Apfelkuchen (German Apple Cake) with Almond Apple Cake Variation Recipe

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4 votes | 6598 views

This recipe takes me back over 40 years when I lived in Germany. My landlady Mathilda would treat me to this pastry and one day I asked her for the recipe. She agreed to show me how to make it, if I taught her how to make American lemon meringue pie! So she taught me how to make it with her metric utensils while I recorded the amounts in equivalent U.S. weights and measures; then I reciprocated making the pie. We were each pleased for such a fun multi-national cooking session, and I have made this recipe ever since, especially in the fall/winter when many apples are in season. (See notation below and photo of an almond apple cake variation.)

Prep time:
Cook time:
Servings: 12


Cost per serving $0.25 view details
  • 3 large (or 4 medium) size cooking apples (I used Granny Smith)
  • 3/4 cup butter, softened
  • 1/2 to 3/4 cup granulated sugar
  • 2 eggs
  • 1/4 teaspoon lemon extract
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • Dash of salt
  • 3/4 cup milk (whole, reduced fat or what's on hand)
  • 1/4 cup golden raisins, divided
  • 2 tablespoons powdered sugar


  1. Set oven to 350 degrees. Grease or spray a 9" x 13" baking dish and set aside (I used a glass oven-proof dish and I reduced the oven to 325 degrees to prevent scorching).
  2. Pare apples and core. Cut large apples each into 6 segments, i.e., cut in half and cut each half into thirds. (Cut medium size apples into quarters.)
  3. Beat the butter with granulated sugar creaming until light and fluffy. Beat in the eggs and vanilla extract.
  4. Add the flour, baking powder and salt alternately with the milk to the creamed mixure in 3 additions each.
  5. Stir in half of the raisins.
  6. Spread batter in prepared baking dish.
  7. Arrange apple wedges throughout, pushing them down into batter. Sprinkle top with remaining half of raisins.
  8. Bake 25-35 minutes til golden brown or until toothpick tests clean in center of cake.
  9. Cool in the pan on wire rack.
  10. To serve, sift powdered sugar over top of entire cake, or on top of individual servings.
  11. NOTE: For a variation of flavors, try this Almond Apple Cake version (see last photo): Omit lemon extract and substitute 1/2 teaspoon almond extract. Omit raisins if desired. After baking drizzle a powdered sugar glaze over the top and sprinkle sliced almonds on top.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 71g
Recipe makes 12 servings
Calories 244  
Calories from Fat 114 47%
Total Fat 12.93g 16%
Saturated Fat 7.84g 31%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 322mg 13%
Potassium 81mg 2%
Total Carbs 29.15g 8%
Dietary Fiber 0.6g 2%
Sugars 14.67g 10%
Protein 3.53g 6%
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  • Patricia Stagich
    I just adore these treasured vintage recipes! Thanks so much for sharing and I can't wait to try this!
    • Robyn Savoie
      What a lovely story, thank you for sharing. I may not have a story as nice as yours but I do love looking for the real McCoy's when it comes to ethnic recipes. I have a cookbook called "Russian, German & Polish Food and Cooking" on Page 161 they have an excellent recipe for Spicy Apfelkuchen. It's always amazing how a recipe can change depending on region.

      I'll share my recipe here on ECS. Now that it's fall, I'll be enjoying our local orchard will try this one out.


      • Jenn
        November 20, 2015
        Love this cake! I've personalized it a bit...I slightly reduced the white sugar and added a touch of dark brown, I sprinkle the apples with some cinnamon and sugar before adding them, I add a little cinnamon to the flour mix and I sprinkle a little cinnamon and sugar on top before putting it in the oven.
        1 reply
        • Salad Foodie
          November 21, 2015
          Jenn, thanks for sharing your modifications, and I'm glad you enjoyed this. Now that apple season is in full swing, think I'll make this again and try it your way.

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