This apple cake recipe is my go-to comfort dessert; it’s like autumn wrapped in a pastry blanket, with cinnamon-spiced apples that remind me of cozy family gatherings. Plus, there’s something so satisfying about the artisan feel of crafting your own dough and glazing it with apricot jam for that perfect golden shine.
A delicious German apple pie, Gedeckter Apfelkuchen offers rich and inviting flavors that make it a classic dessert. The recipe calls for 250 g of all-purpose flour mixed with 150 g of chilled, diced butter to create a pie crust with a perfect texture.
To fill the pie, 1 kg of sliced apples mixed with 2 tsp of ground cinnamon and a few other flavor enhancers provide an irresistibly warm, spiced centerpiece. With this recipe, you can enjoy a heaping slice of Gedeckter Apfelkuchen served with a dollop of sweetened whipped cream.
Ingredients
The ingredient that provides the structure and the carbohydrates, forming the base of the dough, is flour.
Butter brings richness and flakiness to the mix, as well as flavor and dampness.
Apples: Abundant in fiber and vitamin C, imparting natural sweetness and moisture.
Sugar: Balances tart apple flavors by imparting sweetness to the dough and filling.
Cinnamon: Warmth and spice that complements the apples.
Juice of the lemon: It provides a contrasting tartness and preserves both the flavor and color of the apple.
Ingredient Quantities
- 250 g all-purpose flour
- 150 g unsalted butter, chilled and diced
- 100 g granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tsp baking powder
- Pinch of salt
- 1 kg apples, peeled, cored, and sliced
- 100 g sugar
- 2 tsp ground cinnamon
- 50 g raisins (optional)
- 1-2 tbsp lemon juice
- 2 tbsp apricot jam (for glazing)
Instructions
1. In a big bowl, mix together the regular flour, the baking powder, and a little salt. Add the cold, cut-up butter and blend until the mixture looks like it’s in the food equivalent of a bad jazz band—coarse with lots of dissonance, yet somehow working if you squint your ears.
2. Combine 100 g of granulated sugar and vanilla extract into a mixture. Next, introduce an egg to the mixture and blend until just combined, resulting in a smooth dough. This dough will be divided into two portions, with one portion being slightly larger than the other. Both portions will be wrapped in plastic wrap and refrigerated for 30 minutes before being removed and baked.
3. Set the oven temperature to 180°C (356°F).
4. To prepare the filling, put the sliced apples in a bowl and mix them with 100 g sugar, ground cinnamon, lemon juice, and raisins (if using). Give the mixture a good toss to combine all ingredients evenly, and then set aside.
5. On a floured surface, roll out the larger portion of dough. Your goal is to fit it to a greased springform pan—approximately 26 cm in diameter, but you can eyeball this if necessary. You’ll want to press the dough out to make a 26 cm circle with some overhang. This is your base.
6. Evenly spread the apple filling over the dough in the pan.
7. Drape the rolled-out second portion of the dough over the filling and press the edges to seal.
8. Poke the top crust several times with a fork to let steam escape during baking.
9. In the preheated oven, bake for 45-50 minutes until the crust is golden brown.
10. Brush the hot apfelkuchen with warmed apricot jam to give it a glossy finish. Cool before serving.
Equipment Needed
1. Mixing bowls
2. Measuring cups and spoons
3. Large spoon or spatula
4. Pastry cutter or fork (for blending butter into flour)
5. Plastic wrap
6. Rolling pin
7. Pastry brush
8. 26 cm springform pan
9. Oven
10. Sharp knife or apple peeler and corer
11. Fork
12. Baking sheet or tray
13. Cooling rack
FAQ
- Q: Can I use a different type of flour for the dough?
A: While all-purpose flour yields the best texture, you can substitute with whole wheat flour for a denser texture or gluten-free flour for a gluten-free version. - Q: How do I prevent the apples from browning?
A: Toss the sliced apples with lemon juice immediately after slicing to prevent browning. - Q: Is it necessary to add raisins to the filling?
A: No, raisins are optional. You can skip them or replace them with other dried fruits or nuts if desired. - Q: Can I prepare the dough in advance?
A: Yes, you can prepare the dough a day in advance. Wrap it in plastic and refrigerate. Let it soften slightly at room temperature before rolling out. - Q: How do I know when the Apfelkuchen is done baking?
A: The top should be golden brown and firm to the touch. The filling should be bubbling slightly. This usually takes about 35-40 minutes. - Q: What can I use if I don’t have apricot jam for glazing?
A: You can substitute with any clear jam or jelly, such as apple or peach jelly, for a similar glossy finish.
Substitutions and Variations
All-purpose flour: Replace with 250 g of whole wheat flour for a nuttier-tasting product.
Coconut oil: Use 150 g to replace the unsalted butter for a dairy-free option.
Granulated sugar: Use 100 g brown sugar for a more pronounced molasses flavor.
Pears: Swap with 1 kg apples for a flavorful fruit variation.
Cinnamon ground: If you want an even spicier mix, use 1 teaspoon of apple pie spice for this measurement.
Pro Tips
1. Chill the Dough Properly: Ensure the dough is well-chilled before rolling it out. This prevents the butter from melting too quickly during baking, resulting in a flakier crust.
2. Toss Apples with Lemon Juice Quickly: To prevent them from browning, toss the sliced apples with lemon juice immediately after slicing.
3. Avoid Overmixing the Dough: When combining the dough ingredients, mix just until everything is incorporated. Overmixing can lead to a tough crust.
4. Use Cornstarch for Thickening (Optional): If your apples are particularly juicy, consider adding a tablespoon of cornstarch to the apple filling to absorb excess moisture and prevent a soggy base.
5. Preheat the Oven Early: Make sure your oven is fully preheated before you place the pie inside. A consistent temperature will ensure even baking and a well-cooked crust.
Gedeckter Apfelkuchen Recipe
My favorite Gedeckter Apfelkuchen Recipe
Equipment Needed:
1. Mixing bowls
2. Measuring cups and spoons
3. Large spoon or spatula
4. Pastry cutter or fork (for blending butter into flour)
5. Plastic wrap
6. Rolling pin
7. Pastry brush
8. 26 cm springform pan
9. Oven
10. Sharp knife or apple peeler and corer
11. Fork
12. Baking sheet or tray
13. Cooling rack
Ingredients:
- 250 g all-purpose flour
- 150 g unsalted butter, chilled and diced
- 100 g granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 tsp baking powder
- Pinch of salt
- 1 kg apples, peeled, cored, and sliced
- 100 g sugar
- 2 tsp ground cinnamon
- 50 g raisins (optional)
- 1-2 tbsp lemon juice
- 2 tbsp apricot jam (for glazing)
Instructions:
1. In a big bowl, mix together the regular flour, the baking powder, and a little salt. Add the cold, cut-up butter and blend until the mixture looks like it’s in the food equivalent of a bad jazz band—coarse with lots of dissonance, yet somehow working if you squint your ears.
2. Combine 100 g of granulated sugar and vanilla extract into a mixture. Next, introduce an egg to the mixture and blend until just combined, resulting in a smooth dough. This dough will be divided into two portions, with one portion being slightly larger than the other. Both portions will be wrapped in plastic wrap and refrigerated for 30 minutes before being removed and baked.
3. Set the oven temperature to 180°C (356°F).
4. To prepare the filling, put the sliced apples in a bowl and mix them with 100 g sugar, ground cinnamon, lemon juice, and raisins (if using). Give the mixture a good toss to combine all ingredients evenly, and then set aside.
5. On a floured surface, roll out the larger portion of dough. Your goal is to fit it to a greased springform pan—approximately 26 cm in diameter, but you can eyeball this if necessary. You’ll want to press the dough out to make a 26 cm circle with some overhang. This is your base.
6. Evenly spread the apple filling over the dough in the pan.
7. Drape the rolled-out second portion of the dough over the filling and press the edges to seal.
8. Poke the top crust several times with a fork to let steam escape during baking.
9. In the preheated oven, bake for 45-50 minutes until the crust is golden brown.
10. Brush the hot apfelkuchen with warmed apricot jam to give it a glossy finish. Cool before serving.
