German Apple Cake (Apfelkuchen)
Apfelkuchen Say it: AHP-fel-koo-khen
Apfelkuchen is a classic German apple cake, baked in home kitchens and sold in village bakeries throughout the country. It is especially popular in late summer and autumn, when firm orchard apples are at their best, and often appears at the afternoon coffee table with a pot of coffee. The cake has a soft, buttery crumb and a generous layer of cinnamon-scented apple slices that turn tender and lightly caramelized in the oven. It is simple, comforting, and unmistakably German—more about good apples than elaborate decoration.
German Apple Cake (Apfelkuchen)
Apfelkuchen
Pronounced AHP-fel-koo-khen
- Serves
- 8
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cake batter
Apple topping
To finish
Method
Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with butter, line the base with parchment paper, and lightly grease the paper.
Whisk the flour, baking powder, and salt together in a bowl.
Beat the softened butter and granulated sugar in a large bowl until pale and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each, then beat in the vanilla and lemon zest.
Fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just smooth; the batter will be thick. Scrape it into the prepared pan and spread level.
Peel, core, and cut the apples into 1/4-inch (6 mm) slices. Toss them with the lemon juice, cinnamon, and 2 tablespoons sugar until evenly coated.
Arrange the apple slices over the batter in slightly overlapping rows or concentric circles, pressing them gently into the surface. Scatter any cinnamon sugar left in the bowl over the top.
Bake for 50 to 60 minutes, until the cake is deep golden, the apples are tender, and a skewer inserted into the center comes out clean. If the top browns too quickly after 40 minutes, tent it loosely with foil.
Cool in the pan for 15 minutes, then release the ring and let the cake cool completely on a wire rack. Dust with powdered sugar just before serving.
Regional variant: Apple Streusel Cake (Apfelstreuselkuchen)
Use the same batter and apple layer, but before baking scatter over a streusel made by rubbing 3/4 cup (95 g) flour, 1/3 cup (65 g) granulated sugar, 1/2 tsp ground cinnamon, and 6 tbsp (85 g) cold diced butter together until crumbly. Bake as directed, adding 5 to 10 minutes if needed and covering with foil if the crumbs brown too fast.
Cook's notes
- Choose firm, tart apples so they keep their shape and balance the sweet batter.
- Do not overmix the batter once the flour is added, or the crumb will be dense.
- The cake slices best after it has cooled completely; use a serrated knife.
Serve with
Serve with whipped cream or vanilla sauce and a cup of coffee.
Make ahead and storage
Keeps covered at room temperature for 2 days or refrigerated for 4 days; bring to room temperature before serving.
