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!
As good as in Germany, and my house smells heavenly!
This is without a doubt the best apple cake I've baked; and yes it tastes just like the 'Apfelkuchen' you'd find in Germany.
The only change I made was to substitute freshly grated lime zest for the candied peel, as I don't like candied peel, and I used 4 apples instead of 3.
Next time I will bake it at 390' F for 40 minutes, and definitely bake it on the middle shelf of the oven as it baked a bit dark underneath.- although this could be due to my new oven that I'm still getting used to.
Thanks for sharing this fabulous recipe!
Just made this for the first time today. This is one of the best desserts I have had in my whole life! I followed the recipe exactly as stated. Thank you so much, sneez, for such an awesome recipe!
Loved this cake, can't wait to make this for my family. First time making a cake with yeast. I was a little Leary, but it was great. Not overly sweet like a regular cake, just right. The dough is sticky but just keep your fingers floured and it works just fine. I didn't add the candied lemon, didn't have any. I used four apples because I felt my apples were small. I wouldn't change a thing. Lol not true I would also try a blueberry filling and a cherry filling. We all know a recipe is just a starting point : ) thank you for a great recipe!
* 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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