Authentic German Apple Cake (Apfelkuchen), a moist, buttery classic I learned in Germany and still bake today- simple, tender, and timeless.
⭐️⭐️⭐️⭐️⭐️ Adrienne said, “I really liked this! It is definitely not overly sweet, so you really get the lovely flavor from the apples. And I found it to be moist and a nice, tender cake, while still having enough texture to hold together. It would be perfect with ice cream! I would definitely prefer to use a 9-inch pan (I used a 10-inch pan) for a little more height, but it certainly works fine in the larger pan.” ~ Adrienne, recipe tester
Why you’ll love this authentic German favorite
German apple cake is one of my absolute favorites. It brings back so many memories of my time living in Germany as an au pair. I learned how to bake it from my host family, and beyond the nostalgia, it’s just downright delicious! I never get tired of it.
Since first learning this recipe abroad, I’ve tested and refined it countless times, adapting it for American measurements so you can enjoy it. And if you live in a high-altitude area, I have tips for that, too! I have a team of recipe testers across the country who also loved it!
This is a beautiful, not overly sweet cake where the fresh apples really shine. This is a great cake for those who might have a small apple tree in their yard! And a must make in our house every fall.
What is Apfelkuchen?
Or should I say, was ist versunkener Apfelkuchen!? The direct translation is “Sunken Apple Cake,” and it is a traditional German dessert. Instead of being overly sweet or heavy, the cake highlights the fruit with a simple batter that rises up around the apple slices, creating a “sunken” effect. This rustic cake is a staple in German households. I love the German tradition of afternoon tea or coffee, where people drop by and bring pastries or cakes like this one.
German Apple Cake Ingredients
- Apples: You want the smallest apples you can find! I find that the apples that come in a bag are the smallest. I have used Honeycrisp, Gala, Braeburn, Pink Lady, and Jonagold apples for this cake. Honeycrisp is my favorite.
- Salted Butter: I recommend using a high-quality, European butter for the best results and taste. Room temperature. If using unsalted butter, increase the salt by ⅛ to ¼ teaspoon.
- Sugar: All-natural cane sugar works well here! But regular white sugar also works.
- Vanilla Extract: You can use vanilla extract or vanilla bean paste here.
- Lemon: The zest adds a bright flavor to the batter, while the juice will keep the apples from browning.
- Eggs: I use large eggs in my baking; it’s important that they are room temp.
- Flour: I tested using both cake flour (which mimics German flours a little closer) and unbleached all-purpose flour; the cake flour version turned out a little more tender, but sifting the all-purpose worked well too. I recommend adding an extra tablespoon of milk to the batter, though!
- Baking Powder: To help the cake rise in the oven.
- Sea Salt: To balance out all the flavors.
- Whole Milk: This will keep the cake perfectly moist!
- Demerara or Turbinado Sugar: This will add a little layer of crunch and caramelization to the top of the cake.
- For Topping: Serve with some powdered sugar for dusting and lightly sweetened whipped cream on top!
I bake at 5,280 feet above sea level, so this recipe includes adjustments for high altitude. My wonderful team of recipe testers across the country also tests at sea level to ensure the measurements work beautifully everywhere.
Get the full recipe in the recipe card below.
Watch the easy video on how to make this cake
How to Make German Apple Cake (Apfelkuchen)
Step 1 – Prep the Pan & Oven
Heat oven to 350°F (175°C), or 375°F (190°C) at high altitude. Butter or line a 9–10-inch springform pan.
Step 2 – Slice the Apples
Peel, core, and halve apples; a paring knife works best. Thinly slice each half without cutting all the way through, so they fan out during baking. Rub with lemon to prevent browning.
Step 3 – Make the Batter
Beat butter and sugar until light and fluffy in a large bowl. Mix in eggs one at a time, then add vanilla and lemon zest.
Whisk flour, baking powder, and salt separately. Add to wet mixture in two parts, alternating with the milk. Mix dough until just combined.
Step 4 – Assemble the Cake
Spread batter evenly in the pan. Arrange apple quarters on top of the batter, without pushing down, with the rounded side up and spaced slightly apart. Sprinkle generously with turbinado sugar.
Step 5 – Bake & Serve
Bake in the lower third of the oven for 30 to 45 minutes (check earlier if at altitude) until golden and a toothpick inserted into the cake (not the apples) comes out with moist crumbs. The edges of the cake should just start to be pulling away from sides.
Let cake cool 20 to 30 minutes before removing the springform ring. Dust with powdered sugar and serve plain, with whipped cream, or with German Vanilla Sauce.
Apfelkuchen Recipe Tips
- Use small apples. You want the smallest apples. I find that getting the little bags of apples will get you the smaller apples. If making in a 10″ pan, you may want 5 apples.
- Slice those apples as thin as possible! And don’t push them into the batter, I know you’ll be tempted, but resist! The batter will naturally rise up around the apples, giving it a sunken (versunken) appearance.
- Add a little extra liquid if using all-purpose flour. I tested this recipe using both cake flour and all-purpose flour; while the cake flour was a bit more tender, the cake was still delicious with all-purpose flour.
- Careful not to overbake! While it’s still delicious no matter what, in my testing, taking it out a few minutes before I thought it was done was perfect. There should be some moist crumbs when you test it.
Variations & Substitutions
- During testing, I tried baking with cake flour and with unbleached all-purpose flour. I liked the texture of the cake overall with the cake flour, but honestly, none of my taste testers could tell the difference. The choice is yours!
- Spices: When I first learned this traditional German apple cake recipe, we didn’t include any spices — just the simple, pure flavor of apples shining through. But feel free to add them! Spices often used in Germany include cinnamon, nutmeg, cardamom, and cloves. Start with about 1 teaspoon of cinnamon and ¼–½ teaspoon of any additional spices you love.
- Streusel topping: That would hide the beautiful apples, but if desired mix together, ¼ cup flour with 3 tablespoons sugar and 1-2 tablespoons super soft or melted butter, mix and crumble on top just before baking.
- Other fruit: You can also make this using peaches and plums and other stone fruits. Remove the stone (pit) and proceed.
How to Store German Apfelkuchen
- Room Temperature: Keep your German apple cake covered at room temperature for up to 2 days.
- Refrigerator: Store tightly wrapped or in an airtight container in the fridge for 3 to 4 days. Bring slices to room temperature before serving, or warm briefly in the microwave to soften. This is not my favorite, as the fridge tends to dry out baked goods.
- Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
Ways to serve Versunkener Apfelkuchen (Sunken Apple Cake)
Keep it super simple with a light dusting of powdered sugar! Or go hog wild and serve with a classic crème anglaise, which is almost identical to German Vanilla Sauce, or serve with lightly sweetened whipped cream (mit schlag, bitte!), or even decadent warm with vanilla ice cream.
High-Altitude Adjustments
I bake at 5,280 feet, so the recipe card already includes high-altitude adjustments that work beautifully for most mountain bakers. If you live above 7,000 feet, you may want to make two small tweaks for best results:
- Reduce the sugar by 1 tablespoon
- Add an extra tablespoon of milk to help with evaporation
Otherwise, follow the recipe as written—the balance of leavening, liquid, and baking time should yield a tender, perfectly golden cake.
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Video
Ingredients
- 4 small apples I prefer Honeycrisp, Gala, or other sweet-tart apples, peeled
- ½ cup salted butter room temperature (I prefer European butter)
- ½ cup granulated sugar I use all-natural cane sugar – no high altitude reduction
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 lemon zested & halved
- 3 large eggs room temperature
- 1 ½ cups cake flour lightly spooned and leveled, or unbleached all-purpose flour
- 2 teaspoons baking powder reduce to 1 ¾ teaspoon for high altitude
- ¼ teaspoon sea salt
- 2 tablespoons whole milk room temperature (increase to 3 tablespoon for high altitude)
- Demerara or Turbinado sugar for sprinkling on top
- Powdered sugar for dusting (Optional)
- Lightly sweetened whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C) or 375°F (190°C) for high altitude. Grease the bottom and sides of a 9- or 10-inch springform pan with butter or line with parchment paper. See notes for using the cake pan. A 9" pan will bake up higher.
- Peel, halve, and core apples, a little trick I learned is using the small side of a melon baller. Flip over onto the flat side and very thinly slice each half as close as possible without slicing off pieces without without cutting all the wa y through(though you will probably slice through a few, that’s okay), so they fan out but stay together. Start near one edge, cutting at an angle, then moving towards straight up and down, when you get to the center/middle of the apple, turn to the other side and do the other side. Then cut in half again (so you have quarters). Rub each piece of apple with a lemon half and set aside. Repeat with each apple so they don't oxidize. See images and video for how to slice these.4 small apples, 1 lemon
- In a stand mixer with the paddle attachment, beat butter until creamy (about 1 minute). Add sugar and mix until light and fluffy, about 2-4 minutes. Longer if using all-natural cane sugar.½ cup salted butter, ½ cup granulated sugar
- Beat in eggs one at a time, mixing 30 seconds after each addition. Stir in vanilla extract (or paste) and lemon zest.3 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk flour*, baking powder, and salt. With the mixer on low speed, add half the flour, then 1 tablespoon milk, then the remaining flour, and finally the rest of the milk. Mix until just combined, don’t overmix! If using all-purpose flour, sift ingredients with baking powder and salt.
- Spread batter evenly into the prepared pan. Arrange apples, sliced (round) side up, setting them on top, not pressing them into the batter. Spacing them apart about ½-1 inch, rimming around the edge of pan and filling in as best you can in the center. (They will “sink” in the baking process). Actually, the batter will rise around them. Sprinkle the apples with demerara or turbinado sugar (more or less based on the sweetness of your apples)Demerara
- Bake in the lower third of the oven for 30-45 minutes, or until lightly golden and a skewer inserted in the center (but not in an apple) comes out with moist crumbs, careful not to overbake. Mine were done at about 28-30 minutes. (At altitude, cakes often bake faster; start checking at 30 minutes.) If your oven has hot spots, rotate the pan halfway through baking. Note: If using a 10-inch springform pan, bake for less time, start checking around 25 minutes.
- If desired, dust with powdered sugar before serving. Optional: top with lightly sweetened whipped cream. Or go crazy like the family I learned this from, and serve with German vanilla sauce, which is similar to this crème anglaise.
Notes
- Store covered at room temperature for up to 2 days. The flavor actually deepens overnight!
- Refrigerator: You can refrigerate this cake for up to 5 days, but I don’t really recommend it; the fridge tends to dry out baked goods and breads. If you do refrigerate, make sure it’s well covered and bring it to room temperature before serving.
- Freezer: Wrap slices or a whole cake tightly in plastic wrap, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw at room temp and warm slightly before serving.
- To reheat, warm slices in a 300°F oven for 8–10 minutes to bring back that buttery, tender crumb without drying the cake. For a quick option, use a toaster oven at 325°F for about 5 minutes or the microwave for 10–15 seconds (just until gently warmed). A little pat of butter or a dollop of whipped cream on a warm slice makes it extra special!
- For altitudes above 7,000 feet, reduce sugar by 1 tablespoon
- Baking powder reduced to 1 ¾ teaspoons
- Liquid → increase milk by 1 tablespoon, helps with evaporation
- Slightly shorter bake time → start checking for doneness around 28-30 minutes. Especially if using a 10-inch pan.
- I have used Gala, Honeycrisp, Braeburn, Pink Lady and Jonagold apples for this cake. If using Granny Smith or other tart apples, you may need to add a bit more sugar to the top.
- German flour is a bit finer than our all-purpose flour, and more like our cake flour, so I have always used cake flour for this recipe (I like this unbleached cake flour). If using regular all-purpose flour, your cake may come out a bit drier, so consider adding an extra tablespoon of milk to the batter, and I recommend sifting.
- Your butter, eggs, and milk should be room temperature for this recipe. Bring them out of the fridge about an hour before baking, and they should be just right!
- If preferred, you may bake this in a 9” round baking pan (or square for that matter), butter the pan well, and place a piece of parchment paper on the bottom. When removing from the oven, allow to cool at least 20 minutes on a cooling rack. Run a knife around the edges, then invert a plate over the cake pan, flip onto the plate, then remove the parchment paper. Place your serving plate on top and flip again so that the apples are right side up.
- You want the smallest apples. I find that the little bags of apples have the smallest apples. If making in a 10″ pan, you may want 5 apples.
- I tested this recipe using both cake flour and regular flour, while the cake flour was a bit more tender, it was still delicious with all-purpose flour.
- Careful not to overbake, while it’s still delicious in my testing taking out a few minutes before I thought it was done was perfect. There should be some moist crumbs when you test it.
Nutrition
Heidi D
Absolutely delicious cake! The tender crumb with big bites of baked apple were very nicely balanced by the homemade whipped cream.
Thanks so much Heidi!!