Apelkuchen (Apple Cake)
Submitted by suzq
German apple cake with tender yeast dough topped with cinnamon apples and buttery streusel crumble for a not-too-sweet dessert that’s perfect with coffee.
YIELD
1 cakePREP
20 minCOOK
35 minREADY
2 hrsThis traditional German Apfelkuchen strikes that perfect balance between bread and cake, with a soft yeast base that’s more substantial than typical cake.
Thinly sliced apples tossed with cinnamon and lemon juice blanket the dough, while a crumbly streusel topping adds sweet, buttery crunch.
The double rise takes patience but rewards you with tender, airy texture beneath those spiced apples.
Serve warm with whipped cream or cold with strong coffee for an afternoon treat that’s not overly sweet.
Chef Tips
- Lukewarm liquid: Broth and butter should feel just warm to the touch (not hot) or you’ll kill the yeast
- Knead fully: Ten minutes of kneading develops gluten for that characteristic tender chew
- Press into corners: Make sure dough covers the entire pan bottom evenly so topping distributes well
- Tart apples work best: Granny Smith or other firm, tart apples hold their shape and balance the sweetness
Variations
- Add raisins or dried cranberries scattered over the apples before streusel
- Use pears instead of apples for a milder fruit flavor
- Drizzle with vanilla glaze after cooling for extra sweetness
Ingredients
Directions
To make dough: In saucepan combine broth and butter.
Heat to lukewarm.
Meanwhile in large bowl of elec mixer combine 3 cups of flour, yeast and sugar, add broth mixture and eggs to dry ingredients.
Beat at high speed 2 minutes scraping bottom and sides of bowl often.
Stir in remaining flour to make a soft dough, but not sticky.
ON LIGHTLY FLOURED board knead dough until smooth about 10 minutes; place in a greased bowl, turing once, cover; let rise in a warm place 1 hour or until doubled.
PUNCH DOWN ON lightly floured board, roll out dough to fit greased jelly roll pan 15×10×1 press into corners of pan.
To make topping: toss apples with lemon juice, ½ cup sugar and 1 teaspoon cinamon.
Arrange apples in single layer on dough. In bowl, combine remaining sugar, flour and cinnamon, cut in butter until mixture resembles coarse cornmeal.
Sprinkle over apples; cover let rise until doubled about 1 hour.
Bake at 375℉ (190℃). for 35 minutes or until done.
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