You can find many different apple cake recipes across Germany. This version comes from Schleswig-Holstein in the far north, a region known for its apple orchards and the Cox Orange Pippin (locally called “Cox Holstein”). These apples are slightly tart and great for baking; if you can’t find them, choose a similarly tart eating apple available where you live.
The Cox apple is a classic variety that originated in England in 1825 and is prized for cooking and baking. If you are interested in growing one, you can find nursery sources that ship Cox apple trees.
The recipe also calls for Schmand, a German dairy product similar to sour cream. Below you’ll find an explanation of Schmand and practical substitutes so you can bake this cake successfully outside Germany.
Ingredients Holstein Apple Cake
350 g all-purpose flour
1/4 tsp baking powder (not baking soda)
200 g granulated sugar
2 packages vanilla sugar (approx. 0.6 oz total) – or use homemade vanilla sugar
1 pinch of salt
175 g butter
4 eggs
5 tbsp sliced or chopped almonds
1/4 tsp ground cinnamon
Filling
200 g Schmand (substitute: full‑fat sour cream if Schmand is unavailable)
1 package vanilla sauce mix or 1 tbsp vanilla pudding powder
(Alternatively use 1–2 tbsp cornstarch plus 1 tsp vanilla extract)
5 medium apples
2 tbsp lemon juice
2 tbsp plain breadcrumbs (optional; should contain no spices)
Baking Instructions Holstein Apple Cake
Make the Base Dough
– Cut 100 g butter into small cubes.
– In a bowl or on a clean board combine 200 g flour, baking powder, 75 g sugar, 1 package vanilla sugar, salt, 100 g butter and 1 egg.
– Knead by hand until a smooth dough forms, then shape into a ball.
– Wrap in plastic wrap and chill for about 30 minutes in the refrigerator.
Prepare the Streusel
– Combine 150 g flour, 2 tbsp almonds, 75 g sugar, cinnamon and 75 g cold butter cut into flakes. If needed, add 1–2 tsp cold water.
– Mix until the mixture forms coarse crumbs and set aside.
Prepare the Filling
– Mix Schmand (or sour cream) with 3 eggs, the remaining sugar, 1 package vanilla sugar and the vanilla sauce mix or pudding powder (or cornstarch plus vanilla extract). Stir until smooth.
– Peel, core and dice the apples; toss with lemon juice to prevent browning.
– Grease a 28 cm (10 inch) springform pan and preheat the oven to 350°F (175°C).
– Roll or press the chilled dough into the bottom of the pan and up the sides about 1–1.5 cm (¼–½ inch). Prick the base several times with a fork.
– Optionally sprinkle the base with breadcrumbs to absorb excess moisture, then spread the apple cubes evenly over the dough.
– Pour the Schmand mixture over the apples, then evenly distribute the streusel on top.
– Finish by sprinkling the remaining chopped almonds over the streusel.
– Bake in the preheated oven for about 55 minutes at 350°F (175°C), until the streusel is golden and the filling is set.
Allow the cake to cool in the pan before releasing the springform. Serve slices warm or at room temperature with whipped cream or a cup of tea or coffee. It tastes especially pleasant when slightly warm.
About Schmand
Schmand is a German dairy product similar to sour cream but somewhat thicker and less tangy than crème fraîche. In many German cake and dessert recipes Schmand is combined with vanilla pudding or pudding powder to form a creamy custard-like filling. If you cannot find Schmand where you live, full‑fat sour cream is the best and widely available substitute; it holds up well during baking and gives the filling a pleasant texture.
photo source: chefkoch.de