50+ Delicious Fall German Recipes to Try

As the leaves begin to turn and the air grows crisp, it’s the perfect time to embrace the comforting and hearty flavors of fall.

German cuisine, known for its rich traditions and robust ingredients, offers a plethora of delicious dishes that are ideal for the autumn season.

From warming soups and savory casseroles to delightful baked goods, the diversity of fall German recipes provides a culinary journey that celebrates the bounty of the harvest.

In this article, we’ll explore over 50 fall German recipes that will not only satisfy your taste buds but also warm your soul.

Whether you’re looking to create a cozy family dinner, host a festive gathering, or simply indulge in the flavors of the season, you’ll find plenty of inspiration within these pages.

Join us as we dive into the heart of German cooking and discover the delightful dishes that make fall a truly special time of year.

50+ Delicious Fall German Recipes to Try

As we conclude our exploration of over 50 fall German recipes, it’s clear that this cuisine offers an abundance of flavors, textures, and comfort that perfectly complements the autumn season.

From hearty potato salads and flavorful soups to sweet desserts and traditional pastries, these recipes are sure to bring warmth to your table and joy to your gatherings.

So, gather your loved ones, don your apron, and let the aroma of delicious German cooking fill your kitchen this fall.

Whether you’re a seasoned cook or a beginner, these recipes provide an opportunity to create memorable meals that celebrate the season.

Embrace the flavors of fall and enjoy the rich culinary heritage of Germany as you make these delightful dishes your own.

German Pumpkin Soup

This creamy German pumpkin soup is a comforting dish that embodies the essence of fall. The sweet and nutty flavors of roasted pumpkin are enhanced by warming spices and a hint of cream, making it a perfect starter or a light meal on chilly evenings.

Ingredients:

• 1 medium pumpkin (about 2 pounds), peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Add the cubed pumpkin to the pot and stir to combine. Cook for about 10 minutes, stirring occasionally.
4. Pour in the broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the pumpkin is tender.
5. Using an immersion blender, puree the soup until smooth. If using a regular blender, blend in batches and return to the pot.
6. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or pumpkin seeds.

This pumpkin soup not only warms you from the inside out but also highlights the flavors of fall with its rich texture and aromatic spices. It’s an excellent choice for a cozy dinner party or a family gathering.

German Apple Strudel

This classic German apple strudel is a delightful pastry filled with spiced apples and wrapped in thin, flaky dough. It’s a quintessential fall dessert, showcasing the abundance of apples available during the season.

Ingredients:

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup lukewarm water
  • 2 tablespoons vegetable oil
• For the filling:
  • 4 large apples, peeled and thinly sliced (such as Granny Smith or Honeycrisp)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup raisins (optional)
  • 1/4 cup breadcrumbs
  • 2 tablespoons melted butter
• For topping:
  • Powdered sugar for dusting
  • Additional melted butter for brushing

Instructions:

1. In a large mixing bowl, combine flour and salt. Make a well in the center and add the egg, water, and oil. Mix until a dough forms, then knead for about 5-10 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a separate bowl, toss the sliced apples with sugar, cinnamon, raisins, and breadcrumbs.
4. On a floured surface, roll out the rested dough as thinly as possible into a rectangle. Brush with melted butter.
5. Place the apple mixture along one edge of the dough, leaving a small border. Carefully roll the dough over the filling, tucking in the edges as you go.
6. Place the strudel seam-side down on the prepared baking sheet. Brush the top with melted butter.
7. Bake for 30-35 minutes or until golden brown. Allow to cool slightly before dusting with powdered sugar.

This apple strudel is a wonderful way to end a fall meal, as its warm, spiced filling and crispy crust create a delightful contrast. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat that everyone will love.

German Braised Red Cabbage

Braised red cabbage is a traditional German side dish that perfectly complements rich, hearty meals. Its sweet and tangy flavor profile, enhanced by apples and spices, makes it a wonderful accompaniment to roasted meats and is a staple during the fall season.

Ingredients:

• 1 medium head of red cabbage, shredded
• 1 medium onion, thinly sliced
• 1 apple, peeled and diced
• 1/4 cup apple cider vinegar
• 1/2 cup apple juice or cider
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
2. Add the shredded cabbage and diced apple to the pot. Stir to combine and cook for about 5 minutes.
3. Pour in the apple cider vinegar and apple juice. Stir in the sugar, cinnamon, and cloves. Season with salt and pepper to taste.
4. Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, stirring occasionally, until the cabbage is tender.
5. Adjust seasoning if necessary before serving.

This braised red cabbage is not only delicious but also visually appealing, with its vibrant color enhancing any autumn table. It’s a dish that embodies the heartiness of German cuisine while celebrating seasonal ingredients, making it perfect for family gatherings and holiday feasts.

Each of these recipes showcases the wonderful flavors and traditions of German cuisine during the fall season. From the warmth of pumpkin soup to the comforting sweetness of apple strudel and the tangy delight of braised red cabbage, these dishes are sure to bring a taste of Germany to your table. Enjoy them with family and friends as you celebrate the harvest season!

German Potato Dumplings (Kartoffelknödel)

German potato dumplings are a classic side dish that pairs beautifully with rich gravies and roasted meats. These soft and fluffy dumplings made from potatoes are perfect for soaking up all the flavors of a hearty autumn meal.

Ingredients:

• 2 pounds potatoes (preferably starchy potatoes like Russet)
• 1 cup all-purpose flour
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• Optional: bread crumbs for stuffing (or diced bread rolls)
• Butter for serving
• Fresh parsley for garnish

Instructions:

1. Boil the potatoes in their skins until tender, about 30-40 minutes. Drain and let them cool slightly before peeling.
2. Once cooled, grate the potatoes into a large bowl. Add flour, egg, salt, and nutmeg. Mix until a smooth dough forms.
3. If using bread crumbs, take a small piece of dough and flatten it in your palm. Place a teaspoon of bread crumbs in the center, then fold the dough over and shape it into a ball. Repeat with the remaining dough.
4. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water. Reduce heat and simmer for 15-20 minutes, until they float to the surface.
5. Remove the dumplings with a slotted spoon and let them drain.
6. Serve hot, drizzled with melted butter and garnished with fresh parsley.

These potato dumplings are a delightful addition to any fall dinner table. Their soft texture and subtle flavor make them a perfect accompaniment to a variety of dishes, from roast meats to rich gravies. The option to stuff them adds an exciting twist, making them a comforting, satisfying dish that will please your guests.

German Gingerbread Cookies (Lebkuchen)

Lebkuchen are traditional German gingerbread cookies that are especially popular during the fall and winter months. They are aromatic and spiced, often enjoyed during the holidays, making them a perfect treat for fall gatherings.

Ingredients:

• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking powder
• 3 cups all-purpose flour
• 1 large egg
• Optional: chopped nuts or candied citrus peel for added texture
• For icing: 1 cup powdered sugar and a little water or lemon juice

Instructions:

1. In a saucepan, combine honey, brown sugar, and butter over low heat. Stir until the sugar is dissolved and the mixture is well combined. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the flour, baking powder, and spices. Make a well in the center and pour in the cooled honey mixture and egg. Mix until a dough forms.
3. If using, fold in chopped nuts or candied citrus peel.
4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place on a parchment-lined baking sheet.
6. Bake for 10-12 minutes, or until lightly browned. Let cool completely before icing.
7. For the icing, mix powdered sugar with a small amount of water or lemon juice until smooth. Decorate the cooled cookies as desired.

These gingerbread cookies are not only delightful to eat but also fill your home with the warm and inviting scents of cinnamon and ginger. They make for a wonderful holiday gift or a charming addition to any fall celebration, embodying the spirit of the season with each delicious bite.

German Red Lentil Soup (Rote Linsensuppe)

This hearty German red lentil soup is a nourishing and warming dish perfect for the cooler autumn days. Packed with protein and flavor, it is a great option for a comforting lunch or dinner.

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 medium onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, cooking until softened, about 5-7 minutes.
2. Stir in the garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.
3. Add the rinsed lentils and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky, depending on your preference.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This red lentil soup is not only delicious but also incredibly nutritious, making it an ideal choice for those looking to stay healthy during the fall months. Its rich flavors and comforting texture make it perfect for warming up after a long day, and it’s a wonderful way to incorporate legumes into your diet.

These additional recipes offer a delightful taste of German cuisine during the fall season. Whether you’re savoring the hearty potato dumplings, the spiced gingerbread cookies, or the nourishing lentil soup, each dish brings warmth and comfort to your table. Enjoy these recipes with friends and family, making the most of the flavors autumn has to offer!

German Beef Goulash (Gulasch)

German beef goulash is a hearty and flavorful stew that is perfect for warming up on a chilly autumn day. This dish is rich in spices and slow-cooked to tender perfection, making it an ideal comfort food for family gatherings.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons paprika (sweet and smoked)
• 1 teaspoon caraway seeds
• 1 teaspoon dried thyme
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove and set aside.
2. In the same pot, add the chopped onions and cook until translucent, about 5 minutes. Stir in the minced garlic, paprika, caraway seeds, and thyme, cooking for another minute.
3. Return the browned beef to the pot. Add the beef broth, tomato paste, and bay leaves. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours until the meat is tender.
4. Add the diced potatoes and sliced carrots to the pot. Continue cooking for an additional 30-40 minutes until the vegetables are tender.
5. Season with salt and pepper to taste. Remove bay leaves before serving.
6. Serve hot, garnished with fresh parsley.

This goulash is a true embodiment of fall comfort food, with its robust flavors and hearty ingredients. Perfect for serving on a cozy evening, it pairs beautifully with crusty bread or soft spaetzle, making it a satisfying meal for family and friends.

German Sauerkraut with Sausages (Sauerkraut mit Würstchen)

This classic German dish features tangy sauerkraut cooked with savory sausages, creating a delicious combination of flavors that is especially satisfying during the fall months. The fermentation of the sauerkraut provides a unique taste that pairs perfectly with the richness of the sausages.

Ingredients:

• 1 jar (about 28 ounces) sauerkraut, drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds
• 4 cups chicken or vegetable broth
• 4-6 German sausages (such as bratwurst or kielbasa)
• 1 apple, peeled and diced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and caraway seeds, cooking for another minute until fragrant.
3. Add the drained sauerkraut, broth, and diced apple to the pot. Bring to a simmer.
4. Add the sausages to the pot, nestling them into the sauerkraut. Cover and cook for 30-40 minutes, allowing the flavors to meld and the sausages to heat through.
5. Season with salt and pepper to taste before serving.
6. Serve hot, garnished with fresh parsley.

This dish is a perfect example of simple yet satisfying German cuisine. The combination of sauerkraut and sausages offers a delightful contrast of flavors, making it a great dish for sharing with family during fall gatherings. The acidity of the sauerkraut complements the richness of the sausages, creating a balanced and hearty meal.

German Apple Pancakes (Apfelpfannkuchen)

These German apple pancakes are a delicious and easy-to-make breakfast or dessert option that celebrates the flavors of fall. With tender apples cooked into fluffy pancakes, they are perfect for a cozy morning or a sweet treat in the evening.

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 3 large eggs
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large apples, peeled, cored, and thinly sliced
• 2 tablespoons butter
• Powdered sugar for dusting
• Maple syrup for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, cinnamon, and salt until smooth.
3. In an oven-safe skillet, melt the butter over medium heat. Add the sliced apples and cook for about 5 minutes until slightly softened.
4. Pour the batter over the apples in the skillet, making sure it spreads evenly.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pancake is puffed and golden brown.
6. Remove from the oven and let it cool slightly before slicing. Dust with powdered sugar and serve with maple syrup.

These apple pancakes are a delightful way to enjoy seasonal apples and are sure to impress anyone at your breakfast table. Their light and fluffy texture, combined with the sweetness of the apples, makes them an irresistible treat. Enjoy them as a hearty breakfast or a comforting dessert!

Each of these fall German recipes brings warmth and joy to your dining experience. From the hearty beef goulash and savory sauerkraut with sausages to the sweet apple pancakes, these dishes celebrate the flavors of autumn and the comfort of home-cooked meals. Enjoy sharing these recipes with family and friends during the cozy fall season!

German Pumpkin Soup (Kürbissuppe)

German pumpkin soup is a warm and comforting dish that highlights the flavors of fall. With its creamy texture and fragrant spices, this soup makes for a perfect starter or light meal during the cooler months.

Ingredients:

• 1 medium pumpkin (about 3-4 pounds), peeled, seeded, and diced (or 2 cans of pumpkin puree)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Pumpkin seeds for garnish
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
2. Add the diced pumpkin to the pot, followed by the broth, ginger, nutmeg, and cinnamon. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
3. Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the heavy cream and heat through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with pumpkin seeds and fresh parsley.

This pumpkin soup is not only delicious but also nourishing, making it a great addition to your fall menu. The combination of spices enhances the natural sweetness of the pumpkin, creating a rich and flavorful dish. Enjoy this soup as a starter or pair it with crusty bread for a cozy meal.

German Cabbage Rolls (Kohlrouladen)

German cabbage rolls are a comforting and hearty dish filled with seasoned meat and rice, wrapped in tender cabbage leaves. This traditional recipe is perfect for a satisfying family dinner during the fall season.

Ingredients:

• 1 large head of green cabbage
• 1 pound ground beef (or a mix of beef and pork)
• 1 cup cooked rice
• 1 onion, finely chopped
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 2 cups tomato sauce
• 1 cup beef broth
• Optional: sour cream for serving

Instructions:

1. Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and gently submerge the whole head in boiling water for about 5 minutes, or until the leaves are pliable. Remove the leaves and set them aside to cool.
2. In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, parsley, salt, pepper, and paprika. Mix until well combined.
3. Take one cabbage leaf and place a generous spoonful of the meat mixture at the base of the leaf. Roll it up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. In a large pot, spread a bit of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down in the pot. Pour the remaining tomato sauce and beef broth over the rolls.
5. Cover the pot and simmer over low heat for about 45 minutes to 1 hour, until the meat is cooked through and the cabbage is tender.
6. Serve hot, drizzled with the sauce and, if desired, a dollop of sour cream.

These cabbage rolls are a true comfort food, showcasing the heartiness of German cuisine. The flavorful filling and tender cabbage create a delicious balance, making them a satisfying meal for fall gatherings. Serve them with rustic bread or mashed potatoes for a complete dinner.

German Apple Strudel (Apfelstrudel)

German apple strudel is a classic dessert that embodies the flavors of fall. With a flaky pastry filled with spiced apples, raisins, and nuts, this strudel is a delightful way to celebrate the apple harvest.

Ingredients:

• 1 package (about 14 ounces) phyllo dough or homemade strudel dough
• 4 cups tart apples, peeled, cored, and thinly sliced
• 1/2 cup raisins
• 1/2 cup walnuts or almonds, chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup sugar
• 2 tablespoons lemon juice
• 1/4 cup butter, melted
• Powdered sugar for dusting
• Vanilla ice cream or whipped cream for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). If using phyllo dough, thaw it according to package instructions.
2. In a large mixing bowl, combine the sliced apples, raisins, chopped nuts, cinnamon, nutmeg, sugar, and lemon juice. Toss until the apples are well coated.
3. On a clean surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush again. Repeat with 4-5 sheets.
4. Spoon the apple filling along one edge of the phyllo dough, leaving some space on the sides. Roll the dough tightly around the filling, tucking in the sides as you go to seal the strudel.
5. Place the strudel seam-side down on a parchment-lined baking sheet. Brush the top with remaining melted butter.
6. Bake for 30-35 minutes, or until golden brown and crisp. Allow to cool slightly before dusting with powdered sugar.
7. Serve warm with vanilla ice cream or whipped cream if desired.

This apple strudel is a quintessential fall dessert that showcases the natural sweetness of apples complemented by warm spices. Its flaky texture and comforting flavors make it a perfect end to a hearty meal. Enjoy it with a cup of coffee or tea for a delightful autumn treat.

These three fall German recipes provide warmth and comfort, perfect for sharing with family and friends during the harvest season. Whether you’re savoring the hearty cabbage rolls, the warming pumpkin soup, or the sweet apple strudel, these dishes embody the cozy spirit of autumn. Enjoy!

German Potato Salad (Kartoffelsalat)

German potato salad is a warm, tangy dish that pairs perfectly with sausages, schnitzel, or grilled meats. Unlike the mayonnaise-based versions often found in other regions, this salad features a vinegar-based dressing, making it a lighter option that highlights the natural flavors of the potatoes.

Ingredients:

• 2 pounds waxy potatoes (such as red or Yukon Gold), scrubbed and halved
• 1 small onion, finely chopped
• 1/4 cup white wine vinegar
• 1/4 cup vegetable broth (or chicken broth)
• 2 tablespoons Dijon mustard
• 3 tablespoons olive oil
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 tablespoons fresh chives or parsley, chopped

Instructions:

1. Place the halved potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly before peeling and slicing into thick slices.
2. In a small bowl, whisk together the vinegar, broth, Dijon mustard, olive oil, sugar, salt, and pepper to create the dressing.
3. In a large bowl, combine the warm potato slices and chopped onion. Pour the dressing over the potatoes and gently toss to combine.
4. Allow the salad to sit for about 15-20 minutes to absorb the flavors. Adjust seasoning if necessary.
5. Serve warm or at room temperature, garnished with fresh chives or parsley.

This German potato salad is a delightful addition to any fall gathering. Its tangy flavor and warm potatoes create a comforting dish that is perfect for accompanying hearty mains. The freshness of the herbs adds a pop of color and flavor, making it a visually appealing and tasty side.

German Lentil Soup (Linsensuppe)

Lentil soup is a staple in German cuisine, especially during the colder months. This hearty soup is packed with protein and vegetables, making it both nutritious and satisfying. The earthy flavors of lentils combined with traditional spices make it an ideal dish for fall.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable or chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons vinegar (red wine or apple cider)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute.
3. Add the rinsed lentils, broth, bay leaf, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer uncovered for about 30-40 minutes, or until the lentils are tender.
4. Season with salt, pepper, and vinegar to taste. Remove the bay leaf before serving.
5. Serve hot, garnished with fresh parsley.

This hearty lentil soup is perfect for warming up after a chilly day outdoors. It’s a comforting and nourishing dish that is packed with flavor and nutrients. The addition of vinegar adds a nice tang, enhancing the earthy flavors of the lentils and vegetables. Pair it with crusty bread for a complete meal.

German Plum Cake (Pflaumenkuchen)

German plum cake is a delicious and moist dessert that showcases the seasonal bounty of fall fruits. This cake features a buttery base topped with fresh plums, making it a delightful way to end a fall meal.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 pounds plums, pitted and halved
• 1 teaspoon cinnamon (for sprinkling)
• Optional: powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter until fluffy, then add the eggs, vanilla extract, and milk, mixing until smooth.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
4. Pour the batter into the prepared baking pan and spread it evenly. Arrange the halved plums cut-side up over the batter.
5. Sprinkle the plums with cinnamon. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cake cool before dusting with powdered sugar, if desired.

This German plum cake is a delightful way to enjoy seasonal fruits. The tartness of the plums pairs beautifully with the sweet, buttery cake, creating a perfect balance of flavors. It’s an ideal dessert for any fall gathering, served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

These three fall German recipes—potato salad, lentil soup, and plum cake—bring warmth and flavor to your table. Each dish celebrates the essence of autumn, showcasing hearty ingredients and comforting flavors perfect for sharing with loved ones. Enjoy the season with these delightful recipes!

Note: More recipes are coming soon!