apfelkuchen

Dieser saftige Apfelkuchen überzeugt mit einem wunderbaren Mürbeteig-Boden, saftigen Äpfeln und traumhaft leckeren Streuseln. Mit Videoanleitung!

Apfelkuchen mit Streusel - nach Omas Rezept

g Butter

g Zucker

Pck. Vanillezucker

Ei (Gr. M)

250 g Weizenmehl (Type 405)

0.5 Pck. Backpulver

Prise Salz

etwas Butter für die Form

etwas Weizenmehl zur Teigverarbeitung

Apfel

Prise Zimt

TL Zitronensaft

g Butter (zimmerwarm)

Zucker

200 g Weizenmehl (Type 405)

Schneller Apfelkuchen mit Streuseln, der absolut genial ist. Der Kuchen ist schnell und einfach zubereitet und wird traumhaft saftig dank Apfelmus.

Schneller Apfelkuchen mit Streuseln &amp; Apfelmus – sehr saftig

250 g Butter (kalt)

Pck. Vanillezucker *

Pck. Backpulver *

TL Zimt *

Mehl, Backpulver, Zucker, 1 Pck. Vanillezucker, Ei und gewürfelte Butter in einer großen Rührschüssel verkneten, bis ein gleichmäßiger und krümeliger Teig entsteht.

Ca. 2/3 des Streuselteigs in der Backform verteilen. Dabei am Boden festdrücken und einen kleinen Rand bilden.

Apfelmus gleichmäßig auf dem Boden verstreichen. Vanillezucker und Zimt darüber streuen. Alternative Füllung: 2 - 3 Äpfel schälen, in dünne Scheiben schneiden und verteilen.

Restliche Streusel gleichmäßig über die Füllung krümeln.

Bei 160 Grad Umluft im vorgeheizten Backofen für 50 - 55 Minuten goldbraun backen. Entspricht 180 Grad Ober-/Unterhitze. Auskühlen lassen und genießen.

Gedecketer Apfelkuchen is a super delicious and relatively easy German apple cake recipe that&#39;s similar to an American apple pie in a way that it has a bottom and top crust and an apple pie-like filling, except it&#39;s glazed and really not like pie at all! The kids and I love it and I am sure so will you!

Gedeckter Apfelkuchen: German Apple Pie

flour (plus more for rolling out the dough)

almond flour

eggs (medium)

salt

sugar

butter (plus some more for greasing the pan)

kilograms tart apples (Granny Smith work best in my opinion)

lemon (juice only)

sliced almonds

cinnamon

flour

powdered sugar

lemon juice

Prep

Preheat the oven (conventional setting) to 200° C or 390° F. Grease your springform pan with some butter (I also like to use parchment paper on the bottom layer before clipping it in). Knead together all dough ingredients.

Dough

Set aside ⅓ of the dough and roll out the rest in a large circle to cover the inside and some of the sides (about 2 inches tall) of the springform. Poke the bottom crust several times with a fork. Put in the fridge to stay cool.

Make the Dough

Apples

Peel, quarter, remove the core, and cut apples into 1/4 inch wide wedges. Mix with the lemon juice.

Filling

Toast the almond slices or flour in a pan on medium heat, stirring occasionally. Then toss together with the apples and remaining filling ingredients and distribute onto the bottom crust.

Crust

Spread them out and push down on the apples to create a somewhat uniform top. Roll out the top crust and lay over the apples, then cut around the rim and push the edges down (I use a spoon to help get the edges straight.

Bake

Bake for about 50 minutes, then allow cooling completely in the form (about 2 to 3 hours).

Make the Filling

Glaze

Remove the cake from the pan and transfer to a cake plate. Stir together the powdered sugar and lemon juice for the glaze and brush onto the baked top layer.

Garnish

If desired, garnish with more toasted almond slices. If you have any leftover crust, you could also cut out some fun shapes with cookie cutters and garnish the cake with those too. I meant to do that and completely forgot :-D.

Let Cool &amp; Glaze

Schneller Apfelkuchen in der Pfanne ist so einfach und lecker. Das geniale Rezept mit Äpfeln und Puderzucker wird nicht im Backofen, sondern direkt auf dem Herd gebacken.

Apfelkuchen in der Pfanne - geniales Rezept ohne Backofen

großer Apfel (z.B. Boskop)

TL Butter

TL Puderzucker

160 g Weizenmehl (Type 405)

120 g Zucker

TL Backpulver

150 ml neutrales Öl (z.B. Rapsöl)

Milch

Etwas Puderzucker zum Bestäuben

Gesalzene Butter, saftige Äpfel und Pinienkerne - dieser Kuchen gehört zu meinen absoluten Lieblingskuchen!

Französischer Apfelkuchen

g gesalzene Butter (Zimmertemperatur)

g Rohrzucker

Vanilleschote

Bio-Eier

200 g Dinkelmehl (Typ 630)

ml Schlagsahne

750 g Äpfel (z.B. Elstar)

Zitrone (Saft)

g Pinienkerne

Créme fraîche

Päckch. Vanille-Puddingpulver

Bio-Ei

Puderzucker zum Bestäuben

Den Backofen auf 180 Grad Ober-/Unterhitze vorheizen. Den Boden einer Springform mit Backpapier auskleiden, den Rand etwas einfetten und mit Mehl bestäuben.

Die gesalzene Butter in Stücke schneiden und in eine große Rührschüssel geben. 125 g Rohrzucker dazugeben und alles mit den Quirlen des Handrührgerätes (oder in einer Küchenmaschine) hell-cremig aufschlagen.

Nach einander die 3 Eier hinzufügen und für jeweils 1 Min. unterrühren.

Das Mark einer halben Vanilleschote vorsichtig auskratzen und ebenfalls kurz unterrühren.

Das Mehl mit dem Backpulver vermischen und abwechselnd mit der Schlagsahne nur kurz unter den Teig rühren, bis keine Klümpchen mehr vorhanden sind.

Den Teig in die vorbereitete Springform füllen und glattstreichen.

Für den Rührteig

Die Äpfel vierteln, schälen und entkernen. Jedes Viertel auf der runden Seite mehrfach der Länge nach vorsichtig einritzen, dabei aufpassen, dass der Apfel nicht durchgeschnitten wird.

Äpfel in eine große Schüssel geben und mit dem Saft einer halben Zitrone vermengen.

Die Pinienkerne in einer kleinen beschichteten Pfanne goldbraun rösten. Gelegentlich umrühren und aufpassen, dass sie nicht verbrennen.

Die Äpfel mit der runden und eingeschnittenen Seite nach oben kreisförmig und dicht an dicht auf dem Teig verteilen, dabei etwas in den Teig eindrücken. Für 15 Min. in der Mitte des vorgeheizten Ofens backen. In der Zwischenzeit den Guss vorbereiten.

Für die Äpfel

Die Créme fraîche in eine Schüssel geben. 50 g Rohrzucker, 1/2 Päckchen Vanille-Puddingpulver, sowie 1 Ei hinzufügen und alles mit dem Handrührgerät zu einer cremigen Masse verrühren.

Nach 15 Min. Backzeit die Hälfte der Pinienkerne über den Äpfeln verteilen, anschließend den Rahmguss darüber geben. Kuchen zurück in den Ofen schieben und für weitere 40-45 Min. backen, bis der Kuchen goldgelb und in der Mitte gar ist (Stäbchenprobe!).

Restliche Pinienkerne über dem fertig gebackenen Kuchen verteilen und abkühlen lassen. Kuchen vor dem Servieren mit Puderzucker bestäuben.

Für den Rahmguss

Den französischen Apfelkuchen werde ich mal nachbacken ,sieht auch sehr lecker   aus .Möchte gern wissen ,was Calvados ist,kenne ich nicht .

Leckerer Kuchen, der schnell geht und leicht gelingt. Allerdings für mich, die oft in Frankreich ist und viel Patisserie probiert, nicht wirklich französisch. Eher deutsch und französisch angehaucht.

An old-fashioned German Apple Cake or Apfelkuchen that&#39;s exquisitely delicious and perfectly moist!

German Apple Cake (Apfelkuchen)

apples

all-purpose flour

baking powder

unsalted butter (, softened at room temperature)

eggs (, room temperature)

milk

Vanillezucker

vanilla extract

Preheat oven to 350 F.   Butter a 10 to 11 inch springform pan or a pan with a removable bottom.

Peel the apples, remove the core, dice/slice them (not too thick), place them in a bowl and stir in a tablespoon or two of lemon juice (to prevent browning).  Set aside until the batter is ready.

In a small bowl combine the flour, baking powder, and salt.  In a large mixing bowl beat the butter, sugar, milk, vanilla extract, and cinnamon until pale and creamy/frothy.  Beat in the eggs one at a time, mixing thoroughly before adding the next egg.  Stir in the flour mixture until combined but don&#39;t over-stir.Pour the apples into a colander and let them drain.  Set aside a few pieces/slices to press into the top of the cake at the end.  Stir the apple pieces into the batter and scoop the batter into the greased pan.  Use the apple pieces you set aside and press them into the top of the batter.  Bake for 40-55 minutes until a toothpick inserted into the center of the cake until comes out clean.  Let the cake cool in the pan for 15 minutes and then remove it to let it cool completely.

If using the sugar cinnamon or apricot jam toppings (see blog post &quot;Optional Toppings&quot; for instructions), apply it while the cake is hot and then let the cake cool.  If using powdered sugar, sprinkle it over the cake once it&#39;s cooled.  Serve the cake on its own, with some whipped cream, homemade German Vanilla Sauce, or serve it with vanilla ice cream and/or a drizzle of homemade Caramel Sauce.Store the cooled cake in a cake saver or airtight container.  This cake will be even more moist the next day.  Will keep at room temperature for up to 3 days or can be refrigerated a little longer.

Very tasty. A lovely, light, buttery cake. Pairs well with slightly tart apples

Excellent recipe. Comes out just exactly how it should.  I set aside a few apple slices to decorate the top in a pinwheel pattern, (and, I confess, I don't peel the apples. I like the peels, and I slice the apples super thin so they're soft and unobtrusive.) 

I made it to entertain my German S.O., and it disappeared *extremely* quickly.

This has become one of our family's favorite cakes. It's simple to make and the flavor and texture is just wonderful.  We love it and highly recommend!

This was absolutely delicious!  I've been on a German cooking roll lately (just made your sauerbraten, spaetzle, and rotkohl last week - deeelicious!) and your site is always my first stop for all things German.  This German apple cake was scrumptious.  So moist and flavorful.  I used to treat myself to a slice of Apfelkuchen at our local bakery just down the street from us in Wiesbaden and your wonderful recipe took my right back.  Thank you!

What a delicious Apfelkuchen, I had two slices my first serving :)  Danke, danke for this wonderful recipe, Kimberly.

This was so delicious!  It didn't even last the day and my family has already requested it again.  Nice and moist, flavorful, and not too sweet.  A very authentic Apfelkuchen.

This was wonderful!  So moist and flavorful.  Thank you for sharing your recipe.  Not one of them has failed me yet.

Sourdough discard apple cake is a sweet, spiced cake filled with fresh apples and enhanced with sourdough discard. We love to serve this apple cake warm with a dollop of whipped cream. Absolutely delicious!

Sourdough Discard Apple Cake

sourdough discard, 100% hydration (about 1 cup, see recipe notes)

granulated sugar (about 1 cup plus 2 Tablespoons)

eggs (about 100 grams)

applesauce (about 1/4 cup, unsweetened is my preference)

vegetable oil

vanilla extract (about 2 teaspoons)

all purpose flour (about 1 scant cup)

ground cinnamon (about 2 teaspoons)

baking soda (about 1 teaspoon)

salt (about 1 teaspoon)

Pre-heat the oven to 350 degrees. Prepare a 9 by 13 metal pan with cooking spray or a parchment sling.

Chop apples and set aside. Apples can be peeled or skins left on, whatever you prefer. We like honey crisp or granny smith apples in this recipe.

In a medium-sized bowl, mix together sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract until completely combined. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt.

Add the dry ingredients on top of the wet ingredients and gently combine until a few streaks of flour are left with most of the mixture combined. Add the chopped apples to the batter and mix until combined.

Pour the apple cake mixture into the prepared pan and bake for 40 minutes.

Let the apple cake cool in the pan for 5-10 minutes before slicing and serving warm. We love eating this cake warm with a dollop of freshly whipped cream. It is also delicious at room temperature.

I made this delicious recipe with Honeycrisp apples and put some Sugar in the Raw on top which added a little bit of a crunch. Whipped cream is always delightful. Yummy!!!! Thanks

Delicious and so easy! I thought the top of the cake needed some decoration so I made a little icing drizzle and it looked so much better.

Soooo good and easy to make.  My husband, who will usually share the baked goods I make, told me no sharing here.  Sprinkled powdered sugar over the top because he does not care for whipped cream, this way if he does decide to share the whipped cream can still be used by others.

I’m pretty sure I will be making this Apple Cake often! My family loves it! And what a great way to use discard. Can’t wait to try your other recipes!

Great recipe to use tons of discard. I've made this 4x in the past 2 weeks. My kids and my keto-ish husband loved it. I don't usually have apple sauce in the house, so I added sour cream instead and it worked just fine. I also reduced the sugar to 200g, BUT I added a mix of oats, melted butter and a bit of sugar and flour as a crumb for the top. Yum!

Made this today for Sunday lunch and it was a hit! The entire family has raved about it!!!

Great cake! I used allulose and kamut flour at same weights recipe calls for and it turned out perfect. Love that it’s not too sweet- can be paired with whipped cream or crème fraiche depending on my mood. I used ghee to grease my stainless dish and it came out perfect- no stuck bits at all. Finally a cake everyone in my family can eat that I like too!

My mom and aunt are both in an assisted living facility. Can I divide this recipe and bake 2 8x8 pans, or should I increase the recipe by 50%? I've made it before, and we love it!

You should bake this today, your house will smell amazing. This is one of the best apple cake recipes I have tried. It's quick &amp; easy to throw together. I used apples picked from around my neighborhood and did not know the types but they are delicious in it. Key is to cut into chunks so they don't disappear. I shared with some friends and they also thought it was so good. I topped with powdered sugar for the pieces I gave away, but it is delicious on it's own.  I am at high altitude and it only took 30 minutes to bake. I did increase the spices, plus added a bit of cardamom. Thank you for this recipe and always writing them in grams, makes it even easier.

German sunken apple cake looks stunning but is quick and easy to make, with a moist and buttery sponge and slightly caramelized apples on top.

German Sunken Apple Cake (Versunkener Apfelkuchen)

lemon

unsalted butter

almond extract

eggs

apricot jam

Because peeled apples begin to oxidize quickly, I like to have everything set up and ready to go before working on them. So, preheat your oven to 350° F / 180°C and butter or grease a 9” springform pan and set it aside. Zest and juice a lemon and set both aside for a moment.

In a mixing bowl, whisk together 1 ¾ cups all-purpose flour, ½ teaspoon kosher salt, and 2 teaspoons baking powder and set aside.

In the bowl of a stand mixer with the paddle attachment, or in a mixing bowl if using a hand mixer, add ¾ cup white sugar, 10 tablespoons softened butter cut into pieces, and the lemon zest. Cream the butter and sugar at medium speed for 4-5 minutes.

Add ½ teaspoon vanilla extract and ½ teaspoon almond extract and optionally some of the lemon juice (no more than a teaspoon) and mix into the creamed butter for about 1 minute. Now add 3 large eggs, one a time, mixing about 30 seconds between each one.

Prepare the Cake Batter:

To prepare the apples, peel 3 Granny Smith apples one at a time, then cut in half from the top down, and cut each half in half again so that you have 4 equal quarters.

Using a paring knife or melon baller, core out the center of the apple pieces to remove any seeds or extra skin. Now place the apple quarters center part down and make lots of thin, deep slices without cutting all the way through the apple.

As you finish each apple, brush them with the lemon juice to help them from browning. Repeat each step for 3 of the apples, reserving an unpeeled 4th apple just in case you need it.

Prepare the Apples:

Now that the apples are ready, begin adding the dry ingredients into the wet ingredients in 2-3 increments, alternating with adding the 2 tablespoons of whole milk and mixing on low speed between each addition. Mix until the cake batter just comes together and don’t overmix.

Pour the batter into the prepared springform pan and use a rubber spatula to spread it out evenly. Now place the apple quarters, sliced sides up, around the edges of the pan and in the center. Try to keep the apples close together and don’t push them down into the batter, just place them on top and give a gentle nudge where needed. The cake will bake and poof up between the apples so trust the process.

Place the springform pan in the center of the oven and bake for 40-50 minutes. A toothpick should come out clean when done and the top should just start to brown.

If topping with the apricot jam, warm 2-3 tablespoons in a heatproof bowl in the microwave for 15-20 seconds to thin it out. As soon as you remove the cake from the oven, brush the apricot jam over the top of the cake.

When the pan is cool enough to handle, you can open it and transfer the apple cake to a wire rack to finish cooling. Once cooled, add 1-2 tablespoons of powdered sugar to a fine mesh strainer and sprinkle all over the top.

Slice and serve the cake at room temperature or slightly warmed with a good dollop of schlagsahne (whipped cream) or vanilla ice cream and some coffee.

Bake and Top the Cake:

Top 8 apfelkuchen recipes from across the web

The most viewed apfelkuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Apfelkuchen mit Streusel - nach Oma...

Schneller Apfelkuchen mit Streuseln...

Gedeckter Apfelkuchen: German Apple...

Apfelkuchen in der Pfanne - geniale...

Französischer Apfelkuchen

German Apple Cake (Apfelkuchen)

Sourdough Discard Apple Cake

German Sunken Apple Cake (Versunken...

Top 8 apfelkuchen recipes from across the web

The most viewed apfelkuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apfelkuchen mit Streusel - nach Oma...

Schneller Apfelkuchen mit Streuseln...

Gedeckter Apfelkuchen: German Apple...

Apfelkuchen in der Pfanne - geniale...

Französischer Apfelkuchen

German Apple Cake (Apfelkuchen)

Sourdough Discard Apple Cake

German Sunken Apple Cake (Versunken...

The most viewed apfelkuchen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine