You might not know it, but grapes make a wonderful addition to baked goods. This German Streusel Cake with Grapes combines a tender shortcrust base, a creamy custard-like filling, and buttery streusel on top. It’s an excellent seasonal cake when grapes are ripe, and it’s easier to make than it looks. Enjoy baking and sharing this fruity, textured cake with family and friends.
Ingredients German Streusel Cake with Grapes
225 g butter
375 g all-purpose flour
150 g granulated sugar
5 eggs
zest of 1 organic lemon
1 pinch salt
1 egg yolk (for streusel)
1 package vanilla pudding powder (instant or baking pudding mix)
250 g red grapes, stemmed and halved if large
250 g green grapes, stemmed and halved if large
400 g crème fraîche
3 tbsp clear grape juice (or another mild juice if unavailable)
butter for greasing the pan
Baking Instructions German Streusel Cake with Grapes
Prepare the Base Dough
– Cut 125 g of the butter into small cubes and place in a mixing bowl. Add 250 g of the flour, 50 g of the sugar, 1 whole egg, the lemon zest and a pinch of salt. Work the ingredients together quickly—by hand, with a pastry cutter, or in a stand mixer—until a smooth shortcrust-style dough forms. Shape into a disc, wrap or cover, and refrigerate for 30 minutes to relax the gluten and firm the dough.
Make the Streusel
– In a separate bowl combine 100 g softened butter with 125 g flour, 50 g sugar, the reserved egg yolk and the vanilla pudding powder. Use your fingers or a pastry cutter to rub everything together until you have coarse crumbs. Chill the streusel in the refrigerator for about 20 minutes so it holds its shape when sprinkled on the cake.
Prepare the Grapes and Filling
– Preheat the oven to 175°C (350°F). If using convection, reduce to about 150°C (300°F).
– Remove grapes from stems, rinse and dry gently. If grapes are large, halve them so they sit evenly on the base.
– In a bowl whisk the crème fraîche with the remaining 4 eggs, the remaining sugar and the grape juice until smooth and homogenous. This will create a creamy filling that sets while baking.
Assemble the Cake
– Lightly flour a clean work surface and roll the chilled dough into a circle about 30 cm (12 inches) in diameter. Carefully transfer the dough into a buttered tart or pie pan about 28 cm (11 inches) in diameter, pressing it evenly across the base and up the sides. Trim any excess dough.
– Spread the prepared grapes evenly across the dough base. Pour the crème fraîche and egg mixture over the grapes, tilting the pan slightly to distribute the filling if needed.
Bake and Finish
– Place the filled tart in the preheated oven and bake for 30–35 minutes. After this initial baking time, remove the cake briefly and evenly sprinkle the chilled streusel over the top. Return the cake to the oven and bake for an additional 20–25 minutes, or until the filling is set and the streusel is golden brown. Total baking time should be about 50–55 minutes, depending on your oven.
– Remove the cake from the oven and allow it to cool in the pan for at least 30 minutes so the filling firms. Once cooled, transfer to a wire rack to cool completely. The cake can be served slightly warm or at room temperature.
Serving and Storage Tips
– Serve slices plain or with a dollop of extra crème fraîche, whipped cream, or a light dusting of powdered sugar. The contrast of tart grapes and sweet streusel is the highlight.
– Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. You can also freeze slices tightly wrapped for up to one month; thaw in the refrigerator overnight and warm gently before serving.
With its buttery crust, creamy grape-filled center, and crisp streusel topping, this German Streusel Cake with Grapes is a delightful way to use fresh grapes and enjoy a seasonal dessert rooted in simple, comforting baking traditions.