This authentic German Apfelkuchen (apple cake) features a moist cake base finished with a delicate custard and tender baked apple slices. Simple pantry ingredients make it easy to prepare for an impromptu afternoon of Kaffee und Kuchen.
This version is practical and straightforward: a slightly dense, lightly sweet German-style cake topped with a creamy custard and fresh apples. I made two variations — a classic, minimalist version and a slightly embellished one with almonds and currants — both yielding a wonderfully moist cake that pairs beautifully with coffee or tea.
About German Kuchen (German Cake)
German cakes, or Kuchen, are often less sweet and less frosted than many American layer cakes. When I first lived in Germany I missed the familiar heavy buttercream, but after sampling many varieties during Kaffee und Kuchen I came to appreciate the subtler, homey flavors of German desserts. These cakes are perfect for relaxed afternoons and are frequently enjoyed alongside a hot cup of coffee or tea.
While I still make richer, layered cakes for special occasions, a modest German cake like this Apfelkuchen is my go-to for casual gatherings or a cozy treat at home.
About German Apfelkuchen (and this Apple Custard Cake)
Apfelkuchen appears in many regional variations. Some versions—like Versunkener Apfelkuchen—feature apple halves or quarters pressed into a simple batter. Others are finished with streusel, or baked as a Gedeckter Apfelkuchen that resembles a covered pie. What sets this recipe apart is the custard layer poured over the apples: it keeps the cake wonderfully moist and adds a soft, creamy contrast to the tender fruit.
Two Simple Variations
Depending on how many apples you have and how fancy you want to get, you can keep it simple with two medium apples arranged on top, or double the fruit for a more apple-forward cake. For a slightly more decorative version, sprinkle sliced almonds and dried currants (or raisins or dried cranberries) over the apples before adding the custard. These add-ins are optional but pleasant when you want extra texture and flavor.
What You Need
Ingredients (overview):
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Nutmeg
- Cold butter
- Milk
- Eggs
- 2–4 fresh apples, thinly sliced
- Heavy cream
- Vanilla extract or vanilla sugar
- Cinnamon
- Sliced almonds (optional)
- Dried currants, raisins, or cranberries (optional)
Kitchen tools:
- Mixing bowls
- Whisk and wooden spoon
- Measuring cups or kitchen scale and spoons
- Paring knife and cutting board
- 9-inch springform pan
- Parchment or silicone baking mat
How to Make German Apple Custard Cake
1. Preheat oven to 400°F / 200°C.
2. In a medium bowl whisk together 1 1/2 cups (180 g) all-purpose flour, 3/4 cup (150 g) sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and a pinch (about 1/8 teaspoon) nutmeg.
3. Cut 1/4 cup (55 g) cold butter into small pieces and work it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.
4. In a small bowl whisk together 1/2 cup (113 ml) milk and 1 egg. Add this to the flour-butter mixture and stir until just combined. The batter will be thick and slightly sticky.
5. Spoon the batter into a prepared 9-inch springform pan, spreading it evenly with a spoon or your fingers. Grease the pan lightly with butter or line with parchment.
6. Peel, core, and thinly slice the apples. Arrange the slices over the batter in a single layer or in any pattern you prefer. Bake for 20 minutes at 400°F / 200°C.
7. While the cake bakes, prepare the custard. Whisk 1/4 cup of the heavy cream with 2 teaspoons flour until smooth. Add the remaining 3/4 cup heavy cream, 1/2 cup (100 g) sugar, 1 egg, 1 teaspoon vanilla, 1 teaspoon cinnamon, and a pinch of salt. Whisk until combined.
8. Remove the partially baked cake from the oven and pour the custard evenly over the apples. If using, sprinkle sliced almonds and dried currants or other dried fruit on top.
9. Reduce the oven temperature to 350°F / 175°C and bake for another 30–35 minutes, until the top and edges are golden and the center springs back slightly when touched. Take care not to overbake or the custard layer will dry out.
10. Let the cake cool on a wire rack. Run a knife or offset spatula around the edge before releasing the springform. The cake is easiest to slice after cooling 10–15 minutes.
Serve warm or at room temperature, plain or with whipped cream or a scoop of vanilla ice cream. The cake is best the day it’s baked but will keep, well wrapped, for a day or two.
Looking For More Apple Recipes?
- German Apple Custard Cake (this recipe)
- German Apple Cake with Streusel Topping
- Mini Mince Pie (with apple)
- Apple Spice Birthday Cake
German Apfelkuchen (German Apple Custard Cake)
This apple cream cake is perfect for fall!
15 minutes
1 hour
1 hour 15 minutes
Ingredients
Cake
- 1 1/2 cups (180 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/4 cup (55 g) cold butter, in small pieces
- 1/2 cup (113 ml) milk
- 1 egg
- 2–4 apples
- 1/4 cup (30 g) sliced almonds (optional)
- 1/4 cup (30 g) dried currants (optional)
Custard
- 1 cup (225 ml) heavy cream
- 2 tsp flour
- 1/2 cup (100 g) sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400°F / 200°C.
- Whisk together flour, sugar, baking powder, salt, and nutmeg.
- Cut cold butter into the dry ingredients and rub with your fingers until crumbly.
- Whisk milk and egg together, then add to the flour mixture and stir until just combined.
- Spoon batter into a prepared 9-inch springform pan and spread evenly.
- Peel, core, and slice apples; arrange them over the batter and bake 20 minutes.
- For the custard, whisk 1/4 cup heavy cream with 2 tsp flour, then add remaining cream, sugar, egg, vanilla, cinnamon, and salt. Whisk until smooth.
- Remove the cake from the oven and pour the custard over the apples. Sprinkle almonds and currants if using.
- Reduce oven to 350°F / 175°C and bake 30–35 minutes more, until golden and slightly springy. Avoid overbaking.
- Let cool briefly in the pan, run a knife around the edge, release the springform, and cool on a wire rack. Slice after 10–15 minutes.
- Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Looking for More German Cake Recipes?
- German Apfelkuchen (Apple Custard Cake)
- German Bienenstich (Bee Sting Cake)
- Savory Zwiebelkuchen (Onion Cake)
- Easy German Plum Cake
- Classic German Cheesecake with Quark
What to Serve With German Apple Cake?
Serve this apple custard cake with lightly sweetened whipped cream or a scoop of vanilla ice cream. For a dessert buffet, it pairs nicely with other German classics such as plum cake or cheesecake. Coffee and tea are ideal accompaniments; you can also try mint tea, a London Fog, iced coffee, or a light Radler if you prefer something cold and refreshing.