Apfelkuchen (German Apple Cake)

With its crunchy cinnamon topping, this classic German Apfelkuchen is an autumn’s delight.


Apfelkuchen (German Apple cake)

  • Servings: makes 1 x 23cm/9in cake
  • Difficulty: easy
  • Print



  • 2 dessert apples, peeled, cored and sliced into thin wedges
  • 1 tbsp of lemon juice
  • 125g/4 1/4oz of butter, softened, plus extra for greasing
  • 140g/5oz sugar
  • 3 free-range eggs, at room temperature, beaten
  • 225g/8oz of plain flour
  • 2 level tsp of baking powder
  • 1/2 tsp of salt
  • 5 tbsp of whole milk
For the topping
  • 1 1/2 tbsp of demerara cane sugar
  • 1/2 tsp of ground cinnamon


  1. Preheat the oven to 170°C / 340°F. Butter and line a 23cm / 9in round cake pan.

  2. Coat the apple wedges in the lemon juice and set aside.

  3. In a large bowl, beat together the butter and sugar, using an electric hand mixer, until pale and fluffy. Add the eggs and beat until smooth. Stift in the flour, baking powder and salt and mix well. Slowly add the milk, mixing well after each addition, until you have a smooth batter.

  4. Transfer the batter to the cake pan. Arrange the apple slices, flat-side down, on the batter in a spiral pattern.

  5. For the topping, mix together the demerara sugar and cinnamon. Sprinkle over the batter.

  6. Bake in the middle of the oven for 40 – 45 minutes, or until a skewer inserted in the center of the cake comes out clean and the top is golden brown. Leave to cool for 15 minutes in the pan. Run a knife around the edges of the cake and take it out of the pan onto a wire rack.
  7. Serve warm or at room temperature with whipped cream.



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