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Apple Cake with Plum Butter and Vanilla Custard – Perfect Autumn Dessert
🛒 Ingredients
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100 g vanilla custard powder
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1 tbsp sugar
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250 ml milk
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300 g plain flour
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1 tsp baking powder
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a pinch of salt
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90 g sugar
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250 g low-fat quark
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100 ml milk
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50 ml corn oil or another neutral oil
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200 g apple compote
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150 g plum butter
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1 egg yolk
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2 tbsp milk, for brushing
This recipe is also available in German.
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📌 Overview
Apple cake with plum butter is a classic German dessert combining a tender quark-oil pastry with fruity apple compote and rich vanilla custard. Popular in regions like Bavaria and Swabia, this cake offers a perfect balance of sweetness and freshness, making it a beloved treat for autumn afternoons and family gatherings.
👨🍳 Preparation
- 1
To make the vanilla custard, mix the custard powder with 1 tablespoon of sugar in a bowl.
- 2
Measure out about 50 ml of the milk, add it to the custard powder and whisk until smooth.
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Bring the remaining milk to the boil in a small saucepan, then whisk in the custard mixture, stirring constantly.
- 4
Transfer the custard to a bowl, cover the surface directly with cling film to stop a skin forming, and leave it to cool completely.
- 5
For the dough, combine the flour, baking powder and salt in a large bowl.
- 6
Add the sugar, low-fat quark, milk and oil, then knead with dough hooks only until a smooth dough forms. Do not overwork it, or the dough may become sticky.
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Shape the dough into a ball and divide it in half.
- 8
On a lightly floured work surface, roll out one half into a rectangle measuring roughly 30 x 15 cm.
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Place the rolled dough onto a baking tray lined with baking parchment and preheat the oven to 200°C conventional.
- 10
Dot the dough alternately with teaspoons of apple compote, plum butter and vanilla custard.
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Roll out the second half of the dough and cut it into strips about 1 cm wide using a ruler if you like.
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Lay the strips over the filling in a lattice pattern, press the edges down lightly and trim away any excess dough.
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Whisk the egg yolk with 2 tablespoons of milk and brush the lattice lightly with it.
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Bake on the middle shelf for 20–25 minutes, until golden brown.
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Remove from the oven and leave the cake to cool on a wire rack.
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It is best served fresh, though it will stay moist the next day if kept well covered.
🧠 Why It Works
This apple cake succeeds through the harmonious balance of its ingredients: the quark-oil pastry provides a soft yet crisp texture that contrasts beautifully with the smooth vanilla custard and the fruity sweetness of apple compote and plum butter. The lattice pastry adds a delicate crunch, while the subtle acidity of the plum butter cuts through the richness, creating a well-rounded flavour profile typical of German baking traditions. The interplay of fat, acid, and sweetness reflects regional culinary sensibilities, enhancing the cake's moistness and aromatic depth.
🛠️ Troubleshooting
Why is my dough sticky and hard to handle?
Overworking the dough activates gluten, making it sticky. Knead only until smooth and avoid adding extra flour to maintain the tender texture.
How can I fix a custard that is too thin?
Return the custard to gentle heat and whisk constantly until it thickens. Ensure you follow the custard powder instructions precisely for best results.
What if the lattice pastry strips break when placing them?
Chill the dough briefly before cutting and handle strips gently. Using a ruler and sharp knife helps create even strips that are less prone to breaking.
How do I reheat leftover apple cake without drying it out?
Warm slices gently in a low oven or microwave covered with a damp paper towel to retain moisture and avoid drying.
💡 Tips and Variations
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For a richer version, swap the low-fat quark for full-fat quark and use butter instead of oil for an especially creamy, flavoursome dough.
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For neat, even pastry strips, use a ruler and a sharp knife or pizza cutter.
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The real character of this cake comes from the contrast between the fruity sweetness and the creamy vanilla custard.
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This recipe is already vegetarian. For a vegan version, use a plant-based custard and make the dough with plant-based yoghurt and oil.
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You can use pear compote instead of apple compote for a slightly different fruity twist.
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A little cinnamon stirred into the apple compote adds a lovely warmth and rounds out the flavour beautifully.
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For a quick gluten-free and dairy-free adaptation, use gluten-free flour and a plant-based vanilla custard.
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The secret to this cake is the combination of soft quark-oil pastry and the fruity, creamy filling, which come together beautifully.
📦 Storage
Keep the cake in an airtight container at room temperature, where it will stay fresh and moist for up to 2 days. For longer storage, you can freeze it.
🍷 Pairing
This apple cake pairs exquisitely with a dry German Riesling from the Mosel region, whose crisp acidity and mineral notes cut through the cake's sweetness while enhancing its fruity layers. Alternatively, a Silvaner from Franconia offers a fresh, fruit-forward profile with subtle earthiness that complements the plum butter and custard. For an international touch, a light-bodied Pinot Grigio from northern Italy brings bright citrus and floral aromas, balancing the cake’s creamy texture and fruity richness with elegance.
❓ F.A.Q.
Can I make this apple cake gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend and use a plant-based vanilla custard to keep the recipe gluten- and dairy-free without compromising texture or flavour.
How do I prevent the custard from forming a skin while cooling?
Cover the surface of the custard directly with cling film immediately after cooking to prevent a skin from forming as it cools.
What is the best way to store leftover apple cake?
Store the cake in an airtight container at room temperature to keep it moist for up to two days. For longer storage, freeze the cake wrapped well to preserve freshness.
Can I prepare the dough in advance?
Yes, you can prepare the dough a day ahead and keep it refrigerated, but allow it to come to room temperature before rolling out to ensure pliability.
Is it possible to make a vegan version of this cake?
Absolutely, replace the quark with plant-based yoghurt, use a vegan custard powder, and substitute the egg wash with a plant-based milk for brushing the lattice.
🏛️ History and Tradition
Apple cake with plum butter is a traditional German dessert rooted in the fruit-rich regions of Bavaria and Swabia, where seasonal baking celebrates autumn harvests. Historically, the use of quark in pastry reflects Central European dairy traditions, while plum butter adds a regional twist prized for its natural sweetness and preservation qualities. This cake embodies the German ethos of simple, hearty desserts that combine local ingredients with comforting textures, often enjoyed during family gatherings and festive occasions such as Martinmas or harvest festivals, reinforcing its cultural and culinary significance.
If you are after a bake that feels both comforting and a little bit special, this one is well worth a place in your kitchen. The fruity filling, creamy custard and tender pastry make it a real pleasure to share, whether for afternoon tea or an easy dessert. Do give it a try at home and enjoy it with family or friends — it is the sort of cake that disappears slice by slice.
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