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Apfelkuchen Recipe - Wiener Apple Cake

User Rating 5 Star Rating (3 Reviews)


Apple Cake Recipe - Wiener Apfelkuchen

Apple Cake Recipe - Wiener Apfelkuchen


"Wiener Apfelkuchen" is an apple cake recipe with a shortcrust, and chopped apples and a custard or cake filler. This apple cake recipe is also sprinkled with sugar and almonds, making a delightfully crunchy topping. Lightly flavored with lemon peel, this German apple cake is a great change from pie. Makes one, 11 inch cake or 12 servings.

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Prep Time: 50 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes


  • ***Crust***
  • 1 2/3 c. flour (200 grams)
  • 1 T. sugar (12 grams)
  • 1/2 tsp. baking powder
  • 9 T. butter (125 grams)
  • 1 large egg beaten with 1 T. water
  • ***Apple Filling***
  • 2.2 lb. apples (1 kg)
  • Juice from 1/2 lemon
  • ***Cake Filling***
  • 2/3 c. sugar (125 grams)
  • 13 T. butter
  • 1 egg
  • Zest from 1 lemon
  • 3/4 c. flour (100 grams)
  • 1/2 tsp. baking powder
  • 15 T. cream (200 ml) - a little less than 1 cup
  • ***Topping***
  • 4 T. sugar
  • 2 T. sliced almonds
  • ***For the Form***
  • 1 T. butter
  • 2 T. breadcrumbs (or flour)


Make Crust like a Pie Crust

Mix flour, sugar and baking powder in a bowl. Cut cold butter into dry ingredients until small crumbs form.

Beat the egg with the water and use 4 - 6 tablespoons on the crumbs to moisten. Stir just until the mixture forms a ball. Gather into a ball and refrigerate about 1/2 hour.

Chop Apples for Cake

Cut each peeled, quartered apple into three, long pieces, then cut crosswise into small trapezoids.

Sprinkle with lemon juice and toss.

Make Cake Batter for Apple Cake

Beat butter and sugar until light and fluffy. Beat in egg and lemon zest.

Mix flour with baking powder (and a dash of salt if using unsalted butter) and add to creamed butter mixture. Beat until smooth.

Add whipping cream (or table cream) a little at a time, beating between additions.

Assemble and Bake Apple Cake

Preheat oven to 350°F.

Butter 11 inch springform pan and sprinkle with breadcrumbs (tastier than flour, but use flour if necessary).

Roll out crust to fit springform cake pan (26 cm, or 11 inch tart pan) and line pan, piecing crust as necessary to form a 1 to 1 1/2 inch lip.

Place drained apple slices in the crust.

Spoon cake batter over apple slices as if you were setting dumpling batter on a stew, then smooth over apples to edges.

Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.

Bake for 1 hour at 350°F, then turn off oven and leave the cake for another 15 minutes. Crust should be golden brown and filling will be moist, but set.

Allow cake to cool completely for best taste. Refrigerate any leftovers. Filling will become firm and cake tastes great the next day.

Serve with whipped cream, if possible.

User Reviews

Reviews for this section have been closed.

 5 out of 5
I would give this a 10, Member mamadellie

I just made this wonderful fall recipe yesterday and the whole cake is gone. The instructions are exact and I followed the recipe to the detail even the last part of leaving the cake in the oven for the 15 mins. The dough is a little fiddly getting it in the bottom and up the sides of the spring form pan. But so worth it. Thanks for this amazing recipe.

8 out of 8 people found this helpful.

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