German Apple Cake With Sour Cream

Here is a detailed, step-by-step recipe for a traditional German Apple Cake with Sour Cream (Apfelkuchen mit Schmand). This cake has a tender base, juicy apples, and a creamy sour cream topping.

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German Apple Cake with Sour Cream

Preparation Time

25 minutes prep
60–70 minutes baking
Serves 8–10

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Ingredients

For the Cake Base

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup (115 g) unsalted butter, softened

• ¾ cup (150 g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk

For the Apple Layer

• 3–4 medium apples (about 600 g), peeled, cored, and sliced

• 1 tablespoon lemon juice

• 1 tablespoon sugar

• ½ teaspoon ground cinnamon

For the Sour Cream Topping

• 1½ cups (350 g) sour cream

• ½ cup (100 g) sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon cornstarch

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Equipment

• 9-inch (23 cm) springform pan

• Mixing bowls

• Hand or stand mixer

• Whisk

• Spatula

• Knife and cutting board

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Step-by-Step Directions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Grease the springform pan lightly with butter.

3. Line the bottom with parchment paper for easy removal.

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Step 2: Prepare the Apples

1. Peel, core, and slice the apples into thin wedges.

2. Place them in a bowl and toss with lemon juice, sugar, and cinnamon.

3. Set aside while preparing the batter.

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Step 3: Make the Cake Base

1. In a bowl, whisk together flour, baking powder, and salt.

2. In a separate large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

3. Add eggs one at a time, mixing well after each addition.

4. Stir in vanilla extract.

5. Gradually add the flour mixture to the butter mixture.

6. Add milk as needed to create a soft but spreadable batter.

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Step 4: Assemble the First Layer

1. Spread the batter evenly into the prepared pan.

2. Arrange the apple slices evenly over the batter in a circular pattern or layered evenly.

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Step 5: Prepare the Sour Cream Topping

1. In a clean bowl, whisk together sour cream and sugar.

2. Add eggs and vanilla extract; mix until smooth.

3. Stir in cornstarch until fully incorporated and lump-free.

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Step 6: Add the Topping

1. Pour the sour cream mixture evenly over the apples.

2. Gently smooth the top with a spatula.

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Step 7: Bake

1. Place the cake in the preheated oven.

2. Bake for 60–70 minutes, or until:

   • The top is lightly golden.

   • The center is set but slightly jiggly.

   • A knife inserted near the center comes out mostly clean.

If the top browns too quickly, cover loosely with foil during the last 15–20 minutes.

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Step 8: Cool Completely

1. Remove from oven and let cool in the pan for 15 minutes.

2. Carefully remove the springform ring.

3. Allow the cake to cool completely before slicing to help the topping set properly.

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Serving Suggestions

• Dust lightly with powdered sugar before serving.

• Serve chilled or at room temperature.

• Traditionally enjoyed with coffee in the afternoon.

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Storage

• Store refrigerated due to the sour cream topping.

• Keeps well for up to 3 days.

• Flavor improves after resting overnight.