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slices of apple cake on platter and plates
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4.84 from 25 votes

Easy German Apple Cake (Apfelkuchen)

This is an authentic German apple cake with streusel topping that will make all German cake lovers happy! Apfelkuchen was my Oma Sieghilde's specialty and I know you'll love this simple and fool-proof recipe I've been making for years!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Baking, Brunch, Coffee, Dessert, Kaffee, Snack
Cuisine: German
Keyword: Apple streusel cake recipe, Authentic German Cake Recipe, German apple baking recipe, German Apple Cake, German apple cake recipe
Servings: 16 servings
Calories: 364kcal

Ingredients

German Apple Cake Batter

  • 250 grams butter
  • 250 grams sugar
  • 4 eggs
  • 1 lemon zest for the batter and juice for the apple slices
  • ½ teaspoon salt
  • 400 grams all-purpose flour
  • 4 teaspoons baking powder
  • ¼ cup milk
  • 5 apples I am a lover of all things tart! I love using Granny Smith because of how well they balance the sweetness from the streusel. You could use any apple you like in this cake! Gala is a great option for an apple that's a bit sweeter.

Streusel Topping

  • 60 grams all-purpose flour
  • 40 grams butter cold and cut into pieces
  • 30 grams sugar
  • 30 grams sliced almonds My secret weapon to amazing streusel! They give a little extra crunch and a subtle nutty flavor.
  • 1 teaspoon cinnamon OMG! Don't skip adding cinnamon! This is the perfect finishing touch for these streusel and they will make your house smell buttery-cinnamony-amazing!

Instructions

  • Preheat oven to 340° Fahrenheit (170° Celsius).
  • Prep a 17 by 11 inch (about 43 cm by 28 cm) baking pan with parchment paper on the bottom. Butter the sides. OR butter the bottom and sides, then dust in all purpose flour (I ran out of parchment paper last time and this worked great!).
  • For the Apfelkuchen batter, mix butter and sugar until creamy (about 5 minutes). Gradually add in the eggs, lemon zest (reserving the juice for the apples) and salt. Sift together flour and baking powder and mix in with the batter. Add in the milk to achieve a smooth consistency. Spread evenly onto the prepped baking sheet.
    250 grams butter, 250 grams sugar, 4 eggs, 1 lemon, ½ teaspoon salt, 400 grams all-purpose flour, 4 teaspoons baking powder, ¼ cup milk
  • For the German apple cake topping, prep your apples by washing, cutting them in quarters and removing the core. I don't peel mine, but you can feel free to peel yours if you'd like. Cut your apples into ½ inch thick slices (about 1 cm thick). Toss them in the juice of your zested lemon to keep them from turning brown. Arrange in rows by slicking them into the batter.
    5 apples
  • For the streusel, first start by beating together flour, almonds, butter, sugar and cinnamon with an electric mixer. Then briefly work the dough with your hands, forming your streusel. Keep in a cool place until ready to use.
    60 grams all-purpose flour, 40 grams butter, 30 grams sugar, 30 grams sliced almonds, 1 teaspoon cinnamon
  • Evenly distribute the streusel topping over the apples. If you would like to keep your neat rows of apples more visible, you can stick with only adding the streusel topping between my rows of apple slices. That's what I did and it looks so lovely!
  • Bake for 32 minutes on the middle rack, then test to see if the cake is done. If you have an instant-read thermometer (this one's my favorite!), test the internal temperature. Around 210° F or 99° C is perfect! Remove from oven and allow to cool for 5 minutes before slicing and serving with some freshly whipped cream (I add a little vanilla extract and powdered sugar to mine). Guten Appetit!

Notes

Pro Tip: You may also turn on your broiler for a minute or two towards the end to add an extra tan to the streusel.
How long does it keep? There is no need do not need to refrigerate this German apple cake and it will keep fine covered up with plastic wrap at room temperature (or in a cake storage container like this one). However, if you don't plan to eat within 2 to 3 days after baking it, you could refrigerate it for up to 6 days. If you refrigerate Apfelkuchen, I recommend reheating in a microwave for a few seconds to bring back the fluffy texture (and who doesn't love to recreate that fresh-out-the-oven warm apple cake?).
Can Apple Kuchen Be Frozen? German apple kuchen also freezes well, so in case you don't want to share your leftover cake with anyone (I hear ya!!), simply slice the cake after baking, store it in your freezer in freezer-safe containers or freezer-safe bags. That way you're always prepared to have a little something sweet to go along with your afternoon coffee. Simply pull a few slices out when you haven't had time to bake and allow to thaw at room temperature for 2 to 3 hours, then warm in the microwave for a few seconds to bring back the fluffy cake texture. So lecker!

Nutrition

Calories: 364kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 222mg | Potassium: 241mg | Fiber: 3g | Sugar: 24g | Vitamin A: 551IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 2mg