This easy traditional German apple yogurt cake recipe, also known as versunkener apfelkuchen, or sunken apple cake, is made with yogurt and sweet, juicy apples to keep it moist and delicious, and you don't need a mixer of any kind to make it!
German apple yogurt cake is a traditional recipe that is lightly sweet, flavored with lemon and vanilla, and it's so beautiful! I've perfected my recipe and method for making it with melted butter so you don't even need a mixer, just a couple of mixing bowls will do—that's my favorite kind of cake!
It's called versunkener apfelkuchen, which means sunken apple cake in German, because you're adding large pieces of apple to the top of the cake that sink into it as it bakes.
If you're crazy about apple cake recipes, you'll also want to try my Caramel Apple Upside Down Cake and my Gluten Free Apple Cake.
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German apple yogurt cake recipe ingredients
- Apples: I like Gala apples or any firm, sweet apple for this cake, one that you might use for apple compote or other desserts that rely on the sweetness of the apple would work well. The cake itself is not overly sweet, so you don't want tart Granny Smith apples like you might use for an apple galette or apple crisp. You need a sweeter apple to lend its sweetness to the cake, and one that's good for baking and will hold its shape.
- Melted butter: This is the secret to the perfect texture! And also the reason that you don't need a mixer of any kind to make it!
- Yogurt: When I was testing, I found some traditional German apple cake recipes to be a bit dry. Further research turned up some variations that added yogurt to the base recipe, so I incorporated that technique. It adds moisture and the acid in the yogurt reacts with the baking powder to help the cake rise beautifully.
- Lemon juice and zest: The lemon juice adds moisture and lifts the flavor of the apples, the zest adds an amazing floral aroma. Always use citrus zest when you're using the juice, it's one of my top cooking tips!
- Granulated sugar: Like many European desserts, German apple cake is not overly sweet, it only uses ยฝ cup of sugar.
- Vanilla extract: A key ingredient! Some versunkener apfelkuchen recipes I found that were written in German called for vanilla sugar. So if you have that, substitute vanilla sugar for the granulated in an equal amount, then omit the vanilla extract.
- Baking powder: We need quite a bit of heft to lift the apples on top of the cake as it bakes, so there are two teaspoons of baking powder.
- All purpose flour: Make sure to use the spoon and sweep method when measuring your flour so it's not packed down too tightly in the measuring cups.
- Eggs: Eggs give this cake the structure it needs to hold up the apples. Make sure they are at room temperature before using.
- Kosher salt: Because you always need a kiss of salt when baking something sweet to balance the flavors.
- Powdered sugar: For dusting on top just before serving. You could top it with whipped cream instead if that is your jam.
*Ingredients with measurements are listed in the recipe card below.
How to make German apple cake
Step 1: Butter the pan, juice the lemon, melt the butter
Preheat the oven to 350 degrees F. Melt the butter in a small sauce pan over low heat, or in the microwave. Set aside to cool.
Butter a 9-inch springform pan, cut a circle of parchment paper and line the bottom of the pan with it, then butter the parchment and set the pan aside.
Use a microplane grater to zest the lemon, then juice it. Set aside 2 tablespoons for the cake batter. Transfer remaining lemon juice to a small bowl, you'll use it to keep the peeled apples from turning brown. If you don't have much left, juice another lemon to be safe.
Step 2: Whisk the dry ingredients
Add the flour, baking powder, and salt to a mixing bowl and whisk to combine, then set aside.
Step 3: Mix the wet ingredients
Add the sugar to the cooled melted butter and whisk for a minute or two until it's opaque.
Add eggs to the sugar mixture one at a time and whisk until fully incorporated and smooth.
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Finally, add the yogurt, lemon juice, lemon zest, and vanilla and whisk to combine. Set wet ingredients aside.
Pro tip
We are waiting until the apples are peeled and sliced before mixing the wet and dry ingredients for a good reason! Once you mix them together, that baking powder starts doing its thing making bubbles. If you set the finished batter aside too long, this reaction will be over and done with, and your German apple cake won't rise well.
Step 4: Peel and slice the apples
Before you begin, know that you can peel all of the apples or none of the apples. I like to keep the skin on one of them and peel the other two to make a pretty design on top. You do you.
First, slice the apple that you aren't going to peel. Cut it into quarters, then cut out the core. Using a small paring knife, cut small slices going lengthwise down the apple without going all the way through to the other side (see photo above.) Coat the apple pieces in the extra lemon juice and set aside.
Peel the next apple, then roll it around in the bowl of lemon juice to coat it and keep it from turning brown. Cut it into quarters and cut out the core. Repeat the process of making narrow slices in the apple going lengthwise without cutting all the way through. Coat it in more lemon juice and repeat this process with the last apple.
Step 5: Combine wet and dry ingredients
Gently fold the dry ingredients into the wet in 3 batches, making sure all of the dry ingredients are completely incorporated. (This batter is good at hiding flour, so be on the lookout!)
Transfer the cake batter to the prepared pan and use an offset spatula to smooth it toward the edges and make sure it's level on top. Gently press the apple quarters core-side down into the batter about ยผ-1/2 centimeter deep, making the design of your choice on top. (You may have pieces left over depending on the size of your apples.)
Step 6: Bake the German apple cake until golden
Bake 50-55 minutes until the edges of the cake are deeply golden and starting to come away from the edges. Cool the cake completely in the pan. Dust with powdered sugar just before serving.
Expert tips
- Have all ingredients and tools ready to go: This German apple cake recipe is simple, but it's also a quick process. Meaning you need to have everything ready to go so you can get your apples sliced and onto the cake before they turn brown. Measure out all of your ingredients and have all of your bowls and tools handy before you start.
- Melted butter makes a better cake: This cake has a lot of eggs, and when I was testing the recipe I found that creaming the butter and sugar together then adding eggs created an odd texture. So I tried melting the butter and that solved it! It makes the batter ultra smooth and helps to keep the cake moist.
- Don't slice the apples all the way through: Take care not to slice all the way through the apple, we just want to make slits in it so the apple holds its shape and doesn't fall apart. The slices are there to help the apple cook faster and more evenly, and to look pretty! Cutting the apples this way also ensures that the cake batter cooks completely without being overwhelmed by the moisture that would be released from apple slices.
- To quickly bring eggs to room temperature: Forgot to take your eggs out of the fridge? Same girl, same. My favorite trick for this is to put them in a bowl of very warm—but not hot—water (still in the shell) for 5-10 minutes.
Storage and make ahead
- To make ahead: German apple cake is best the day it's made. You can definitely make it a few hours ahead of time, but I don't recommend the day before. Wait until ready to serve to add the powdered sugar, or it will absorb into the cake.
- To store: If you have leftovers, store at room temperature, lightly covered with foil (as you would a fruit pie) for up to 2 days.
- To freeze: Cut cake into individual slices and wrap tightly, then store in the freezer for up to 2 months. Allow to thaw in the refrigerator, then warm in the microwave for 15-30 seconds before serving.
More cake recipes
- Caramelized Plum Upside Down Cake is made in a cast iron skillet and flips out perfectly every time!
- Mixed Berry Cake is so pretty and it's just as good for breakfast as it is for dessert!
- Almond Flour Carrot Cake is made with olive oil and rum-soaked raisins!
This traditional German apple yogurt cake recipe is quick, easy, and delicious!
- My unique method and recipe using melted butter means you don't need a mixer.
- Simply mix wet and dry ingredients in separate bowls, then combine.
- You don't have to peel the apples if you don't want to—making it even easier!
- German apple cake batter is only lightly sweet, letting the taste of the fresh, juicy apples shine.
- Enjoy it for brunch or dessert, or do as they do in Germany and have it in the afternoon for "kaffee und kuchen", which means coffee and cake!
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Recipe
German Apple Yogurt Cake Recipe
Equipment
- offset spatula optional
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup melted unsalted butter 8 tablespoons
- ½ cup granulated sugar
- 3 eggs at room temperature
- 2 tablespoon lemon juice plus more for the apples
- zest of one lemon
- ¼ cup plain yogurt at room temperature
- 2 teaspoon vanilla extract
- 3 medium Gala apples or other sweet baking apple
- powdered sugar for serving
Instructions
- Preheat the oven to 350 degrees F. Melt the butter in a small sauce pan over low heat, or in the microwave. Set aside to cool.
- Butter a 9-inch springform pan, cut a circle of parchment paper and line the bottom of the pan with it, then butter the parchment and set the pan aside.
- Zest the lemon then juice it. Set aside 2 tablespoons of lemon juice for the cake batter. Transfer remaining lemon juice to a small bowl, you'll use it to keep the peeled apples from turning brown. If you don't have much left, juice another lemon to be safe.
- Add the flour, baking powder, and salt to a mixing bowl and whisk to combine, then set aside.
- Add the sugar to the cooled melted butter and whisk for a minute or two until it's opaque.
- Add eggs to the sugar mixture one at a time and whisk until fully incorporated and smooth. Finally, add the yogurt, lemon juice, lemon zest, and vanilla to the egg mixture and whisk to combine. Set wet ingredients aside. See note.
- **Before you prep the apples, know that you can peel all of the apples or none of the apples. I like to keep the skin on one of them and peel the other two to make a pretty design on top. You do you.**
- First, slice the apple that you aren't going to peel. Cut it into quarters, then cut out the core. Using a small paring knife, cut small slices going lengthwise down the apple without going all the way through to the other side (see photo above.) Coat the apple pieces in the extra lemon juice and set aside.
- Peel the next apple, then roll it around in the bowl of lemon juice to coat it and keep it from turning brown. Cut it into quarters and cut out the core. Repeat the process of making narrow slices in the apple going lengthwise without cutting all the way through. Coat it in more lemon juice. Repeat this process with the last apple.
- Gently fold the dry ingredients into the wet in 3 batches, making sure all of the dry ingredients are completely incorporated. (This batter is good at hiding flour, so be on the lookout!)
- Transfer the batter to the prepared pan and use an offset spatula to smooth it toward the edges and make sure it's level on top. Making the design of your choice on top, gently press the apple quarters core-side down into the batter about ¼-½ centimeter deep, just so a little bit of the batter comes up around the edges. (You may have pieces left over depending on the size of your apples.)
- Bake 50-55 minutes until the edges of the cake are deeply golden and starting to come away from the edges. Cool the cake completely in the pan. Dust with powdered sugar just before serving.
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Notes
- Don't combine wet and dry ingredients until the apples are sliced: We are waiting until the apples are peeled and sliced before mixing the wet and dry ingredients for a good reason! Once you mix them together, that baking powder starts doing its thing making bubbles. If you set the finished batter aside too long, this reaction will be over and done with, and your German apple cake won't rise well.
- Have all ingredients and tools ready to go: This German apple cake recipe is simple, but it's also a quick process. Meaning you need to have everything ready to go so you can get your apples sliced and onto the cake before they turn brown. Measure out all of your ingredients and have all of your bowls and tools handy before you start.
- Melted butter makes a better cake: This cake has a lot of eggs, and when I was testing the recipe I found that creaming the butter and sugar together then adding eggs created an odd texture. So I tried melting the butter and that solved it! It makes the batter ultra smooth and helps to keep the cake moist.
- Don't slice the apples all the way through: Take care not to slice all the way through the apple, we just want to make slits in it so the apple holds its shape and doesn't fall apart. The slices are there to help the apple cook faster and more evenly, and to look pretty! Cutting the apples this way also ensures that the cake batter cooks completely without being overwhelmed by the moisture that would be released from apple slices.
- To quickly bring eggs to room temperature: Forgot to take your eggs out of the fridge? Same girl, same. My favorite trick for this is to put them in a bowl of very warm—but not hot—water (still in the shell) for 5-10 minutes.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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