Apfelkuchen (German Apple Cake)
Moist and buttery cake meets fall apples in Apfelkuchen, a classic German Apple Cake that is the perfect recipe for a fall dessert.
Many Types of German Apple Desserts
While Apfelkuchen (pronounced AP-fel-KUK-en) is literally translated apple cake, you will find the term used to refer to a number of German desserts, some resembling more of a pie or crumble while others more closely fit what we, in the States, think of as a cake.
Either way, they are all delicious and perfect for fall!
But, just to straighten out the confusion, let's look at a few of the most common types of German Apfelkuchen.
Gedeckter Apfelkuchen literally translates to "covered apple cake". This version is similar to what we think of as a double crusted apple pie, however the top and bottom crust are thicker than a traditional pie crust an more closely resemble a dense sponge cake.
Apfelkuchen mit Mürbeteig means "apple cake with shortcrust". This apple cake is most similar to a one crust apple pie, with the bottom crust being slightly thicker than the American crust, more of a shortcrust pastry. These are traditionally topped with a crumb topping, and the filling could be just apples and spices or a custard mixed with the apples.
Apfel Streuselkuchen is an "apple streusel cake". This version is more like a cake that we would think of, with one interesting twist, it uses yeast rather than baking powder. Yeast was the traditional method of rising German cakes, and while some versions have switched to baking powder, many Apfel Streuselkuchen recipes stick to the traditionally used yeast. For this cake, apples are layered over the (typically short) cake batter layer and then topped with a crumb streusel.
But, none of these are what we're sharing with you today.
Versunken Apfelkuchen: German Apple Cake
Today we're bringing you a recipe for Versunken Apfelkuchen or "sunken apple cake".
The cake is called "sunken" because the apples are carefully placed over the batter, which then rises up around them as the cake bakes.
The result is a beautiful effect of apples peeking out through the golden brown cake top.
Dusted with powdered sugar, this is truly a stunning dessert for any fall table.
The Best Apples For Baking
A recipe for baking with apples wouldn't be complete without a brief look at which apples we recommend for this cake.
It seems like everyone has their favorite apple for baking, we like a sweeter apple that won't cook down to mush.
Here are a few of our favorites and why:
- Pink Lady - Nice balance of sweet and tart. Hold their shape well in baking.
- Cortland - Bright white flesh will stay white longer than other apples. They are sweet, but slightly tart, and hold their shape well.
- Jonathan or Jonagold - Both are tart and slightly sweet apples that hold their shape well. Because of their tartness, they may benefit from added sugar when used in pies.
- Braeburn - Spicy sweet apples that keep their shape well in baking.
- Gala - A widely found apple, often the go-to baking apple. Nice and sweet with a hint of tart. Hold their shape well in baking, but the interior does cook down so the chunks will melt in your mouth with each bite.
When we make Apfelkuchen, we've used either Pink Lady or Gala apples. We really like they way both have a nice balance of sweet and tart. And, we love that they hold their shape so well during baking.
How To Make German Apple Cake
Versunken Apfelkuchen is incredibly easy to make.
The cake is just a basic butter cake that comes together quite quickly, and is incredibly moist and tender.
Apples are arranged over top of the batter like we described above. Some recipes use slices (like we did), while others will use peeled and cored apple halves.
Either way, the presentation is quite fun!
One unique thing about the preparation of this apple cake is that is is baked in a 9 or 10 inch spring-form pan. With the apples on top, you don't want to have to worry about turning this cake out on its top side. So, baking it in a spring-form pan makes for incredibly easy serving!
Apple pie or apple cake? Which would you choose?
Versunken Apfelkuchen (German Apple Cake)
Moist and buttery cake meets fall apples in Apfelkuchen, the classic German Apple Cake.
Ingredients
- 2-3 Gala apples, peeled, cored, and sliced into thin wedges
- 1 tablespoon fresh lemon juice
- ½ c unsalted butter, softened
- ¾ c sugar
- 3 eggs
- 1 ¾ c unbleached all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ c milk
- powdered sugar, (for topping after the cake has cooled)
Instructions
- Preheat your oven to 350F.
- Toss the apple slices and lemon juice together and set aside.
- In a large bowl, beat together butter and sugar using an electric hand mixer, until pale and smooth. Add eggs and beat until fluffy.
- Add the flour, baking powder, and salt. Mix until well incorporated.
- Slowly add the milk, mixing as you add, until the batter is smooth. (Your batter should be thick but pour-able.)
- Pour the batter into a greased 10” spring form pan*.
- Nestle the apple slices into the batter, pushing them into the batter lightly.
- Bake the cake for 35-40 minutes, until a toothpick inserted in the center of the cake (not into an apple) comes out clean.
- Remove the cake from the oven and cool for 15 minutes in the pan. Run a knife around the edges of the cake and remove the spring form edge. Let the cake continue to cool on a wire rack.
- Dust the cooled cake with powdered sugar immediately before serving.
Notes
*If your spring-form is 9” in diameter, increase the baking time by 10-15 minutes.
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Nutrition Information:
Yield:
8Serving Size:
⅛thAmount Per Serving: Calories: 405
This is one of the recipes from the early days of Curious Cuisiniere. We've updated our pictures since we first shared it, but we've left some originals here, in case you've found us in the past and are looking for that old, familiar image.
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
My mother made this cake all the time, she has been gone now a very long time and I wanted a great cake. Well, you did not disappoint, the cake is so light and moist, I loved it, thanks for this recipe , I’ll try it with plums next time!
We're so glad you enjoyed the recipe. Hopefully it brought back good memories of your mother. Plums sound like they would be delicious!
I need to feed a crowd for Octoberfest- looked through the comments hoping to find this already answered, but didn't see it so am wondering if I can double this recipe & make in a 9"x13" pan? Thx- can't wait to make it! 😊
Hi Dain. Yes, this should work doubled in a 9x13. There is a possibility you may have a little extra batter, but from what I remember the last time we made it, you will likely be fine. Just be aware that the baking time may vary slightly due to the larger pan size and thicker batter. You may need to tent the cake with some aluminum foil towards the end of baking if it starts to brown too much before the center is done. Enjoy!
@Sarah - Curious Cuisiniere thank you so much for the quick response!! I appreciate you! 🥰
Happy to help!
I'm impressed. The research is well done! I'm German and we actually eat all of these cakes. They're a staple at every cake buffet. I (and many people I know) prefer hard and sour apples in their cake. Like the ones that your friends brought you from that tree in their garden 😂. They're perfekt in a cake, cause the acidity balances the sweetness of the batter and they don't get mushy. And I like adding a bit of lemon zest to the batter.
Greetings from Germany and God bless!
Thank you Georg!
I made this cake and it was wonderful. Second attempt was even better. The kind of apple used makes a huge difference. 3rd attempt was exquisite! I added a tsp of cinnamon to the batter.
So glad you enjoyed it! Which apples did you find that you preferred?
Do you think this cake would freeze well? I am looking to make a cake for multiple Oktoberfest parties in a long term nursing care home. Freezing and taking out at the time of party would be ideal. Thanks so much.
Hi Kristen. We have actually frozen this cake on occasion and it does freeze very well. I typically wrap the cake tightly in plastic wrap (once it is completely cool) and then put it in a zipper seal freezer bag. It thaws best in the refrigerator overnight. Hope everyone enjoys it!
Thank you for the information. I can't wait to make it! 🙂
Glad to help! Enjoy!
Hi Sarah I am tamsel I like your recipe inwill try it very soon. Thank you for your step by step explanation
Thanks Tamsel. We hope you enjoy it!
My son made this cake today for a school project. It was delicious but the apples sunk down into the cake. Any advice about how to keep applies on top?
Hi Heather. Some sinking is normal, but the batter should be thick enough to support the weight of the apple slices. Possibly the slices were too thick?
Do you have a German translation for this recipe by any chance?
Hi Chainy. Unfortunatley, we do not. You might be able to use Google Translate to help you translate it.
Love this cake!!! The first time I made it, I followed the recipe. It was delicious and came out great! The second time I made it, I used 1/4 cup of sugar and added 3 envelopes of Vanilla Sugar to it....came out wonderful!!!! The next time I make it, I am going to make it with fresh, very sweet peaches. We eat it warmed up with real whipping cream! To die for!!!!! I am from Germany and my mother would have approved of this recipe, Thank you for posting it!!!
So glad you've been enjoying the cake! Making it with peaches sounds wonderful!
Could I use gluten free flour for this???
Also, if I were to use a butter/milk substitute what is recommended
Hi Charlotte, We haven't made this cake dairy free or gluten free. You could try using your favorite gluten free flour, one that acts just like flour. For the butter and milk, you could try coconut oil and almond milk, however, again, we have never done this, so we can't guarantee the results. If you do give it a try, definitely stop back by and let us know how it turns out for you.
I know this is much later, but I figured I'd comment to help anyone else looking through the comments wondering about substitutions. I made this cake with King Arthur gluten free flour (a blend with xantham gum so that the cake still rises) and used a dairy free butter and almond milk. I also used coconut sugar instead of regular sugar (I know, I know, I practically made a different recipe at this point).The cake looked darker than pictured and turned out a bit denser, but it was still very tasty—my roommates who aren't gluten or dairy free have requested that I make the cake again, so I'd say it was a success!
Thanks for sharing your substitutions and how it turned out Morgen!
Does this cake have to be refrigerated? I wanted to ship it. What do you recommend?
Hi Kriss. We have successfully left it out on the counter for 2-3 days. After that we refrigerate it. If shipping, I would make sure it is well padded so it can't move around at all, and send it for next day delivery. Enjoy!