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Apple Raisin Crumble Cake – A Classic German Autumn Dessert
🛒 Ingredients
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100 g raisins
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250 g quark (20% fat)
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3 eggs
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90 g sugar
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1 sachet vanilla sugar
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finely grated zest of 1 unwaxed lemon
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1 sachet vanilla pudding powder
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100 g butter
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300 g plain flour
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50 g ground almonds
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3 apples
This recipe is also available in German.
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📌 Overview
Apple raisin crumble cake is a beloved German dessert combining tender apples, juicy soaked raisins, and a creamy quark filling beneath a crunchy almond crumble. Rooted in Bavarian and Swabian baking traditions, this cake is a seasonal favourite during autumn and winter, offering comforting flavours and textures that celebrate local ingredients and heritage.
👨🍳 Preparation
- 1
Put the raisins into a bowl and cover with boiling water. Leave to soak for about 10 minutes, then drain well and squeeze out any excess liquid.
- 2
In a mixing bowl, whisk together the quark, eggs, 50 g of the sugar, the vanilla sugar and the lemon zest until smooth. Fold in the vanilla pudding powder.
- 3
Stir the drained raisins into the quark mixture.
- 4
Melt the butter in a small saucepan, then leave it to cool slightly.
- 5
Grease a baking tin or tray, roughly 31 x 21 cm, with butter and dust lightly with flour.
- 6
Roll out the shortcrust pastry on a lightly floured surface and line the tin or tray with it. Press it in neatly, forming a small edge around the sides, and trim away any excess.
- 7
Spread the quark and raisin mixture evenly over the pastry base.
- 8
Peel, core and dice the apples, then scatter them evenly over the filling.
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For the crumble topping, mix the flour, ground almonds and remaining 40 g sugar in a bowl. Add the rest of the melted butter and rub together with your fingertips until you have a crumbly mixture.
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Scatter the crumble generously over the apples.
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Bake in a preheated oven at 180°C on the middle shelf for about 55 minutes, or until the crumble is golden brown.
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Leave the cake to cool a little before serving.
🧠 Why It Works
This cake achieves its appeal through a harmonious balance of textures and flavours: the creamy, slightly tangy quark filling contrasts with the juicy sweetness of soaked raisins and fresh apples, while the almond crumble topping adds a satisfying crunch. The lemon zest and vanilla pudding powder enhance aromatic complexity, and the butter-rich shortcrust pastry provides a sturdy yet tender base. This interplay of fat, acid, and sweetness reflects traditional German baking principles, ensuring a moist, flavourful, and texturally engaging dessert.
🛠️ Troubleshooting
Why is my crumble topping not crunchy after baking?
Ensure the butter is cold when mixed with dry ingredients and avoid overworking the crumble mixture. Baking at the correct temperature (180°C) until golden brown is essential for a crisp texture.
How do I prevent the quark filling from becoming watery?
Use quark with at least 20% fat content and properly drain soaked raisins to avoid excess moisture. Incorporating vanilla pudding powder helps stabilize the filling during baking.
What if the pastry base is soggy after baking?
Blind bake the shortcrust pastry slightly before adding the filling or ensure the apples are well drained and diced evenly to reduce moisture seepage.
Can I freeze the apple raisin crumble cake?
Yes, wrap the cooled cake tightly and freeze for up to one month. Thaw overnight in the refrigerator and warm gently before serving to preserve texture and flavour.
💡 Tips and Variations
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For a richer version, use a mixture of quark and mascarpone for an especially creamy filling.
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For a good crumble texture, keep the butter cool and work it into the dry ingredients only briefly.
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The flavour is defined by the lovely balance between the sweet apples and the aromatic raisins.
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For a vegan version, swap the quark for soya quark and use vegan margarine instead of butter.
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If you fancy a change, replace the raisins with chopped dates or dried apricots for a different dried fruit note.
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A teaspoon of cinnamon mixed through the apples adds a gentle warmth and rounds everything off beautifully.
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For a gluten-free version, use gluten-free flour and make sure the pudding powder is gluten-free as well.
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The secret of this cake is the balance between the creamy filling, the juicy fruit and the crisp crumble topping.
📦 Storage
Keep the cake well covered at room temperature and eat within 2 days. For longer storage, keep it in the fridge, then bring it back to room temperature before serving.
🍷 Pairing
A fresh Riesling Kabinett from the Mosel region complements the apple raisin crumble cake beautifully, its bright acidity cutting through the sweetness and enhancing the fruit’s freshness. A light Silvaner, with its subtle minerality and gentle body, harmonises with the almond crumble and creamy quark filling, reinforcing the cake’s German roots. For an international touch, an Italian Pinot Grigio offers elegant freshness and delicate mineral notes that balance the dessert’s richness without overpowering its nuanced flavours.
❓ F.A.Q.
Can I prepare the apple raisin crumble cake in advance?
Yes, the cake can be baked a day ahead and stored covered at room temperature for up to two days or refrigerated for longer freshness. Bring it to room temperature before serving to restore its optimal texture and flavour.
What type of apples work best for this cake?
Firm, slightly tart apples such as Braeburn, Elstar, or Cox Orange are ideal as they hold their shape during baking and balance the sweetness of the raisins and crumble.
How can I make this cake gluten-free?
Use a certified gluten-free flour blend in place of plain flour and ensure the vanilla pudding powder is gluten-free. This maintains the cake’s texture and flavour while accommodating dietary needs.
Is there a vegan alternative for the quark filling?
Yes, substitute traditional quark with soya-based quark alternatives and replace butter with vegan margarine to create a vegan-friendly version without compromising creaminess.
Why soak the raisins before adding them to the filling?
Soaking raisins in boiling water plumps them up, making them juicier and softer, which enhances their texture and prevents them from drawing moisture from the cake during baking.
🏛️ History and Tradition
Apple raisin crumble cake is a traditional German dessert with roots in Bavarian and Swabian home baking, where seasonal apples and quark are staple ingredients. Historically, this cake reflects the German emphasis on combining fresh local produce with dairy to create comforting, textured desserts enjoyed during autumn and winter festivities. Its almond crumble topping and use of quark underscore regional dairy farming traditions, reinforcing its identity as a classic everyday yet celebratory dish within German culinary heritage.
If you are after a bake that feels both comforting and a little bit special, this apple, raisin and crumble cake is a splendid one to make. The creamy filling, soft fruit and crisp almond topping come together so beautifully, and it is just the sort of cake that is made for sharing. Bake it for family, bring it out for friends over tea, and enjoy every last crumb.
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