German Apple Cake
235
18
1.30k
I’ve been making a version of this German apple cake for years when I want something homey, quick, and reliably comforting. It’s a simple, one-bowl style cake studded with tender apple slices and warmed with cinnamon — perfect for a casual weekend brunch, an after-school snack, or a low-fuss dessert when guests arrive. If you like easy, dependable baked goods, you might also enjoy this delicious banana bread recipe I turn to when bananas need rescuing.
Why you’ll love this dish
This German apple cake is unfussy: it uses pantry staples, takes about an hour from start to finish, and doesn’t demand fussy decorations or special equipment. The apples keep the crumb moist, and the cinnamon gives a cozy lift without overpowering the cake’s buttery sweetness. It’s budget-friendly, kid-approved, and forgiving — great for bakers who want good results with minimal stress. Serve it for brunch, bring it to a potluck, or slice it up for a weekday treat with coffee.
“A truly comforting cake — the apples stay tender, and it’s sweet without being cloying. My whole family asks for seconds.” — a regular taste-tester
If you like dinners that come together easily, pair this cake’s vibe with an uncomplicated savory night like these easy beef enchiladas.
Step-by-step overview
Before you get the ingredients out, here’s the simple roadmap: peel and slice apples, mix the wet ingredients, whisk the dry ingredients, combine and fold in apples, pour into a greased 9-inch pan, and bake until a toothpick comes out clean. Expect about 10–15 minutes active prep and 45–50 minutes baking time. Cooling is important — the cake firms up as it cools, making it easier to slice neatly.
What you’ll need
- 4 medium apples (use firm varieties like Gala, Honeycrisp, or Braeburn; Granny Smith adds more tartness)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted (substitute vegetable oil for dairy-free)
- 2 large eggs
- 2 cups all-purpose flour (or 1 3/4 cups AP + 1/4 cup whole wheat for more depth)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Notes: If you want a lower-sugar version, reduce sugar to 3/4 cup and add a tablespoon of applesauce to keep moisture. For a richer flavor, swap half the butter for browned butter (cool slightly before mixing).
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Peel the apples, core them, and slice into thin wedges or half-moons. Set the slices aside.
- In a large mixing bowl, combine the granulated sugar, melted butter, and eggs. Beat until smooth and slightly glossy. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined; avoid overmixing.
- Fold the sliced apples into the batter so they’re evenly distributed.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Arrange a few extra apple slices on top if you like a pretty finish.
- Bake for 45–50 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Best ways to enjoy it
Serve slices warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of lightly whipped cream. For a brunch spread, plate slices alongside Greek yogurt and granola or soft cheeses. A strong coffee, milky chai, or a mellow black tea pairs especially well. If you’re serving it as dessert after a rich meal, small slices with a spoonful of lemon curd can brighten the plate.
You can also find savory sides and snack inspiration in easy recipes like these baked potato skins, which are great if you want a sweet-and-salty brunch combo.
How to store & freeze
- Room temperature: Wrap the cooled cake tightly with plastic wrap or keep in an airtight container for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days; chilling accentuates the cinnamon flavor.
- Freezing: Wrap individual slices in plastic and freeze in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge or reheat gently in a 325°F oven for 10–15 minutes.
Food safety note: Allow the cake to cool to room temperature before covering to avoid condensation that can encourage sogginess or bacterial growth.
Tricks for success
- Slice apples uniformly so they bake evenly — a mandoline or a sharp knife helps.
- Don’t overmix the batter; stop when the flour is incorporated to keep the crumb tender.
- If your apples are very juicy, toss slices with a teaspoon of flour to prevent them from sinking and watering the cake.
- Test doneness at the 45-minute mark; ovens vary, so use the toothpick test rather than relying on time alone.
- For extra aroma, sprinkle a pinch of cinnamon-sugar on top five minutes before the cake finishes baking.
Creative twists
- Nutty: Stir 1/2 cup chopped walnuts or almonds into the batter for crunch.
- Streusel top: Combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons butter, and a pinch of cinnamon; crumble on top before baking.
- Gluten-free: Use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Boozy apples: Macerate apple slices briefly in 1–2 tablespoons rum or brandy for an adult version.
- Dairy-free: Replace melted butter with an equal amount of neutral oil and use a dairy-free margarine for a slightly buttery flavor.
Helpful answers
Q: How long does this cake take to prep and bake?
A: Plan for about 10–15 minutes of prep (peeling and slicing apples) and 45–50 minutes of baking, plus cooling time.
Q: Can I use canned apples or applesauce?
A: Canned apples are too soft and watery for this texture; applesauce can be used to reduce fat, but it changes the crumb and makes the cake denser. Fresh, firm apples are best.
Q: Will the apples sink to the bottom?
A: To prevent sinking, slice apples evenly and fold them gently into the batter. If apples are extra juicy, toss them with 1 teaspoon of flour before folding.
Q: Is this cake suitable for a crowd?
A: Yes — double the recipe and bake in a 9×13-inch pan for larger groups (check baking time; it may increase by 10–15 minutes).
FAQ
How do I choose the best apples for this cake?
Look for firm apples that hold shape when baked: Gala, Honeycrisp, Braeburn, or Jonagold are excellent choices. Granny Smith works if you want more tart contrast.Can I make this in advance?
Yes. Bake the cake the day before, store it covered at room temperature, and bring to room temp or warm slightly before serving.Can I add spices other than cinnamon?
Absolutely — a pinch of nutmeg or cardamom complements the apples. Start with 1/4 teaspoon to avoid overpowering the cake.
Conclusion
This German apple cake is a dependable, easy-to-make dessert that highlights simple ingredients and homestyle flavor. If you enjoy exploring similar classic recipes, check out Chef Lindsey Farr’s take on an apple-focused cake at Chef Lindsey Farr’s Jewish Apple Cake. For something different but equally crowd-pleasing, Zoë Bakes has a tempting coconut macaroon recipe here: Coconut Macaroons Recipe – ZoëBakes. And if you’re looking for beautiful dessert inspiration beyond apples, browse this collection of pretty sweets from Taste of Home: 63 Desserts That Are ALMOST too Pretty to Eat.
Enjoy baking — and don’t be surprised when this becomes one of your go-to, always-requested cakes.
German Apple Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Peel the apples, core them, and slice into thin wedges or half-moons. Set the slices aside.
- In a large mixing bowl, combine the granulated sugar, melted butter, and eggs. Beat until smooth and slightly glossy. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined; avoid overmixing.
- Fold the sliced apples into the batter so they’re evenly distributed.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Arrange a few extra apple slices on top if desired.
- Bake for 45–50 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
