This week I have been making Apple Kuchen, the German version of apple cake. In fact I have made seven apple kuchens with my family valiantly taste testing each one until we were happy with my version of this cake.

There are many different recipes for Apple Kuchen, some using a yeast raised dough as the base, some a more cake like mixture raised with baking powder.

They are all however topped with apples although some also have a custard topping as well or a sprinkling of nuts/dried fruit.

My version uses a scone dough for the base as this is quicker and simpler to make than either the yeasted dough or the cake batter versions.

Not Enough Apple

I have also used more apples than in many of the recipes I found as my family’s main criticism of my early versions were – NOT ENOUGH APPLE!!

Custard Topping

I have included the custard topping as everyone liked the versions with custard rather than the ones with just apple.

Nut Free for School Lunch Boxes

I didn’t use any nuts as my grandchildren’s school is a nut free zone, so they couldn’t take it in their lunch boxes if it contained nuts.

What you will need to make this Apple Kuchen

This cake is easier to make if you use a spring form cake tin. This enables you to assemble and cook the cake without having to turn it out (turn it upside down) once cooked. A spring form cake tin has a clip that separates the side of the tin from the base so the cake is then left on the base.

It is of course possible to make the cake in a normal cake tin but you will need to serve it straight from the tin once cooked.

The Final Version of my Apple Kuchen Recipe

Jump to the printable recipe card

Ingredients

For the Scone Dough

• 8 ounces / 225 grams / 1 cup self-raising flour
• 4 ounces / 110 grams / ½ cup caster sugar
• 2 ounces / 55 grams / ¼ cup softened butter
• 1 teaspoon baking powder
• 5 fluid ounces / 150 ml buttermilk

For the Apple Topping

• 2 pounds / 900 grams apples
• 2 tablespoons of caster sugar
• 1 teaspoon of ground cinnamon

For the Custard Topping

• 1 large egg
• 1 tablespoons caster sugar
• 2 teaspoons cornflour
• 5 fluid ounces / 150 ml double cream
• 1 teaspoon of vanilla extract

Directions

1. Pre-heat your oven to 200°C / 180°C / 360°F / Gas Mark 6.
2. Grease and flour a 9 inch / 23cm spring form cake tin.
3. Peel and core your apples. Divide them in half and coursely grate one half and thinly slice the remaining half. It doesn’t matter if they start to brown as they will be being sprinkled with cinnamon sugar.
4. Sieve the flour, sugar and baking powder into a mixing bowl.
5. Rub in the butter until the mixture resembles fine breadcrumbs.
6. Mix to a soft dough with the buttermilk.
7. Tip the dough into the cake tin, pressing it out with floured fingers until the base of the tin is completely covered.
8. Mix together the cinnamon and sugar.
9. Spread the grated apple evenly over the dough and sprinkle with half the cinnamon sugar.
10. Arrange the sliced apples over the top of the grated apple so that the grated apple is completely covered.
11. Sprinkle with the remaining cinnamon sugar.
12. Place in the centre of the pre-heated oven and cook for 25 minutes.
13. While the kuchen is cooking make the custard.
14. Mix the sugar and cornflour together until no lumps remain.
15. Whisk the egg into the sugar/cornflour until smooth.
16. Whisk in the double cream and vanilla extract.
17. After 25 minutes remove the cake from the oven and lower the temperature to 180°C / 160°C Fan / Gas Mark 4.
18. Carefully spoon the custard evenly over the apples.
19. Return the cake to the oven and cook for a further 30 minutes.
20. Allow to cool for at least 10 minutes before removing from the cake tin.

Tanya’s Apple Kuchen

Recipe by Scones Plus MoreCourse: SnacksCuisine: GermanyDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

55

minutes

Ingredients

• For the Scone Dough

• 8 ounces / 225 grams / 1 cup self-raising flour

• 4 ounces / 110 grams / ½ cup caster sugar

• 2 ounces / 55 grams / ¼ cup softened butter

• 1 teaspoon baking powder

• 5 fluid ounces / 150 ml buttermilk

• For the Apple Topping

• 2 pounds / 900 grams apples

• 2 tablespoons of caster sugar

• 1 teaspoon of ground cinnamon

• For the Custard Topping

• 1 large egg

• 1 tablespoons caster sugar

• 2 teaspoons cornflour

• 5 fluid ounces / 150 ml double cream

• 1 teaspoon of vanilla extract

Directions

• Pre-heat your oven to 200°C / 180°C / 360°F / Gas Mark 6.
• Grease and flour a 9 inch / 23cm spring form cake tin.
• Peel and core your apples. Divide them in half and coursely grate one half and thinly slice the remaining half. It doesn’t matter if they start to brown as they will be being sprinkled with cinnamon sugar.
• Sieve the flour, sugar and baking powder into a mixing bowl.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Mix to a soft dough with the buttermilk.
• Tip the dough into the cake tin, pressing it out with floured fingers until the base of the tin is completely covered.
• Mix together the cinnamon and sugar.
• Spread the grated apple evenly over the dough and sprinkle with half the cinnamon sugar.
• Arrange the sliced apples over the top of the grated apple so that the grated apple is completely covered.
• Sprinkle with the remaining cinnamon sugar.
• Place in the centre of the pre-heated oven and cook for 25 minutes.
• WHILE THE KUCHEN IS COOKING MAKE THE CUSTARD.
• Mix the sugar and cornflour together until no lumps remain.
• Whisk the egg into the sugar/cornflour until smooth.
• Whisk in the double cream and vanilla extract.
• After 25 minutes remove the cake from the oven and lower the temperature to 180°C / 160°C Fan / Gas Mark 4.
• Carefully spoon the custard evenly over the apples.
• Return the cake to the oven and cook for a further 30 minutes.
• Allow to cool for at least 10 minutes before removing from the cake tin.

Serving Suggestions for Apple Kuchen

I think my Apple Kuchen is nicest warm with a good dollop of clotted cream, but then I love clotted cream. It is also good warm with custard, cream or ice-cream.

When it is cold it can be sliced and eaten with your fingers so as suggested it is excellent for lunch boxes or picnics. In fact hot or cold it is very good indeed.

I do hope you try my recipe – if you do please leave a comment to let me know how you got on.

It’s Apple Time!

I love this time of year in the UK when local apples start appearing in the shops and I have a number of apple recipes you might like to try including Apple Cake (using Cornish Aromatic apples), Apple Dappy, Apple and Cinnamon Scones and Apple Pie.

Until next week – Happy Apple Baking!

Tanya