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.
