German Apricot Streusel Cake
German Apricot Streusel Cake, or 'Aprikosenstreuselkuchen', is a classic German sheet cake featuring a buttery yeast dough base, a layer of tart apricots, and a crunchy, crumbly streusel topping. It is a beloved seasonal treat, especially popular in summer when fresh apricots are available, and is a staple in German bakeries and home kitchens.
🍽️ Nutrition at a glance
This cake is high in carbohydrates and fat, primarily from the flour, sugar, and butter in the streusel and dough. A typical serving provides a good source of energy, along with some potassium and vitamin A from the apricots, and contains roughly 350-450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 5 g |
| Carbs | 52 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 190 mg |
| Potassium | 210 mg |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Iron | 8% DV |
| Calcium | 4% DV |
Per 1 piece (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
The streusel topping is a defining feature of German baking, creating a delightful textural contrast between the soft fruit and cake. Nutritionally, the apricots offer a beneficial source of fiber and antioxidants, balancing the indulgence of the sweet, crumbly topping.
