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This German Apple Cake is a buttery, moist cake layered with tender apples and warm spices and drizzled with caramel-perfect for fall baking, cozy holidays, or just a comforting treat with coffee.
What is German Apple Cake (Apfelkuchen)?
The authentic German apple cake (Apfelkuchen) is usually a simple, less-sweet cake topped with fresh apples, sometimes arranged in a decorative spiral. Apfelkuchen is one of the most beloved traditional cakes in Germany and across central Europe. Recipes date back centuries but the common theme is that of the celebration of apples and since a dear friend of mine has an orchard bursting with them at the moment we've been testing various apple recipes this Autumn season.
A Classic European Apple Cake
My interpretation of German Apple Cake uses a lightly spiced butter sponge enriched with eggs and milk, and layered with apples, then drizzled with caramel. It's not strictly traditional, but it gives you that German-style comfort while leaning a little more toward American-style dessert decadence. And, if you love apple desserts as much as I do, check out my simple apple squares, festive apple cranberry cake, and apple pumpkin bundt cake.
Pan Size and Preparation
- This cake has quite a large volume of batter so I recommend using a 9-inch springform round pan that is at least 3 inches deep. The recipe will also work well in a 10-inch round pan but the cake won't be quite as tall.
- As this is a tall cake, I recommend lining the base of the springform pan with parchment and lightly greasing the sides. The apples release steam as they bake, so greasing prevents sticking while making it much easier to release the cake cleanly once cooled.
You'll Need These Ingredients:
Success Tips
- Adding the apples in two stages ensures more fruit in every slice and they help to keep the crumb super moist.
- I used a combination of cinnamon and nutmeg spices to add warmth but kept the quantity quite small as I didn't want to overpower the buttery sponge and really wanted the apple flavor to shine through in this German apple cake.
How We Tested This Recipe To Make It Perfect
This cake needed a full 75 minutes in our oven before it was properly baked through. On our first test, we removed it at 65 minutes because a toothpick inserted toward the center came out clean. However, when we sliced the cake, we discovered that the very middle was still slightly underbaked.
The challenge with cakes like this one is that the moisture from the apples slows the baking process, so the outside can look golden and fully set while the very center remains soft. To ensure success, always insert your tester right into the absolute center of the cake and not just near the middle. Don't be afraid to leave it in the oven a little longer if needed. Every oven runs differently, so while 75 minutes was ideal for us, your cake may be ready slightly earlier or require an extra few minutes. Trust the doneness cues from your tester and the spring-back of the sponge rather than relying solely on the clock.
Proper Cooling for Neat Slices
Because of the cake's height and moisture content, allow it to cool in the pan for at least 20 minutes before unclipping. The cake's structure continues to set as it cools, which prevents the center from compressing and helps maintain a neat slice.
Toppings & Finishing Touches
- The sprinkle of sugar on top is more than decorative. It melts and caramelizes slightly in the oven, giving the cake a delicate crunch and enhancing the overall apple flavor.
- Caramel sauce: I finished the cake with a swirl of store bought caramel sauce since apples + caramel = a match made in heaven! Feel free to just sprinkle with a little sugar or powdered sugar if you prefer. As mentioned in the recipe, this German apple cake is wonderful served warm and also pairs beautifully with whipped cream or ice cream.
German Apple Cake
Ingredients
- 4 medium apples (about 1 ½ lbs), peeled, cored and sliced
- 1 tablespoon lemon juice
- 1 cup unsalted butter softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup whole milk
- 3 tablespoons granulated sugar
- ¼ cup caramel sauce to drizzle
Instructions
- Preheat the oven to 350ºF. Line the bottom of a 9 inch springform pan with parchment paper then generously grease with baking spray or butter.
- Add the sliced apples to a bowl then pour over the lemon juice and toss to combine. Set aside.
- In a large mixing bowl, add the butter and sugar. Beat on a medium - high speed until light and fluffy (about 3 minutes).
- To the mixing bowl, add the eggs, one at a time, beating after each addition. Add the vanilla and beat to completely combine. Scrape the mixing bowl thoroughly with a spatula.
- In a separate bowl, add the flour, baking powder, salt, cinnamon and nutmeg.
- Whisk to combine.
- Add a third of the flour mixture to the butter mixture and fold in by hand. Add a third of the milk and fold in by hand.
- Repeat until all of the flour mixture and all of the milk have been used up, mixing the cake batter until all the ingredients are completely combined.
- Spread half of the cake batter into the prepared pan. Arrange half of the apple slices on top. Dollop the remaining cake batter on top of the apples then gently spread it into an even layer taking care not to disturb the apple slices. Top with the remaining apple slices then sprinkle with the 3 tablespoons of sugar.
- Bake in the middle of the preheated oven for 70-80 minutes. If the apple slices are getting too brown, you may need to add a layer of foil after about 50 minutes of baking time. This cake took 75 minutes to bake in our oven. A toothpick inserted into the very middle of the cake should come out clean.
- Remove from the oven and leave to cool in the pan for 15 minutes, then run a sharp knife around the edge and unclip the pan.
- This cake is lovely eaten warm. Sprinkle over a little extra sugar, powdered sugar or a drizzle of caramel sauce to serve.
Notes
- Step-by-step photos: I provide helpful step-by-step photos BELOW this recipe card for guidance - scroll down!
- Choose the right apples - I recommend firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith for the best texture.
- Room-temperature ingredients - The butter and eggs need to be at room temp so the batter whips up light and fluffy.
- Don't overmix - Fold the flour and milk in gently to avoid a tough cake.
- Watch the top - If your apple slices start browning too fast, tent the cake with foil after about 50 minutes.
- Cool before slicing - It's tempting to cut in right away, but letting it cool helps the layers set.
- Don't forget the toppings - I love serving it warm with powdered sugar or a drizzle of caramel sauce-it makes it look bakery-worthy.
Storage Instructions
- Room temperature: Store the cooled cake, covered tightly with plastic wrap or placed in an airtight container, at room temperature for up to 2 days. For best texture, keep the cake out of direct sunlight and in a cool, dry spot.
- Refrigerator: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Bring slices to room temperature before serving so the butter in the sponge softens again and the flavors can shine.
- Freezer (whole cake): Once completely cooled, wrap the entire cake tightly in plastic wrap followed by a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- Freezer (slices): Cut the cooled cake into individual slices and place them on a parchment-lined baking sheet. Freeze until firm, then wrap each slice tightly in plastic wrap and transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw slices at room temperature for 1-2 hours or overnight in the refrigerator before serving.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How To Make German Apple Cake (Step-By-Step Photos)
- Heat oven to 350°F. Line a 9" springform with parchment and grease well.
- Toss sliced apples with lemon juice; set aside.
- Cream butter + 1½ cups sugar until light (about 3 min).
- Beat in eggs one at a time, then vanilla; scrape bowl.
- Whisk flour, baking powder, salt, cinnamon, and nutmeg. Fold into wet in thirds, alternating with milk, until combined.
- Spread half the batter in pan, layer half the apples, add remaining batter, top with remaining apples; sprinkle with 3 tablespoon sugar.
- Bake center rack 70-80 min (tent with foil after ~50 min if browning) until a toothpick in the center is clean.
- Cool 15 min, release pan, and serve warm with extra sugar, powdered sugar, or caramel.
What to Serve With German Apple Cake
- A scoop of vanilla ice cream or cinnamon ice cream.
- Freshly whipped cream with a sprinkle of cinnamon.
- A drizzle of caramel or chocolate sauce.
- As part of a coffee spread-serve it alongside espresso or cappuccino.
- For brunch, pair it with savory egg dishes for balance.
- Around the holidays, I sometimes serve it warm with mulled wine.
Other Delicious Apple Desserts
- Cranberry Apple Pecan Bundt Cake
- Easy Apple Squares
- Apple Blueberry Cake
- Simple Apple Cake
- Apple Pumpkin Bundt Cake
- Apple Cranberry Cake
- Apple Pecan Cake
This is my favorite apple cake now. It checks all the boxes: it's pretty, very tasty, and easy to make. I'll be making it for Thanksgiving, too!
Kelly, That’s so lovely to hear, thank you! I’m thrilled it’s become your favorite. Hope it’s a hit at your Thanksgiving table too! ❤️
Beautiful cake! I made it yesterday. Do you think I can use almond flour next time?
Betsy, Thanks so much for trying the recipe! Yes, you can experiment with using almond flour next time, but just a heads‑up: it will change the texture and structure quite a bit because almond flour doesn’t have gluten the way all‑purpose flour does. I’d recommend starting by replacing half the all‑purpose flour with almond flour (so maybe 1 1/4 cups AP flour + about 1 1/4 cups almond flour) and then watching the bake‑time — you may need a little less time as almond flour can brown faster. Also, since almond flour absorbs less liquid, check that the batter isn’t too loose and consider reducing the milk by a tablespoon or two. It’ll give you a slightly denser cake, but should still be delicious with that nutty flavor! 🙂
Can I make this cake without a springform pan?
Cara, The recipe will also work well in a 10-inch round pan but the cake won’t be quite as tall.
Here are some other pans you can use:
1) 9" round, 2" high (not springform): Line/sling with parchment. 60–75 min.
2) 10" round, 2" high: Thinner layer. 45–60 min.
3) 8" square, 2" high: 50–65 min.
4) 9×13" metal pan: Thinner, more “snacking cake.” 35–50 min.
5) 10–12 cup Bundt: Grease/flour well; arrange apples in one layer, pour all batter over. 55–70 min.
6) Two 8" rounds: Divide apples/batter between pans (single apple layer in each). 30–45 min.
7) Loaf pans (two 8.5×4.5" or one 9×5"): Fill to 2/3 full; 45–65 min (check early).
Hi Julia. What type of apples are best to use for this recipe please?
Hi Cathy! You can use any kind of apples that have a nice firm texture: Granny Smith, Gala, Fuji, Honeycrisp. Or mix-and-match: use half Granny Smith apples, half sweeter kind like Fuji or Honeycrisp.
We loved this recipe, it was very tasty and light! Also was very good with coffee this morning
Yayyy so happy you loved it!! 🙂 And omg yes, it’s so good with coffee the next morning — the best kind of breakfast treat!! ❤️❤️
Can you make this in a water bath.
Hi Thomas! Do you mean make it in a water bath in the oven like a cheesecake? It's unnecessary as it's not a cheesecake. Or, please clarify what you meant.