I grew up in Germany, and my mom made this cake all the time, minus the topping. She used a Streusel topping instead. It is also very good with plums or cherries, and every other fairly firm fruit. Oh, the memories!

Don't forget to take the skin off the apple

This is odd. Made this post on a recipe vid. How did it get here?

Grocery store was out of apples so improvised with nectarines, strawberries and blueberries...surprisingly delicious, not overwhelmingly sweet!

@tawpgk Indeed it does. Vielen dank!

@Bob G tbh, I think she used a product called Bisquick, which I believe is just AP flour with baking powder/soda. We never had cake flour in the house. So if it wasn't Bisquick, it would have been AP flour. I believe Bisquick likely has a lower protein content closer to cake flour due to its intended purposes. I thought the same thing about the gluten as I watched this. Perhaps cooking the batter right away minimizes the formation of gluten before it is baked.

My family made this and somehow I forgot it existed for 20 years since I moved away. I could taste it at the end of the video. Weird how we forget things and then food memory kicks in and you remember exactly how something tasted. I'm gonna make this for my coworkers this week I think.

I had never seen this before. Was intrigued because the recipe is so old and looked like it would be delicious. Made it today with my daughter. It is indeed delicious. Thank you for sharing this cultural gem.

1894 is young in the world of recipes tho

Hi! :D can you tell me what the texture was like?

My mother used to make this cake all of the time. She never gave me a proper recipe because it was all in her hands. Thank you so much for posting this. I will now be sharing a part of my german heritage to my kids.

@Nimitz My Grandmother (Father's Mother) was from Sicily, she measured into her hand as well, and it passed down to me. Once I wanted to be sure, and checked with a measuring spoon, it was exactly as intended! Very rarely I will use measuring spoons now. ;o)

Come-on, Mr. Ronald Mcdonald. You are such a funny little 🤡 clown. Yeah those of us who have common sense know exactly what she meant.

I think that before we pass. We should all post our lives on a compact disk.

@Nimitz regardless it looks good

@ron cantrell no, it was measured by hand, my mother measures this way

During the 1980's, I went to Germany and stayed with my Oma for 6 months. She didn't speak English and I didn't speak German, but somehow, we got along. She made this cake, several times, while I was there and I carefully wrote down the recipe, as I watched her. I tried making it several times, and while it was "okay", it wasn't nearly as good as hers. But, I'm going to try it again!

@Наталья Вахтина Grandma

@Wander Fontenele Yes

@Pat Star German

you will never reach omas level that seems like a physics law here in germany in every family oma made the best stuff and on family gatherings we germans like to cherrish the memory of that wonderfull apple cake

@bina nocht 🤣

My German grandmother (born 1903) handed this down and I make it still to this day. Edit: Mine is made in a pie dish. This rectangular one looks amazing! Thank you

Could you share the recipe for your pie dish version? That sounds like a better size for my family. I can convert to American measures and post that for the others.

@Татьяна Валиева weil dieser Mann blöd ist. Meine Oma hat auch solche Kuchen gebacken, als Kind habe ich gegessen, aber Rezept nicht übernommen. Jetzt ich schon selber Oma, und kann für meinen Enkeln backen.

@Angry Combat Wombat ich als Deutsche wunder mich über diesen Hitler Kommentar und wie man von Apfelkuchen, 1903 auf Hitler kommt! Mein Humor 🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️

its so funny to see the dozens of comments of people saying they make this all the time and yet the creator is trying to make this into some old forgotten secret gem that nobody but them know about. So silly.

Hello Nikki can share your grandma’s recipe?

My father is German and he used to get my mother to make this a lot growing up. It’s not exactly the same, we never had a topping, just with apples or plums on top and that’s it. I make kuchen all the time based on my family’s recipe and my husband (who isn’t German) absolutely loves it. I’m excited to try this version, thank you!

Very similar to my family's kuchen recipe that has been passed down since at least the 1860s. While it was occasional made as Apfel Kuchen or Apricot Kuchen it was mainly made as a Plum/Zwetschgen Kuchen. I ember as a small child we all wanted to be the one to pour the sour cream/heavy cream mixture over the top off the fruit. We never had so many family friends drop by each time my Grandma or Mother would make this (at made me truly believe in kuchen ESP).

@Tori Beveridge Originally I think it was Heavy Cream, but by the time my Grandma had kids it had both sour cream & heavy cream, and that was my Mother's version as well, she described it richer and tangier then her own Grandmother's version. It also became the family's defacto favorite version, my Grandma was all about little "secret" tricks in her cooking & baking, multiple types of dairy, the temperature of ingredients when added, sometimes adding the same ingredients at multiple points in the recipe instead of all at the same time, and to never be afraid of adding butter & dairy ("Do you want it to taste good or do you want it to taste good for you?") She also had her own measurements (walnuts of butter).

Did you use sour cream or heavy cream

Thank you for posting this, this looks almost exactly like my grandmother's kuchen. I used to help her make it and it make me feel very grown up. She put less custard and brushed over the fruit to make a glaze. Apple was my favorite but she also made it with plums or peaches.

Wow, did this bring back memories! My Oma and her mother were raised in Alsace-Loraine and were pastry chefs. She made this and many similar dishes like this. Many of my best memories as a child were with Oma in the kitchen.

My mother's side of the family had ancestors who were German, and some of the old recipes have been handed down through over 7 generations, but this one I've never seen before! I do have a peach cobbler recipe that resembles the way this pie was put together! Looks delicious!!

I stumbled onto this video by accident. The pie looks phenomenal. I just wanted to say I am extremely impressed by the camera use, music and impeccable attention to detail. It’s as if I was transported right into your kitchen with a heavenly tune. Kudos.

My grandma made this all the time, always loved it, never got boring, as a matter of fact, I’m going to make one today.😎

Спасибо что поделились рецептом .И сразу воспоминания из детства . Спасибо нашим бабушкам .

This seems similar to the way my grandfather makes apple tart. He uses a standard pie crust on the bottom and then layers thinly sliced apples and pours a custard on top. I'll have to try this recipe to compare them :)

Latvian here. I didn`t know this was originaly a German recipe. This is often made in many households over here in Latvia. It`s simple, delicious and every ingridient easily accessible which makes it so great. :)

I think there's sort of a recipe continuum across Europe where the same food pops up again and again - lots of overlap

lol it is normal in Germany , France ... all over Europe.

DOCTOR DOOM

Alise Lubane Let us go back many, many, many years, were part of your country and my country were either together or always very close . Recipes went from family to family, neighbour to neighbour . People moved from one country to another, took recipes with them etc.etc.etc It's a wonderful recipes and doesn't matter , where it comes from. ♥️♥️♥️♥️♥️

I am German, we live very rurally. My grandma still makes apple pie this way, I don't know any other way. I love it and almost always eat three pieces, even though I'm full after the first one

Yep same, my Grandma still bakes it too!

@D. I lived in Germany and I know that the German pastries are the BEST, awesome!!

@D. Now see, I take it that everything is wonderful, even the pastry but the pastry is the least good reason to go there. I doubt it was meant like that, but that's how I'm going to take it.

@D. I guess your behaviour was the reason you never got invited to someone's house eating delicious cake but had to buy the gross ones at cheap bakeries .

Looks awesome, my grandmother used to make a very fine side dish like coleslaw, but she called it cream(ed)? cabbage? Kinda liquidy, no large chunks like the store bought slaw, i remember using that knuckle scratching machine to finely slice the cabbage if anyone out there has an ‘old’ recipe, would appreciate the help, everything we’ve found/used just isnt the same (so im told, never tried it as a child, but now am brave enough, lol) thanks soooo much 🤞🏼

The cake looks great and the recipe looks very easy to follow, but I'm in love with that scale! 😊💙

Made this Mannheim apple pie today. It is absolutely delicious. Perfect with a cup of coffee. Easy least. Yum. So lieb dass sie das mit uns geteilt haben

This is German Kuchen. Grew up on this in the 70's, polished a many of these, wonderful. Next substitute the apples for peaches, you won't sorry. My grandma and grandpa settled in ND and SD and were part of the Germans in Russia groups, and came to the US in 1900 as children. Time to review these wonderful recipes. Kids don't realize what real butter and creams do to things, they just eat the store versions that they don't put it in because they aren't shelf stable. Cookies with no butter? Oh my.

I can't wait to make this!! Plums are coming in season. I had a plum tart with a glaze very much like this in Switzerland. I can't wait to make the apple version of this for a family member that was born in Bavaria. Thank you so very much. Cheers!

I made it and it's delicious 🤤 I highly suggest trying it! ✌️

This is why I love old-timey food. The recipes are usually very simple and to the point, since people back in the day didn’t have access to tons of spices and products. And that’s what makes it great. The simplicity makes every taste pop!

Im from germany, my Father, born 1927, used to make this. He used no sour cream but curd and a bit less topping, and often made this with plums too. It was always delicious. Gladly i have the recipe :) But this one is nice too, a bit thicker and the apples are more "in" the cake. Looks mega delicious :) edit: and he used yeast in the dough

You wrote the word Germany with a small letter, and father with a larger one. You seem to respect your old man a lot and hate your native land (no negativity, just an observation)

I use sour dough.

My family has kept up the tradition of this sort of dessert for over a century! We use a sweet yeast dough, and layer different types of fruit on top, but it's essentially the same. Stories made this out to be a traditional dessert of the "Germans from Russia" who emigrated from Russian territories to North America. Mainly North and South Dakota in the USA, and northward to Saskatchewan and Alberta in Canada. Asking for "kuchen" will usually get you the same dish in any of these locations - despite its' broad meaning in German.

Your family's history is the exact same as mine-- German speaking Russians that fled to Saskatchewan around the time of the first world war. My great auntie still makes pies like this during family gatherings at the farm. :)

Yeah, you can find this dish all day every day if you’re in the German-Russian triangle of ND

@taylordlongcrow hey! Unfortunately there is no desert per sé in Germany. Maybe she meant a very rural area? Possibly the Lüneburger Heide? https://en.wikipedia.org/wiki/L%C3%BCneburg_Heath

@Mara my grandfather's mother was a part of these people, and my mom said she would always mention being from the German Desert; though she did not know much English, so I do not know if she meant to use a different word, I cannot find any such place on Google and am wondering if there is a mistranslation somewhere. I know this isn't the place to ask such a thing, but I'm from South Dakota and have always wanted to learn more about the background of my grandfather's mother's family and I don't know how to ask Google this specific question. Thanks for the great comment, and any other info you can share, if any.

When I was sent to Germany for an injury when I was in the Army it was during the holiday season. I vividly remember these cakes made with different fruits and some had a baked Suger crust on top of an option for a custard topping. Very delicious. I will be making this one very soon!

@M StrikesBack Yes

@Angella S. what service? to the Bankers that control the military?

@Angella S. You're welcome. We all need to do our part in our own way.

Thank you for your service!

@Is for me?! you are completly right. The more sugar you put in, the more it gets caramelized . Put ground almonds/hazelnuts in as well, yummy.

I made a much smaller version of this apple pie, it came out pretty good. I added chopped peacan nuts, and a little more cinnamon powder.

My Mom still makes this type of apple cake to this day... She said that my grandma teached her how to make it this way and I think Ingedients and steps are super similar. The only thing that is not consitant with this video is that she tends to make the apple slices a little thicker (She changed it up because she likes it better that way) But yeah really nice!

Nossa fiquei com água na boca 😋. Vou fazer. Obrigada 🇧🇷😍💖

Aonde se compra a nata ?

I’m Scottish and I have recipe for this. My mum used to make it every week. We used a sugary streusel topping instead of the cream cheese. I was in Sweden a couple of years ago and came across another variation. Very easy and great for a party.

Please Share your Recipe 💝

I think Scotland has some wonderful bakery goods

@Smiding sounds delicious but what are your measurements tho please

@Angella S. Melt butter, add some sugar, syrup, oats and then a pinch or two of flaked salt, cook on medium heat until it bubbles up a bit. Then you just add it on top of the apples then oven for 20-30 min depending on the temperature you bake at.

@Smiding Could you give a recipe for your topping?

Спасибо. Приготовлю. Мама готовила, а мы, дети, пробовали сырое тесто-сладкое, с запахом ванили🙂

Gosto muito desse tipo de torta de maçã é leve não enjoa e, é também muito saudável! Muito bom conhecer pessoas de várias partes do mundo , nem que seja virtual! BRASILEIRA DE UBERLÂNDIA- MG.

I live in Germany and my mom sometimes makes a very similar pie. We still eat Apfelkuchen over here🤗

The best part is you dont have to peel the apples ! A modern version would probably swap the amount of sugar and butter and replace four by almond flour. Definitely going to try it. Her hands are perfect by the way.

This seems really similar to the Polish apple cake that my grandmother who immigrated to the U.S from Poland in the 1940's, would make. I have no idea how common it is or if a lot of other people, (from Poland or not,) make it.

If you mean szarlotka, it's still made. However, it uses more of a flaky dough than a batter like this

My adoptive mother was from Poland and she used to make a huge apple pie in a rectangular deep dish pan- it was off the hook!! She also used to make a huge honey cake in the same pan, along with so many other homemade polish dishes, MAN- do I miss her cooking!! 😢

@Carl A. N. Yeah, this recipe is pretty much exactly the same except, I think, without the powdered sugar in the dough and without the sour cream in the topping. You top it with cinnamon sugar instead. I just looked it up and I can't find it online anywhere.

I think a lot of recipes have some form of common roots. But over the years the methods have been changed to fit more into each countries culture.

This looks like the cake my mom baked it was delicious 😋🤤 I miss her her cooking n baking I love you mom 🙏

This is fairly similar to my favorite apple pie recipe from when I was younger, except for the topping, where we add a mixture of egg and sugar near he end of baking time

This is so soothing to watch! I had just made an amazing cup of tea, and then this appeared on YouTube for me...My Mom's Dad was German, and she is such a grand pie maker...this cake looks so tasty...and I would try the other fruits suggested by @catwoman as well...Thank you for that and for this video.

I made this today with some changes and it turned out amazing. I added raisins, cranberries, and white chocolate chips to the top layer and I shredded the apple and mixed it with it. I also added baking powder and soda to the bottom layer.

This looks amazing! The number of eggs is a little worrisome but I'm definitely going to try this at least once.

I used to make a similar able cake years ago. I found the recipe in a slip for maybe sugar or flour I can't remember and it was named Gammeldags Æblekage in Danish (old days apple cake). I think I was based in an old Danish recipe not sure. It became my favorite apple cake by far. Similar to this one but not the same. Now I don't cook or bake anymore but I miss those times when I still could do that. This cake here looks really delicious and I wish I could try it sometime. I'm going to send it to my daughter. And maybe she can make it for me next time I see her. Thank you for showing us this recipe. Have a nice day

Uaaaauuu 😮 Agora faz sim porque eu vou fazer 😂 Tô olhando e querendo morder a tela de tão deliciosa que parece ser. Aqui em casa todos irão gostar! É muito bom compartilhar essas receitas deliciosas e por isso também compartilho, isso tras tanta alegria na mesa da família, tanta satisfação... Parabéns pela excelente dica!

My Oma used to bake these kind of cakes and take them to the local bakery yard with a slip of paper stuck on top having the family name on it. They would bake the cakes and we would return to find our cake among many others and bring it home. Many families did not have large ovens for large baking pans this was a wonderful experiences..it does not exist anymore in most if not all small towns. Thank you this was nice to watch.. I copied the recipe and will try it tonight. Not sure the size of the pan. I will bake mine a little darker crust like Oma’s 🥰

I remember the same tradition from my childhood in Germany, a small town of 2000 people. Especially during town celebrations the oven in the local bakery was open to homebakers. And many used this opportunity to make a bigger cake, my mom and grandma participated. I wonder how much they needed to pay to get it baked in the big oven. I wonder if my mom remembers. She is 82 now

@Shepherd Bella Wonderful, I love the old memories !!! What we did, getting the loaf from the bakery : we poked a hole in the end ( the KNUST ) and ate bits of it, delicious ! A hole was a hole, you can't mend it, it stays there. And there are not that many mice on the way home who could have done it.

Sylvia Crawford Why don't you put sugar on top of the apple slices ? It will caramelize a little and crunchy. Don't forget WHIPPING CREAM ( beaten) on each piece you serve ! IT'S DEVINE !!!!

@BLU YT It looks like the jelly roll baking sheet I used in an industrial kitchen.

@Christel Grimmer That sounds like heaven!

Family in Appalachia here has been making this type of pie for generations, although they came from Scotland in the 1600s as opposed to Germany. As a blacksmith and potter have made and repaired some of the pans my cousins use to make this and a few other dishes since can not really get those sizes anymore that fit the wood stoves. Always get this kinda pie as payment later if I'm not visiting, or a nice pig pickin if I am, since thats often when several family have need of repairs and I can make the trip. Biggest difference I can see is the use of buttermilk thickened with vinegar instead of sour cream, and they tend to use crab apples with honey used instead of sugar. Use whats available, although I tend to prefer sweeter apples and sugar to the former.

This looks incredibly similar to my grandmother's recipe for "German apple cake." Our family immigrated from Bavaria in the late 1870s to America. This has been part of every family gathering I can remember.

My mom makes a similar looking omenapiirakka, from Finland

@PowerControl Yes, I am aware....but there are many different types of apple cake in Germany, most are regional variations.

Because it is from Germany, from the city of Mannheim.

My step grandmother who was very German-American made this when I was a child! I may have to try this ☺️

My family has a very similar recipe but with box cake mix and apple pie filling. But the same sour cream and egg on top. We love it! It's been a staple for years.

My friend who wasn’t German and lived in Canada used to make Apfelkuchen just like this. It was so delicious! Thanks for the wonderful recipe. I’ll be making it soon because I loved this dessert 😃

@Manikin Skycrawler Yo mama ain't no German girl

Apfelkuchen? That's the noise German girls make when you hit their tonsils 😊

I make an apple Kuching very similar to this for covered dish events

in Germany we say "Ja moin!" It looks so simple and tasty, need to try it out. Would be my first Apple Pie without Streusel

My mother (in Arkansas USA) made something very similar to this and called it Sour Cream Apple Pie. I loved it.

Though I am not German, I love this traditional recipe because you don't add that filling syrup that is found in the American version of apple pie. These days they use high fructose corn syrup among other ingredients like cornstarch in order to create an emulsion out of the apples. Some people in turn use less apples 🍎 in order to save money and use more sugar/sweetener.

Just want to let you know that not only is the recipe outstanding but the music fits in perfectly. Thank you for sharing!

That looks good! I would have thought the apples on top wouldn't tear easily when you would bite down, but since you easily tore the piece of cake in half without a whole apple sliding out, it looks like the apples get nice and tender.

So simple, and yet... so fantastic!😍

Muito obrigado por compartilhar esta receita! Eu irei fazer. Mais um inscrito

Here in Australia we have something called sour cream and apple slice, my mum and grandma made it all the time. It's a very simple/basic recipe, this almost feels like a more traditional version of the same thing. I'm wondering if this is the origin. I'm also going to absolutely make this. Danke!

No we don't.

I have not seen or eaten this in over 30 years. Soooo delicious. Thank you!

Deu água na boca, mas pra mim faltou o fermento! ...

This looked interesting so I made one. It's not as sweet as most cakes or pies that I'm used to, but still very tasty! Thank you for sharing this recipe!

Joseph, my german-scottish colleague made this cake one day but dairy free. It was fantastic. So tasty that I want to remake for my children.

This looks wonderful! I must try it and also will try it with peaches :)

I make something like this which my GrandMother taught me the only difference is I added a short crust pastry then the cake mix with the apples and topping, I have been making this for the past 40 plus years, here is Australia you can buy that type of cake here I have bought it a few times but I like my own version because I love the crunch of the pastry with softness of the cake with the sweet and sourness of the apples and sour cream topping.

My mom does similar one. Mostly a quick version with a topping from some almond slices and extra sugar.

American here... We have a family recipe like this. My mom makes it all the time. Usually peaches or plums. No cream cheese topping though, just a sprinkle of extra sugar! The name on the recipe card says "kuchen short dough."

Looks very similar to my grandmothers Apple Kuchen I know the crust had yeast in it and the top had a strudel crumble with butter flour cinnamon and sugar no one in the family has her recipe and she never ever used a measuring cup ….. this recipe is very close thank you so much I enjoy your channel I brings back very fond memories of my sweet amazing Grandma Anna Steinwachs

@Niki P n

@J Vis As l said, it's been years since l made this and, from memory, the 13g in the recipe, was the weight of a packet of yeast. Most dry yeast comes in jars now so l googled to find an equivalent spoon measurement. It is possible that it's wrong but l checked quite a few sites. l got the recipe off a German friend 40 years ago and made it when l lived in italy so neither remember nor have access to the brands l used. The recipe is so old that it may have used fresh yeast in which case half the weight in dry yeast would be enough. A slight increase in yeast has to be made to allow for the butter and egg in the recipe though so, feel free to experiment.

@Niki P Great. Already sent this recipe to my girlfriend in SPB and I think both of us are going to try it! Subscribed.

@Dan Stoye Thanks Dan. Yes, l did correct it in the recipe. I only added the comment so anyone who had already commented would get a notification.

@Niki P People might miss your correction. When commenting in YouTube and then posting that comment you can later edit that comment by hovering your mouse at the end where you see 3 dots, click on edit and voila!

Gostaria de fazer essa torta maravilhosa🙏🏿🙏🏿

Oh my I can’t wait to try this! My German roots thank you for sharing this marvellous recipe ☺️

My mother still makes this exact cake every once in a while ^^

The crust you made is what my grandma used for banana split torte. I'm totally making this tomorrow 🤯

Już czuję zapach tej szarlotki🤤🤤🤤👍

Спасибо большое за рецепт.Обязательно приготовлю для своей семьи.

This looks gorgeous and I bet it tastes wonderful

Thanks for sharing this recipe. I really want to try this. It looks so good. My Oma was born in Austria and came to America in the 1920's sometime before WWII. Her family was German Jewish and traveled a lot. She wouldn't talk about her heritage after WWII was over. She was afraid she would get sent back to Germany. Anyways, she handed down a few recipes to my mom, but she died when I was young, and I didn't get to know her very well to ask her for more recipes. The one I loved the most was her chocolate cake. It was a very dense cake and used very little ingredients. I think it was a flourless cake. Do you have a recipe like that in your 1894 recipe book? Blessings!

This was eight beautiful minutes of time travel. 60 years ago I would sit with my mother while she baked like this. I would operate the mixer and add the ingredients. Thankyou so much for posting this.

@Natalinka противень

@Einfache Rezepte Подскажите, пожалуйста, размер Вашей формы, в которой выпекали пирог.

Thank you very much for your kind comment. You made me very happy. I wish you a beautiful day

My Czech family made dough from wheat flour, beaten egg and a little salt, with unsalted butter cut into it (like with piecrust) until you got a firm dough similar to bread. We pushed the dough into a buttered, rectangular pyrex baking dish. Then we put fruit on toUẞs Pflaumenkuchen (Plum cake) with the oval, dark purple prune plums. Sometimes, we used fresh apricots. We cut the stone fruits in 1/2, removed pits, and placed the fruit halves skin side up on the dough. Mmmmm!

I grew up in Germany too and I miss such cakes. Thanks for the recipe. I am going to make it.

My grandma makes this ❤️❤️❤️ Do you have the recipe for the cookies with the Crushed nut topping

Youre baking is truly an art form and I envy anyone who gets to experience it with you.

Thanks a lot, comments like this always make me really glad to do this!

Готовлю этот пирог , вкусно 🥰