Grand Prix Gourmet: German Apple Cake

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German Apple Cake.

This recipe dates from 1931! And unlike other apple cakes, this features a dough rather than pastry. It’s a very adaptable recipe but I have written it below in its original version. ¬†There are many changes you can make to suit your tastes. For example:

  • Add a little nutmeg – I always find that it goes so well with apple dishes
  • Top the cake with slivered almonds
  • Sprinkle powered sugar on top before serving
  • If you like, add a dough ‘lid’ to make the cake resemble a pie
  • Or roll the dough to make a strudel-type dish
  • Serve with cream – serve hot or cold

To bring the recipe a little more up to date, note that 1/2 gill is about one eighth of a pint and a ‘quick oven’ is one that is between 375 and 400 degrees.

Here’s the recipe:

German Apple Cake


  • ½ lb flour
  • 3 oz butter, warmed
  • ½ oz yeast
  • ½ teaspoon castor sugar
  • 1 egg, beaten
  • ½ gill tepid milk
  • 2 lbs apples, pared and sliced
  • Powdered cinnamon
  1. Put the flour in a large basin and make a well in the center. Add the warmed butter.
  2. Cream together the yeast and sugar, add beaten egg and milk.
  3. Strain these into the well in the flour.
  4. Knead well and put in a warm place to rise.
  5. When the dough has almost doubled in size,roll quite thinly and use to line greased pie tins/plates.
  6. Pour a little melted butter over the dough and sprinkle with cinnamon and additional sugar if desired.
  7. Add a thick layer of apple sliced.
  8. Bake in a quick oven until the apples are soft and the dough cooked through.



Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more information.

Author: Jackie Jackson

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