Recipe

German Apple Cake Recipe

farhanmohla October 19, 2026

There’s something wonderfully comforting about a homemade apple cake fresh from the oven. The smell of sweet apples, butter, vanilla, and cinnamon filling the kitchen is enough to make anyone hungry. If you enjoy simple, old-fashioned cakes that don’t require fancy ingredients or complicated decorating, this German Apple Cake is one recipe you’ll want to keep close.

Honestly, I love recipes like this because they let the ingredients do most of the work. Fresh apples bring natural sweetness and a little tartness, while the soft cake batter bakes into a tender, buttery crumb. The top becomes beautifully golden, with pieces of apple peeking through and a light dusting of powdered sugar making it look extra inviting.

This traditional-style German apple cake, often called Apfelkuchen, is perfect for afternoon tea, weekend baking, family gatherings, or a simple dessert after dinner. I usually serve it slightly warm with a cup of tea or coffee, and it rarely lasts very long on the kitchen counter!

The best part? You don’t need a mixer full of complicated attachments or professional baking skills. With a few everyday ingredients and fresh apples, you can make a delicious homemade cake that looks just as lovely as it tastes.

Recipe Details

Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes
Servings: 8–10 slices
Cuisine: German-inspired
Course: Dessert, Afternoon Tea
Difficulty: Easy
Baking Temperature: 350°F (175°C)

Ingredients for German Apple Cake

One of the reasons I love this apple cake is that it uses basic pantry ingredients. You probably have most of them at home already.

For the Cake

2 cups (250 g) all-purpose flour: Provides structure for the soft cake.
¾ cup (150 g) granulated sugar: Sweetens the batter without overpowering the apples.
½ cup (115 g) unsalted butter, softened: Adds richness and a tender texture.
2 large eggs: Help bind the ingredients and give the cake structure.
½ cup (120 ml) milk: Keeps the batter moist.
2 teaspoons baking powder: Helps the cake rise.
1 teaspoon vanilla extract: Adds a lovely aroma and flavor.
¼ teaspoon salt: Balances the sweetness.
½ teaspoon ground cinnamon: Optional, but delicious with apples.
3 medium apples (about 450–500 g): Peeled if desired, cored, and cut into thin slices or small chunks.

For the Topping

2 tablespoons granulated sugar: Helps create a lightly sweetened top.
½ teaspoon ground cinnamon: Adds a warm, cozy flavor.
1 tablespoon melted butter: Optional, for brushing over the apples before baking.

For Serving

Powdered sugar, for dusting
Whipped cream, optional
Vanilla ice cream, optional

My apple tip: I usually choose apples that are firm and slightly tart, such as Granny Smith or Braeburn. They hold their shape during baking and balance the sweetness of the cake. If you prefer a sweeter flavor, Gala or Golden Delicious apples work well too.

How to Make German Apple Cake Step by Step

This recipe is straightforward, even if you’re new to baking. Follow these steps for a soft cake with tender apples and a golden top.

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a 9-inch (23 cm) springform cake pan with butter or cooking spray. Line the bottom with parchment paper if you want to make removing the cake easier.

A springform pan is especially helpful because it allows you to release the cake without having to turn it upside down.

Step 2: Prepare the Apples

Wash the apples, peel them if desired, and remove the cores.

Cut them into thin slices or bite-sized chunks. Thin slices create a beautiful layered appearance on top, while chunks distribute the apple flavor throughout the cake.

If you’re preparing the apples ahead of time, toss them with a small squeeze of lemon juice to help prevent browning.

Set the apples aside while you prepare the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture looks pale and creamy.

You can use a hand mixer or a sturdy wooden spoon. If you’re mixing by hand, take a little extra time to combine everything thoroughly.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

At this stage, the mixture should look smooth and fluffy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

Mixing the dry ingredients separately helps distribute the baking powder evenly, so the cake rises more consistently.

Step 5: Make the Cake Batter

Add about half of the dry ingredients to the butter mixture and stir gently.

Pour in the milk, mix again, and then add the remaining dry ingredients.

Stir just until the flour disappears. Avoid overmixing, because too much mixing can make the finished cake dense instead of tender.

The batter should be thick but spreadable.

Step 6: Add the Apples

Fold about half of the prepared apples into the batter if you’d like apple pieces throughout the cake.

Transfer the batter to your prepared springform pan and smooth the top with a spatula.

Arrange the remaining apple slices over the surface. You can place them in overlapping circles for a classic look or scatter them casually for a rustic homemade appearance.

Brush the apples with melted butter if desired, then sprinkle the cinnamon-sugar mixture evenly over the top.

Honestly, don’t worry about making every apple slice perfect. A slightly rustic appearance is part of the charm of homemade apple cake.

Step 7: Bake Until Golden

Place the pan on the middle rack of your preheated oven.

Bake for approximately 45–55 minutes, or until the top is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.

If the apples brown too quickly, loosely cover the top with aluminum foil for the final part of baking.

Remember that baking times vary depending on your oven, the moisture in your apples, and the depth of your pan.

Step 8: Cool and Decorate

Remove the cake from the oven and let it cool in the pan for 15–20 minutes.

Carefully release the sides of the springform pan and transfer the cake to a wire rack to cool further.

Once the cake is cool enough to handle, dust the top with powdered sugar if desired.

I usually let it rest for at least 20–30 minutes before slicing. This gives the crumb time to settle and makes the slices easier to serve.

Step 9: Slice and Enjoy

Cut the cake into 8–10 slices and serve it slightly warm or at room temperature.

For an extra-special dessert, add a spoonful of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or tea makes it even better.

Tips for the Best German Apple Cake

A few simple baking tricks can help you get a beautifully soft cake with flavorful apples every time.

1. Choose the Right Apples

Firm apples are ideal because they retain their shape during baking. Granny Smith apples provide a pleasant tartness, while Gala and Golden Delicious create a sweeter result.

You can also mix two varieties for a more balanced flavor.

2. Use Room-Temperature Ingredients

Allow the butter, eggs, and milk to come to room temperature before mixing. This helps the ingredients combine more evenly and creates a smoother batter.

3. Don’t Overmix the Batter

Once you add the flour, stir only until everything is combined. Overmixing can develop excess gluten, resulting in a tougher cake.

4. Slice the Apples Evenly

Try to cut your apples into similar-sized pieces. This helps them cook evenly and makes the cake easier to slice.

5. Check the Cake Before Removing It

Start checking around the 45-minute mark. If the center still looks wet or a toothpick comes out with raw batter, bake for another 5 minutes before checking again.

A few moist crumbs are fine, but the cake shouldn’t have uncooked batter in the middle.

6. Let the Cake Cool Before Slicing

It’s tempting to cut into the cake as soon as it comes out of the oven, but allowing it to cool slightly helps the structure set.

This is especially important when the cake contains lots of juicy apples.

7. Don’t Skip the Cinnamon-Sugar Topping

Although optional, cinnamon sugar adds a lovely aroma and lightly crisp finish. If you prefer a more traditional, less spiced flavor, simply use sugar without cinnamon.

Delicious Variations to Try

One of the best things about homemade apple cake is how easily you can adjust it to suit your taste.

Apple cinnamon cake: Increase the cinnamon to 1 teaspoon and add a pinch of nutmeg.
German apple cake with almonds: Sprinkle sliced almonds over the top before baking for extra crunch.
Apple raisin cake: Fold ¼ cup of raisins into the batter for little bursts of sweetness.
Lemon apple cake: Add 1 teaspoon of finely grated lemon zest to brighten the flavor.
Extra-buttery apple cake: Brush the apples with melted butter before sprinkling over the sugar.
Vanilla apple cake: Add a little extra vanilla extract for a sweeter, more fragrant crumb.

Can You Make It Without Cinnamon?

Absolutely! Cinnamon is delicious with apples, but it’s not essential. You can leave it out of the batter and topping for a simple buttery apple cake that lets the fruit shine.

What to Serve with German Apple Cake

This cake is delicious on its own, but a few simple additions can make it feel like a special occasion dessert.

Whipped Cream

A dollop of lightly sweetened whipped cream adds a soft, creamy contrast to the tender cake and baked apples.

Vanilla Ice Cream

If you’re serving the cake warm, vanilla ice cream is an excellent choice. The cold ice cream melts slightly over the warm apples, creating a delicious combination.

Hot Tea or Coffee

For an afternoon treat, I usually serve a slice with black tea, milk tea, or freshly brewed coffee. The buttery cake and sweet apples pair beautifully with a warm drink.

Caramel Sauce

Drizzle a little caramel sauce over each slice for a richer dessert. This is especially lovely if you’re serving the cake after dinner.

Plain Greek Yogurt

If you prefer something less sweet, a spoonful of plain or lightly sweetened Greek yogurt works surprisingly well with a slice of apple cake.

How to Store German Apple Cake

At Room Temperature

If your kitchen is cool, you can keep the cake covered at room temperature for up to 1–2 days. Because this cake contains fresh fruit and moisture, refrigerate it sooner if your kitchen is warm.

In the Refrigerator

Place the completely cooled cake in an airtight container or cover it well. Refrigerate for up to 4 days.

Allow individual slices to sit at room temperature briefly before serving, or warm them gently if you prefer.

In the Freezer

You can freeze the cake for up to 2–3 months for the best quality.

Cut it into individual slices, wrap each slice tightly, and place the wrapped pieces in a freezer-safe container. Thaw overnight in the refrigerator or at room temperature until soft.

How to Reheat

Warm individual slices in the microwave for approximately 10–20 seconds, checking as you go. You can also warm slices in a low oven until heated through.

Avoid overheating, as this can dry out the cake.

Nutrition Information

The following values are approximate and will vary depending on the apples, butter, sugar, and portion size used.

Estimated nutrition per serving, assuming 10 slices:

Calories: 280–330 kcal
Protein: 4–5 g
Carbohydrates: 42–48 g
Fat: 11–14 g
Saturated Fat: 6–8 g
Fiber: 2–3 g
Sugar: 20–26 g
Sodium: 150–230 mg

These estimates are for the cake without whipped cream, ice cream, or caramel sauce.

Frequently Asked Questions

1. What is German apple cake made of?

German apple cake is generally made with apples, flour, butter, sugar, eggs, milk, and a leavening agent such as baking powder. Some versions include cinnamon, lemon zest, or nuts. The result is a tender cake topped with or filled with fresh apples.

2. Which apples are best for German apple cake?

Granny Smith, Braeburn, Honeycrisp, and Golden Delicious are all good choices. Firm apples hold their shape better during baking. I recommend combining a tart apple with a sweeter variety if you want a balanced flavor.

3. Why is my apple cake soggy in the middle?

Excess moisture from the apples, an underbaked center, or overly large apple pieces can cause a soggy texture. Use firm apples, slice them evenly, and make sure the center is fully baked before removing the cake from the oven. If the top browns too quickly, cover it loosely with foil and continue baking.

4. Can I make German apple cake a day ahead?

Yes! In fact, the flavor can develop nicely after the cake has rested overnight. Let it cool completely, cover it, and store it in the refrigerator if keeping it longer than a day or if your kitchen is warm. Bring it to room temperature before serving, or warm individual slices gently.

5. Can I make this German apple cake without a springform pan?

Yes. A regular 9-inch round cake pan can work, provided it is deep enough to hold the batter and apples. Grease the pan well and line the bottom with parchment paper. Allow the cake to cool before removing it, and keep in mind that a springform pan generally makes serving easier.