Yeasted apple cake (Apfelkuchen) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 86) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic streusel (Streusel); Almond streusel (Mandelstreusel); Lightly sweetened whipped cream (Schlagsahne)

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

  • Eat Your Books

    See recipe for variation.

  • Astrid5555 on April 10, 2017

    This is a nice, simple and not too sweet cake. I made one mistake though. The apples give off quite a bit of moisture while baking and I was afraid that all the juice would keep the dough from baking through. So instead of following the baking time stated in the recipe I was also looking for the visual clue until "any visible cake is golden brown and the apples are toasted" as instructed. Unfortunately this resulted in a slightly overbaked and crispy base. The taste however was still very good. Will repeat and follow the specified baking time next time.

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