German Apple Streusel Kuchen with Vanilla Crumb Topping

Published: February 27, 2026
Felix SchneiderFelix Schneider
Categories: German, Fruits, Cakes
Tags: Dessert, Baking, apple, Cake, German, Streusel, Kuchen
A professional, appetizing food photography shot of German Apple Streusel Kuchen with Vanilla Crumb Topping. Visible: tender golden cake base, sliced apples nestled in the batter, generous buttery streusel with vanilla flecks on top. Styled on a rustic baking sheet or ceramic cake plate, fork and a cup of coffee nearby, warm natural light, shallow depth of field. Cuisine: German dessert, homestyle bakery presentation, cozy and inviting. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Streusel Kuchen

This streusel kuchen is the sort of cake I love to bring to weekend coffee — simple, rustic, and full of comfort. Tart apples fold into a tender vanilla-scented batter and get buried under a generous, buttery streusel that crisps up beautifully in the oven.

It’s a beloved German-style Kuchen: uncomplicated to make, yet deliciously impressive. Slice it warm with a dusting of powdered sugar or a spoonful of whipped cream and watch it disappear.

Ingredients

  • 2 cups All-purpose flour (batter)
  • 1 cup Granulated sugar (batter)
  • 2 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt (batter)
  • 0.5 cup Unsalted butter (melted for batter)
  • 2 pieces Eggs
  • 1 cup Plain yogurt or sour cream
  • 1 tsp Vanilla extract
  • 1.5 lb Granny Smith apples, peeled and sliced
  • 1 tbsp Lemon juice
  • 1 tsp Ground cinnamon (for apples)
  • 1 cup All-purpose flour (streusel)
  • 0.5 cup Light brown sugar (streusel)
  • 0.25 cup Granulated sugar (streusel)
  • 10 tbsp Cold unsalted butter (streusel), cut into pieces
  • 1 tsp Ground cinnamon (streusel)
  • 0.25 tsp Salt (streusel)
  • 0.25 cup Powdered sugar (optional dusting)

Instructions

  1. Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment, leaving an overhang to lift the cake out easily.

  2. Toss the sliced apples with lemon juice, 1 tsp cinnamon and 1 tbsp granulated sugar; set aside to macerate while you make the batter.

  3. In a large bowl whisk together 2 cups flour, 1 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda and 0.5 tsp salt.

  4. In a separate bowl whisk melted butter, eggs, yogurt and vanilla until smooth. Fold the wet ingredients into the dry until just combined.

  5. Spread the batter evenly into the prepared pan. Scatter the macerated apple slices evenly over the batter, pressing them down gently so they settle in.

  6. Make the streusel: in a bowl combine 1 cup flour, 0.5 cup brown sugar, 0.25 cup granulated sugar, 1 tsp cinnamon and 0.25 tsp salt. Cut in the cold 10 tbsp butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.

  7. Scatter the streusel evenly over the apples, pressing very lightly so some crumbs adhere to the fruit but leaving plenty loose for a crisp top.

  8. Bake in the preheated oven for 45–55 minutes, until the streusel is golden and a skewer inserted into the center of the cake (not through a large apple piece) comes out mostly clean.

  9. Cool the cake in the pan on a rack for at least 20 minutes, then lift out using the parchment overhang. Dust with powdered sugar if you like, slice, and serve warm or at room temperature.

Tips & Notes

  • Use a firm, tart apple like Granny Smith or Braeburn so the fruit keeps its shape while baking.
  • Chill the streusel butter until the last minute — cold butter yields the best crisp, crumbly topping.