German Apple Cake

Moist, buttery, and brimming with tender apples, German Apple Cake is an old-fashioned treat that feels like a warm hug. Often called Apfelkuchen, this cake is a staple in many German households, perfect with afternoon coffee or as a comforting dessert any time of year.

Origin German Apple Cake

Apple cakes have been a beloved tradition in Germany for centuries. Every region has its own version, some with yeast dough, others more like a sponge. This easy recipe uses a simple batter, loaded with fresh apples and just a hint of cinnamon.

What I Love About This Recipe

It’s so easy to put together, and you don’t even need a mixer. As it bakes, the apples become tender and juicy, sinking slightly into the buttery cake for a rustic look that’s absolutely beautiful dusted with powdered sugar.

Also Read : Lemon Jell-O Cake

German Apple Cake

Recipe by RecipeWikkiCourse: DessertCuisine: GermanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

German Apple Cake is a moist and rustic dessert made with fresh apples nestled into a lightly spiced batter, often flavored with cinnamon, vanilla, or lemon zest. The cake is typically dense yet tender, with apple slices either layered on top or folded into the batter. It’s commonly dusted with powdered sugar or glazed for extra sweetness. Served warm or at room temperature, it’s a comforting and classic treat that pairs beautifully with whipped cream or coffee.

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp ground cinnamon

• ¼ cup milk

• 3–4 medium apples, peeled, cored, and thinly sliced

• Powdered sugar, for serving

Directions

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or round cake pan.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla.
• In a separate bowl, whisk together flour, baking powder, salt, and cinnamon.
• Add dry ingredients to the wet mixture in two batches, alternating with milk. Mix until smooth.
• Spread batter evenly in the prepared pan.
• Arrange apple slices in overlapping circles on top of the batter, pressing them in slightly.
• Bake 40–50 minutes, or until a toothpick inserted in the center comes out clean and apples are tender.
• Cool in the pan 10–15 minutes before removing the ring.
• Dust with powdered sugar before serving.

Notes

• Tart apples like Granny Smith or Braeburn work best.
• Serve warm with whipped cream or vanilla ice cream for extra indulgence.
• Cake keeps well covered at room temperature for 2 days or refrigerated up to 4 days.