz) of all-purpose flour
  • 1 ½ teaspoons of Dr. Oetker baking powder (OR) baking powder
  • 75 g (2.6 oz) of sugar
  • 1 package of Dr. Oetker Vanilla Sugar (OR) 3-4 drops of vanilla extract
  • 1 egg
  • 100 g (3.5 oz) of soft cold butter
  • Pinch of salt

Ingredients for filling of blueberry cake recipe:

  • 1000 g (2.2 pounds) of blueberries
  • 75g -100 g (2.64 oz - 3.52 oz) of sugar
  • 2 tablespoons of sieved lemon juice
  • 50 g (1.76 oz) of pudding powder vanilla

Ingredients for crumble of blueberry cake recipe:

  • 100 g (3.5 oz) of all-purpose flour
  • 75 g (2.6 oz) of sugar
  • 1 Package of Dr. Oetker vanilla sugar (OR) 3-4 drops of vanilla extract
  • 75 g (2.6 oz) of soft cold butter

Preparation of shortcrust pastry:

Using a Flour sifter mix the flour with the baking powder together into a bowl. Add the sugar, vanilla sugar, and salt. Mix well. Make a hole in the center of the flour mixture and add the egg. Cut the butter in small pieces and spread on top. With your hands, knead all the ingredients together until they are a smooth dough. The dough is ready when it’s no longer sticky.

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Using baking/parchment paper cut a circle about 2 inches larger in diameter than your spring-form (11 inches). Cover the spring-form on the bottom and sides with the paper and fold it every few inches on the sides of the baking pan. (SEE BELOW.) Use a bit more than the half of the dough and spread it on the bottom of the pan by hand. Divide the rest of the dough for the outer crust. Form two rolls and place them around the inside of the pan. Using your fingers, press the rolls against the sides of the spring-form pan (about 2 inches high) and connect it to the bottom part (crust) of the dough; making sure all the dough is sealed on the edges. Use a fork to make holes in the dough. Put it aside.

Click on pictures to enlarge.

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Preparation of filling:

Wash the blueberries in a colander under running water. Place in a saucepan and add sugar and lemon juice. Bring it slowly to a boil while continuously stirring with a spoon from the sides to the center Let it cook for about 3 minutes no longer than 5 minutes. Dissolve pudding powder with 5 tablespoons of cold water and add to the berries. The color of the berries will turn milky. Stir with your spoon until the color becomes red. Pour the berry mixture in a bowl and stir until it has cooled down. Then pour it into your baking pan with the pastry. Make sure that you pour the filling evenly so that it fills to the edges of the pastry.

Click on pictures to enlarge.

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Preparation of crumbles:

Add flour, sugar, vanilla sugar and butter in a bowl and knead them with the dough hooks of your handheld mixer. When combined rub it between your hands—crumbs should fall back into the bowl. Also, make sure that all the butter is worked into the crumbs. If your crumbs are too dry, use some more butter. If the crumbs are too moist, add some more flour. Spread the crumbs evenly on top of your cake.

Click on pictures to enlarge.

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Preheat your oven to 182°C (360°F) and place your cake on the middle rack. Bake for about 40-45 minutes. I always move a cake with a crumble topping for the last five minutes one rack up to brown the crumbles a little more. Let the cake cool down in the spring-form pan, before you take it out. Sprinkle some powdered sugar on top. Carefully move the cake with the help of a cake lifter onto the final plate, or just leave it on the bottom of your baking pan. Serve with whipped cream.

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Original German Crumb Cake Recipe

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Original German Crumb Cake

German Crumb Cake is called Deutscher Streuselkuchen in Germany.

Ingredients for German Crumb Cake:

  • 500 g (17.6 oz) all-purpose flour
  • 1 package of dry rapid-rise yeast
  • 3 tablespoons of sugar
  • 1 leveled teaspoon of salt
  • 1 whole egg
  • 2 egg yolks
  • 1 cup of milk
  • 250 g (8.8 oz) of butter
  • 1 additional egg yolk for brushing the dough

Ingredients for crumble:

  • 300 g (10.6 oz) of all-purpose flour
  • 150 g (5.3 oz) of sugar
  • 1 Dr. Oetker Vanilla Sugar (OR) 3–5 drops of vanilla extract
  • 180 g–200 g (6.3 oz–7 oz) of butter

Preparation of dough for German crumb cake:

Mix flour, sugar, yeast, and salt in a bowl. Make a hole in the center and add the egg and two egg yolks. Cover with flour mixture. Warm up the milk (lukewarm) and pour it over the flour mixture. Melt the butter in the microwave and add it to the ingredients. Use your handheld mixer with the kneading hooks and mix it all together until the dough is no longer sticking to the sides and is starting to bubble. Cover the bowl with a kitchen towel and let the dough rise for about an hour.

In the meantime, make the crumbs for your cake. Start by mixing the flour, sugar, and vanilla sugar (OR) extract. Add in slices of the cold (but soft) butter. Using your hands, work the ingredients between your fingers. Be careful not to knead everything too much or you’ll create a dough. The ingredients should be combined in a way so that—when you rub it between your hands—crumbs should fall back into the bowl. Also, make sure that all the butter is worked into the crumbs.

[Click on the pictures to enlarge.]

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Finishing German crumb cake:

On a baking sheet (I used size 11″ x 17″) covered with baking paper, roll out your dough. Cover it again with the towel and let it rise for about a half hour. When ready, mix an egg yolk with two tablespoons of milk and brush it onto your cake. Spread the crumbs over the brushed cake. Preheat your oven to 220°C (425°F). Next, place your cake on the rack just above the middle one and bake for about 15–17 minutes. When done, remove from oven and sift some powdered sugar on top. DONE!

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This is a very light crumb cake and not too dry. (It’s similar to a coffee cake.) I wouldn’t recommend adding any fruit on top. For a sheet (yeast) cake with fruit toppings, try my apple streusel cake recipe which is dry enough to absorb any fruit juice. Enjoy!