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Old-Fashioned Apple Cake with Quark Crumble – A Classic German Autumn Treat
🛒 Ingredients
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300 g plain flour
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1 tsp baking powder
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1 pinch of salt
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250 g sugar
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1 egg
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150 g cold butter
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500 g quark (low-fat or full-fat, as you prefer)
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3 eggs
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1 unwaxed lemon (zest and juice)
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1 sachet vanilla custard powder
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4 large apples (sharp varieties such as Boskoop or Elstar)
This recipe is also available in German.
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📌 Overview
Old-fashioned apple cake with quark crumble is a beloved German dessert combining tart apples, creamy quark filling, and a crisp crumble topping. Rooted in Bavarian and Swabian baking traditions, this cake is a seasonal favourite in autumn, celebrated for its moist texture and balanced flavours. It’s an authentic everyday recipe that pairs perfectly with afternoon tea or as a comforting pudding.
👨🍳 Preparation
- 1
Heat the oven to 180°C conventional. Grease a 24 cm springform tin well and dust it lightly with flour.
- 2
To make the crumble, mix the flour, baking powder, salt and 125 g of the sugar in a large bowl. Add the egg, then rub in the cold butter, cut into small pieces, until you have a coarse crumble.
- 3
Press about two-thirds of the crumble mixture evenly over the base of the tin, bringing it slightly up the sides to form a shallow edge.
- 4
For the filling, beat the quark with the eggs and the remaining 125 g sugar until smooth. Finely grate in the lemon zest and squeeze in the juice, then stir in the vanilla custard powder.
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Spread the quark filling evenly over the crumble base.
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Peel the apples, remove the cores and cut them into quarters. Arrange the apple pieces in a circle over the quark filling.
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Scatter the remaining crumble generously over the apples so the top is well covered.
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Bake on the middle shelf for about 70 minutes. Then switch off the oven and leave the cake inside for a further 10 minutes.
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Remove from the oven and leave the cake to cool completely before releasing it from the tin and slicing.
🧠 Why It Works
This cake achieves its classic appeal through the harmonious balance of ingredients: the tartness of sharp apples like Boskoop or Elstar contrasts beautifully with the smooth, slightly tangy quark filling. The crumble topping, made from cold butter and flour, provides a crisp texture that complements the moist cake base. The inclusion of lemon zest and juice adds fresh acidity, enhancing the fruit’s brightness while the vanilla custard powder stabilises the filling, ensuring a silky consistency. This interplay of fat, acid, and salt reflects traditional German baking principles, creating a dessert that is both comforting and refined.
🛠️ Troubleshooting
My crumble topping is soggy instead of crisp. How can I fix this?
Ensure the butter is very cold before rubbing it into the flour and sugar to create a coarse crumble. Also, avoid covering the cake tightly while warm to prevent steam softening the topping.
The quark filling is too runny. What should I do?
Make sure to use the correct amount of vanilla custard powder and eggs as they help thicken the filling. Also, beat the mixture thoroughly to incorporate air and achieve a smooth texture.
How can I prepare the cake in advance without losing quality?
Bake the cake fully, then cool completely before storing in an airtight container in the fridge. Reheat gently in a low oven to refresh the crumble before serving.
The apples are too soft after baking. How can I keep them firmer?
Choose firmer apple varieties and cut them into larger pieces. Avoid peeling too thinly to retain structure, and do not overbake the cake.
💡 Tips and Variations
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For a richer version, use full-fat quark or stir a little cream cheese into the filling for extra creaminess.
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For particularly good crumble, pop the butter in the freezer for a short while before using it so the topping stays nicely crumbly.
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The real charm of this cake lies in the contrast between the gentle sharpness of the apples and the creamy quark filling.
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For a plant-based version, swap the quark for a thick dairy-free yoghurt and use vegan butter along with a suitable egg replacer in the crumble.
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You can use pears instead of apples if you’d prefer a softer, sweeter flavour.
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A pinch of cinnamon in the crumble adds a lovely warmth and works beautifully with the apples.
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For a gluten-free version, use gluten-free flour for the crumble and make sure the custard powder is gluten-free too.
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The secret to this cake is getting that balance just right between the crisp crumble topping and the soft, juicy apple and quark filling.
📦 Storage
The cake will keep for about 2 days, covered, at room temperature. It can also be stored in the fridge for up to 4 days. A cake dome or a covering of cling film works well, though the crumble is best on the day it is baked.
🍷 Pairing
This old-fashioned apple cake with quark crumble pairs exquisitely with a German Riesling Kabinett, whose bright acidity and delicate fruitiness highlight the tart apples and creamy filling. A dry Silvaner from Franconia complements the dessert with its subtle minerality and balanced body, enhancing the crumble’s buttery notes. For an international touch, a crisp Italian Pinot Grigio offers a refreshing contrast with its light, zesty profile, making it a harmonious match that respects the cake’s traditional German roots while appealing to a broader palate.
❓ F.A.Q.
What type of apples are best for old-fashioned apple cake with quark crumble?
Sharp, firm apples such as Boskoop or Elstar are ideal because their tartness balances the creamy quark and they hold their shape well during baking.
Can I make this apple cake gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend and ensure the vanilla custard powder is gluten-free to maintain the cake’s texture and flavour.
How do I store the apple cake to keep the crumble crisp?
Store the cake covered at room temperature for up to two days or refrigerate for up to four days. The crumble topping is best enjoyed fresh on the day of baking to retain its crispness.
Is it possible to make a vegan version of this apple cake?
Absolutely. Replace quark with thick dairy-free yoghurt, use vegan butter, and substitute eggs with a suitable egg replacer in the crumble for a plant-based alternative.
Why does the recipe recommend leaving the cake in the oven after baking?
Allowing the cake to rest in the turned-off oven for 10 minutes helps it set gently, preventing cracks in the quark filling and ensuring even moisture distribution.
🏛️ History and Tradition
Old-fashioned apple cake with quark crumble is a traditional German dessert with roots in Bavarian and Swabian home baking, dating back to the 19th century. Historically, it was a way to celebrate the autumn apple harvest, combining locally available ingredients like quark and apples. This cake is often enjoyed during seasonal festivities such as Erntedankfest (harvest festival) and reflects the German emphasis on simple, hearty, and regionally authentic desserts. Its enduring popularity underscores its role in German culinary identity and everyday life, reinforcing Alltagsküche’s commitment to authentic, culturally rich recipes.
If you’re after a cake that feels both nostalgic and wonderfully comforting, this one is well worth baking. With its soft apple filling, creamy quark layer and buttery crumble, it’s the sort of homemade treat that’s made for sharing. Pop the kettle on, cut yourself a generous slice and enjoy it with family or friends.
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