German Apple Kuchen
German Apple Kuchen (Apfelkuchen) is a simple, old-fashioned German apple cake with a tender, buttery crumb, thinly sliced apples, and a cinnamon-sugar topping. It's one of the easiest apple cakes you'll make and especially lovely with coffee or tea.
This reader-loved recipe has been a favorite on 31Daily for years, with more than 50 reader ratings. It's simple enough for a weekend bake and especially delicious when apple season arrives.
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What Is Apple Kuchen?
Apple Kuchen, or Apfelkuchen, is a German apple cake. This version is a simple fruit-topped cake baked in an 8-inch cake or tart pan, with a soft buttery batter, thinly sliced apples, and a cinnamon-sugar topping.
Some kuchen recipes include custard, but this version is intentionally cake-like and simple. The apples bake gently into the tender cake, while the edges become lightly golden-delicious with coffee, tea, or a dusting of powdered sugar.
Featured Review
★★★★★
"My sister and I have been trying for years to duplicate our Mom's apple kuchen. I made this exactly as the recipe and I really believe it's the one… maybe even better. Thank you for the delicious recipe and the lovely memory!"
- Akamimi
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What I Love About This Recipe
This is one of those simple cakes that never seems to go out of style. It's made with pantry staples, comes together quickly, and looks beautiful with very little effort.
I also love its connection to the German tradition of Kaffee und Kuchen-coffee and cake shared in the afternoon with family or friends. It reminds me a little of afternoon tea: simple, hospitable, and wonderfully comforting.
I've always loved the idea that every family has a treasured kuchen recipe, and this is mine. It's simpler than some versions, but the tender buttery cake, apples, and cinnamon sugar are really all it needs.
Ingredients
For this apple kuchen recipe, you'll need:
- Butter: Softened butter gives the cake a tender, rich texture. I like unsalted butter, but salted butter can work if that's what you have.
- Granulated sugar: Used in both the cake batter and the cinnamon-sugar topping.
- Egg: One large egg helps bind the batter and gives the cake structure.
- Milk: Adds moisture and helps create a soft cake crumb.
- All-purpose flour: The base of this simple cake batter.
- Baking powder: Helps the kuchen rise as it bakes.
- Apples: Peeled, cored, and thinly sliced apples are arranged over the top of the batter. Firm baking apples work especially well.
- Cinnamon: Mixed with sugar for the warm, fragrant topping.
- Walnuts: Optional, but delicious if you enjoy a bit of crunch.
Best Apples for Apple Kuchen
Firm, slightly tart apples are especially delicious in this recipe because they hold their shape as they bake. Good choices include Granny Smith, Honeycrisp, Braeburn, Jonagold, or Pink Lady apples.
Sweeter apples will also work, but if they're very juicy, slice them thinly and avoid pressing too much extra moisture into the batter.
How to Make German Apple Kuchen
- Step 1: Prepare the pan: Preheat the oven to 350°F. Grease an 8-inch cake pan or tart pan and line the bottom with a parchment circle for easy removal.
- Step 2: Make the batter: In the bowl of an electric mixer, cream the softened butter and sugar until light and fluffy. Add the egg and milk, then beat until thoroughly combined.
- Step 3: Add the dry ingredients: Add the flour and baking powder and mix just until combined. The batter will be thick.
- Step 4: Add the apples: Transfer the batter to the prepared pan and spread it evenly. Arrange the sliced apples in concentric circles over the top, gently pressing them into the batter so it rises slightly around the fruit.
- Step 5: Add the topping: Sprinkle the apples with as much cinnamon-sugar topping as desired. Add chopped walnuts, if using.
- Step 6: Bake: Bake for about 45 minutes, or until the kuchen is nicely browned and a tester inserted near the center comes out clean.
- Step 7: Cool and finish: Let the kuchen cool for at least 15-20 minutes so the crumb can set. Serve slightly warm or at room temperature. If desired, drizzle with a simple glaze or dust with powdered sugar.
Tips for Making Apple Kuchen
- Line the pan with parchment. A parchment circle on the bottom of the pan makes the kuchen easier to remove and helps prevent sticking.
- Slice the apples thinly so they soften as the cake bakes and settle beautifully into the batter.
- Use the cinnamon-sugar topping to taste. I like a generous sprinkle, but you don't need to use every bit. You can also toss the apples lightly with some of the mixture before arranging them over the cake.
- The finished kuchen should be tender and cake-like in the center with lightly browned edges.
- Let the cake cool before slicing so the crumb has time to set.
Variations
- Add walnuts: Sprinkle up to ½ cup chopped walnuts over the cinnamon-sugar topping before baking, or stir a smaller amount into the batter.
- Skip the nuts: The kuchen is just as delicious without them.
- Add vanilla: For a slightly warmer bakery-style flavor, add 1 teaspoon vanilla extract to the batter. You can also add a few drops to the optional glaze.
- Leave the apple peel on: Readers have reported that the recipe works well with unpeeled apples, and it can make the finished cake look especially pretty.
- Add a glaze: A simple confectioners' sugar glaze adds a sweet bakery-style finish, but it's optional.
- Serve it warm: This cake is lovely at room temperature, but it's also delicious slightly warm with whipped cream or a scoop of vanilla ice cream.
Apple Kuchen FAQs
No. While I often peel the apples for a softer texture, readers have told me this recipe works well with unpeeled apples too. It also gives the kuchen a pretty, rustic look.
Some traditional apple kuchen recipes include a custard layer, but this version does not. It's a simpler, cake-style kuchen with sliced apples baked into a buttery batter and finished with cinnamon sugar.
Yes. Double the recipe and bake it in a 9x13-inch pan. Begin checking around 45 minutes, then continue baking in 5-minute increments until the center is set and a tester comes out clean. Don't double the baking time.
Yes. This apple kuchen can be baked ahead and kept covered at room temperature for a day. For longer storage, refrigerate it and bring it to room temperature before serving.
Serve it simply with coffee or tea, or dress it up with powdered sugar, a light glaze, whipped cream, or vanilla ice cream.
German Apple Kuchen (Apfelkuchen)
Equipment
Ingredients
- ½ cup butter softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 baking apples peeled, cored, and sliced thinly
Topping
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts optional and to taste
Instructions
- Preheat oven to 350℉. Grease an 8-inch cake pan or tart pan with nonstick spray. For easier removal, line the bottom with a parchment circle.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and milk and beat until thoroughly combined.
- Add the flour and baking powder and mix just until combined. The batter will be thick.
- Transfer the batter to the prepared pan and spread evenly. Arrange the sliced apples in concentric circles over the top, pressing them gently into the batter.
- Combine the sugar and cinnamon. Sprinkle as much of the cinnamon-sugar mixture over the apples as desired. Top with chopped walnuts, if using.
- Bake for about 45 minutes, or until lightly browned and a tester inserted near the center comes out clean. Let cool for at least 15-20 minutes so the crumb can set. Serve slightly warm or at room temperature. Dust with powdered sugar before serving if desired.
Notes
- Apples: Firm baking apples work especially well. Slice them thinly so they soften as the cake bakes.
- Topping: Use the cinnamon-sugar mixture to taste; you may not need all of it.
- Walnuts: Add up to ½ cup chopped walnuts over the apples before baking, or omit them entirely.
- Vanilla: For a slightly warmer flavor, you can add 1 teaspoon vanilla extract to the batter.
- Pan: Lining the bottom of the pan with parchment makes the kuchen easier to remove.
- Custard: Some traditional apple kuchen recipes include a custard layer, but this version is intentionally simple and cake-like, without one.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Apple and German-Inspired Recipes You May Enjoy
Browse our German Recipes collection for more ideas:
- Sheet Pan Bratwurst and Vegetables
- Authentic German Chicken Schnitzel
- Cast Iron Skillet Apple Dutch Baby Pancake
- Cinnamon Apple Streusel Muffins
- German Cabbage Strudel with Filo Pastry
- German Krautstrudel: Easy Cabbage Strudel Recipe
- German Chicken Schnitzel Recipe
- Easy Bierocks Recipe
- Authentic German Austrian Spaetzle with Caramelized Onions
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I will make this German cake
Thank you
I will put Streusel on the top
And make whipped cream afterwards.
Thank you for making the kuchen, Susan! I kind of think that most desserts should have a dollop of whipped cream. 😍
Light sponge not too sweet. I added vanilla to the cake batter and the icing. It stuck to the bottom of the pan. I’d use a parchment circle next time. Very nice, quick dessert
Hi Valerie -- thank you for trying the kuchen recipe! I'm so happy you enjoyed it.
My sister and I have been trying for years to duplicate our Mom’s apple kuchen. I made this exactly as the recipe and I really believe it’s the one…. maybe even better. Thank you for the delicious recipe and the lovely memory!
I think that what you perceive as a "custard" is the powdered sugar that was added before serving. It melted over the moist apples but remained visible over the sugar/cinnamon coating.
I made this küchen just to try a different recipe. My mother/-n-law was of German descent and she taught it to me 50 years ago. Hers tended to be a drier crust than this one, I’m not sure why. My husband loved it. I think it did need the glaze, though. Thanks for sharing the recipe.
Hi Mary! I love trying different Kuchen recipes too. I’m so glad you liked this one’
I tried this recipe for an Oktoberfest... and it was a big hit! Thank you! I forgot to peel the apples beforehand, but it didn’t seem to make a difference 🙂
Hi Sarina! I'm so glad you liked it! I actually made it again last night too. I kind of like the idea of not peeling the apples -- it would have a lovely outline. I'm going to try that next time. Thanks!!
We have tried a few German Kuchen recipes but this is now our favorite!
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?
Thanks!
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!
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.
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
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!
Are you supposed to use the entire cinnamon sugar mixture? It just seems like a lot.. wish I would have tossed the apples in the mixture before putting them in the dough... hoping it tastes alright. Making for a ladies bunco night.
Hi Alicia! The cinnamon-sugar mixture always seems like a lot but it really adds a wonderful flavor to the kuchen! But yes -- you can also toss the apples in it instead, though. I usually sprinkle the mixture over the top to avoid messy fingers :)!
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I would like to add walnuts but unsure how
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!
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!
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!
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.
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.
I know this is an older post. However, I made this kitchen today for dessert, and it was phenomenal! Thanks for sharing it!
Thanks for letting us know Michael! I'm glad you liked it. We certainly did too!
Shouldn’t there be a recipe for the custard?
If I want to double the recipe what size pan do you recommend?
Hi Debra, I would recommend using a 9x13-inch pan and begin checking it at about 45 minutes. Then continue to check in 5-minute increments.