This German Apple Cake is one of the most typical German cakes you can make at home. I grew up with many different Apfelkuchen recipes, but this one has always been my favorite - and it's become a favorite of many of my customers, too. It's a simple cake, a mix between an apple cake and a butter cake, full of sweet apples. It's best enjoyed warm, just as a traditional cake in Germany should be: full of fruit, and not too sweet.
- A classic German cake that's easy to make
- Filled with sweet apples and not too much sugar
- Buttery cinnamon-sugar crust on top
- No fancy equipment needed - just a mixing bowl and a springform pan
- Loved by both kids and adults
What Makes German Apple Cake So Loved
When people ask me what's a typical German cake, my answer is almost always: Apfelkuchen - German apple cake. It's a classic you'll find in almost every bakery and home across Germany, and every family has their own version.
I grew up with many different German apple cake recipes, but this one has stayed my favorite. It's quick to make, easy to bake, and always one of my best sellers at the farmers market. It's soft, juicy, and never too sweet - just as a traditional cake in Germany should be.
It's All About Good Apples
One thing that makes this cake special is the apples. In Germany, we use less sugar in our baking and let the fruit bring the sweetness. I always recommend using good-quality sweet apples - my favorite for this cake is Fuji, but any sweet apple you love works well. A mix of sweet varieties is great, too. Just avoid sour apples like Granny Smith, as they can make the cake too tart.
A True Everyday Favorite
This common German cake is the kind of treat you serve with afternoon coffee - what we call Kaffee und Kuchen. I hope you love this version as much as my family and my market customers do.
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Traditional German Apple Cake
Ingredients
Equipment
Method
- Preheat oven to 190°C (375°F), top and bottom heat. Grease a 26 cm (10 inch) springform pan.
- In a mixing bowl, beat the margarine or butter with the sugar until creamy. Add the eggs one at a time. Stir in the flour and baking powder to make a smooth batter. Add in the rum and mix briefly.
- Fold in the sliced apples. It may feel like there are too many apples, but that's the beauty of this cake - the batter is just there to hold everything together.
- Spread the mixture evenly into the springform pan. It will be uneven on top - that's okay.
- Bake on the lower rack for 45-55 minutes, depending on your oven. I have found my electric oven baked quicker vs. my gas oven.
- After about 35 minutes, or when the top is no longer doughy, carefully remove the cake from the oven: - Sprinkle with cinnamon sugar - Brush the top with melted butter - Then return it to the oven and finish baking.
- Let the cake cool slightly in the pan, then remove the ring and serve warm or at room temperature. I love serving it with fresh whipped cream, but it's also perfect on its own.
Video
Notes
- If the top browns too quickly, cover with baking paper during the final part of baking
- A favorite at my market stand
- This cake also freezes well.
My to go to recipe. I will make this always when I dont have much time and need a quick dessert that adults and kids will love.
I like the ratio of apples to cake. More apple and natural sweetness.
Thank you 🙂
My family loved this delicious Apfelkuchen. At first my 7 year old grandson wasn’t sure he even wanted to try a piece of Oma’s new apple cake, but he ended up eating not just one piece, but a second one too! The cake was also fun to make - very easy and unusual.
Thank you so much for this kind review! I am so happy to hear that your family enjoyed this recipe! Thank you for taking the time to write a review. Davia
I've made this twice now (without the rum) and we love it! The first time my apples had been in the fridge and were probably still too cold going into the oven. After 50 minutes, the cake was still very raw in the middle! The second time I baked it with room-temp apples and after 50 minutes was perfect. This is the first cake I've ever made that I think actually improves with time. I made it two days ago and tonight I think it's even more moist and flavorful than when it was fresh! Maybe the moisture from the apples slowly releasing?
One tip to share: we always whip our own heavy cream flavored with a good amount of vanilla (we add between 1/4 and 1/2 teaspoon per 1/2 cup cream) and cinnamon (same amount as vanilla). We don't add any sugar. The add-ins give the cream a desserty flavor, so even if you like it sweeter, you won't need to add much.
thank you so much for taking the time to write this and for your amazing feedback! I also love the tip with the whip cream. We also like our whip cream not as sweet but can't wait to try adding some cinnamon. I also agree with the room temperature apples. I will add that tip also to the recipe notes above. Thank you.
This apple cake is perfect around the holiday season! (Actually all year round!!) It is the perfect dessert after a big Thanksgiving or Christmas meal because it’s nice and light and not too sweet!! My family and I love it warm from the oven topped with a little bit of butter!! So yummy!
Thank you so much for leaving this kind review! Im so happy you like this!
Can I use a 9 inch spring form pan??
Yes absolutely... maybe bake it a bit longer since it will be thicker