German Apple Cake Recipe

Introduction

German Apple Cake is a warm and comforting dessert that beautifully combines tender apples with a moist, spiced cake. Its delicate blend of cinnamon and nutmeg makes it perfect for cozy gatherings or a special treat any time of year.

Ingredients

• 4 medium apples (about 1 1/2 lbs), peeled, cored and sliced
• 1 tablespoon lemon juice
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup whole milk
• 3 tablespoons granulated sugar
• 1/4 cup caramel sauce, to drizzle

Instructions

1. Step 1: Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper and generously grease the pan with baking spray or butter.
2. Step 2: Place the sliced apples in a bowl, pour over the lemon juice, and toss to combine. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg to combine evenly.
6. Step 6: Fold one-third of the flour mixture into the butter mixture by hand, then fold in one-third of the milk. Repeat until all the flour mixture and milk are incorporated and the batter is smooth.
7. Step 7: Spread half of the cake batter evenly into the prepared pan. Arrange half of the apple slices over the batter.
8. Step 8: Dollop the remaining cake batter over the apples and gently spread it into an even layer without disturbing the apple slices underneath.
9. Step 9: Top with the remaining apple slices and sprinkle with the 3 tablespoons of granulated sugar.
10. Step 10: Bake in the center of the oven for 70 to 80 minutes. If the apples brown too quickly, cover the cake loosely with foil after about 50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
11. Step 11: Remove the cake from the oven and let it cool in the pan for 15 minutes. Run a sharp knife around the edge before unclipping and removing the pan sides.
12. Step 12: Serve warm, optionally sprinkled with extra sugar, powdered sugar, or drizzled with caramel sauce for extra sweetness.

Tips & Variations

• Use tart apples like Granny Smith or Braeburn for a nice balance of sweetness and acidity.
• For a nutty twist, sprinkle chopped walnuts or pecans between the layers of apples and batter.
• Dust the cooled cake with powdered sugar if you prefer less sweetness than caramel sauce.
• Make sure the eggs and butter are at room temperature for a smoother batter and better rise.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave or warm them briefly in a low oven. The cake tastes best served warm or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different kind of apple?

Yes, you can substitute with any firm, crisp apples such as Honeycrisp or Fuji. Just keep in mind that sweeter apples will change the flavor balance slightly.

Can this cake be made ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered at room temperature or refrigerated. Warm it up before serving for the best taste and texture.

German Apple Cake Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This German Apple Cake features tender, cinnamon-spiced apples enveloped in a moist buttery cake batter. It’s a classic comfort dessert with layers of sweet apples and a soft crumb, finished with a sprinkle of sugar and an optional drizzle of caramel sauce for extra indulgence. Perfectly baked to golden perfection, this cake is delightful served warm, ideal for cozy gatherings or an everyday treat.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 1 hour 35 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Fruit

• 4 medium apples (about 1 1/2 lbs), peeled, cored, and sliced
• 1 tablespoon lemon juice

Cake Batter

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup whole milk

Topping

• 3 tablespoons granulated sugar
• 1/4 cup caramel sauce (optional, to drizzle)

Instructions

1. Preheat and prepare the pan: Preheat your oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper and generously grease the sides and bottom with baking spray or butter.
2. Prepare the apples: Place the sliced apples in a bowl and toss them with lemon juice to prevent browning. Set aside while you prepare the batter.
3. Cream butter and sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs and vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract and scrape down the sides of the bowl to ensure everything is well combined.
5. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly combined.
6. Combine wet and dry: Gradually add a third of the flour mixture to the butter mixture, folding in gently by hand. Follow with a third of the milk, folding again. Repeat this process two more times until all dry ingredients and milk are incorporated, resulting in a smooth batter.
7. Layer the cake: Spread half of the cake batter evenly into the prepared pan. Arrange half of the prepared apple slices over the batter. Dollop the remaining batter on top of the apples and gently spread it out evenly, taking care not to disturb the apples underneath. Top with the remaining apple slices and sprinkle the 3 tablespoons of granulated sugar over the top.
8. Bake: Place the pan in the center of the preheated oven and bake for 70 to 80 minutes. If the apple slices brown too quickly, cover the cake loosely with foil after about 50 minutes to prevent burning. The cake is done when a toothpick inserted into the center comes out clean. In our oven, it took 75 minutes.
9. Cool and release: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Run a sharp knife around the edge of the pan to loosen the cake, then unclip and remove the springform side.
10. Serve: This cake is best enjoyed warm. Optionally sprinkle with a little extra sugar, powdered sugar, or drizzle caramel sauce on top before serving.

Notes

• Use room temperature eggs and butter for a smoother batter and better rise.
• If apples brown too fast during baking, covering with foil halfway through baking prevents burning.
• The cake can be served warm or at room temperature, and pairs beautifully with vanilla ice cream or whipped cream.
• Storage: Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.

Keywords: German apple cake, apple cake recipe, traditional German dessert, cinnamon apple cake, autumn dessert