German Apple Cake

There’s something impossibly comforting about a warm German apple cake coming out of the oven: the crisp, cinnamon-scented top giving way to tender, apple-laced crumbs; the first forkful offering a harmony of sweet apple, buttery cake, and a whisper of vanilla. This cake smells like Sunday afternoons at home and tastes like the kind of recipe your family will ask you to make again and again. It’s the kind of recipe that turns a rainy morning into a cozy ritual and elevates a holiday table without demanding hours of fuss.

If you like apples in dessert, you might also enjoy a richer, creamier take on similar flavors in this decadent apple crisp cheesecake, which pairs beautifully with the lighter texture of this cake.

At a glance

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: ~1 hour 5 minutes (includes brief cooling)
• Servings: 10 (generous slices)
• Difficulty Level: Easy — great for home bakers of any skill

Nutrition Highlights

Estimated nutrition per serving (one slice if divided into 10 portions). These values are approximations calculated from ingredient totals using USDA FoodData Central entries and reflect typical store-bought ingredients; use a nutrition calculator for exact values by brand. For context on daily nutrient targets, see guidance from the Mayo Clinic or CDC.

• Calories: ~290 kcal
• Protein: ~4.3 g
• Carbohydrates: ~44 g
  • Sugars (including added sugar + natural fruit sugar): ~24 g
  • Dietary Fiber: ~1.5 g
• Fat: ~10.8 g
  • Saturated fat: majority of fat from butter (approx. 6–7 g saturated)
• Sodium: ~150 mg (varies with type/amount of salt and baking powder)

Note: These are estimates; the cake is a source of quick energy (carbohydrates and sugar) with moderate fat from butter. For precise values tailored to your ingredients, consult USDA FoodData Central or a registered dietitian.

Why You’ll Love It

• Aroma & Flavor: The warm perfume of cinnamon and baked apples fills your kitchen from the first minute, creating a sensory experience as inviting as the taste.
• Comfort & Memories: This cake evokes family gatherings and autumn afternoons—simple, timeless, and reassuring.
• Ease & Versatility: It’s straightforward to put together with pantry staples and fresh apples. Perfect when you want something special without complicated technique.
• Seasonal Appeal: Use peak-season apples (Honeycrisp, Gala, or Braeburn) for the best texture and flavor; it’s ideal for fall and winter celebrations.

Step-by-Step Instructions

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened (113 g)
• 1 cup granulated sugar (approximately 200 g)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (120 ml)
• 3 cups peeled and sliced apples (about 3 medium apples, ~360 g)
• Powdered sugar for dusting (optional)

Optional ingredients and substitutions:

• Swap up to 1/3 cup of the sugar for brown sugar for a deeper caramel note.
• For a lighter cake, substitute half the butter with plain Greek yogurt (reduces fat, adds moisture).
• Use a mix of tart and sweet apples (e.g., Granny Smith + Honeycrisp) for balanced flavor.
• To make gluten-free, use a 1:1 gluten-free flour blend designed for baking (results may vary).

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan (or line it with parchment).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes with a hand mixer).
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Gently fold the peeled and sliced apples into the batter until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (avoid wet batter).
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Dust the cooled cake with powdered sugar before serving, if desired.

Practical tips:

• Avoid overmixing once the flour is added; that keeps the cake tender.
• If your apples are very juicy, toss slices in a teaspoon of cornstarch to prevent excess moisture.
• Rotate the pan once during baking if your oven has hot spots.
• Use a thin-bladed knife to lift slices cleanly—warm cakes can crumble more easily.

Best Pairings

• Simply sliced on its own with a light dusting of powdered sugar.
• A pat of salted butter for melting into each slice.
• A scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
• Serve alongside a robust coffee, spiced chai, or a warming cup of mulled cider.
• For brunch, pair with smoked ham and crisp citrus salads to balance sweetness.

Keeping it Fresh

• Room temperature: Store covered (cake dome or airtight container) at room temperature for up to 2 days. Keep away from direct sunlight and heat.
• Refrigeration: Store in an airtight container for up to 5 days; bring to room temperature or warm gently before serving for best texture.
• Freezer: Wrap tightly in plastic wrap and foil, or freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Chef’s Advice

• Apple choices matter: Use firmer apples (Honeycrisp, Braeburn, or Gala) for pieces that hold texture; Granny Smith adds welcome tartness.
• Texture control: For a moister crumb, peel and slightly macerate apples in a tablespoon of sugar for 10 minutes, then drain excess liquid before folding in.
• Crisp top: If you like a crunchy top, toss a tablespoon of coarse sugar with cinnamon and sprinkle over the cake 10 minutes before the end of baking.
• Doneness cues: The center should spring back slightly and a toothpick will show a few moist crumbs—avoid baking until bone-dry.

Creative Twists

• Caramel-Apple German Cake: Drizzle warm salted caramel over slices just before serving and sprinkle flaky sea salt.
• Nutty Crunch: Fold in 1/2 cup toasted walnuts or pecans for texture; press a few more on top before baking.
• Vegan Version: Replace butter with a neutral oil (3/8 cup), eggs with two flax “eggs” (2 tbsp ground flax + 6 tbsp water, chilled), and use plant milk. Expect a slightly different crumb and bake time may vary.
• Cupcake adaptation: Turn this batter into individual portions—line muffin tins and bake at 350°F for 18–22 minutes. For inspiration on transforming apple desserts into handheld treats, try this apple crisp cupcakes idea and adapt the topping to suit.

All Your Questions Answered

Q: Can I use pre-sliced apples or frozen apple slices?
A: Fresh is best. If using frozen, thaw and drain thoroughly, or the batter will get too wet.

Q: My cake sank in the middle—what happened?
A: Common causes are underbaking, too much leavening, or opening the oven door too early. Check bake time and oven temp accuracy.

Q: How can I reduce sugar without losing texture?
A: Replace up to 1/3 cup of the granulated sugar with a sugar substitute formulated for baking, or reduce the sugar by 1/4 cup and add a tablespoon of applesauce for moisture.

Q: Can I make this in a rectangular pan?
A: Yes—bake time may decrease slightly. Start checking for doneness at 35–40 minutes.

Q: Any suggestions for serving leftovers?
A: Warm slices briefly in the oven or microwave and serve with yogurt or ricotta for a quick breakfast.

Conclusion

This German apple cake is a comforting, easy-to-make recipe that fills the kitchen with warm cinnamon and baked apple aromas—perfect for cozy mornings, holiday tables, or any time you want a simple, crowd-pleasing dessert. If you want another homey variation, check out The EASIEST German Apple Cake {Versunkener Apfelkuchen Recipe} for a classic “sunken apple” style, or explore German Apple Cake – Spicy Southern Kitchen for a slightly different regional take.

I’d love to hear how your cake turns out—share photos, tips, or your favorite apple variety in the comments and join the community of home bakers who keep these warm, simple recipes alive.