If you love warm apple desserts, Apple Kuchen is a must-try. With its soft cake base, cinnamon-scented apples, and crisp crumb topping, it’s pure comfort baked into every bite!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Quick Recipe Overview
WHAT: This apple kuchen combines three beloved elements – tender yeasted cake, spiced cinnamon apples, and buttery crumb topping – into one impressive German coffee cake.
WHY: Despite using yeast, this recipe is surprisingly straightforward and delivers bakery-quality results that look and taste like you spent hours in the kitchen.
HOW: Mix the simple yeast dough, spread it in a pan, layer with seasoned apple slices, sprinkle with crumb topping, let rise, and bake until golden.
Jump to:
Why I Love Making Apple Kuchen
While the dough rises for an hour, you can enjoy a cup of coffee or prep the rest of brunch – this apple kuchen practically bakes itself!
The yeasted base creates that signature tender, slightly sweet foundation that’s miles better than regular cake, giving you authentic German bakery texture without any complicated techniques.
You get 12 generous servings from one pan! Perfect for feeding a crowd at brunch or having delicious leftovers that taste amazing reheated with your morning coffee all week long.
🩷 Melissa
I use quick-cooking tapioca to absorb excess apple juice during baking, which prevents a soggy bottom crust while keeping the filling perfectly thickened.
I use a thermometer to ensure my milk mixture reaches exactly 120-130°F. If it’s too hot, it kills the yeast; too cool won’t activate it properly.
Ingredient Notes
Apples: Firm baking apples like Granny Smith, Honeycrisp, or Braeburn work best as they hold their shape and won’t turn mushy during baking.
Quick-cooking tapioca: This thickens the apple juices perfectly without creating a gummy texture. If you don’t have it, you can substitute 1½ tablespoons of cornstarch or all-purpose flour.
Active dry yeast: Make sure it’s fresh and not past the expiration date or it won’t rise. Instant yeast can be substituted in the same amount. Just mix it directly with the flour without activating it first.
Brown sugar: Used in both the filling and topping for rich molasses flavor. Light or dark brown sugar work equally well, though dark gives a deeper flavor.
Old fashioned oats: These create the chunky, textured crumb topping that makes this kuchen special. Quick oats will work in a pinch, but won’t give you the same hearty crunch.
Butter: Unsalted is preferred for controlling salt levels, but if salted butter is what’s on hand, just reduce the added salt by half.
Milk: Any milk works here – whole, 2%, lowfat, or even a non-dairy alternative. The fat content affects richness slightly, but all produce good results.
See the recipe card below for full information on ingredients and quantities.
WANT TO SAVE THIS RECIPE?
Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!
Easy Apple Kuchen
Ingredients
Crumb Topping
- ½ cup flour
- ½ cup brown sugar
- ½ cup old fashioned oats
- 3 tablespoons butter melted
Apple Kuchen
- 4 cups apple slices about 4 medium baking apples
- ⅓ cup brown sugar
- 1 tablespoon quick cooking tapioca
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 2 ¼ – 2 ¾ cups flour divided
- 1 package active dry yeast
- ½ cup milk I used lowfat
- ½ cup granulated sugar
- ¼ cup butter
- ½ teaspoon salt
- 2 eggs
Instructions
Crumb Topping:
- In a medium bowl, combine flour, brown sugar, and oatmeal. Add melted butter and mix with a fork or your hands until mixture resembles coarse crumbs. Set aside.½ cup flour, ½ cup brown sugar, ½ cup old fashioned oats, 3 tablespoons butter
Apple Kuchen:
- Grease a 13x9x2 baking pan; set aside. In a large bowl, combine apples, brown sugar, tapioca, lemon juice, cinnamon and allspice.4 cups apple slices, ⅓ cup brown sugar, 1 tablespoon quick cooking tapioca, 1 tablespoon lemon juice, 1 teaspoon cinnamon, ¼ teaspoon allspice
- In a small saucepan, heat and stir milk, granulated sugar, butter and salt just until mixture is warm (120F-130F) and butter almost melts.½ cup milk, ½ cup granulated sugar, ¼ cup butter, ½ teaspoon salt
- In large mixing bowl, combine 1 cup of the flour and the yeast. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl occasionally. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as needed to make a stiff batter.2 ¼ – 2 ¾ cups flour, 1 package active dry yeast, 2 eggs
- Spread batter into the prepared baking pan. Place apple mixture on top of the batter. Sprinkle with Crumb Topping. Cover and let rise in a warm place for 1 hour.
- Bake in a preheated 375ºF oven for 30 minutes or until top is browned and apples are tender. Cool on a wire rack for 30 minutes.
- Cut into 12 pieces and serve warm or at room temperature.
Notes
Nutrition
How To Make Apple Kuchen
Step 1: Combine flour, brown sugar, and oats in a medium bowl. Add melted butter and mix with a fork or your hands until the mixture forms coarse crumbs. Set aside while you prepare the rest of the kuchen.
Step 2: Grease a 13x9x2-inch baking pan and set aside. In a large bowl, toss together the apple slices, brown sugar, tapioca, lemon juice, cinnamon, and allspice until the apples are evenly coated.
Step 3: In a small saucepan over medium-low heat, warm the milk, granulated sugar, butter, and salt, stirring occasionally until the mixture reaches 120-130°F and the butter almost melts. Remove from heat.
Step 4: In a large mixing bowl, combine 1 cup of flour with the yeast. Add the warm milk mixture and eggs, then beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl sides. Increase to high speed and beat for 2 minutes until smooth. Gradually beat in enough remaining flour to create a stiff batter.
Step 5: Spread the batter evenly into the prepared pan. Arrange the apple mixture over the batter, then sprinkle the crumb topping evenly over the apples. Cover and let rise in a warm, draft-free place for 1 hour.
Step 6: Bake in a preheated 375°F oven for 30 minutes or until the top is golden brown and the apples are tender. Cool on a wire rack for 30 minutes, then cut into 12 pieces and serve warm or at room temperature.
FAQs for Apple Kuchen
Yes, you can substitute instant yeast in the same amount. The benefit is that you can mix it directly with the flour without needing to activate it first, though the rise time remains the same.
While the 13×9 pan is ideal, you can use a 10-inch springform pan for a deeper kuchen. Increase baking time by 5-10 minutes and check for doneness.
Yes, you can assemble the entire kuchen the night before, cover it tightly with plastic wrap, and refrigerate it overnight. The next morning, let it sit at room temperature for 30 minutes while your oven preheats, then bake as directed. You may need to add 5 extra minutes to the baking time since it’s starting cold.
My Best Tips for Making Apple Kuchen
☞Check yeast freshness: Proof your yeast with warm water and sugar before using. If it doesn’t foam within 5-10 minutes, replace it.
☞Slice apples uniformly: Cut apple slices to about ¼-inch thickness so they all cook evenly and achieve the perfect tender texture.
☞Don’t overbake: Watch carefully during the last 10 minutes. The top should be golden and apples fork-tender – overbaking dries out the cake.
What to Serve With Apple Kuchen
Apple kuchen makes an ideal breakfast or brunch centerpiece with fresh fruit, bacon or sausage, and scrambled eggs. Enjoy it with coffee, tea, or orange juice for a simple morning spread.
For dessert, serve it warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce—it also pairs beautifully with apple cider or a sugar cookie latte.
Storage & Reheating Tips
Store apple kuchen at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze tightly wrapped pieces for up to 3 months and thaw overnight.
Reheat in the microwave for 15–20 seconds or in a 350°F oven for 10–15 minutes. To crisp the topping, place under the broiler for about a minute, watching closely.
More Delicious Coffee Cake Recipes to Consider
Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram.
Tara
Hi Barbara, should I bring the eggs to room temperature first?
Thanks,
Tara
Barbara Schieving
Hi Tara – room temperature eggs are usually best when baking cakes. Although I admit I don’t always take the time. It will help the yeast get working faster if the eggs are room temperature.
MyKitchenInHalfCups
Me too! Sugar is deadly in the am if you ask me and this is very nice as dessert and/or breakfast in my book.
Thanks for baking with us.
sandie
Love your kutchen, Barb!!
Rayna
This would be the perfect dish to make next time I have to bake breakfast for our church class!
Asiya @ Chocolate and Chillies
I’ve never heard of Kuchen but it sounds delicious…cake + apple + crumb topping would be a definite hit in my home!