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.
I've made this cake twice and both times it's been a big hit! I appreciate that the cake isn't too sweet, which really lets the fresh apples shine through. This last time I used a mandoline to ensure consistency of the apple slices, but they came out a bit too thin. Next time I'd use the mandoline to get a thicker slice, or just embrace the rustic-ness of hand slicing the apples.
We're so glad you've been enjoying the cake Amy! Thanks for sharing your experience using a mandoline for the apples!
I only have a 7 in pop out pan. Should I just increase baking time or also cut back on batter used?
Hi Ashley. I would suggest making the batter as directed. If your cake pan is deep and takes all or nearly all of the batter, then you will probably need to increase the baking time. If your cake pan is not extra deep, and not all of the batter is used, then you will probably need to decrease the baking time (maybe start checking it at 30 minutes). You can always put any extra batter into a smaller pan and bake a second cake! Enjoy!
Apfelkuchen is really awesome. We followed the recipe to bake the german apple cake. Simple steps and amazing cake.
So glad you enjoyed it!
This is the closest I've found so far to my German grandmothers! I can't wait to make it! She made it every Christmas. Thanks!
Wonderful! We hope you enjoy it!
Hello! My daughter and I are preparing this dessert for a German history project. Do we use salted or unsalted butter?
Thank you!
Hi Cindy, You should use unsalted butter for the cake. I will go ahead and update the ingredients list. Thank you! Enjoy the cake!
I made this for an Ocktoberfest party. I was afraid that it would be dry because I left it in the oven longer than the suggested time waiting for it to brown. It was still pale when I removed it so I drizzeled it with a sauce of melted butter, brown sugar, whole milk, vanilla and walnuts. It was delicious with the sauce, but would have been fine without it. The cake was moist and flavorful on its own.I will make this again!
Thanks Carol! So glad you enjoyed the cake! Your sauce sounds like a wonderful addition!
Looking forward to having this at an Oktoberfest themed dinner party tonight. Mine won't have the powdered sugar sprinkled on it though - since it's in the last step but not listed in the ingredients, I neglected to get it when I shopped for the other ingredients. Hopefully it's still as delicious as it seems it should be! 🙂
Hi K! It is still just as delicious without the powdered sugar topping. But thank you for bringing this to our attention. We have updated the recipe ingredients to include the powdered sugar. We hope you enjoy the cake!
This cake looks so good! I think I won't be able to wait until apple season, I want it now!
Thanks Igor! It is such a great cake! No need to wait until apple season 😉
I really want to make this for our German exchange student, but I'm not sure how to cut the apples. Do you cut them so they are connected at the edge of the Apple, or so you don't cut all the way through to the middle of the half? Thank you for clarifying
Hi Ali! Thank you so much for your comment and for bringing this to our attention. There are two traditional ways of slicing the apples for this cake, and when we made the recipe we tried them both. However, we decided to go with the version where the apples are simply sliced in to thin wedges and fanned around the cake, rather than the version that sets whole apple halves into the cake. But, we had our recipe written up for the other way (because we were SO sure we were going to like that way better). Long story short, we're so sorry for the confusion in our recipe. We have updated it to reflect the cake that we have pictured. Hopefully this helps. If you still need clarification, please let us know!
That is so gorgeous! My brother in law is stationed in Germany and he's bringing his girlfriend, a native German, home next month and I am wanting to make something authentic for her. This may be that thing!! 🙂
That sounds like fun! Let us know how it turns out for you!
Beautiful cake!
Thanks Sue!
I love German apple cake, my mom used to make it every year!
What a fun tradition!
Such a beautiful looking cake! I love that you listed the different types of Apfelkuchen.
Thanks Tara! We had fun learning about them!
Although I love a good apple pie, I have to go with apple cake if I have a choice. Yours is absolutely beautiful, Sarah! Thank you for sharing the recipe and all the wonderful background info!!
Thanks Marion. There's something so comforting about apple cake!
Is it odd that my first answer is a Mocha Martini? 😉
Love this cake and your definitions of all the apple options.
From you, Betsy? Not odd at all. Maybe a Mocha Martini with a slice of apple cake? 😉