I’ve made plenty of apple cakes over the years, but this German apple cake recipe has become one I come back to whenever I have a few good apples sitting in the kitchen.
Granny Smith works really well here because the apples keep a slight tartness after baking. I slice them fairly thin so they soften nicely on top of the cake.
The batter is buttery, soft, and not overly sweet, which is exactly how I like an apple cake. Cinnamon gives it that familiar homemade taste.
After making this German apple cake recipe several times, I found that room-temperature eggs and butter make a noticeable difference in the final texture.
Why You’ll Like This German Apple Cake Recipe
This German apple cake recipe has the kind of homemade taste that makes me want another slice before the first one is finished. The apples become soft but still keep a little bite, and the cinnamon gives the cake a warm taste.
The crumb stays moist and buttery, so it does not feel dry after cooling. I also like that the recipe does not need complicated decorating or special baking skills.
A simple dusting of powdered sugar is enough if I want to serve it as a dessert. It also tastes good the next day, making it a useful cake to bake ahead.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: About 1 hour 20 minutes
Course: Dessert
Difficulty: Easy
Cuisine: German
Cooking Style: Oven Baking
Recipe Type: Fruit Cake
Main Ingredient: Apples
Best Served: Warm or at room temperature
Recipe Yield: 10 servings
Serving Size: 1 slice
Main Kitchen Utensils
- 9-inch round cake pan
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Apple peeler
- Sharp knife
- Cutting board
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 3 large eggs, room temperature
- 1¼ ¼ pounds of Granny Smith apples, about 3–4 apples
- 1 ½ tablespoons fresh lemon juice
- 12 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 1 packet Vanillezucker
- 2 ½ teaspoons baking powder
- ¼ cup whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
1. Prepare the apples.
Peel, core, and slice the apples into thin pieces. Place them in a bowl and toss gently with lemon juice and cinnamon. Set them aside while preparing the batter.
2. Mix the butter and sugar.
Beat the softened butter, granulated sugar, and Vanillezucker until the mixture looks pale and creamy. Add the eggs one at a time, mixing after each addition.
3. Finish the batter.
Whisk the flour, baking powder, and salt in another bowl. Add the dry mixture gradually to the butter mixture, alternating it with the milk. Stir only until the batter comes together.
4. Add the batter to the pan.
Grease and line a 9-inch round cake pan. Spread the batter evenly into the pan. Arrange the apple slices across the surface, pressing a few pieces lightly into the batter.
5. Bake the cake.
Heat the oven to 350°F (175°C). Bake the cake for about 45–55 minutes, or until the center feels set and a toothpick inserted into the cake comes out without wet batter.
6. Cool and serve.
Leave the cake in the pan for about 10–15 minutes. Transfer it to a wire rack and allow it to cool further. Serve it slightly warm or at room temperature.
Nutrition Facts
| Nutrition | Amount |
|---|---|
| Calories | 350 calories |
| Carbohydrates | 48 grams |
| Protein | 5 grams |
| Total Fat | 16 grams |
| Saturated Fat | 10 grams |
| Sugar | 25 grams |
| Fiber | 2 grams |
| Cholesterol | 85 milligrams |
| Sodium | 220 milligrams |
What Does German Apple Cake Taste Like?
The German apple cake recipe has a buttery, lightly sweet taste, while the apples bring a fresh tartness to the cake. Granny Smith apples add a little sharpness that keeps the sweetness from becoming too strong.
Cinnamon gives the cake a warm, familiar taste, and the soft crumb makes it pleasant to eat while still slightly warm. The baked apples become tender but do not completely lose their texture.
I find the taste even better after the German apple cake recipe has cooled, when the apple and cinnamon notes settle into the buttery crumb.
My Tips for Success
1. I always let the butter soften before I begin. It blends much more easily when it is soft, and the batter comes together nicely.
2. Thinly sliced apples work best here. Thick pieces can stay a little firm after baking, so I prefer to keep the slices fairly thin.
3. Stick to the flour amount in the recipe. Adding extra flour can make the cake heavy and take away from its soft texture.
4. Once the flour is added, mix the batter gently. Stop as soon as the ingredients are combined. Overmixing can make the cake dense.
5. Spread the apple slices evenly across the top. Avoid putting too many in one area, as that part of the cake may take longer to bake.
6. Start checking the cake a few minutes before the suggested baking time. I check the center using a toothpick because baking times can vary from one oven to another.
7. Give the cake some time to cool before slicing. The center needs a little time to settle, and the slices will hold together much better.
Serving Recommendations
The German apple cake recipe is lovely at different times of the day. A warm slice beside a cup of coffee or black tea makes a cozy breakfast.
Smaller slices work nicely for an afternoon tea or snack. For dessert, vanilla ice cream is a great choice when served over a warm piece of cake.
Lightly whipped cream also works well, especially if the cake has cooled. Fresh berries can add a fresh touch, while a few thin apple slices make an easy garnish.
A dusting of powdered sugar keeps the presentation simple. When serving it to family, cut the German apple cake recipe into neat wedges and arrange them on a large plate.
When To Serve
The German apple cake recipe works nicely for a quiet breakfast, an afternoon coffee break, or dessert after dinner. I also like making it on weekends when there is enough time to let the cake cool before serving.
It fits well on a tea table when family or friends visit, and it can be cut into small slices for a casual gathering. During apple season, this is also a good choice for fall get-togethers and holiday meals. For a simple homemade treat, I find it especially enjoyable when served warm.
Health Benefits
The German apple cake recipe is a dessert, so I enjoy it as an occasional treat rather than calling it a health food. Apples add some dietary fiber and vitamin C to the cake.
Eggs provide protein along with several essential nutrients. Cinnamon also contains naturally occurring antioxidant compounds. Since this cake contains butter and sugar, portion size still matters.
A small slice of coffee or tea can be a pleasant way to enjoy the dessert without overdoing it. Using fresh apples and good-quality ingredients also adds a little more nutritional value to a homemade cake.
Storage Recommendations
Once the German apple cake recipe has cooled completely, cover it well and keep it at room temperature for up to 2 days. For longer storage, place the covered cake in the refrigerator, where it can stay fresh for about 4 to 5 days.
The apple topping may become a little firmer when chilled, so let a slice sit at room temperature before serving. Individual slices can also be wrapped and frozen for up to 2 months.
When ready to enjoy, allow the frozen slice to thaw at room temperature and warm it briefly in the microwave if desired.
Frequently Asked Questions
Do I need to peel the apples?
I recommend peeling them for this recipe. The peeled slices become softer during baking and blend more naturally into the tender cake.
Why is my German Apple Cake dense?
Too much flour, overmixing the batter, or using cold butter can make the cake heavier. Measure the flour carefully and mix only until the batter comes together.
How do I know when the cake is fully baked?
Insert a toothpick into the cake portion where there is no apple. If it comes out clean or has a few moist crumbs, the cake is ready.
Can I make this cake without Vanillezucker?
Yes. If Vanillezucker is unavailable, you can use vanilla extract instead. The amount can be adjusted according to the strength of the extract.
Can I freeze German Apple Cake?
Yes. Once the cake has cooled completely, wrap individual slices tightly and place them in a freezer-safe container. They can be frozen for up to about two months.
Conclusion
I make this German apple cake recipe when I have fresh apples and want to bake something for the family. The cake comes out soft and buttery, while the Granny Smith apples add a nice tart taste.
Cinnamon gives the cake a little extra warmth, but it does not take over the apple taste. I have found that room-temperature butter and eggs help the batter come together better.
I also watch the German apple cake recipe closely near the end of baking because my oven can bake a little differently each time. After cooling, I usually add a light sprinkle of powdered sugar and cut it into slices.
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German Apple Cake Recipe
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Apple peeler
- Sharp knife
- Cutting board
- Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 3 large eggs room temperature
- 1¼ ¼ pounds of Granny Smith apples about 3–4 apples
- 1 ½ tablespoons fresh lemon juice
- 12 tablespoons unsalted butter softened
- ¾ cup granulated sugar
- 1 packet Vanillezucker
- 2 ½ teaspoons baking powder
- ¼ cup whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
Prepare the apples.
- Peel, core, and slice the apples into thin pieces. Place them in a bowl and toss gently with lemon juice and cinnamon. Set them aside while preparing the batter.
Mix the butter and sugar.
- Beat the softened butter, granulated sugar, and Vanillezucker until the mixture looks pale and creamy. Add the eggs one at a time, mixing after each addition.
Finish the batter.
- Whisk the flour, baking powder, and salt in another bowl. Add the dry mixture gradually to the butter mixture, alternating it with the milk. Stir only until the batter comes together.
Add the batter to the pan.
- Grease and line a 9-inch round cake pan. Spread the batter evenly into the pan. Arrange the apple slices across the surface, pressing a few pieces lightly into the batter.
Bake the cake.
- Heat the oven to 350°F (175°C). Bake the cake for about 45–55 minutes, or until the center feels set and a toothpick inserted into the cake comes out without wet batter.
Cool and serve.
- Leave the cake in the pan for about 10–15 minutes. Transfer it to a wire rack and allow it to cool further. Serve it slightly warm or at room temperature.
Notes
Nutrition Facts German Apple Cake Recipe
Calories: 350 calories | Carbohydrates: 48 grams | Protein: 5 grams | Total Fat: 16 grams | Saturated Fat: 10 grams | Sugar: 25 grams | Fiber: 2 grams | Cholesterol: 85 milligrams | Sodium: 220 milligramsWelcome! I’m Lipia, but my friends call me Koley, and you can, too! I’m a professionally trained recipe creator. Baking, cooking, writing, and teaching are my greatest passions, and I love sharing practical techniques that make every recipe easier to prepare.
My home in Bellville, Texas. I spend my days creating, testing, and refining dishes that bring people together around the table. My goal is to inspire confidence in the kitchen and help you enjoy homemade meals and desserts every day.