162 german cake recipes

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

German gingerbread cookies (Lebkuchen-style) with ginger, cinnamon, cloves, and dark molasses. A classic Christmas cookie that bakes drop-style or chills overnight for cookie-cutter shapes.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.

Tender dough rolls around strawberry jelly, chopped apples, and toasted nuts spiced with cinnamon sugar, then slices into swirled rounds that bake golden for a fruit-filled German-inspired pastry.

Decorated cookies the grownups will love---they're loaded with toasted almonds and candied orange peel.

The classic German dessert, buttery and rich with apples, raisins and almonds.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

Savory German cabbage muffins with grated cabbage, celery seed, and onion flakes. Tender, slightly sweet, and unexpectedly hearty. A bread-basket alternative for soups and stews.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Classic springerle: traditional German anise cookies embossed with intricate designs, dried overnight, and baked pale, then mellowed for a week into crisp, picture-perfect holiday treats.

German springerle, the classic embossed anise cookie made with eggs, sugar, flour, and crushed anise seed. Patterned with a springerle roller and dried overnight to lock in the design before baking.

Lemony springerle, traditional German embossed cookies stamped from a wooden mold and air-dried overnight before baking. Lemon zest brightens the classic anise.

Had some puff pastry on hand from the holiday baking, and made this apple strudel. It was great, the puff pastry certainly delivered a much richer result than phyllo pastry that I normally use. No leftover, we ate it all!

This is a decadently delicious German chocolate torte. It's chocolaty and rich.