There is nothing more classic German than homemade Apfelkuchen. This old-fashioned German apple cake recipe combines simple but quality ingredients to produce a deliciously moist apple cake that will take you down memory lane!
This German apple cake recipe takes me back to my childhood when my mom or my Oma would bake it or when we would stop by the local German bakery in Stuttgart to buy a slice to enjoy while strolling through the Fussgängerzone (pedestrian zone) of downtown.
Like most traditional cakes the ingredients are simple but the outcome is absolutely wonderful. For the best results choose quality butter.
This Apfelkuchen recipe lends itself well to adaptation. You can stir the apples into the batter, mix some into the batter, place some on top, or place all of them on top in a pattern of choice. You can also substitute with pears, apricots, plums or peaches.
This German apple cake is deliciously moist and only improves the following day!
German Apple Cake Recipe
The process is very simple and involves stirring the diced apples into the batter, pressing a few apples on top of the batter, and then baking. Serve the cake on its own, with some whipped cream, or serve it with vanilla ice cream and/or a drizzle of homemade caramel sauce.
Optional Toppings for German Apple Cake
Three additional toppings you can apply to your Apfelkuchen:
- Sprinkle with powdered sugar once the cake is cooled
- Combine 1 teaspoon ground cinnamon with 1 tablespoon sugar and sprinkle over the HOT cake straight out of the oven, then let cool.
- Bring 2 tablespoons apricot jam and 1 tablespoon water to a simmer in a small saucepan. Brush the glaze over the HOT cake straight out of the oven and then let it cool.
Can you Freeze German Apple Cake?
Yes! Wrap well and place it in a ziplock bag or plastic container. It will freeze for up to 3 months. Remove from freezer and let it thaw.
For more delicious German baked goods be sure to try our:
- German Plum Cake
- Cherry Marzipan Streusel Cake
- Gugelhupf
- Stollen
- Rhubarb Streusel Cake
- Pfeffernuesse
- Lebkuchen
- Zimtsterne
German Apple Cake (Apfelkuchen)
Ingredients
- 1 1/2 pounds sweet-tart apples (about 4-5) (e.g. Granny Smith, Jonagold, Braeburn, Gravenstein, Honey Crisp, Pink Lady)
- 1-2 tablespoons lemon juice
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 14 tablespoons quality unsalted butter , softened at room temperature
- 1 cup granulated sugar
- 3 large eggs , room temperature
- 3 tablespoons milk
- 1 teaspoon ground cinnamon
- 1 packet Vanillezucker
- OR 1 teaspoon quality vanilla extract
Instructions
- Preheat oven to 350 F. Butter a 10 to 11 inch springform pan or a pan with a removable bottom.
- Peel the apples, remove the core, dice/slice them (not too thick), place them in a bowl and stir in a tablespoon or two of lemon juice (to prevent browning). Set aside until the batter is ready.
- In a small bowl combine the flour, baking powder, and salt. In a large mixing bowl beat the butter, sugar, milk, vanilla extract, and cinnamon until pale and creamy/frothy. Beat in the eggs one at a time, mixing thoroughly before adding the next egg. Stir in the flour until combined but don't over-stir.Pour the apples into a colander and let them drain. Set aside a few pieces/slices to press into the top of the cake at the end. Stir the apple pieces into the batter and scoop the batter into the greased pan. Use the apple pieces you set aside and press them into the top of the batter. Bake for 40-55 minutes until a toothpick inserted into the center of the cake until comes out clean. Let the cake cool in the pan for 15 minutes and then remove it to let it cool completely.
- If using the sugar cinnamon or apricot jam toppings (see blog post "Optional Toppings" for instructions), apply it while the cake is hot and then let the cake cool. If using powdered sugar, sprinkle it over the cake once it's cooled. Serve the cake on its own, with some whipped cream, or serve it with vanilla ice cream and/or a drizzle of homemade caramel sauceStore the cooled cake in a cake saver or airtight container. This cake will be even more moist the next day. Will keep at room temperature for up to 3 days or can be refrigerated a little longer.
Nutrition
Karin Bell says
Made this last week for my birthday and it was a hit with friends and family. I could not fit 85 candles on it, so one in the middle had to do. Love all your recipes and still keep learning something new all the time.
Kimberly Killebrew says
That’s so wonderful, Karin, I’m thrilled that you made and enjoyed this for your special day. Thank you so much for your kind words and happy belated birthday to you! <3
Anonymous says
I can’t wait to make this. I also plan to make it with fresh peaches. My only request, with dieting, it would be helpful to have the calorie content.
Kimberly Killebrew says
Hi, thank you for catching that, the calorie/nutrition content is there now!
Lucy Hauber says
Great cake, Kimberly. I have had this cake since I was born to parents from Schondorf, Germany. Since I have a first generation American, I have eaten numerous recipes that you have made.
Vielen Dank,
Lucy
Kimberly Killebrew says
Thank you so much, Lucy, I’m thrilled that you’ve made several of my recipes! :)
Peter Schnee says
What a nice (and simple) recipe. I baked this cake on Wednesday (Jun 1) and today (Sun Jun 5) only 1 piece is left. It surely tastes just like back home (Stuttgart). Awesome taste. I can only recommend it. I have (tried) a similar recipe from the American Test Kitchen but yours is simpler and just as tasty. First class.
Kimberly Killebrew says
Thank you so much for that compliment, Peter, and for your feedback, I really appreciate it!
Pauline McNee says
This looks so delicious and authentically German. I adore cakes with such a interesting story.
Tracy E Spehr says
I made this cake last night, it was so delicious and moist! I will definetly make this cake again!
Thanks for the great recipe!
Kimberly Killebrew says
Wonderful, Tracy, I’m so happy you enjoyed it, thank you!
Juliane says
This is my momma’s favorite! Thank you for sharing this with us!
Catalina says
I can’t resist this apple cake! Apples make any dessert irresistible!
Krystle says
Heaven on the tongue, by far the best apple cake I’ve ever made.
Kimberly Killebrew says
Wonderful, Krystle, I’m so glad you enjoyed it – thank you!
Sandra says
Such a perfectly moist and delicious cake! So good!
Kimberly Killebrew says
Thank you, Sandra, I’m thrilled you enjoyed it!
Erin says
This is incredible! I’m gonna try it for sure, yum!
candsinflatables says
Nice! Your recipes are delicious. Thanks for sharing such tasty recipes.
Nettie says
Tablespoon of butter? Isn´t better for all if you put grams?
Kimberly Killebrew says
Hi Nettie, I provide both. To the right of the ingredients click on “Metric” and it will give you those measurements.
Amanda says
One of the best looking cakes I have ever seen! I cannot wait to try it out!
Kimberly Killebrew says
Thank you, Amanda, I hope you do!
Beth says
I can’t pronounce it, but I know I’m going to eat it! I love that texture and all those apples. I can’t wait to make this one!
Kimberly Killebrew says
Thank you, Beth, happy baking! :)