Best 7 Apfelkuchen Apple Cake Recipes

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Apfelkuchen, or German apple cake, is a classic dessert that combines the flavors of sweet apples, warm spices, and a tender crumb. Whether you are looking for a traditional recipe that has been passed down through generations or a modern twist on this classic, there is an apfelkuchen recipe out there for everyone. With its versatility, delicious flavor, and simple ingredients, this cake is perfect for any occasion, from a casual gathering to a special celebration.

Let's cook with our recipes!

OMA'S APFELKUCHEN (GRANDMA'S APPLE CAKE)



Oma's Apfelkuchen (Grandma's Apple Cake) image

My husband's German family calls this Oma's apfelkuchen, which translates to "Grandma's apple cake." They've been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. -Amy Kirchen, Loveland, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

5 large egg yolks
2 medium tart apples, peeled, cored and halved
1 cup plus 2 tablespoons unsalted butter, softened
1-1/4 cups sugar
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons cream of tartar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup 2% milk
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting 1/2 in. from 1 end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside., Cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of tartar, baking powder and salt twice. Gradually beat into creamed mixture. Add milk; mix well (batter will be thick)., Spread batter into a greased 9-in. springform pan wrapped in a sheet of heavy-duty foil. Gently press apples, round side up, into batter. Bake until a toothpick inserted in the center comes out with moist crumbs, 45-55 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Remove rim from pan. Dust with confectioners' sugar.

Nutrition Facts : Calories 422 calories, Fat 23g fat (14g saturated fat), Cholesterol 148mg cholesterol, Sodium 177mg sodium, Carbohydrate 50g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

APFELKUCHEN (APPLE CAKE)



Apfelkuchen (Apple Cake) image

I fell in love with apfelkuchen when I was in 6th grade. Our teacher let us order from a local German bakery and eat our treats in class once a month. These flavors bring back wonderful memories.

Provided by Adrienne Gardner

Categories     World Cuisine Recipes     European     German

Time 1h25m

Yield 12

Number Of Ingredients 15

2 ¼ cups sifted all-purpose flour
1 ⅛ cups warm milk
¼ cup white sugar
1 (.25 ounce) package active dry yeast
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 pinch salt
3 large apples - peeled, cored, and sliced
1 cup white sugar
¾ cup sifted all-purpose flour
2 ounces candied lemon peel, chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch salt
½ cup butter

Steps:

  • Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
  • Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.
  • Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 57.1 g, Cholesterol 37.4 mg, Fat 14.3 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 8.9 g, Sodium 136 mg, Sugar 30.4 g

VERSUNKENER APFELKUCHEN (GERMAN SUNKEN APPLE CAKE)



Versunkener Apfelkuchen (German Sunken Apple Cake) image

For this apple cake you need to cut the apples like a fan not only for looks - this little trick makes the cake especially moist. I like to use tart apples. You will need between 5 and 7 apples, depending on their size.

Provided by Marianne

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 8

9 tablespoons unsalted butter, at room temperature
10 tablespoons white sugar
3 large eggs, at room temperature
1 ½ cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons baking powder
3 medium apples, or as needed
1 tablespoon confectioners' sugar for dusting, or as needed

Steps:

  • Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
  • Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
  • Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
  • Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
  • Bake in the preheated oven until cake is golden brown, about 45 minutes.
  • Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 35.1 g, Cholesterol 104 mg, Fat 15.2 g, Fiber 3.2 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 151.5 mg, Sugar 11.9 g

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)



German Apple Cake (Versunkener Apfelkuchen) image

Provided by Gil Marks

Categories     Cake     Mixer     Dairy     Fruit     Dessert     Bake     Sukkot     Rosh Hashanah/Yom Kippur     Apple     Fall     Kosher     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes one 10-inch Bundt cake; 8 to 10 servings

Number Of Ingredients 12

3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine, softened
1 3/4 cups sugar
3 large eggs, separated
1/2 cup milk
8 medium (about 3 pounds) cooking apples, such as Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yellow Transparent, or any combination, cored and diced (peeling is optional)
Glaze (optional):
1 cup confectioners' sugar, or 1/2 cup confectioners' sugar and 1/2 cup light brown sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons milk or water

Steps:

  • 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
  • 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
  • 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
  • 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
  • 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
  • 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)



German Apple Cake (Versunkener Apfelkuchen) image

Epicurious | October 2000 The World of Jewish Desserts This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia

Provided by Lizzie Rodriquez

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 cups all-purpose flour
1 tablespoon double-acting baking powder
1/2 teaspoon salt
1 cup unsalted butter or 1 cup margarine, softened
1 3/4 cups sugar
3 large eggs, separated
1/2 cup milk
3 lbs cooking apples, Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yel (8 medium cored and diced, peeling is optional)
1/2 cup confectioners' sugar
1/2 cup light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or 2 tablespoons water

Steps:

  • Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
  • Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
  • Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
  • Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
  • Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
  • To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

APPLE CAKE (APFELKUCHEN)



Apple Cake (Apfelkuchen) image

Posted for the Zaar World Tour-Germany. This recipe is from my German grandmother. It is different from most apfelkuchen because it doesn't use a pastry crust.

Provided by Bayhill

Categories     Dessert

Time 1h25m

Yield 12-15 serving(s)

Number Of Ingredients 13

1 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon lemon extract
3 1/2 cups flour, sifted
5 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk
8 cups apples, pared, cored and thinly sliced
1 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 dash nutmeg

Steps:

  • Preheat oven to 350ºF.
  • Cake:.
  • In a large bowl, cream together shortening and sugar. Add eggs and lemon extract; beat well.
  • In another bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition.
  • Pour mixture into a lightly greased and floured 10-1/2"x14-3/4" pan. Top with filling and bake for 1 hour or until cake tests done.
  • Filling:.
  • Combine all ingredients in a bowl; mix well. Spread over cake to cover.

CHRISTMAS GLAZED APPLE CAKE (WEIHNACHTEN GEDECKTER APFELKUCHEN)



Christmas Glazed Apple Cake (Weihnachten Gedeckter Apfelkuchen) image

Covered Apple Cake (Gedeckter Apfelkuchen) is one of the cakes you're sure to find in almost every single bakery across Germany. To make it, you line a springform pan with a sweet short pastry, fill the crust with a chunky cooked apple filling studded with raisins and flavored with cinnamon and lemon, and then use the same crust dough to make a lid for the cake. I sometimes wonder if it isn't the precursor to America's apple pie, though in this cake, even after baking, the pastry remains soft and cakey thanks to the moist, cooked apple filling and a lemon glaze that is brushed on the top crust after baking.

Provided by Luisa Weiss

Categories     Christmas     Bake     Cake     Cranberry     Spice     Apple     Dessert

Yield Makes 1 (9-inch/23cm) cake

Number Of Ingredients 12

2 1/3 cups, scooped and leveled, plus 1 tablespoon/300g all-purpose flour
3/4 cup/150g plus 1 tablespoon granulated sugar, divided
1 teaspoon baking powder
Pinch of salt
10 1/2 tablespoons/150g unsalted high-fat, European-style butter, softened
1 egg, at room temperature
6 large apples (2 pounds 10 ounces/1.2kg)
Juice of 1 lemon plus 2 teaspoons freshly squeezed lemon juice
1 1/4 teaspoon Lebkuchen Spice Mix
1 cup fresh cranberries
1/4 cup/60ml plus 2 teaspoons water
3/4 cup/75g confectioners' sugar

Steps:

  • Mix the flour, 3/4 cup granulated sugar, baking powder, and salt together in a large bowl. Cut the butter into cubes and add to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until it's no longer visible. Add the egg and knead until the dough is smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
  • Peel, core, and quarter the apples. Cut them into slices 1/8 to 1/4 inch/3 to 6mm thick and put the slices in a large pot. Add the juice of 1 lemon along with the Lebkuchen Spice and the 1/4 cup/60ml of water. Cover the pot and bring to a simmer over medium heat, stirring occasionally. Cook the apples for 15 to 20 minutes, or until silky and relatively broken down. The apples should not turn completely to mush but still retain some shape. Take the pot off the heat and stir in the cranberries and the remaining 1 Tbsp granulated sugar.
  • Preheat the oven to 350°F/180°C. Line the bottom of a 9-inch/23cm springform pan with parchment paper. Take two-thirds of the dough and pat it evenly into the springform pan, forming a 1-inch-/2.5cm-high rim at the edges. Refrigerate the remaining dough. Prick the dough in the pan evenly all over with a fork. Line the dough with a sheet of aluminum foil and fill the pan with pie weights or dried beans. Bake for 20 to 30 minutes, or until the crust is starting to firm up but is not yet browning. Remove from the oven and carefully remove the aluminum foil and pie weights; maintain the oven temperature.
  • Scrape the apple mixture evenly into the par-baked shell and smooth the top. The apple filling should precisely fill the crust. Roll out the remaining one-third of the dough between two pieces of plastic wrap until just slightly larger than the circumference of the pan. Trim the edges of the circle and then gently transfer the circle to the top of the cake, laying it over the apple filling. Tuck in the top crust and cut off any excess. Cut 3 small slits in the top of the dough. Put the pan back in the oven and bake for 35 to 45 minutes, or until the top is golden brown and slightly puffed.
  • Remove the pan from the oven and let cool for 10 minutes while you prepare the glaze. Sieve the confectioners' sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2 teaspoons of water until smooth. Brush the glaze over the still-hot cake and then let the cake cool completely before serving. The cake will keep at room temperature, covered lightly with plastic wrap, for 2 to 3 days.

Tips:

  • Choose the right apples: For the best flavor and texture, use a variety of apples that are firm and tart, such as Granny Smith, Honeycrisp, or Braeburn.
  • Use fresh ingredients: Freshly squeezed lemon juice and grated lemon zest will give your cake a bright, citrusy flavor. Use unsalted butter to control the amount of salt in the cake.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a light and tender cake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Gradually add the dry ingredients to the wet ingredients: Mix until just combined. Overmixing will result in a tough cake.
  • Pour the batter into a greased and floured 9-inch springform pan: Bake in a preheated oven at 350°F (175°C) for 45-50 minutes.
  • Let the cake cool completely before serving: This will help to prevent it from falling apart. Dust with powdered sugar or glaze with a lemon glaze before serving.

Conclusion:

Apfelkuchen, or German apple cake, is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. With its simple ingredients and delicious flavor, Apfelkuchen is a classic recipe that is sure to please everyone at the table.

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