This Gedecketer Apfelkuchen 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 and really not like pie at all! The kids and I love it and I am sure so will you!
About this Recipe
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Gedeckter Apfelkuchen: German Apple Pie
Today I am focusing my energy on bringing you a special apple pie recipe, one that you often see at German Konditoreien and Bakeries: Gedeckter Apfelkuchen! Oh, how I love it! It translates from German to ‘Blanketed Apple Cake,’ which is just such a cozy statement name! Only in my dreams do I envision covering up in a delicious Apfelkuchen blanket. 🙂 Anyone else with me on this one?
What’s in Gedeckter Apfelkuchen?
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
- a little cinnamon
- a little flour (to thicken)
- an optional shot of spiced rum (this is optional and not as traditional! It adds amazing, warming flavor! STROH is my fave!)
- you could also add raisins (some people do, some people don’t. I would add 1/4 cup)
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 Gedeckter Apfelkuchen? 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 cakes like these the most. And sharing them with my loved ones. Simply because I can’t have them here (the cake or those German loved ones). But baking Gedeckter Apfelkuchen when part of my heart feels missing is such a comforting way for me to feel closer to home. And turns out, it’s not as difficult as I thought! It’s so worth it!
Is the cooling of the dough and cake necessary?
The cooling is simply necessary, so the butter in the dough cools down enough for you to be able to roll out the dough. Otherwise, everything becomes a sticky mess! So yes, ideally you want to cool the dough for a bit before rolling it out and baking it. By the way, I LOVE this set of rolling pins that comes in 2 different sizes AND a baking mat! It’s perfect for baking with my 3-year-old and we each get to have a rolling pin (for 10% off, use code Sophie10 at checkout or simply click this link!). If you’re running short on time, simply make the whole cake the day before. It keeps amazingly well in the fridge for up to 5 days.
What’s a Springform pan?
The number 1 tool that is nice to have for this Apfelkuchen recipe is a Springform cake pan. Springform pans consist of a bottom flat pan and a ring that has a clip to fasten it around the bottom pan. The reason a Springform works so well for this recipe is that it makes ejecting the cake from the form easy and uncomplicated (both things I need more of in my life). A Springform cake pan takes the worry out of baking cakes with a Mürbeteig crust like this one or Pumpkin Käsekuchen (one of my favorite recipes!) and it’s one you’ll want to invest in if you’re baking German cakes for sure. My favorite Springform cake pan is by a German manufacturer and has a non-stick surface, although I will still butter the pan and even put parchment paper on the bottom of the pan. I simply clip a larger piece of parchment paper into the pan, then cut the paper off around the edges. So easy!
gedeckter Apfelkuchen Essentials
More German Apfelkuchen Recipes
Sankt Martin is around the corner once again, and so next I am revamping an existing recipe post with some new photos and additional tips and tricks! Make sure to subscribe to my blog now, so you’re not missing out when this refreshed Martinsbrezeln post goes live!
Gedeckter Apfelkuchen: German Apple Pie
Gedeckter Apfelkuchen Dough
Gedeckter Apfelkuchen Filling
- 150 grams powdered sugar
- 3 Tablespoons lemon juice
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.300 grams flour, 80 grams almond flour, 2 eggs, 1/2 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 1/4 inch wide wedges. Mix with the lemon juice.1 kilograms tart apples, 1/2 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.
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