The German apple cake or rhubarb cake ((Apfelkuchen or rhabarbakuchen) is a classic teatime treat, or Kaffe und Kuchen o’clock as it’s called there.
This recipe I’m sharing is a keeper as you may find out. It calls for basic ingredients and yet the result is a decent classic Apfelkuchen (German apple cake), with rhubarb if affinities, which shows how versatile it is.
German’s baking tradition
I realised that Germans have a thing for streusel toppings in cakes and tarts. In fact, there is a myriad of baked goods having this crumbly mix as a topping but also the same dough will be the base of the tart.
I usually enjoy any fruit tart topped with streusel topping. When fresh berries are in season. All bakeries would have different tarts-pies or trays to be sold cut into bars.
In a spring day, I keep this cake over the counter for a couple of days. In a summer day, I’d suggest you put it in the fridge and take it out 30 min before serving.
Let’s get baking!
German apfelkuchen (or rhabarbakuchen)
- 25 cm round cake tin
- 115 gram caster sugar
- 115 gram butter soft, at room temperature
- 160 gram flour sifted
- 2 eggs standard size
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp ground ginger or cinnamon
- 3 apples or 3 stalks of rhubarb
- 1 tbsp lemon juice
- 2 tbsp caster sugar 1 extra tbsp if using rhubarb
- 160 gram flour substitute ¼ with marzipan 50/50
- 85 gram butter in cubes
- 85 gram brown sugar demerara will do
- ½ TSP mixed spices or vanilla sugar for flavour
- Watch me make the cake on my YouTube channel: