Also known as German Apple Cake, this delightful Apple Cinnamon Kuchen is flavorful and sweet. A buttery yellow cake base is topped with freshly sliced Gala apples and a little bit of cinnamon and sugar--all before being crowned with an incredible, creamy custard.
Served warm or chilled, this tasty dessert is a flavor sensation and a must try for all apple dessert lovers.
Like a fine wine, Apple Cinnamon Kuchen tastes richer the longer it sits (within refrigerated reason, of course). The cake base becomes more saturated with the butter, giving it an amazing taste and flavor, that gets even better when served with Easy Homemade Whipped Cream.
Its rich consistency is reminiscent of another favorite box cake hack, Ooey Gooey Butter Cake, one of the most popular recipes on the blog. But this apple cake is sweeter and perhaps a little more elegant with its warm cinnamon spice and simple homemade custard.
Why you'll love it
| Fresh ingredients: Fresh apples are better for you and are packed full of vitamin C. Box cake hack: It all starts with a simple box of yellow cake mix, so less measuring and ingredients are required. Delicious results without all the hassle: This layered dessert is rich and flavorful, yet is relatively simple to put together. No hand mixer is required. |
Ingredients
- butter- added to the cake mix for a rich, creamy flavor
- yellow cake mix- Duncan Hines is preferred because it has more ounces in the box
- fresh apple slices- peel and slice these thin; I use Gala or Honeycrisp
- sugar
- cinnamon
- reduced fat sour cream- I use Daisy's or Breakstone's
- egg yolks- along with the sour cream, this makes a great custard topping
Instructions
For a more detailed set of instructions, see the printable recipe card below
- In a large mixing bowl, combine cake mix with softened butter. Use a pastry blender to help combine the ingredients. The mixture will be crumbly.
- Gently press the mixture into a prepared pan, building up slight edges along the sides. Bake this portion for 10 minutes.
- While the cake layer/crust is baking, prep and slice the apples.
- In a small bowl, mix the sugar and cinnamon together. Then sprinkle over the apples.
- Make the custard by blending the sour cream and egg yolks together. Drizzle over the apples. Then use a spoon to spread it further.
- Bake uncovered at 350 degrees for 25 minutes or until edges are light brown. DO NOT OVERBAKE.
- Let stand 5-10 minutes before serving.
Helpful tips
- It's important to lightly press the cake mixture into the pan. Avoid pressing too hard or it may stick. If it's packed down too much, the bottom layer also won't bake properly and might come out dry.
- Keep the apple slices uniform so that the apples bake evenly. Aim for thin slices so that the fruit is fork-tender after it bakes.
Equipment
- 1 large mixing bowl
- pastry blender (optional, but helpful for mixing cake mix and butter together)
- 13 x 9 square pan, lightly greased
- mixing spoon
- measuring cups
- measuring spoons
- fruit/vegetable peeler
- paring knife
- cutting board
- 2 small mixing bowls
- powdered sugar shaker (optional, but handy for sprinkling on the sugar and cinnamon)
Storage
Cover with foil or store in an airtight container. Refrigerate for up to 3 days.
Enjoy leftovers right out of the fridge, or cover with aluminum foil and reheat at 325 degrees for 10 minutes or until heated through.
FAQ
Apple Kuchen, or Apfelkuchen, is a popular cake in Germany during the fall apple season. There are many different versions, but most have a yellow cake base that's topped with apples and cinnamon. Some have sour cream and spices mixed into the batter, and other versions are topped with a streusel, glaze or icing.
The biggest difference between them is that French apple cake has diced apples incorporated into the batter, whereas German apple cake has apple slices placed on top of the batter.
📋Recipe
Apple Cinnamon Kuchen
Ingredients
- ½ cup (½ stick) butter, softened
- 1 box yellow cake mix
- 3 cups apple slices; peeled and sliced thin Gala or Honeycrisp
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 cup reduced fat sour cream
- 2 egg yolks
Instructions
- Before starting: Preheat oven to 350 degrees Soften butter on counter
- In a large mixing bowl, combine cake mix with softened butter. Use a pastry blender to help combine the ingredients.
- Gently press the mixture into prepared pan, building up slight edges along the sides. Then bake this portion for 10 minutes.
- While the cake layer/crust is baking, prep the apples. Wash and peel the skins. Then use a paring knife to halve and core the apples. Slice apples into even-sized slices, aiming for ¼ inch thickness or less. Then place the sliced apples on top of the warm crust.
- In a small bowl, mix the sugar and cinnamon together. Then sprinkle over the apples.
- Make the custard by blending the sour cream and egg yolks together. Drizzle over the apples. Then use a spoon to spread it further. (The custard will not cover all the apples in the pan.)
- Bake uncovered at 350 degrees for 25 minutes or until edges are light brown. DO NOT OVERBAKE. Let stand 5-10 minutes before serving.
- Cover leftovers with foil or store in an airtight container. Refrigerate for up to 3 days. Enjoy right out of the fridge, or cover with aluminum foil and reheat at 325 degrees for 10 minutes or until heated through.
Ellen M. says
We really liked the homemade custard on top. It really added a great taste and texture to this easy apple cake!
Kitchen Ready Betty says
Yes, I agree! The custard adds so much flavor and creaminess.
Florence F. says
I've always made Jewish Apple Cake...never heard of German Apple Cake. I'm looking forward to trying this. Sounds like an easy recipe.
Kitchen Ready Betty says
Jewish apple cake is also good, but very different from this recipe. You're right, this is easy. Please let me know what you think after you make it!