German Apple Sheet Cake Apfelkuchen Recipe
Apfelkuchen is one of the most popular cakes in Germany – simple, homemade, often served on weekends with afternoon coffee. This version is a fluffy sheet cake with lots of apples, somewhat like a cross between a Polish butter cake and an apple pie. Perfect when you have a few slightly wrinkled apples and want to turn them into something delicious.
Sheet-pan Apfelkuchen is a classic of German “Kaffee und Kuchen” – casual home coffee gatherings, often baked for school bake sales and Sunday family visits. It’s usually cut into rectangles and served without a plate, as a hand-held cake.
A classic German-style Apfelkuchen baked on a tray: simple to make, easy to slice for a crowd and full of juicy apples in every bite.
Why this version works
- Very thinly sliced apples create a soft, almost jam-like topping instead of firm slices.
- Extended creaming of butter and sugar aerates the base, so the cake is light rather than dense.
- A tightly packed layer of apples protects the sponge from drying out and ensures a clearly apple-forward flavor in every piece.
- The large sheet-pan batch freezes and cuts well, which makes it easy to prepare ahead for bigger gatherings.
Chef's tips
Use slightly tart, firm apples so they hold their shape during baking and balance the sweetness of the batter. Don’t overmix once you add the flour, so the cake stays light and fluffy.
How to serve
Cut into squares and serve slightly warm, dusted generously with icing sugar. It also pairs nicely with a spoonful of vanilla custard or a drizzle of caramel sauce.
Watch out for
- Butter and eggs should be at room temperature – cold ingredients can easily cause the batter to curdle.
- Do not beat the batter for longer than just combined after adding the flour, otherwise gluten will develop and the cake will be tough.
- Arrange the apples really densely; too sparse a layer will give you a dry cake with not enough apple flavor.
Substitutions
- You can replace up to 1/3 of the wheat flour with light spelt flour for a subtly nutty aroma.
- Instead of vanilla sugar, use 1 teaspoon of real vanilla extract.
- You can partially replace white sugar with brown cane sugar to add a light caramel note.
Ingredients
- apples - 800 g
- wheat flour - 300 g
- sugar - 180 g
- butter - 180 g
- egg - 3 piece
- baking powder - 2 teaspoons
- milk - 80 ml
- vanillin sugar - 1 packet
- cinnamon - 1 teaspoon
- lemon juice - 1 tablespoon
- salt - 0.25 teaspoons
- icing sugar - 2 tablespoons
Preparation
- Peel the apples, remove the cores and slice them thinly. Drizzle with lemon juice, sprinkle with cinnamon, mix and set aside.
- Preheat the oven to 180°C (top and bottom heat). Line a baking tray of about 25×35 cm with baking paper.
- Put the butter and sugar into a bowl, add the vanillin sugar and salt. Beat with a mixer for 3–4 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, mixing after each addition until well incorporated into the butter mixture.
- Mix the flour with the baking powder. Add to the butter mixture alternately with the milk, mixing on low speed just until combined. The batter should be thick but spreadable.
- Transfer the batter to the prepared tray and smooth the top with a spoon or spatula.
- Arrange the apple slices densely on top of the batter, pressing them lightly into the mixture. You can place them in rows or in a slight fan pattern.
- Place the tray in the preheated oven and bake for 30–35 minutes, until the edges of the cake are golden and the centre springs back slightly when gently pressed with a finger.
- After baking, remove the cake from the oven and leave to cool on a rack. Dust with icing sugar before serving.
Storage
Store the cake covered at room temperature for 1–2 days, or in the fridge if it’s warm. Bring to room temperature before serving so the texture stays soft.
This is the kind of everyday cake that feels homely and comforting, perfect for sharing with friends or neighbours over a simple coffee get-together.
