This Classic German Apple Sheet Cake, known as “Apfelkuchen,” combines a tender, buttery batter with tart-sweet apples for a dessert that feels both homestyle and elegant. With a straightforward dough enriched by eggs, sugar, butter, and vanilla, then topped with thinly sliced apples, this cake bakes into a moist, flavorful masterpiece. It’s perfect for afternoon coffee, family gatherings, or as a comforting finish to any meal. The 24 cm pan yields a generously sized cake that’s easy to slice and share, while the simple ingredients make it a go-to recipe whether you’re an experienced baker or just starting out.
Cooking Time
Preparation Time: 20 minutes
Baking Time: 35–40 minutes at 180 °C (356 °F)
Cooling & Serving Prep: 10 minutes
Total Active Time: 20 minutes
Total Elapsed Time: 1 hour
Ingredients
• 2 large eggs, room temperature
• Pinch of fine salt
• 150 g granulated sugar
• 80 g unsalted butter, melted and cooled slightly
• ½ tsp vanilla extract (or vanillin)
• 150 g all-purpose flour
• 1 tsp baking powder
• 4 medium apples (e.g., Tart or Braeburn), peeled, cored, and thinly sliced
• Butter or nonstick spray, for greasing the 24 cm (9½ in) baking pan
• Optional: Powdered sugar or cinnamon sugar for dusting
Step-by-Step Cooking Directions
-
Preheat your oven to 180 °C (356 °F) and grease a 24 cm round or square baking dish thoroughly with butter or nonstick spray.
-
In a large mixing bowl, whisk together 2 eggs and a pinch of salt until the mixture is light and slightly frothy.
-
Gradually add 150 g sugar while continuing to whisk, until the mixture turns pale and forms soft ribbons when the whisk is lifted.
-
Stir in 80 g melted butter and ½ tsp vanilla extract, whisking until fully combined and smooth.
-
In a separate bowl, sift 150 g flour with 1 tsp baking powder.
-
Gently fold the dry ingredients into the wet egg mixture using a rubber spatula, mixing just until no streaks of flour remain—do not overmix.
-
Pour the batter into the prepared pan and spread it evenly.
-
Arrange the 4 thinly sliced apples in concentric circles or an overlapping pattern on top of the batter, pressing them lightly into the surface.
-
Place the pan on the middle rack of the preheated oven and bake 35–40 minutes, until the cake is golden brown, the edges pull slightly from the sides of the pan, and a toothpick inserted into the center comes out clean.
-
Remove from oven and let the cake cool in the pan for 10 minutes. If desired, dust with powdered sugar or cinnamon sugar before slicing into wedges or squares. Serve warm or at room temperature.
Nutritional Information
Per serving (1/12 of cake):
Calories: 180 kcal | Protein: 2 g | Fat: 7 g (Saturated: 4 g) | Carbohydrates: 26 g (Fiber: 1 g; Sugars: 14 g) | Sodium: 80 mg
The Origins and Popularity of the Recipe
Apfelkuchen, or German apple cake, has been a beloved treat in Germany for centuries, with regional variations found in homes, cafés, and bakeries across the country. Its roots trace back to rural communities where apples were plentiful, and simple cakes were baked for village celebrations and Sunday gatherings. The sheet cake format allows easy portioning for large families, while the balance of sweet batter and slightly tart apples has universal appeal. In recent decades, Apfelkuchen has gained international popularity through food blogs and social media, celebrated for its rustic charm and accessible approach to homemade baking.
Reasons Why You’ll Love the Recipe
• Simplicity: One bowl for the batter and straightforward steps.
• Speed: Ready to enjoy in under an hour from start to finish.
• Texture Contrast: Moist cake crumb meets tender, baked apple slices.
• Make-Ahead: Bakes beautifully ahead of time and retains flavor.
• Crowd-Pleasing: Familiar flavors and gentle sweetness appeal to all ages.
Health Benefits
• Fruit Content: Apples contribute dietary fiber, vitamin C, and antioxidants.
• Moderate Fat: Butter provides flavor without excess, balanced by egg whites.
• Controlled Sugar: 150 g across 12 servings yields moderate sweetness.
• Egg Protein: Eggs support muscle health and satiety.
• Vanilla: Supports mood and offers small amounts of antioxidants.
Serving Suggestions
• With Coffee or Tea: A perfect pairing for afternoon breaks.
• Vanilla Ice Cream: Contrast warm cake with cold, creamy ice cream.
• Whipped Cream: Lightly sweetened whipped cream complements the apples.
• Warm Spices: Serve with a dusting of cinnamon or nutmeg.
• Cheese Plate: Offer alongside mild cheeses for a brunch spread.
Common Mistakes to Avoid
• Overmixing Batter: Develops gluten, leading to a tough crumb.
• Uneven Apple Slices: Ensure consistent thickness for even baking.
• Underbaking: A wet center indicates more time needed; test at 35 minutes.
• Skipping Pan Prep: Proper greasing prevents sticking and broken edges.
• Ignoring Cooling Time: Cutting too soon causes the cake to fall apart.
Pairing Recommendations
• Wines: A light Riesling or sparkling Prosecco balances the cake’s sweetness.
• Beers: A fruity wheat beer or amber ale enhances apple notes.
• Non-Alcoholic: Sparkling apple cider or herbal tea with lemon.
Cooking Tips
• Room-Temperature Eggs: Blend into batter more evenly than cold eggs.
• Fresh Apples: Choose firm varieties that hold shape when baked.
• Zesting Technique: Use a microplane to avoid bitter white pith.
• Flavor Boost: Stir 1 tsp ground cinnamon into the batter for warmth.
Similar Recipes to Try
• French Apple Tarte Tatin: Upside-down caramelized apple tart.
• American Apple Crisp: Baked apples with an oat-based crumb topping.
• Polish Apple Cake (Szarlotka): Layered crumb cake with apple filling.
• Apple Streusel Sheet Cake: Spiced cake topped with a crunchy streusel.
Variations to Try
• Pear Addition: Replace half the apples with thin pear slices.
• Nuts & Seeds: Sprinkle chopped walnuts or pumpkin seeds on top.
• Almond Flour: Substitute 50 g of flour with almond flour for a nuttier crumb.
• Vegan Option: Use flax eggs, coconut oil, and nondairy yogurt in the batter.
Ingredient Spotlight
Apple Varieties: Tart apples like Granny Smith offer brightness, while sweeter types like Braeburn or Honeycrisp provide natural sweetness—experiment to find your preferred balance.
Conclusion
This Classic German Apple Sheet Cake delivers the comforting flavors of home-baked Apfelkuchen in a fast, no-fuss format. Whether enjoyed warm with a scoop of ice cream or cooled with a cup of tea, its tender crumb and luscious apple topping promise to become a staple in your baking repertoire. Gather the simple ingredients, preheat your oven, and indulge in the aroma and taste of freshly baked apple cake whenever the mood strikes.
10 Comprehensive FAQ Section
-
Can I use gluten-free flour?
Yes—replace with a 1:1 gluten-free blend and add 1 tsp xanthan gum for structure. -
What apple variety is best?
Granny Smith for tartness or Braeburn for sweetness—choose firm, baking-friendly apples. -
How do I store leftovers?
Keep covered at room temperature for 2 days or refrigerate up to 4 days in an airtight container. -
Is the cake freezer-friendly?
Freeze whole or sliced in freezer-safe wrap for up to 1 month; thaw at room temperature. -
Why did my cake sink?
Likely underbaked or overmixed; ensure full bake time and gentle folding. -
Can I add spices?
Yes—mix 1 tsp cinnamon or cardamom into the batter for extra warmth. -
How thin should the apple slices be?
About 3 mm for even cooking and best texture. -
What’s the best pan size?
A 24 cm pan yields the ideal thickness—using a larger pan produces a thinner cake. -
Can I halve the recipe?
Yes—reduce ingredients by half and use a smaller pan; adjust bake time to 15–20 minutes. -
Why is my cake dry?
Overbaking or too thick batter; test early and reduce bake time if necessary.