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German Apple Cake (Apfelkuchen)

A warm, comforting German Apple Cake filled with tender apples and cinnamon, perfect for cozy gatherings and family meals.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: German
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour (or 1:1 gluten-free flour)
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 cups granulated sugar
  • 0.25 cups light brown sugar
  • 0.5 cups unsalted butter, softened (or coconut oil for vegan)
  • 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water)
  • 0.25 cups milk (or plant milk)
  • 1 tsp vanilla extract
  • 1 unit zest of 1 lemon (optional) Brightens the flavor
Apples
  • 3 medium apples, peeled, cored, and thinly sliced Granny Smith, Braeburn, or Gala
  • 1 tbsp lemon juice To toss apples and prevent browning
Topping
  • 2 tbsp sugar To sprinkle on top
  • 0.5 tsp cinnamon To sprinkle on top
Optional Streusel Topping
  • 0.5 cups flour
  • 0.25 cups brown sugar
  • 0.25 cups cold butter
  • 0.5 tsp cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan or a 9×13-inch baking dish.
  2. Toss sliced apples with 1 tbsp lemon juice in a bowl; set aside.
  3. In a bowl, whisk together flour, baking powder, salt, and cinnamon.
  4. In a separate large bowl, cream the softened butter and both sugars until light and fluffy (about 2–3 minutes).
  5. Beat in eggs one at a time, then add vanilla and lemon zest. Stir in milk until combined.
  6. Fold the dry ingredients into the wet ingredients until just combined — don’t overmix.
  7. Pour batter into the prepared pan and smooth the top with a spatula. Arrange the apple slices evenly over the batter, slightly pressing them in.
  8. Sprinkle the top with the 2 tbsp sugar + 1/2 tsp cinnamon (or scatter the streusel).
Baking
  1. Bake for 40–50 minutes, until the cake is golden and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil after 25–30 minutes.
  2. Cool in the pan on a rack for 15–20 minutes before removing the springform rim. Serve warm or at room temperature.

Notes

For a lighter cake, substitute 1/3 cup applesauce for butter and reduce sugar by 2 tbsp. Use whole wheat pastry flour for extra fiber. For gluten-free, replace with a 1:1 gluten-free blend and add xanthan gum if necessary. Vegan options available. Store leftovers covered for up to 2 days, refrigerate for 5 days or freeze for 3 months.