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 CakeÂ
- 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
Donna Paskvan says
I just found this recipe in the internet. It sounds a lot like a cake my grandmother used to make. Can you add raisins? My cousins and I have been discussing this. Did Grandma’s cake have raisins in it?
Another question is the recommended pan size. I didn’t see that in the recipe.
Thank you ,
Donna
Kimberly @ The Daring Gourmet says
Hi Donna, yes you can add some raisins. You’ll need a 10 or 11 inch springform pan. Happy baking! :)
KristinS says
Made this recipe yesterday. I have a sweet tooth but my husband doesn’t and he passed that trait down to our kids. So I will try new dessert recipes and they all take a few bites and then hold their stomachs and say “oh, it’s good, Mom, but it’s too sweet!” So, I’ve been searching for recipes that appease all of us. This one does the trick. It’s so good. Everyone cleaned their plates and one of them even got seconds. I used Pink Ladies and sliced them thin, around 1/8 of an inch. I didn’t have a springform pan or a pan with a removable bottom but I figured it didn’t need to be pretty THIS time so I used a round 10in cake pan and cut out a circle of parchment paper for the bottom. I was worried because the ratio of apple slices to cake batter seemed off, as in there was a LOT of apple. Turned out perfect. Thank you for sharing this recipe. It’s a keeper!
Kimberly Killebrew says
That’s wonderful, Kristin, I’m thrilled that your whole family enjoyed this, thank you so much for the feedback!
DEBORAH T MACOM says
Kimberly,
I made this twice. First time wunderbar…however 2nd time not so good. On day two, cake fell in the middle and was very doughy. I used a 10inch pan and let it cool in the pan overnight. Maybe this was my issue? Can you shed some light? I did bake for the full 55 minutes.
Kimberly Killebrew says
Hi Deborah, leaving it to cool in the pan overnight wouldn’t cause that issue. The most common reason for a cake falling in the middle is under-baking, yet you said you baked it for 55 minutes. It was a success the first time but not the second, so there was clearly something amiss the second time either in the ingredients, measurements, temperature, etc, or it was baked at a different location/altitude? Without having been there to observe I’m afraid I just really can’t say.
Betina says
This is a wonderful recipe! Thanks! I wonder if I could cook the apples in caramel before adding them to the batter? It would be an interesting twist, but would it work?
Kimberly Killebrew says
Thank you, Betina! I haven’t tried that but it is should work and it sounds delish!
Naadira says
I made this cake yesterday for a birthday. It was such a hit, there wasn’t a crumb left. Such an easy recipe to follow- especially for someone like me who isn’t a very good baker.
Kimberly Killebrew says
Thank you, Naadira, I’m thrilled it was a hit!
Jenny Black says
This was delicious and yes, my husband also said it took him back to his childhood. I did the cinnamon/sugar topping because he loves cinnamon. Regarding the ingredients list: The lemon juice needs to be added.
Kimberly Killebrew says
Wonderful, Jenny, I’m happy you both enjoyed it and thank you for the feedback!
Gerald Feldman says
I do hope you appreciate my being honest, but I was disappointed in how the cake turned out. It looked pretty, but the flavor just wasn’t there. I used Granny Smith apples, and feel I should have used a sweeter and more flavorful apple such as a Fuji instead. I am not an unexperienced baker, and followed the recipe precisely. I also think the apples should have been given a couple of minutes in the microwave and also needed to be cut much finer than indicated (I sliced them about 3 mm thick).
Kimberly Killebrew says
Hi Gerald, I always appreciate honesty and I’m sorry you were disappointed in the cake. German cakes are typically nowhere near as sweet as American cakes so that is something that can take people by surprise if they’re not used to traditional German baking. However you are more than welcome to use sweeter apples or even add more sugar if you prefer. As to the thickness of the apples, I don’t indicate a thickness other than to emphasize not to slice them too thickly. Different apple varieties soften at different rates when cooked so that is also a matter of experimentation. Hopefully you can adapt this recipe to your personal taste the next time around.
NanCT says
Just made this today – wonderfully delicious. Agree with Gerald that the apples were a tad hard for me, but know that is a personal preference thing and that many people, including my own husband, love them that way. Did the apricot glaze on top – looked so very scrumptious. Only had a 9″ springform pan, so I also made a mini loaf pan size cake, though I think it may have been okay all in the the slightly smaller pan since the cake was not too high? Still, making the mini loaf allowed me to taste the results today as the main cake is actually for a dinner guest tomorrow. Thanks for a great recipe!
Kimberly Killebrew says
Fantastic, NanCT, I’m so glad you enjoyed it, thanks for the feedback!