German apple cake, or Apfelkuchen, is a tender butter cake topped with sliced apples and a light dusting of cinnamon sugar. This home-style version bakes in a springform pan, so the apples soften while the cake turns golden; it is delicious warm or at room temperature.
There are many regional and family versions of Apfelkuchen in Germany, from yeasted cakes to crumb-topped and custard-filled bakes. This simple batter cake is an approachable choice when you want a clear apple flavor without special equipment or hard-to-find ingredients.
Ingredients
- Unsalted butter, softened: ½ cup (113 g), plus a little extra for the pan
- Granulated sugar: ¾ cup (150 g), divided into ½ cup (100 g) for the batter and 1 tablespoon (12 g) for the apples
- Large eggs: 2 (about 100 g without shells), at room temperature
- Vanilla extract: 1 teaspoon (5 ml)
- Finely grated lemon zest: 1 teaspoon (about 2 g)
- All-purpose flour: 2 cups (250 g), spooned into the measuring cup and leveled
- Baking powder: 1½ teaspoons (6 g)
- Fine salt: ¼ teaspoon (1.5 g)
- Whole milk: ¼ cup (60 ml), at room temperature
- Firm, tart-sweet apples: 3 medium, about 1⅓ lb (600 g) before peeling and coring
- Fresh lemon juice: 1 tablespoon (15 ml)
- Ground cinnamon: ½ teaspoon (1.3 g)
- Powdered sugar for serving, optional: 1 tablespoon (8 g)
Instructions
- Prepare the pan and oven. Set a rack in the middle of the oven and heat it to 350°F (175°C). Butter the bottom and sides of a 9-inch (23 cm) springform pan. If your pan tends to leak, set it on a rimmed baking sheet; do not wrap the pan in foil in a way that blocks heat from reaching the cake.
- Cut and season the apples. Peel, quarter, and core the apples, then cut each quarter into slices about ⅜ inch (1 cm) thick. Put them in a bowl and toss gently with the lemon juice. The juice adds a little brightness and slows browning while you make the batter. Keep the apple slices separate rather than piling them into a dense heap.
- Mix the dry ingredients. In a medium bowl, whisk the flour, baking powder, and salt until evenly combined. This distributes the leavener so the cake rises consistently. Set the bowl aside while you cream the butter and sugar.
- Make the batter. In a large bowl, beat the softened butter with the ½ cup (100 g) sugar for about 2 minutes, until creamy and a little lighter in color. Beat in the eggs one at a time, scraping the bowl once, then mix in the vanilla and lemon zest. Add half of the flour mixture, stir just until most of the flour disappears, add the milk, and finish with the remaining flour. Stop mixing as soon as the batter looks smooth; a few small lumps are preferable to an overworked, tough cake.
- Fill the pan and arrange the apples. Scrape the batter into the prepared pan and spread it to the edges. It will be thick. Arrange the apple slices in overlapping rings or rows, pressing them gently into the surface without burying them completely. Stir the cinnamon into the remaining 1 tablespoon (12 g) sugar and sprinkle it evenly over the apples.
- Bake until golden and set. Bake for 50–55 minutes, checking near the 50-minute mark. The top should be golden, the apples tender when pierced with a thin knife, and a toothpick inserted into the cake portion should come out without wet batter. For egg safety, USDA FSIS lists 160°F (71°C) as the safe minimum for egg dishes; check the center of the cake with a food thermometer as well. If the top browns before the middle is done, loosely tent it with foil for the remaining baking time.
- Cool before removing the ring. Set the pan on a wire rack and leave the cake to cool for 15 minutes. Run a thin knife around the edge, then release the springform ring carefully. Cool for another 45 minutes before slicing so the crumb can settle and the apple juices are less likely to run. The full cooling time is 1 hour.
- Finish and serve. If you like, sift powdered sugar over the cooled cake just before serving. Cut into 8 wedges with a sharp knife, wiping the blade between cuts for neater slices.
Tips
- Choose apples that keep their shape. Granny Smith gives a tart contrast, while Braeburn, Pink Lady, or a firm Jonagold brings a sweeter, fragrant flavor. A mix is useful if you want both qualities. Very soft apples can collapse into the batter and make the top damp.
- Measure flour lightly. Scooping directly from the bag can pack too much flour into a cup, making the cake heavy. Spoon flour into the measuring cup and level it, or use the listed 250 g weight for the most consistent result.
- Start with room-temperature ingredients. Soft butter should yield when pressed but not look oily. Eggs and milk that are not cold blend more readily into the creamed butter, reducing the chance that the batter looks curdled. If it does look slightly separated after adding eggs, mixing in the flour usually brings it together.
- Do not overload the top. Three medium apples provide a generous layer without weighing down the cake. If your apples are unusually large, weigh out about 600 g before peeling, and reserve any extra for another use. Cutting slices evenly also helps them soften at the same rate.
Serving Suggestions
Serve Apfelkuchen slightly warm or at room temperature. A spoonful of lightly whipped cream is a simple pairing, and vanilla ice cream makes a more dessert-like plate while the cake is still a little warm. For a less rich accompaniment, offer plain Greek-style yogurt or crème fraîche; the tang balances the sweet, buttery crumb.
This cake also works well with coffee or black tea as an afternoon bake. For a casual gathering, set it out whole and let guests choose a wedge, or cut it into smaller portions for a dessert table. The powdered sugar is optional, but add it shortly before serving because moisture from the apples can make it disappear as the cake sits.
Variations
Add streusel: For a crunchy topping, rub together ⅓ cup (40 g) flour, 3 tablespoons (38 g) sugar, and 2 tablespoons (28 g) cold butter until coarse crumbs form. Scatter the crumbs over the apples before baking. The topping makes the cake sweeter and more substantial, so you can omit the finishing powdered sugar.
Use a yeasted dough: Some German apple cakes are made with a soft yeast dough rather than a butter cake batter. That style is more bread-like and needs proofing time, so it is not a direct swap for this recipe. If you want to keep this version straightforward, stay with the baking-powder batter.
Change the spice or citrus: Replace the cinnamon with ¼ teaspoon (0.6 g) ground cardamom, or use half cinnamon and half cardamom. Orange zest can stand in for lemon zest, giving the cake a rounder citrus aroma. Keep the lemon juice on the apples even if you switch the zest.
Make it dairy-free: Use a firm plant-based baking stick in place of butter and an unsweetened neutral plant milk in place of cow’s milk. Choose a baking product intended to replace butter rather than a soft tub spread, which may contain more water. The flavor and browning can vary slightly by product.
Storage and Reheating
Let the cake cool, then cover it or place it in an airtight container. Because it is moist and contains fresh fruit, refrigerate it within 2 hours of baking. It keeps well in the refrigerator for 3–4 days. For the best texture, let an individual slice sit at room temperature for about 20 minutes before serving, or warm it in a 300°F (150°C) oven for 8–10 minutes. A microwave also works: heat one slice for about 15–20 seconds, then add short bursts if needed.
To freeze, wrap fully cooled slices individually and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then warm gently if desired. Freezing can soften the apple topping a little, but the cake remains suitable for serving. Do not leave the cake out overnight, and avoid repeatedly warming and cooling the same portion.
Frequently Asked Questions
What are the best apples for German apple cake?
Choose firm apples that taste good after baking. Granny Smith, Braeburn, Pink Lady, and Jonagold are useful options, and combining a tart apple with a sweeter one gives a balanced topping. The recipe uses about 600 g before peeling and coring, which is more reliable than counting apples when sizes vary.
Do I have to peel the apples?
Peeling gives the topping a softer texture and a more traditional-looking finish. You can leave the skins on if you prefer their color and texture, but wash and dry the fruit well and expect the apple slices to remain a little firmer. Thinly sliced unpeeled apples work better than thick wedges.
Can I make this cake without a springform pan?
Yes. A well-buttered 9-inch (23 cm) round cake pan can work, though serving and removing the cake will be less convenient. Line the bottom with parchment if you have it, and let the cake cool completely before trying to lift or turn it out. Avoid a smaller pan, which may leave the center underbaked before the edges are ready.
Why did my cake turn out dense?
Too much flour, butter that is too cold to cream, or mixing the batter for too long after adding flour can all make the crumb heavy. Measure carefully, beat the butter and sugar until creamy, and stop mixing when no dry flour remains. Also check that your baking powder is fresh; old leavener may not lift the batter well.
Can I prepare it a day ahead?
Yes. Bake and cool the cake fully, then cover and refrigerate it. The flavor is still pleasant the next day, although the apples may release a little moisture into the top. Let it stand at room temperature for about 20 minutes or warm slices gently, and add powdered sugar only just before serving.
How can I tell when the apples and cake are done?
The apple slices should give slightly when pierced, and the cake portion should not show wet batter on a toothpick. Because ovens and apple varieties differ, begin checking at 50 minutes rather than relying only on color. If the apples are ready but the cake is still wet in the middle, loosely cover the top and continue baking in short increments.
Related
- Traditional German Food Dishes: Classic Sauerbraten
- Traditional German Sauerbraten with a Spiced Gravy
- German Traditional Food: Sauerbraten Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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