German Apple Cake (Apfelkuchen)
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There is nothing more classic German than homemade Apfelkuchen. This traditional German apple cake recipe combines simple but quality ingredients to produce a deliciously moist apple cake that will take you down memory lane!
Why I Love This Cake
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.
German apple cake is deliciously moist and only improves the following day!
Optional Toppings
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.
Additionally you can also serve this German apple cake with some homemade German Vanilla Sauce – it’s my favorite!
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.
German Apple Cake Recipe
This is a simple cake to make with just a few steps. Here’s how to make German apple cake:
- Combine the flour, baking powder and salt in a small bowl.
- In a large bowl, beat the butter, sugar, milk, vanilla extract and cinnamon until creamy and frothy. Beat in the eggs one at a time. Stir in the flour mixture 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, our homemade German Vanilla Sauce, or serve it with vanilla ice cream and/or a drizzle of homemade caramel sauce.
Enjoy!
For more delicious German goodies be sure to try my:
- German Cheesecake
- German Plum Cake
- Berliner
- Apple Strudel
- Dampfnudeln
- Cherry Marzipan Streusel Cake
- Gugelhupf
- Stollen
- Rhubarb Streusel Cake
- Pfeffernuesse
- Lebkuchen
- Zimtsterne
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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 mixture 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, homemade German Vanilla Sauce, or serve it with vanilla ice cream and/or a drizzle of homemade Caramel Sauce.Store 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
Originally published on The Daring Gourmet May 19, 2022
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Excellent recipe. Comes out just exactly how it should. I set aside a few apple slices to decorate the top in a pinwheel pattern, (and, I confess, I don’t peel the apples. I like the peels, and I slice the apples super thin so they’re soft and unobtrusive.)
I made it to entertain my German S.O., and it disappeared *extremely* quickly.
That’s wonderful, Duffy, I’m thrilled it was a hit and I really appreciate the feedback, thank you very much! <3
Since I was born and raised in Erlangen, (now living in El Paso, Texas) there is a little I want to point out. My Mom used Golden Delicious Apples (kind on the sweeter side) and you can make your own Vanilla Sugar, all you need for that is a “Good Vanilla Bean” and sugar, and air-tight container.
Making “Verschlupfden Appfle Kuchen”, as we say in Erlangen tomorrow.
Btw, Vanilla Ice-cream with this Cake is great too.
Love your recipes.
Thank you so much, Doris! <3 YES, I make my own vanilla sugar with my "spent" vanilla beans from my homemade vanilla extract - it's the perfect way to "repurpose" them: https://www.daringgourmet.com/make-best-homemade-vanilla-extract/ Thanks again!
This has become one of our family’s favorite cakes. It’s simple to make and the flavor and texture is just wonderful. We love it and highly recommend!
I’m so glad, Sophie, thank you very much! <3