Transport your taste buds to Bavaria with this legendary German apple cake, a timeless Apfelkuchen that’s captivated dessert lovers worldwide using a cherished old recipe. Layers of tender vanilla sponge cradle juicy cinnamon-kissed apples and a luscious quark cream, finished with crunchy walnuts and a dusting of powdered sugar for the perfect balance of fruity, creamy, and nutty flavors. This easy German apple cake recipe is your ticket to bakery-worthy results at home—dive into the full guide and bake up a slice of tradition today.
Ingredients for German Apple Cake (Apfelkuchen)
- 3 large eggs
- 180 g (¾ cup) granulated sugar
- 100 ml (⅓ cup + 1 tablespoon) plain yogurt or milk
- 80 ml (⅓ cup) vegetable oil
- 280 g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 3 medium apples, peeled, cored, and thinly sliced
- Juice of ½ lemon
- 200 g (¾ cup) quark (or substitute with Greek yogurt or ricotta if unavailable)
- 2 tablespoons granulated sugar (for quark mixture)
- 1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
- Vegetable oil, for greasing the pan
- A handful (about 50 g / ½ cup) walnuts, roughly chopped
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions for Making German Apple Cake
- Preheat your oven to 180°C (350°F). Grease a 20×30 cm (8×12 inch) rectangular baking pan with vegetable oil and line the bottom with parchment paper for easy release.
- In a large mixing bowl, whisk the 3 large eggs and 180 g (¾ cup) granulated sugar until pale and fluffy, about 2-3 minutes.
- Add the 100 ml (⅓ cup + 1 tablespoon) plain yogurt or milk and 80 ml (⅓ cup) vegetable oil, whisking until fully combined.
- Sift in the 280 g (2 cups) all-purpose flour and 2 teaspoons baking powder. Gently fold with a spatula until just incorporated into a smooth batter—do not overmix.
- In a separate bowl, toss the thinly sliced 3 medium apples with the juice of ½ lemon to prevent browning and enhance flavor.
- Prepare the quark layer: In a small bowl, mix the 200 g (¾ cup) quark with 2 tablespoons granulated sugar and 1 teaspoon vanilla sugar (or vanilla extract) until smooth and creamy.
- Pour two-thirds of the batter into the prepared baking pan, spreading it evenly with a spatula.
- Arrange the lemon-tossed apple slices in an even layer over the batter.
- Spread the quark mixture gently and evenly over the apples, creating a creamy middle layer.
- Dollop the remaining one-third of the batter over the quark layer. Use a spatula or the back of a spoon to spread it as evenly as possible—it doesn’t need to be perfect, as it will puff up during baking.
- Sprinkle a handful (about 50 g / ½ cup) of roughly chopped walnuts over the top.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
- Remove from the oven and let the German apple cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Dust generously with powdered sugar before slicing into squares and serving.
Prep Time, Cook Time, Servings, and Nutrition
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 12 pieces
Nutrition per serving (based on 12 servings): Approximately 260 calories, 11g fat, 36g carbohydrates, 6g protein, 2g fiber.
Why This German Apple Cake is a Wholesome Dessert Favorite
Bursting with fresh apples for fiber and natural sweetness, this Apfelkuchen uses protein-packed quark and eggs for a satisfying treat that supports energy levels. The walnuts add heart-healthy fats and crunch, while the yogurt keeps it moist without excess butter—delivering authentic German comfort in a lighter, fruit-forward cake perfect for any occasion.
German Apple Cake
A timeless Apfelkuchen featuring layers of vanilla sponge, cinnamon apples, and creamy quark topped with walnuts, perfect for dessert lovers.
For the Cake Batter
- 3 large eggs
- 180 g granulated sugar
- 100 ml plain yogurt or milk (can substitute with yogurt or milk)
- 80 ml vegetable oil
- 280 g all-purpose flour
- 2 teaspoons baking powder
For the Apple Layer
- 3 medium apples, peeled, cored, and thinly sliced
- ½ lemon Juice (to prevent browning)
For the Quark Layer
- 200 g quark (or substitute with Greek yogurt or ricotta)
- 2 tablespoons granulated sugar (for quark mixture)
- 1 teaspoon vanilla sugar (or 1 teaspoon vanilla extract)
For Assembly
- Vegetable oil (for greasing the pan)
- 50 g walnuts, roughly chopped (about ½ cup)
- Powdered sugar (for dusting (optional))
Preparation
- Preheat your oven to 180°C (350°F). Grease a 20×30 cm (8×12 inch) rectangular baking pan with vegetable oil and line the bottom with parchment paper.
- In a large mixing bowl, whisk the eggs and sugar until pale and fluffy, about 2-3 minutes.
- Add the yogurt or milk and vegetable oil, whisking until fully combined.
- Sift in the flour and baking powder. Gently fold until just incorporated.
- In a separate bowl, toss the apples with the lemon juice.
- Mix the quark with granulated sugar and vanilla sugar until smooth.
Assembly
- Pour two-thirds of the batter into the baking pan and spread it evenly.
- Arrange the apple slices in an even layer over the batter.
- Spread the quark mixture evenly over the apples.
- Dollop the remaining batter over the quark layer and spread gently.
- Sprinkle chopped walnuts over the top.
Baking
- Bake in the preheated oven for 35-45 minutes, until golden brown.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
- Dust with powdered sugar before serving.
This cake is lighter due to yogurt and uses healthier ingredients while maintaining traditional flavors. Can also use Greek yogurt or ricotta if quark is not available.
