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German Apple Kuchen in the Pressure Cooker Recipe German Apple Kuchen in the Pressure Cooker Recipe


German Apple Kuchen in the Pressure Cooker Recipe

Written by: Emily Smith

This German Apple Kuchen is my go-to comfort food. It's a sweet, buttery pastry loaded with tart apples and a hint of cinnamon. Baked to perfection in my trusty pressure cooker, it's simply irresistible!

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I'm about to share one of my all-time favorite treats, my German apple kuchen made right in my pressure cooker. When you sink your teeth into the buttery crust, through tart apple slices and a dusting of cinnamon, you’ll understand why. It's easy, it's quick, and it's the perfect comfort food. You'll want to try it, trust me.

Ingredients for German Apple Kuchen

  • All-purpose flour: Provides structure and texture to the kuchen, helping it rise and creating a tender crumb.
  • Sugar: Adds sweetness to the kuchen, balancing the tartness of the apples and enhancing overall flavor.
  • Unsalted butter: Contributes richness and flavor to the dough, creating a buttery and flaky crust for the kuchen.
  • Egg: Acts as a binding agent, helping to hold the dough together and providing structure to the kuchen.
  • Vanilla extract: Enhances the flavor profile of the kuchen, adding a warm and aromatic note to the dessert.
  • Sour cream: Adds moisture and richness to the dough, resulting in a tender and moist kuchen.
  • Baking powder: Helps the kuchen rise and become light and fluffy, ensuring a soft and airy texture.
  • Apples: The star ingredient of the kuchen, providing natural sweetness, flavor, and a soft texture to the dessert.
  • Cinnamon: Infuses the kuchen with warm and aromatic notes, complementing the apples and adding depth to the flavor.
  • Powdered sugar: Used as a finishing touch to dust over the kuchen, adding a hint of sweetness and a decorative touch.

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Essential Tools for Making This Pressure Cooker Recipe

  • Pressure cooker: Essential for cooking the kuchen quickly and efficiently, ensuring the apples and dough are perfectly cooked.
  • Large bowl: Used for mixing the dough ingredients together to create the base for the kuchen.
  • Knife: Necessary for peeling, coring, and slicing the apples before arranging them on the dough.
  • Measuring cups and spoons: Vital for accurately measuring the ingredients to ensure the kuchen turns out just right.

Serves: 8 people

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 teaspoon baking powder
  • 4 apples, peeled, cored, and sliced
  • 1/2 teaspoon cinnamon
  • Powdered sugar for dusting


  1. In a large bowl, mix together flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  2. Add the egg, vanilla extract, sour cream, and baking powder. Mix until a dough forms.
  3. Press the dough into the bottom of a greased pressure cooker.
  4. Arrange the sliced apples on top of the dough. Sprinkle with cinnamon.
  5. Close the pressure cooker and cook on high pressure for 25 minutes.
  6. Release the pressure and carefully remove the kuchen from the pressure cooker.
  7. Dust with powdered sugar before serving.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 45 g | Protein: 4 g | Total Fat: 15 g | Saturated Fat: 9 g | Trans Fat: 0 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 60 mg | Sodium: 180 mg | Dietary Fiber: 3 g | Sugar: 20 g | Calcium: 60 mg | Potassium: 200 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 5 mg

Tips for Making German Apple Kuchen Ahead of Time or Freezing

Make Ahead Instructions

  • Prepare the kuchen as directed, but do not bake.
  • Cover the assembled kuchen tightly with plastic wrap and refrigerate for up to 24 hours.
  • When ready to bake, remove from the refrigerator, let it sit at room temperature for 30 minutes, then bake as directed.

Freezing Instructions

  • Bake the kuchen as directed and allow it to cool completely.
  • Wrap the cooled kuchen tightly in plastic wrap and aluminum foil.
  • Label with the date and freeze for up to 3 months.
  • To serve, thaw in the refrigerator overnight and reheat in the oven before enjoying.

One interesting fact about this german apple kuchen pressure cooker recipe is that you can enhance the flavor by using a mix of different apple varieties, such as Granny Smith and Honeycrisp, to add complexity to the dish. Mixing apple types can create a more dynamic and interesting flavor profile in your kuchen.

Common Questions About Preparing German Apple Kuchen in a Pressure Cooker

Can I use a different type of fruit instead of apples?
Yes, you can try using pears, peaches, or berries for a different flavor twist.
Can I substitute sour cream with yogurt?
Yes, you can substitute sour cream with an equal amount of plain yogurt for a lighter option.
Can I omit the cinnamon if I'm not a fan of it?
Yes, you can omit the cinnamon or replace it with nutmeg or cardamom for a different flavor profile.
How can I store the leftover apple kuchen?
Store the leftover apple kuchen in an airtight container at room temperature for up to two days or in the refrigerator for up to a week.
Can I freeze the apple kuchen?
Yes, you can freeze the apple kuchen by wrapping it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

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