Introducing the German Apfelkuchen, a classic apple cake recipe featured in the old cookbook, A Dessert for Every Day in the Year, submitted by Mattie Abeling. We slightly adapted the recipe to bring this Victorian-era dessert into the modern era because, for one, it’s much easier knowing what temperature to set the oven. What follows is a simple, baker-friendly set of instructions.
These recipe creators were passionate about desserts and their ability to win any man’s heart (hah!). They also understood the importance of using fresh, high-quality ingredients. However, some crucial recipe details were left out in the original version. The original recipe used 1/2 cup of yeast. We filled in the gaps to stay true to the authentic taste and essence of the Apfelkuchen—but also include essential things like flour. Appended sections are in  brackets.
We understand baking is more science than art—but let us know how this recipe update worked out for you.
About the Cookbook
A Dessert for Every Day in the Year by Florence E. D. Muzzy. Published in 1883.