Apple-almond cake (Apfel-Marzipan-Kuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 44) by Luisa Weiss

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Ingredients

almond paste
apricot jam
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Jhein12 on May 07, 2026

Pretty good.
ShayLRoss on April 13, 2026

I was pleased that I got it properly baked this time (the first time was a bit of a fail and not baked long enough), but this time, I fear I baked it too long. I didn't have apricot jam unfortunately, and utilized some raspberry preserves instead. Next time, I just need to bake it for a little less time and get apricot jam on hand! While I haven't gotten this correct yet, I'm not giving up.
lkgrover on October 31, 2022

Loved this cake. Great alternative to the usual cinnamon/cardamom flavors that often accompany apples.
skvalentine on October 28, 2022

This is delicious! I didn't make any changes, but continue to have trouble with my oven and thus the sides and bottom got overly browned. I'm cutting those parts off as I slice it, haha, but the rest of the cake is fabulous and I'm going to have to drop some off at friends' houses so I don't eat the entire thing myself.
SKidd on October 14, 2022

Make this every year, it’s so good! This time I tried a half batch in an 8 inch round pan and it’s looking good (adjusting baking times slightly).
Daniela164 on December 04, 2020

This is a lovely moist cake. Almond paste goes very well with the apples. Highly recommended
Jane on April 24, 2020

I have been looking forward to making this cake for ages but I'm afraid I am a lone disappointed voice. The concept and appearance of the cake is lovely (though I should have covered the top of my cake with foil earlier). But the drawback for me was the cornstarch. I may be overly sensitive to it but I was very aware of the cornstarch texture in the cake. Luisa says it's the cornstarch that gives the cake its creamy texture but to me the cornstarch was too prominent. I may try making it again, swapping out most of the cornstarch for flour.
hillsboroks on March 28, 2020

The only word for this cake is decadent but in a good way. It is so moist and the way the apple and almond flavors meld and complement each other is magical. Like the others commented it is nice to have the apples without cinnamon for a change and to have something so flavorful but not terribly sweet. I weighed my apples and ended up using 4 apples, 3 Granny Smith and 1 Fuji. I put the Fuji and a Granny Smith in the batter and used the other two Granny Smiths on top. I also had to let it bake about 15 minutes longer before it tested done and the cake started to pull away from the side of the pan. I glazed it with homemade apricot-pineapple jam. While it was luscious the first night while still a bit warm this cake was even better the next day. At the rate it is disappearing there won't be any left to judge the flavor after today.
vickster on November 17, 2019

A delicious cake that was very popular with my coffee group. It is moist with a pronounced almond flavor. I did end up cooking it about 15 minutes longer than recommended. I am not sure if it was my oven or what, but I baked until the toothpick came out clean. I will definitely make again.
stigard on March 09, 2019

The flavor is wonderful but it ended up peeking over the pan, which was 3” tall (recipe says the cake will be 2”), so it never did fully cook in the center. I took it out when it was clear the sides were getting too dry. Perhaps one less apple would help, although I think I’ll make it in a bundt pan next time and put the sliced apples in the bottom before adding the batter. Even though it needs adjustment it’s delicious so I’ll definitely make it again.
anya_sf on November 29, 2018

Incredibly moist and delicious. Sweet enough for dessert (I used Fuji apples), but not too sweet for breakfast. The only change I made was to use pomegranate jelly for the glaze, which has a neutral flavor but added shine.
Lepa on February 19, 2018

Another happy baker here. Not much to add here except to note that the cake is absolutely delicious. If you like cakes that aren't super sweet, this one is for you. We served it with whipped cream that I added a bit of almond extract to. Perfection!
caitmcg on December 17, 2017

I made this one day and cut into the next, but I thought it was best two days after baking. It was moister, and the almond flavor was much more developed (the day after baking it was relatively muted, as Weiss says it is in the headnote). I used Granny Smith apples in the batter, and Pink Lady for the top. Mine got a bit overbrowned on the edges, as it was deep and took longer to bake through than expected. so I'll keep an eye out and cover with foil earlier, or use a wider pan, if I make it again.
mamacrumbcake on December 07, 2017

This is a beautiful cake and quite easy to make. My family, unfortunately did not love it. To be fair, their objection was the almond flavor. I didn’t think it was very pronounced, but my husband and kids did. If you like almonds, this shouldn’t be a problem. The little chunks of apple in the batter are so delicious (I used golden delicious). I baked the cake for 70 minutes and thought it was a touch dry. I would take it out sooner if I made it again.
TrishaCP on October 24, 2017

Thank you Stef for pointing this one out. This is very moist and flavorful and came out great, even with just half of the specified almond paste. I'm so accustomed to the apple and cinnamon pairing that it was refreshing to find a new apple (almond) flavor combination.
stef on October 22, 2017

This was so good. The chopped apples in the cake make it so moist and the almond paste adds so much flavor. Brought to a brunch and everyone raved about it. Will make again for sure