This apple cake is one of those recipes that’s been part of our family for as long as I can remember. My mom baked it all the time when I was little, especially in fall when apples were in every garden. It’s the kind of cake you’d find waiting on a big wooden table in grandma’s countryside kitchen.

My mom wrote down this apple cake recipe sometime in the 80ies, passed on from her own mom in southern Germany.

In Germany, apple cakes like this are a classic. Almost every family has their own version. Some with crumbles, some with custard – but always with that warm apple scent that fills the house.

We call them “Apfelkuchen” — and they were just always around when I was growing up: on a typical family Sunday with coffee or tea, when visiting relatives or when neighbors came over. It never needed a big reason. It was just part of everyday life.

This one has a soft dough and a tangy-sweet apple filling that’s not too heavy and never too sweet. I especially love the shortcrust base (Mürbteig), which adds a nice buttery bite.

Baking it now brings back childhood memories and everything I loved about those early days. And maybe, if you grew up in Germany too — or just want a little taste of old-fashioned comfort — you’ll catch that quiet nostalgic kick of something that feels like home.

Traditionally, this kind of apple cake is served with a spoonful of whipped cream - simple and classic. I gave it a little twist with a spiced crème fraîche and yogurt topping, inspired by masala flavors. The subtle warmth of cardamom, cinnamon and a hint of ginger and honey pairs beautifully with the tart apples and buttery crust. It adds just enough depth to make something familiar feel a little new.

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Rustic German Apple Cake – My Mom's Traditional Family Recipe

Rustic German apple cake with a buttery crust and tart apples — a simple, comforting classic just like grandma used to make.

Course: Dessert

Cuisine: german

Servings:

Calories: 10967kcal

Equipment

1 springform (fits a 9-inch / 24 cm springform pan, serves 8)

Ingredients

Dough

300 g flour ≈ 2 ½ cups all-purpose
2 teaspoon baking powder
1 packet vanilla sugar or 2 teaspoon sugar + ½ teaspoon vanilla extract
1 large egg
125 ml milk ≈ ½ cup
150 g butter ≈ ⅔ cup 1 ⅓ sticks unsalted, chilled

Filling

900 g–1 kg apples ≈ 2 lb about 4 large
2 tablespoon sugar
Pinch ground cinnamon
2 tablespoon water
50 g raisins ≈ ⅓ cup optional
Dash rum or ¼ teaspoon rum extract optional

For brushing

1 egg yolk mixed with 1 tablespoon milk

Instructions

Preheat oven to 350 °F / 180 °C. Grease the springform pan.
For the dough stir flour, baking powder and vanilla sugar. Cut in butter until crumbly then add egg and milk. Knead quickly to a smooth but soft shortcrust.
Press about two-thirds of the dough over the base of the pan and 1 in up the side. Dock with a fork. Blind-bake 10 min until pale gold. Let cool a few minutes.
Peel core and slice apples. In a saucepan heat apples with sugar, cinnamon, water, raisins and rum just until the fruit starts to soften, 3–4 min. Cool briefly.
Spoon filling onto the pre-baked base. Roll or pat the remaining dough into a circle and lay it over the apples, sealing at the edge.
Brush top with egg wash. Bake 20–25 min until nicely golden.
Cool in the pan on a rack. Serve slightly warm or at room temperature, with whip cream, plain or a scoop of vanilla ice cream.
The crust stays tender the next day and the flavors deepen, making this a great make-ahead cake.

Notes

• Best apples: Tart firm varieties like Boskoop Granny Smith or Braeburn balance the sweet dough and hold their shape

• Shortcrust tips: Keep the butter cold and work the dough quickly; chill 15–30 min if it feels soft

• Make-ahead: Flavor deepens overnight so the cake tastes even better the next day

• Serving: Lightly sweetened whipped cream is traditional though crème fraîche or plain Greek yogurt also work

• Texture: The base stays soft and tender; for a firmer bottom crust pre-bake it about 10 min

Recipe Twist Ideas

Pear and ginger: Swap half the apples for pears and add fresh grated ginger to the filling
Custard layer: Spread a thin layer of vanilla custard (or pudding) under the apples before adding the top crust
Nutty crust or topping: Work a handful of ground hazelnuts or almond flour into the dough or scatter chopped nuts over the apples before baking
Lemon sugar apples: Toss the apple slices with lemon zest and a little extra sugar for brighter flavor
Whole-grain crust: Replace one-third of the flour with whole-wheat or spelt for a nuttier bite

Indian-inspired twists

6. Chai-spiced filling: Season the apples with ground cardamom cinnamon clove and a touch of black pepper for a gentle chai aroma

7. Cardamom pistachio crumble: Skip the top crust and cover the apples with a quick crumble of oats butter brown sugar cardamom and chopped pistachios

8. Jaggery glaze: Brush the baked cake with a warm syrup made from jaggery and a splash of milk for a caramel-like finish

9. Saffron almond cream: Serve each slice with a spoonful of lightly sweetened yogurt stirred with a pinch of saffron and sliced toasted almonds

Nutrition

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Cardamom-Honey Yogurt and Crème Fraîche Topping

A lightly spiced, creamy topping made with Greek yogurt and crème fraîche, sweetened with honey and warmed with cardamom — perfect with apple cake or crumbles.

Servings:

Calories: 81kcal

Ingredients

100 g crème fraîche
100 g plain Greek yogurt
1 tablespoon honey or maple syrup more to taste
½ teaspoon ground cardamom freshly crushed if possible
A small pinch ground cloves
A small pinch ground cinnamon
Optional: a few drops rose water or vanilla extract
Optional: 1 teaspoon icing sugar for extra sweetness

US Customary - Metric

Instructions

Stir the crème fraîche and yogurt together until smooth.
Mix in honey, cardamom, cloves, cinnamon and, if using, rose water or vanilla.
Taste and add a little extra sweetener if you prefer.
Chill for at least 15 minutes; serve cool as a spoonful alongside warm apple cake, spice cake or fruit crumbles.

Notes

Balance of tang and creaminess: Using both yogurt and crème fraîche gives a nice mix of lightness and richness. Adjust the ratio if you prefer it thicker or milder.
Freshly ground cardamom makes a big difference in aroma — worth the extra step if you have whole pods.
Make-ahead friendly: You can prepare it a few hours in advance and keep it chilled until serving.
Sweetness: Taste before serving — the honey is subtle, so feel free to add more or stir in a touch of icing sugar.
Pairing: Pairs beautifully with warm apple cake, spice cakes, fruit crumbles or roasted stone fruits.

Recipe Twist Ideas

Citrus twist:
Add fresh orange or lemon zest for a brighter, slightly tangy layer of flavor.
Toasted nuts topping:
Top the cream with chopped toasted pistachios, walnuts, or almonds just before serving for extra texture and contrast.
Saffron touch:
Infuse the yogurt-cream mix with a few threads of saffron soaked in warm milk — luxurious and aromatic.
Chai-spice blend:
Swap the individual spices for a small pinch of ground chai mix (with cinnamon, ginger, black pepper, cardamom, etc.).
Vanilla bean upgrade:
Use fresh vanilla bean instead of extract for a more intense, natural sweetness.
Coconut variation:
Replace half the yogurt with thick coconut yogurt and use maple syrup for a subtle tropical note.

Nutrition

Rustic German Apple Cake – My Mom's Traditional Family Recipe

Equipment

Ingredients

Dough

Filling

For brushing

Instructions

Notes

Recipe Twist Ideas

Indian-inspired twists

Nutrition

Cardamom-Honey Yogurt and Crème Fraîche Topping

Ingredients

Instructions

Notes

Recipe Twist Ideas

Nutrition

More Desserts / Sweets

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