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German Apple Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/german-apple-cake-recipe/