Easy German Apple Sheet Cake
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This easy German apple sheet cake recipe uses simple ingredients and only takes 30 minutes in the oven! A traditional Apfelkuchen recipe everyone loves.
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If you’re looking for the best apple cake recipe ever that’s easy to make and bursting with flavor, this Traditional German Apple Kuchen is for you. With its fluffy base and a crunchy almond topping, it’s the perfect blend of an apple cake (apfelkuchen) and a German butter cake (butterkuchen) – but with a twist: no butter in the batter!
You heard right! We use double cream in the cake batter to make it extra moist! The added apples keep the cake juicy for days, while the almonds give it a lovely crunch.
Just like my German Apple Pie and my Apple Cider Cake, his easy apple sheet cake is ideal for any occasion, whether it’s a family gathering, a cozy fall treat, or as a quick dessert for guests.
Why You’ll Love This Recipe:
- It’s easy: Simple ingredients and no complicated steps, this is the perfect cake for busy days.
- Rich flavor without butter: The heavy cream gives the cake batter a super rich, moist texture without the need for ANY oil or butter.
- Traditional German flavor: This Apfelkuchen recipe with the classic combination of apples and almonds brings a taste of Germany into your kitchen.
Storage:
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days.
Freezer: The cake can also be frozen (without the topping) for up to 2 months. Just make sure it’s wrapped tightly in plastic wrap and aluminum foil.
Variations
- Add raisins: Mix some raisins into the batter for a fruitier twist. This would be especially good with rum raisins!
- Use pears: Swap out the apples for pears, apricots, or even plums or a mix of apples and pears. SO good!
And speaking of delicious treats, have you checked out my brand new Christmas Cookie Cookbook? It’s packed with festive, easy-to-make recipes that will add a touch of magic to your holiday baking! Get your copy today and start planning your holiday treats!
Easy German Apple Sheet Cake
This easy German apple sheet cake recipe uses simple ingredients and only takes 30 minutes in the oven! It's topped with almonds like a butterkuchen ! A traditional Apfelkuchen recipe everyone loves.
Ingredients
- 2 cups 400 ml heavy cream
- ¾ cup 150 g sugar
- 1 packet vanilla sugar or 1 tsp vanilla extract
- Grated zest of 1 organic lemon
- 5 eggs
- 3 cups 375 g all-purpose flour
- 2 1/2 tsp baking powder
- 2.2 lbs 1 kg apples (about 6 medium-sized)
- 4 tbsp lemon juice
- ¾ cup 100 g sugar (for the topping)
- 4 tbsp milk
- 1 cup 100 g almond flakes
- 1 big pinch salt
- 1/2 cup + 1 tbsp butter 100g
- 1/2 tsp cinnamon optional
Instructions
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Prepare the Apples: Peel and core the apples, then slice them into thin slices. No need to peel them. Toss the apples with 4 tablespoons of lemon juice to prevent them from browning.
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Mix the Batter: In a large bowl, whisk the heavy cream, sugar, vanilla sugar, and grated lemon zest until slightly thickened. Add the eggs one at a time, mixing well after each addition. Sift the flour and baking powder, then gently fold them into the mixture until you have a smooth batter.
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Spread the Batter: Line a baking sheet with parchment paper and spread the batter evenly across it. Arrange the apple slices on top, pressing them lightly into the batter.
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First Bake: Preheat your oven to 400°F (200°C). Place the cake on the second rack from the bottom and bake for 15 minutes.
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Make the Topping: While the cake is baking, prepare the almond topping. In a saucepan, heat the sugar, butter and milk until the sugar dissolves. Add a big pinch of salt. Stir in the almond flakes and cinnamon (optional) and let them coat evenly in the mixture.
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Add the Topping and Finish Baking: After the first 15 minutes of baking, remove the cake from the oven. Spoon the almond mixture over the top, spreading it gently with a tablespoon. It will spread more while baking .Return the cake to the oven, this time on the second rack from the top, and bake for another 15 minutes until the almond topping is golden brown and crisp. I cover the pan with some parchment paper during the last 6-7 minutes so keep it from browning too much.
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Final Touch: Once the cake has cooled slightly, dust it with powdered sugar before serving. This cake tastes incredible when it’s still a bit warm, especially with a dollop of freshly whipped cream.
Recipe Notes
Tip : For an extra moist cake batter you can substitute 1/2 cup of the flour with ground almonds.
