Apple & Almond Streusel Cake
Submitted by mcanee
German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
1 hrsThis German-style streusel cake balances tender yeast dough with layers of apple slices and a generous crumbly topping studded with almonds.
The dough itself is straightforward: quick rests replace traditional long rises, getting you from mixing to baking in about an hour.
Arranging apple slices in neat rows creates visual appeal, while the vanilla-scented streusel and almonds add textural contrast to every bite.
Best served warm or at room temperature with strong coffee or tea for a civilized afternoon break.
Kitchen Tips
- Short rests work: This quick-rise method uses 15-minute rests instead of hour-long rises without sacrificing texture
- Roll to fit pan: Pressing dough into corners ensures even coverage for uniform apple distribution
- Crumbly streusel: Mix topping just until it resembles coarse crumbs; overmixing makes it pasty
- Watch the almonds: Slivered almonds can burn quickly; check at 25 minutes and tent with foil if browning too fast
Variations
- Use pears instead of apples for a softer, sweeter fruit layer
- Add cinnamon to the streusel topping for spiced warmth
- Drizzle with vanilla glaze after cooling for extra sweetness
Ingredients
Directions
Dissolve yeast in milk.
Add sugar, mixing well. Pour flour into bowl.
Make a well in the center.
Stir in yeast mixture, combining gently.
Let rest 15 minutes.
Beat in butter, egg, and lemon rind, mixing well.
Cover dough and let rest 15 more minutes.
Roll out dough to fit a 15×10 inch buttered pan.
Place dough in pan. Arrange apples in even rows over the top.
Combine flour, sugar, vanilla sugar and melted butter until well combined and crumbly.
Sprinkle evenly over apples. Top with almonds.
Bake at 350℉ (180℃). for 25 to 35 min.
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