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Apfelkuchen (Apple Cake)

Apfelkuchen (Apple Cake)

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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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 57.1g
  • 18%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet


  1. Grease the bottom and sides of a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in preheated oven until golden brown, about 35 minutes.
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This was delicious and not hard to make at all. It was humid the day I made this. The dough seemed way to sticky with the amount of flour called for in the dough part of the recipie. I hate altering recipies on my first try, but like I said, it was so muggy and we make a lot of our own bread so I know how that can effect dough. I did end up adding about one cup more flour. This gave me a slightly sticky, but smooth looking dough. I had to flour my finger tips to push it up the sides of the pan. The result, regardless of the flour issue, was so so good. It formed a soft, very thin layer between the apples and dough that was almost cheese danish like..but not doughy or under baked. My family loved it and I will positively make it again!


Making this one again at husband's request for Thanksgiving dessert. I used dark brown sugar in the topping the first time. A little too "gooey" with just the brown sugar - going to use half regular and half brown sugar this time. Overall flavor and ease of prep was great. Don't be scared of the yeast batter - it takes care of itself without being fussy. Would be great warm with a little scoop of ice cream or whipped cream - yum!


This is a great recipe. So simple and quick to make. I used fresh apricots and no crumbs. Instead I whipped one egg with 1/2 cup sugar and poured that over the apricots. This is a keeper!