This German applesauce cake is incredibly moist and light. The layer of applesauce in the middle adds a warm spiced flavor and a creamy texture. And I've tested and tweaked this recipe multiple times to make sure you bake a foolproof Apfelmuskuchen every time! For more German cakes with a creamy filling, try bee sting cake and poppy seed cake.
There are so many varieties of apple cakes (called Apfelkuchen) in Germany. Sometimes apples are thinly sliced or finely chopped and added into a cake. And apfelstrudel made with fresh apples is one of my favorite German desserts.
This German applesauce cake uses apples in the form of - you guessed it - applesauce.
The layer of sweet, chunky applesauce keeps the cake super moist while adding a luscious, creamy texture.
Traditional Apfelstreuselkuchen (apple streusel cake) is baked in a rectangular or square shape, like a sheet cake. But I like baking this cake in a round baking pan, to create beautiful triangle slices.
Growing up in Germany, it was common to make time during the day for a small sweet snack. And Apfelmuskuchen tastes great on its own, with a hot mug of tea, chai, or coffee just like my cinnamon streusel muffins.
But don't hold back if you feel inclined to add a generous dollop of whipped cream or a scoop of ice cream on the side!
Ingredients and Notes
Cake Batter & Filling
- All purpose flour - Forms the base structure for a soft, light, moist cake. Other types of flour like wheat flour will be too heavy for this cake.
- Baking powder - Leavens the cake so it rises in the oven.
- Cinnamon - Adds a warm spiced flavor to the cake batter.
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor and distribution within the cake batter.
- Unsalted butter - Leave your butter out overnight to soften to room temperature so it can be beaten into a smooth texture with the sugar.
- Granulated sugar - Sweetens the cake and helps whip air into the butter to create a lighter cake. The apple sauce adds a lot of moisture, so substituting brown sugar will add too much moisture to the cake.
- Egg - Holds the batter together and helps it rise in the oven.
- Vanilla extract - Brings out the flavors of the other ingredients. You could substitute almond extract for a unique compliment to the applesauce.
- Milk - Both cow's milk and non-dairy milk work well to thin the batter so it's easier to spread in the baking pan.
- Applesauce - I usually use homemade chunky applesauce, but store bought applesauce will work great too. If your applesauce is really runny, use paper towels to blot excess moisture away.
Streusel Topping
- All purpose flour - Absorbs moisture from the other ingredients to form the classic crunchy texture of streusel once it's baked.
- Granulated sugar - Sweetens the streusel. You could substitute brown sugar for a richer caramel flavor.
- Unsalted butter - Softened butter allows you to create crumbles of streusel which become like crunchy bites of sweetness once baked.
- Vanilla extract - Brings out the flavors of the other ingredients.
- Cinnamon and Nutmeg - Add warm, spiced flavors that compliment the apple flavor in the cake.
How to Make an Applesauce Cake
Below are the general steps to make this German applesauce cake. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
1. Combine all the streusel ingredients in a mixing bowl to form a crumbly mixture.
3. In a large mixing bowl, beat the softened butter and sugar until it is pale and fluffy, after 3 to 5 minutes.
5. Add the flour mixture to the butter mixture. Mix until you no longer see dry pockets of flour.
7. Spread the applesauce on top in an even layer.
9. Use a spatula or knife to smooth out the top cake batter layer in an even layer.
2. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
4. Add the egg, vanilla, and milk and beat the mixture again on a medium to high speed.
6. Spread two-thirds of the cake batter into the prepared baking pan in an even layer.
8. Dollop the remaining one-third cake batter on top.
10. Sprinkle the streusel topping on top. Bake for 40 to 50 minutes at 350°F.
Recipe Tips
- Don't try to bake this recipe in a smaller baking pan. I tried initially baking it in an 8-inch cake tin. But because the cake was so thick, after over an hour it was still raw in the center!
- I recommend using a springform pan or a cake tin with a removable bottom. This makes it much easier to get the whole cake out of the tin at one time.
- The cake batter is very thick. When adding the top cake batter layer, first put dollops of cake batter distributed on top of the applesauce. Then use a rubber spatula or butter knife to gently spread the cake batter dollops into an even layer that covers all the applesauce.
- If your applesauce is runny, use paper towels to blot away some of the excess moisture. Your cake might take a lot longer to finish baking if there's too much moisture from the applesauce.
Frequently Asked Questions
In addition to adding a warm, spiced apple flavor, applesauce adds moisture to cake. This Apfelmuskuchen stays light and moist for days!
My go-to for baking is chunky homemade applesauce. But unsweetened applesauce from the store also works great! As long as it isn't too runny, it should work well in this cake.
If you're looking for more tasty apple baked goods, try apple pie, baked apple chips, and vegan apple crisp!
Storing
Store any leftover German applesauce cake in an airtight container at room temperature for up to 4 days.
If you have leftover streusel topping that you don't want to add onto the cake, you can freeze just the streusel in an airtight container for up to 3 months. Allow it to thaw in the fridge, then add it to other goodies like muffins or bread before baking them.
More German Cake Recipes
- German Marble Cake (Marmorkuchen)
- Hazelnut Cake (Nusskuchen)
- Gingerbread Cake (Gewürzkuchen)
- Bee Sting Cake (Bienenstich)
- Black Forest Sheet Cake
- Butter Cake (Butterkuchen)
German Applesauce Cake
Ingredients
Cake
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon table salt or fine sea salt
- ½ cup unsalted butter, softened to room temperature (8 tablespoons or 1 stick)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup milk (dairy or non-dairy milk both work)
Filling
- 1 cup applesauce (homemade or store bought)
Streusel Topping
- ¾ cup all purpose flour
- ⅓ cup granulated sugar
- 5 tablespoon unsalted butter, softened to room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round baking pan.
- Prepare the streusel by combining the flour, sugar, softened butter, vanilla and cinnamon, and nutmeg in a mixing bowl. Use a wooden spoon, rubber spatula, or your fingers to crumble the mixture into small lumps. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand whisk, beat the softened butter and sugar until it is pale and fluffy, after 3 to 5 minutes.
- Add the egg and vanilla and beat the mixture again on a medium to high speed.
- Add the milk and mix for 30 seconds.
- Add the flour mixture to the butter mixture. Mix on a low speed until you no longer see dry pockets of flour. Scrape the sides and bottom of the bowl with a rubber spatula or spoon to ensure everything is well mixed.
- Spread two-thirds of the cake batter into the prepared baking pan in an even layer. Spread the applesauce on top, and use the back of a spoon to spread it in an even layer. Spread the remaining cake batter on top of the applesauce in an even layer. Sprinkle the streusel topping on top.
- Bake for about 40 to 50 minutes, until a toothpick or knife inserted into the center of the cake comes out clean.
- Allow to cool on a cooling rack to room temperature. Enjoy!!
Notes
- I recommend using a springform pan or a cake tin with a removable bottom. This makes it much easier to get the whole cake out of the tin at one time.
- The cake batter is very thick. When adding the top cake batter layer, first put dollops of cake batter distributed on top of the applesauce. Then use a rubber spatula or butter knife to gently spread the cake batter dollops into an even layer that covers all the applesauce.
- If your applesauce is runny, use paper towels to blot away some of the excess moisture.
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