German Apple Kuchen

German Apple Kuchen |

Apple Kuchen, which is translated as the German word for cake, is a dessert with a bread crust, a custard and “whatever fruit filling is your favorite,” topping. Kuchen is part of a 400-year-old “Kaffee and Kuchen” (or Coffee and Cake) tradition, much like teatime in Great Britain. On Sundays, between 3:00 and 5:00 p.m., many Germans gather with friends and family to enjoy cakes, kuchens, and other confections, over a hot cup of coffee or tea.

Every German should have a secret Kuchen recipe… Here’s mine.

RELATED: Homestyle and Pan-Seared German Chicken Schnitzel

Serves 6-8 (unless it’s my family — my husband and I both get a slice and our teenage son gets the rest).

German Apple Kuchen |

German Apple Kuchen


1/2 cup (1 stick) butter, softened to room temperature
3/4 cup granulated sugar
1 large egg
1 cup flour
1/2 teaspoon baking powder
2 Roma or Fuji apples, peeled, cored and sliced into sixteenths


1 tablespoon sugar
1 teaspoon cinnamon


Preheat oven to 350 degrees.

Spray 8-inch cake or tart pan with non-stick spray.

In the bowl of an electric mixer, cream the butter and sugar until it becomes light and fluffy. Add the egg and mix until thoroughly combined.

Add the flour and baking powder and mix until just combined.

With floured fingers, press dough into the prepared pan, pushing the dough slightly up the edges. Arrange the apples in concentric circles and press into the dough. Sprinkle with the cinnamon sugar topping.

Bake in a 350-degree oven for about 45 minutes or until nicely browned. Let cool completely.

Drizzle with an Icing Glaze made up of confectioner’s sugar and water.

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German Apple Kuchen |


15 thoughts on “German Apple Kuchen

  1. Michael Abner

    I know this is an older post. However, I made this kitchen today for dessert, and it was phenomenal! Thanks for sharing it!

    1. Stephanie Wilson

      Thanks for letting us know Michael! I’m glad you liked it. We certainly did too!

      1. Kathy Plunkett

        Shouldn’t there be a recipe for the custard?

  2. Leah

    I made it tonight to bring as our German dish for our German octoberfest gathering tomorrow. It tasted different from all the desserts that I’ve had but i liked it, we all liked it.
    So definitely bringing this tomorrow and hope they will like it. Thanks for sharing this recipe Stephanie.

    1. Stephanie Wilson

      I’m so glad you liked it! When I made my first kuchen, it was a bit different than I expected too. But in a good way! I hope everyone enjoys it! As you probably know, kuchen is a loved staple in German homes. My grandmother was a German from Russia and these kinds of desserts were their favorites.

  3. ossie

    I know this is an old post. I can’t recall how I found this. Needed a quick desert using ingredients I had at home, and tried it. Got so many compliments! It came out looking gorgeous, the taste was great. Only tweak I made is used milk instead of water for the glaze. Thank you so much for sharing this wonderful recipe!

    1. Stephanie Wilson

      I’m so glad you enjoyed it! It might be an older post but the kuchen is a regular at our house. Love the idea of milk vs water. Will definitely try that next time. Have a great day!

  4. Robie Kolodnicki

    I would like to add walnuts but unsure how

    1. Stephanie Wilson

      That would be delicious Robie. I wouldn’t add more than a 1/2 cup of chopped walnuts. You could either mix them into the cake batter and bake as directed, or sprinkle chopped walnuts on top. It’s hard to go wrong with walnuts. Love to hear how it turns out!

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  6. JoAnne Mueller

    I made this and live at high elevation 5, 280 . It took a very long time to bake15 or 20 minutes more. Is it possible to bake at a little higher heat or do you have suggestions. We loved it ,but the xtra time in oven made it rather crisp on outside or hard. thanks

    1. Stephanie Wilson

      Hi JoAnne! You do live at a high elevation! I have found a couple of different sources at this link and another one here that suggests when baking above 5,000 feet to increase the oven temperature by 25 degrees, and both reducing ingredients like baking powder and soda, sugar, etc., and actually increasing flour. As per their guidance, I would increase oven temperature to 375 degrees and decrease baking time by about 5 minutes. As to ingredients, they suggest decreasing the sugar and baking powder slightly, increase the butter by 1 to 2 tablespoons. Hope this helps!

  7. Becca

    Is this cake supposed to be a hard cake or a soft cake? I made it exactly as the recipe stated and the edges are rock-hard. My apples slices aren’t as ‘bloomed’ looking either. Maybe I sliced the apples too thin? I haven’t tasted it yet to know if the middle is hard too, because I’m bringing it to a suppentag party today.

  8. Ossie

    I’ve already commented with many thanks on this wonderful recipe. It has since become one of my most “asked for” desserts.
    Now I have a question – can this recipe be doubled for a larger cake?

    1. Stephanie Wilson

      Hi Ossie! I’m so glad you’ve loved this kuchen. It’s one of our favorites too! You can definitely double the recipe — but don’t double the baking time. Begin to test the kuchen at about 45 minutes. It won’t be done, but check back in 5-minute increments until it is done. Be careful not to leave the oven door open as it will release too much heat. Instead, take the kuchen out of the oven to test it, and immediately close the oven door. Good luck — I’d love to know how it turns out!

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