💡 At a Glance
- •The Cake: A classic German double-crust apple cake featuring rich shortcrust pastry, a juicy apple filling, and a sweet sugar glaze.
- •Time Needed: Quick and easy prep in the Thermomix®, followed by baking time and a few hours to cool completely.
- •Method: The buttery dough and warm apple filling come together seamlessly, kneaded and simmered right in your mixing bowl.
My classic double-crust apple cake is a timeless favorite that kids and adults alike absolutely adore.
Juicy apples, tender buttery pastry, and a sweet glazed top make this cake pure comfort in every single bite.
Treat yourself to this cozy, traditional recipe—it’s wonderfully fragrant and guaranteed to be the absolute star of your dessert table!
In my easy recipe with simple step-by-step instructions, I’ll show you just how effortless it is to whip up an absolutely delicious German covered apple cake in your Thermomix® in no time!
Why you’ll love this German Covered Apple Cake:
- A nostalgic classic—just like Grandma used to make.
- Super juicy yet delightfully flaky, and always a total crowd-pleaser.
- Incredibly easy to whip up.
- Perfect for any occasion—birthdays, holiday gatherings, weekend parties, or afternoon coffee.
- Stores wonderfully and is completely freezer-friendly.
My Top Tips for Making This Cake
Stored in the fridge, this cake stays beautifully fresh for several days!
Feel free to toss some rum-soaked raisins into the apple filling (just skip the rum if you’re serving little ones!). Sliced or chopped almonds are another fantastic addition.
You can also swap the vanilla for warm cinnamon, depending on your personal taste.
Don’t let those pastry scraps go to waste! After trimming the top crust, use cookie cutters to stamp out a few extra sweet shortcrust cookies. A delicious little bonus treat! 🙂
Can I Make This Ahead and Store It?
You bet! This double-crust apple cake stores wonderfully in an airtight container in the fridge for up to 2 to 3 days.
Can I Freeze This Apple Cake?
Yes, this apple cake freezes surprisingly well!
To freeze, wrap the cake tightly in plastic wrap or slide it into a heavy-duty freezer bag before popping it into the freezer.
When you’re ready to enjoy it, simply let the cake thaw overnight in the fridge.
Frequently Asked Questions About Double-Crust Apple Cake
What You’ll Need for Covered Apple Cake
For the crust:
- 550 g all-purpose flour
- 250 g butter, softened and cubed
- 200 g granulated sugar
- 1 packet vanilla sugar
- 2 large eggs
- 1 packet baking powder
- 1 pinch of salt
For the apple filling:
- 1 kg apples
- 30 g fresh lemon juice
- 30 g granulated sugar
- 1 packet vanilla sugar
- 1 packet vanilla pudding mix
- 80 g water
For the glaze:
- 150 g powdered sugar
- about 2.5 tbsp water
Note: You’ll find the exact measurements and full step-by-step instructions further down in the recipe card!
How to Make Covered Apple Cake
Prep Work:
Line a 10-inch springform pan with parchment paper.
Making the Dough:
Next, add all of the dough ingredients to the mixing bowl and roughly mix for 15 sec / speed 5. Scrape down the sides of the bowl with your spatula, then knead for another 2 min / Dough Mode.
Note: The dough might feel a bit crumbly after mixing—that’s totally normal due to the yield!
Turn the dough out onto your work surface and knead it together with your hands until it forms a smooth ball.
Divide the dough in half. Press one half into a flat disk, wrap it in plastic wrap, and pop it into the fridge.
Take two-thirds of the remaining dough half, place it into your springform pan, and press it firmly into the bottom.
Roll the leftover one-third into two long ropes. Place them along the inside edge of the springform pan and press with your fingers to create a rim about 1 inch (3 cm) high.
Prick the bottom crust all over with a fork, then place the pan in the fridge as well. Now, let’s move on to the apple filling!
Making the Filling:
Peel and core the apples, then chop them into small cubes. Place them into your roughly rinsed mixing bowl along with the lemon juice, sugar, and vanilla sugar.
In a small bowl, whisk the water and vanilla pudding powder together until smooth, then pour that into the mixing bowl as well.
Now, let it simmer for 7 min / 100°C (212°F) / Reverse / Speed 1.
Note: Cooking time will depend on the variety of apples you use! Keep an eye on them so they don’t get too soft and turn into applesauce. On the flip side, if your apples are extra firm, just add 1 to 2 extra minutes of cooking time.
Assembly & Baking:
Preheat your oven to 375°F (190°C) conventional heat.
Take the remaining chilled dough out of the fridge, give it a quick knead with your hands, and roll it out on a silicone baking mat (or a lightly floured surface).
Place a 10-inch (26 cm) dinner plate or the bottom of a springform pan on top of the dough, and trace around the edge with a knife to cut out a circle.
Baker’s Tip: Don’t have the right size plate or a second springform pan? You can easily do this step right at the beginning using your main springform pan base, then just stash the cut circle of dough in the fridge until you’re ready for it!
Now, pull your springform pan out of the fridge and pour in the apple filling. Trim off any excess crust around the edges with a butter knife so it sits flush with the filling.
Using your silicone mat, flip the top crust right onto the pie (or if you didn’t use a mat, gently lay it over the top). Press the edges firmly to seal, then prick the top crust a few times with a fork.
Bake the apple pie in the lower third of the oven for 40 minutes.
Remove from the oven and let it cool down a bit.
For the glaze, whisk the powdered sugar with a splash of water. Add just enough liquid to create a thick, smooth icing.
Pour the glaze over the pie, spread it evenly, and let it drizzle down the sides a bit.
Let the pie cool completely before slicing so the filling has time to set—chilling it overnight works great, too!
Enjoy!
Note: You can find the exact measurements and step-by-step instructions in the recipe card below.
The listed prep times are approximate averages.
And now, happy baking and enjoy every single bite!
If you loved this quick recipe for covered apple cake, you might also want to check out my amazing Chocolate Crinkle Cookies 🙂
Happy baking,
Christoph
PS: Never want to miss a recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment and give it a 5-star rating below! 🙂
German Covered Apple Cake
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Zutaten
For the pastry dough:
- 550 g All-purpose flour
- 250 g Softened butter cut into pieces
- 200 g Granulated sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 1 packet Baking powder
- 1 pinch Salt
For the apple filling:
- 1 kg Apples
- 30 g Lemon juice
- 30 g Granulated sugar
- 1 packet Vanilla sugar
- 1 packet Vanilla pudding powder
- 80 g Water
For the glaze:
- 150 g Powdered sugar or confectioners’ sugar
- 2-5 tbsp Water (approx.)
Zubereitung
Prep:
- Line the bottom of a springform pan (26 cm Ø) with parchment paper.
Making the pastry dough:
- Add all the pastry dough ingredients to the mixing bowl and coarsely combine for 15 sec / Speed 5. Scrape down the sides of the bowl with a spatula, then knead for 2 min / Kneading Mode. Note: The dough will still look a little crumbly after kneading—that’s totally normal due to the volume of dough!
- Transfer the dough to your work surface and knead gently by hand until it comes together into a smooth ball.
- Divide the dough in half. Flatten one half into a disc, wrap in plastic wrap, and chill in the fridge.
- Take 2/3 of the remaining dough half, place it into the springform pan, and press it firmly into an even bottom layer.
- Roll the remaining 1/3 into two long dough ropes, place them around the inner edge of the pan, and press with your fingers to form a rim about 3 cm high.
- Prick the bottom crust several times with a fork and pop the pan into the fridge as well. Now on to the apple filling!
Making the filling:
- Peel, core, and dice the apples. Add them to the roughly cleaned mixing bowl along with the lemon juice, granulated sugar, and vanilla sugar.
- Whisk the water and vanilla pudding powder together until smooth, then add it to the bowl as well.
- Now simmer for 7 min / 100°C / Reverse / Speed 1. Note: Cooking time depends on your apples! It’s a good idea to peek inside occasionally so the apples don’t get too soft and turn into applesauce. On the flip side, if your apples are extra firm, extend the cooking time by 1–2 minutes.
Assembly & Baking:
- Preheat your oven to 190 °C top/bottom heat.
- Remove the remaining chilled dough disc from the fridge, knead it briefly by hand to soften, and roll it out on a silicone mat (or a lightly floured work surface).
- Place a 26 cm plate or the bottom of another springform pan onto the rolled-out dough and trace around the edge with a knife to cut out your top crust.
- Take the prepared springform pan out of the fridge and pour in the warm apple filling. Trim any excess side crust with a butter knife so it sits flush with the apple filling.
- Invert the pastry lid over the cake using the silicone mat (or carefully lift and lay it on top if you’re not using a mat). Press the edges firmly to seal, then prick the top crust a few times with a fork.
- Bake the covered apple cake on the lower rack of the oven for 40 minutes.
- Remove from the oven and let it cool slightly.
- For the glaze, whisk the powdered sugar with a tiny splash of water—just adding enough liquid to get a thick, pourable consistency.
- Pour the glaze over the cake, smooth it out, and let it drip naturally down the sides in spots.
- Let the cake cool completely before slicing so the filling sets nicely—overnight is ideal!
Notes
- Keep it covered in the fridge, and it’ll stay fresh for several days!
- Feel free to fold some rum-soaked raisins into the apple filling—just skip the booze if you’re serving little ones.
- Swap out the vanilla for cinnamon if you love that warm spice vibe, or stick with vanilla if cinnamon isn’t your thing.
- Don’t waste those pastry scraps after trimming the top crust! Cut out a few fun shapes and bake them into delicious shortbread cookies. 🙂
German Covered Apple Cake
Click stars to rate now
Zutaten
For the pastry dough:
- 550 g All-purpose flour
- 250 g Softened butter cut into pieces
- 200 g Granulated sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 1 packet Baking powder
- 1 pinch Salt
For the apple filling:
- 1 kg Apples
- 30 g Lemon juice
- 30 g Granulated sugar
- 1 packet Vanilla sugar
- 1 packet Vanilla pudding powder
- 80 g Water
For the glaze:
- 150 g Powdered sugar or confectioners' sugar
- 2-5 tbsp Water (approx.)
Zubereitung
Prep:
- Line the bottom of a springform pan (26 cm Ø) with parchment paper.
Making the pastry dough:
- Add all the pastry dough ingredients to the mixing bowl and coarsely combine for 15 sec / Speed 5. Scrape down the sides of the bowl with a spatula, then knead for 2 min / Kneading Mode. Note: The dough will still look a little crumbly after kneading—that's totally normal due to the volume of dough!
- Transfer the dough to your work surface and knead gently by hand until it comes together into a smooth ball.
- Divide the dough in half. Flatten one half into a disc, wrap in plastic wrap, and chill in the fridge.
- Take 2/3 of the remaining dough half, place it into the springform pan, and press it firmly into an even bottom layer.
- Roll the remaining 1/3 into two long dough ropes, place them around the inner edge of the pan, and press with your fingers to form a rim about 3 cm high.
- Prick the bottom crust several times with a fork and pop the pan into the fridge as well. Now on to the apple filling!
Making the filling:
- Peel, core, and dice the apples. Add them to the roughly cleaned mixing bowl along with the lemon juice, granulated sugar, and vanilla sugar.
- Whisk the water and vanilla pudding powder together until smooth, then add it to the bowl as well.
- Now simmer for 7 min / 100°C / Reverse / Speed 1. Note: Cooking time depends on your apples! It's a good idea to peek inside occasionally so the apples don't get too soft and turn into applesauce. On the flip side, if your apples are extra firm, extend the cooking time by 1–2 minutes.
Assembly & Baking:
- Preheat your oven to 190 °C top/bottom heat.
- Remove the remaining chilled dough disc from the fridge, knead it briefly by hand to soften, and roll it out on a silicone mat (or a lightly floured work surface).
- Place a 26 cm plate or the bottom of another springform pan onto the rolled-out dough and trace around the edge with a knife to cut out your top crust.
- Take the prepared springform pan out of the fridge and pour in the warm apple filling. Trim any excess side crust with a butter knife so it sits flush with the apple filling.
- Invert the pastry lid over the cake using the silicone mat (or carefully lift and lay it on top if you're not using a mat). Press the edges firmly to seal, then prick the top crust a few times with a fork.
- Bake the covered apple cake on the lower rack of the oven for 40 minutes.
- Remove from the oven and let it cool slightly.
- For the glaze, whisk the powdered sugar with a tiny splash of water—just adding enough liquid to get a thick, pourable consistency.
- Pour the glaze over the cake, smooth it out, and let it drip naturally down the sides in spots.
- Let the cake cool completely before slicing so the filling sets nicely—overnight is ideal!
Notes
- Keep it covered in the fridge, and it'll stay fresh for several days!
- Feel free to fold some rum-soaked raisins into the apple filling—just skip the booze if you're serving little ones.
- Swap out the vanilla for cinnamon if you love that warm spice vibe, or stick with vanilla if cinnamon isn't your thing.
- Don't waste those pastry scraps after trimming the top crust! Cut out a few fun shapes and bake them into delicious shortbread cookies. 🙂
