Recipe for Apple Streusel Cake – A German Style Cake in an American Pan
This recipe for Apple Streusel Cake is not purely German. (There, I said it.) Still, it has everything a good German Apple Streusel Cake Recipe should have… Apples, Streusel, it’s not too sweet, and it’s fabulous with whipped cream. I call it a hybrid. This recipe is one of my go-to recipes when I need to bring a dessert, but want to bring something besides brownies, and it’s a good “everyday” cake (plus, it’s a big seller at school bake sales!). Despite it’s simplicity, you can serve the apple filled squares on fine china to your Kaffee Klatsch guests.
And if there is any left over, my kids love to eat it for breakfast.
What makes this different from a typisch German Apple Cake? Instead of a round cake form, it’s baked in the same pan (Blech) you use for bar cookies. And you add a bit of cinnamon to the apples. The original recipe calls for a LOT of sugar. Bleh. I’ve dialed that back, and no one misses it. Also, because it’s just a flour, sugar, butter, & eggs dough… do NOT substitute margarine. Use the butter. Believe me, it makes a difference.
This Apple Streusel Cake Recipe is a SNAP to Make!
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