Name: German Apple and Pecan Crumble Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: German
Ingredients: 5 ounces (150 g) lightly toasted pecan nuts; 2 ounces (60 g) light brown sugar; 2 teaspoons cinnamon; 1 1/2 ounces (40 g) butter, cut into small cubes; 1 cup (150 g) self-raising flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon mixed spice; 7 ounces (200 g) castor sugar; 2 large eggs; 5 ounces (150g) butter cubed - room temperature; 2 teaspoons vanilla extract; 1/2 cup milk; 4 small pink lady apples, peeled, cored and cut into thin slices

Jump to Recipe

Apple pecan cake slice served on a white plate with whole cake in the background

Who doesnʼt like apples… Who doesnʼt like apples baked into an apple crumble cake then topped with a delicious pecan crumble topping… No one we know! This little winner is almost a cross between a cake and a tart. It’s, not a high cake, it’s more of a little bit of cake batter with mixed spice, layered with apples and topped off with a delicious nutty pecan crumble.

Serve with a good dollop of softly whipped cream and you’re on your way to German apple and pecan crumble cake heaven.

apple crumble cake cooked and removed from cake tin — ingredients for crumble

apple crumble cake pean topping processed in food processor — crumble topping ready

apple crumble cake adding sugar, eggs and butter to processor bowl — sugar, eggs and butter added

apple crumble cake batter mixed in food processor ready to pour into tin — adding butter

apple crumble cake adding flour to batter in food processor bowl — flour, baking powder and salt added

apple crumble cake batter in floured cake tin ready to add apples and crumble — batter ready for apples and crumble topping

We grew up in a rural area and apple orchards were all around us. We would get to pick our own apples straight from the tree. None of this cold storage for 9 months business. Ah, memories……..

apple crumble cake layering apples starting from outside of floured cake tin — start on outside of tin

apple crumble cake apples finished layering on top of batter in floured cake tin — apple layer

apple crumble cake with apples on cake and crumble topping sprinkled over the top — german apple crumble cake

apple crumble cake with crumble sprinkled on top — ready for the oven

Apples and lemons are two of our favourite fruits for dessert making. Perhaps our very favourite is apple tart tartine…..absolutely devine. Caramelised apples dark and sticky caramel, sweet apples and crisp pastry combine to make this heavenly French dessert. Or our lemon curd sponge roulade filled with cream and lip-puckering lemon curd. OMG!

lemon curd sponge roulade on white platter with side plate and a slice of roulade and spoon

Weʼve made this German apple crumble cake using either Granny Smith or pink lady apples. Both apples work well but we particularly liked the pink lady as they brought a little sweetness to the cake

apple crumble cake cooked and removed from cake tin ready to serve

So, do you have a favourite apple cake recipe?

Serves 10

German Apple and Pecan Crumble Cake

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This little winner is a cross between a cake and a tart almost. Itʼs, not a high cake, itʼs more a little bit of cake batter with mixed spice layered with apples and topped off with a delicious nutty pecan crumble. Served with a good dollop of softly whipped cream and youʼre on your way to apple cake heaven.

Ingredients

Pecan crumble

5 ounces (150 g) lightly toasted pecan nuts
2 ounces (60 g) light brown sugar
2 teaspoons cinnamon
1 1/2 ounces (40 g) butter, cut into small cubes

Cake batter

1 cup (150 g) self-raising flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed spice
7 ounces (200 g) castor sugar
2 large eggs
5 ounces (150g) butter cubed - room temperature
2 teaspoons vanilla extract
1/2 cup milk
4 small pink lady apples, peeled, cored and cut into thin slices

Instructions

Springform cake pan

lightly butter and flour 26 cm springform cake pan
line base of pan with baking paper

Crumble Topping

pulse all ingredients till nuts are broken up being careful not to over pulse
place crumble mix in fridge

Cake

turn oven on to 350 f (180 c) on bake (not fan)
in a food processor add sugar and eggs and whizz for 1 minute
add butter and process, scraping sides if necessary till blended
mix in vanilla and milk
add flour, mixed spice, baking powder and salt and whizz till combined thoroughly
note: mixture may look curdled but this is fine
pour batter into cake pan
place apples starting from the outside till whole cake is covered - see photo
sprinkle crumble mixture evenly over batter
gently press the crumble mix into the apple and batter mix
bake for 55-60 minutes - check cake at around 40 minutes as you may need to loosely foil the pan if crumble is getting too dark
serve and enjoy!

Notes

peel and slice apples and pop slices in a bowl of cold water with some lemon juice if there is a delay in layering them onto cake.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 120Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 38mgSodium 176mgCarbohydrates 23gFiber 2gSugar 10gProtein 3g

Nutritional information provided here is only intended as a guide.