This German apple pie is a classic German apple cake recipe just like from a German Konditorei or bakery! It's similar to an American apple pie in a way that it has a bottom and top crust and an apple pie-like filling, except it's glazed overall still much different! Our whole family loves it, and I know you will too!
This German apple cake recipe is one that you often see in Germany and one of the MANY German apple cakes that Germans are obsessed with! It translates from German to 'blanket-covered apple cake,' which just gives all the cozy vibes!
Why make this German Apfelkuchen?
There are so many amazing German Apfelkuchen recipes out there like a layered Apfelkuchen vom Blech or Apfelmuskuchen, so why choose this one?
There is a simple answer: because it's just amazing! It's one of those cakes I never attempted to make myself when living in Germany because it seemed too difficult to make. The elegance from the straight edges and glazed top garnished with toasted almonds... how could I possibly try to recreate something this beautiful when I could easily pick it up from a local Konditorei (a bakery specializing in German fine baked goods)?
It didn't make much sense to me then. But being 5,000 miles away from Germany and feeling the homesickness these days with the falling leaves, missing the sound of fall leaves crackling under my boots during our afternoon walks after Kaffee und Kuchen time. That's when I crave German cakes like this German apple pie the most. Baking Gedeckter Apfelkuchen when part of my heart feels missing is such a comforting way for me to feel closer to Germany.
And as it turns out, it's not as difficult to make as I thought! It's so worth it!
Ingredients
So much deliciousness! The crust is a German Mürbeteig, which is a cookie-like crust, except not as sweet. The brushed on glaze is simple and consists of lemon juice and powdered sugar.
The apple pie-like filling is what this cake is all about. It consists of:
- Tons of tart apples. It's best to use tart apples like Granny Smith, that also keep their shape better.
- Lemon juice. For taste and to keep the apples from browning while preparing them.
- Almond slices or almond flour. For taste, but also to absorb moisture.
- Some sugar. This cake is not too sweet!
- A little cinnamon. To add the perfect amount of warm spice.
- A little flour. So your apple filling isn't runny.
- An optional shot of spiced rum. Not as traditional, and you can leave it out.
- You could also add raisins. Some people do, some people don't. I would add about ¼ cup.
Craving more Gerrman apple cakes?
Feeling like trying out even more German apple cakes that are less sweet? Oma Sieghilde's simple apple streusel cake with cinnamon streusel topping is a must! Other favorites are my juicy apple sauce cake and sunken apple cake (I bake it in mugs). Happy baking!
German Apple Pie Recipe (Gedeckter Apfelkuchen)
Equipment
- 1 springform pan 9 inches or 23 cm in diameter
Ingredients
Gedeckter Apfelkuchen Dough
- 300 grams flour plus more for rolling out the dough
- 80 grams almond flour
- 2 eggs medium
- ½ teaspoon salt
- 150 grams sugar
- 175 grams butter room temperature, plus some more for greasing the pan
Gedeckter Apfelkuchen Filling
- 1 kilograms tart apples Granny Smith work best in my opinion
- ½ lemon juice only
- 50 grams sugar
- 50 grams sliced almonds or almond flour, optional: more for garnish
- 2 teaspoons ground cinnamon
- 1 teaspoon flour
Lemon Glaze
- 150 grams powdered sugar
- 3 Tablespoons lemon juice
Instructions
Make the Dough
- Preheat the oven (conventional setting) to 200° C or 390° F. Grease your springform pan with some butter (I also like to use parchment paper on the bottom layer before clipping it in). Knead together all dough ingredients until smooth, cookie-like dough.300 grams flour, 80 grams almond flour, 2 eggs, ½ teaspoon salt, 150 grams sugar, 175 grams butter
- Set aside ⅓ of the dough and roll out the rest in a large circle to cover the inside and some of the sides (about 2 inches tall) of the springform. Poke the bottom crust several times with a fork. Put in the fridge to stay cool.
Make the Filling
- Peel, quarter, remove the core, and cut apples into ¼ inch wide wedges. Mix with the lemon juice.1 kilograms tart apples, ½ lemon
- Toast the almond slices or flour in a pan on medium heat, stirring occasionally. Then toss together with the apples and remaining filling ingredients and distribute onto the bottom crust.50 grams sugar, 50 grams sliced almonds, 2 teaspoons ground cinnamon, 1 teaspoon flour
- Spread them out and push down on the apples to create a somewhat uniform top. Roll out the top crust and lay over the apples, then cut around the rim and push the edges down (I use a spoon to help get the edges straight.
- Bake for about 50 minutes, then allow cooling completely in the form (about 2 to 3 hours).
Let Cool & Glaze
- Remove the cake from the pan and transfer to a cake plate. Stir together the powdered sugar and lemon juice for the glaze and brush onto the baked top layer.3 Tablespoons lemon juice, 150 grams powdered sugar
- If desired, garnish with more toasted almond slices. If you have any leftover crust, you could also cut out some fun shapes with cookie cutters and garnish the cake with those too. I meant to do that and completely forgot :-D.
Erin K.
This looks absolutely delicious! 🍏 🍎
dirndlkitchen
Thank you, Erin! Finally getting around to looking through comments. 🙂
Derek
Looking forward to making this. What size springform pan do you use?
dirndlkitchen
Hi!! My springform pan is 9 inches in diameter.
AM
So many questions! Should the butter be chilled before starting the dough? Room temperature? Should it be kneaded smooth? Can it be made like a pie crust in a food processor and done in short bursts to be pea-size pieces and then chilled and rolled out? I've never made this before, so help me out! I'm fine at baking, but it helps to have some detail here.
dirndlkitchen
I will add more details to the recipe. You will use room-temperature butter and you will have a smooth cookie-like dough that you will use for the crust and the streusel.
AM
Also, what size springform pan? There are so many sizes, and I am sure it makes a difference. (I made the mistake of starting the recipe before processing the instructions, and now I don't want to waste the ingredients. I might not have started it if I had been thinking and had these unanswered questions. Auf deutsch geht auch!)
dirndlkitchen
I use a 9-inch (23 cm) springform pan! Will add this to the tools list!