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Gedeckter Apfelkuchen (Covered German Apple Cake) is one of the best apple cakes! Filled with cinnamon-seasoned apple chunks and topped with a vanilla shortbread crust. You can get this cake in every German bakery!
This covered German apple cake, or Gedeckter Apfelkuchen, is a true classic from my childhood in Germany and my husband’s favorite cake. With a melt-in-your-mouth shortcrust and a deeply flavored apple filling similar to that of an Apfelstrudel (German apple strudel), it’s the ultimate comfort food for any afternoon coffee break.
Unlike American apple pie, this cake features a buttery, cookie-like Mürbeteig (shortcrust) that perfectly encases a jammy, cinnamon-spiced apple filling. This is my family’s favorite version with a little bit of rum added, which is totally optional, but my Oma swears by it.
In Germany, you can find many different types of apple cakes. For example, as a sheet cake with streusel on top (German apple streusel sheet cake) or with sunken-in apples (Versunkener Apfelkuchen). But my husband loves his grandmother’s covered apple cake. It’s a very traditional German cake, and every grandmother has her own little secret that makes her version of the cake special.
Why our recipe
- Traditional German recipe. This recipe is a classic that my Oma and my husband’s Oma used to make exactly like this.
- The “bakery secret”. Learn my trick to prevent a soggy crust that my Oma taught me.
- Make-ahead friendly. This cake tastes even better on the next day once the apple juices have infused the crust.
Key Ingredients (& Swaps)
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Apples. For the best results, use firm, tart baking apples. In Germany, we use Boskoop, but in the US, Granny Smith, Braeburn, or Honeycrisp are the best substitutes.
- Rum (or rum aroma). A tablespoon of rum adds a subtle warmth without making the cake taste boozy. In Germany, we often use Rumaroma (rum flavoring) instead of real rum. You can find Rumaroma at most European grocery stores with the baking ingredients. You can also leave the rum out entirely if you prefer.
- Breadcrumbs. Use dried plain breadcrumbs. Panko breadcrumbs work too if you only have those on hand.
- Butter. The butter gives the shortbread crust its flavor, so I recommend using a quality butter, preferably European, for the best results. I always use unsalted butter for my German baking recipes because that’s the standard in Germany and makes it easier to adjust the salt content of the recipe.
Serving suggestions
This cake is almost always served with a generous dollop of freshly whipped cream (Schlagsahne). You could also serve it with my homemade Vanillesauce (vanilla sauce) for an even more delicious treat. This works especially well when the cake is still warm because the whipped cream would melt on contact.
Not traditional, but I also sometimes serve it with vanilla ice cream for a summer treat!
Storage & Freezing
Make-ahead: This cake tastes great warm from the oven, but you can also make it ahead of time and serve it on the next day. The spices and juice of the filling will infuse the crust, and the flavor will be more intense.
Store: It keeps for about 2 days at room temperature stored under a cake dome. If your house is very warm or you want to store it longer, I recommend putting it in the fridge. You can refrigerate it for 4-5 days.
Freeze: You can also freeze leftover cake, wrapped tightly in plastic wrap or stored in an airtight container, for up to 4 weeks. Thaw at room temperature or overnight in the fridge.
More German Cakes
Covered German Apple Cake
Ingredients
For the crust
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract, or vanilla sugar
- 1 large egg
- ¾ cup unsalted butter, cold
- ½ teaspoon salt
For the filling
- 5 apples, e.g., Granny Smith or Honeycrisp
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon cinnamon
- 2 tablespoons rum, optional
- 2 tablespoons breadcrumbs
Instructions
- Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugar, vanilla, egg, cold butter, and salt. Mix until the dough is smooth. It will look like crumbs at first but will come together after 1-2 minutes. Give it a quick knead by hand, press it into a disc, cover it with plastic wrap, and refrigerate for 30 minutes while making the filling.2 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, ¾ cup unsalted butter, ½ teaspoon salt
- Preheat and prep pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan (26 cm) with soft butter, then dust with flour and tap out the excess.
- Prepare filling: Peel and core the apples, then cut them into 1/2-inch chunks. In a bowl, combine apples, sugar, lemon juice, cinnamon, and rum (optional) until everything is evenly coated.5 apples, ¼ cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon, 2 tablespoons rum
- Bottom and sides of the crust: Use 3/4 of the dough for the bottom. Roll out the dough into a circle about 2 inches bigger than your baking pan, transfer it to your pan, and bring up the dough on the sides. Pierce the bottom with a fork and sprinkle breadcrumbs on top.2 tablespoons breadcrumbs
- Filling and top crust: Transfer the apple filling into the crust. Roll out the remaining dough and use it to make the upper crust. Cover the filling with the crust and seal the edges. Pierce the top with a fork.
- Baking: Bake for 45-50 minutes in the middle of the oven until the crust is lightly browned and the filling is soft. Let the cake cool in the pan. Then serve with homemade whipped cream.
Nutrition
Bread crumbs are not necessary, my German husband makes an awesome one. Grüß aus KA
Your recipes are excellent, but I wish if you could use grams as well (instead of only cups). I have difficulties measuring/converting everything to grams.
Well, I’m definitely blind. X X There is a metric measure included. I’m sorry.
Ich kommentiere mal auf Deutsch, da du ja aus Deutschland kommst. Ich bin Albanerin und habe 6 Jahre in Deutschland gelebt. Als Kind habe ich damals oft deutsche Kuchen oder Süßigkeiten gegessen, die ich dann, als meine Familie wieder in mein Heimatland (Kosovo) zurückkehrte, irgendwie immer vermisst habe. Seit Langem suche ich nach deutschen traditionellen Rezepten im Internet, bin aber bisher nie wirklich auf richtig gute Rezepte gestoßen und dann fand ich dich. Deine Rezepte sind wirklich super lecker und zu klappen 99 % immer perfekt. Ich möchte dir herzlich dafür danken und nebenbei diesen sensationellen Kuchen bewerten.
What sort of crumbs, fresh or dried? Thank you
Dried crumbs work best.
The ingredient list calls for 1/2 lemon juice. Can you please explain what 1/2 lemon juice means?
You need the juice of 1/2 a lemon. My recipe plugin makes it a bit difficult to input it this way so I just changed it to 2 Tbsp lemon juice to make it easier to read. Sorry for the confusion! – Julia
Just got back from Germany, where i have been eating every kind of cake and pastry. Bought myself a German baking book too. About to try this cake now.
That looks absolutely heavenly! I love how it’s absolutely bursting with apples, and I can’t wait to try this recipe.
Thank you, Nikki!
This cake is one of my husband’s favorites too from when we were living in Germany. I have tried a few different versions and haven’t been able to recreate the one he loved best from a little bakery in Frankfurt so I can’t wait to try yours because it looks wonderful! Thank you!!
Oh, and I meant to ask – do you have a favorite type of apple to use in this?
I like to use tart apples. Something like Elstar, Boskop, Jonagold or Cox’s Orange. They all taste great in apple cake!
Thank you for your sweet comment, Amy! I hope this version is similar to your husbands favorite. Some bakeries also add rum soaked raisins.