Recipe by sneez
"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."
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2 1/4 cups
sifted all-purpose flour
1 1/8 cups
1 (.25 ounce) package
active dry yeast
apples - peeled, cored, and sliced
sifted all-purpose flour
candied lemon peel, chopped
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!
I really like the concept of this recipe with yeast in the cake batter, baked apples, and crumble topping. The taste and texture were good, but it seems that the recipe's 400F cooking temperature is too high. The exterior of the cake was brown after just 20 minutes, but the center was not done. The next time I make this I will use a lower oven temperature in hopes that it will bake more evenly.
... I have made this recipe a second time using 375F cooking temperature and still wasn't thrilled with the way it came out. I wonder if I am overcooking it, but if cooked less then the batter that isn't touching the baking dish would still be doughy.
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!
My mother is from Germany, I have been there several times. This is just like the cake I have eaten there. I may try with plums instead of apples next time
Wonderful! As a German, I thoroughly enjoyed this.
As good as in Germany, and my house smells heavenly!
I am currently studying in Germany and this tastes better than the Apfelkuchen at the bakeries! It's not too sweet, just right. I add an extra apple, but 3 is just fine. The dough is super sticky, I add 1/2 cup more of flour, but i've realized that as "wrong" as this feels, sticky is OK! I also cut the butter by half in the crumbs (the butter it calls for made my crumbs almost a paste the first time) and add 1/4 cup of ground almond to my crumbs because why not?! DELICIOUS! This has my German boyfriend's seal of approval too! (ps. didn't add the candied lemon peel)
* Percent Daily Values are based on a 2,000 calorie diet.
Apfelkuchen (Apple Cake)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 129
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