German Apple Cake

This German Apple Cake, with its buttery sponge, tender apple layers, and warm spices is a traditional-style bake that’s simple yet stunning. Apples are nestled into the batter and baked until perfectly soft, it’s then topped with a drizzle of caramel making this the kind of cake that is perfect for any occasion. Best of all, the apples keep the crumb moist for days, it’s a dessert you’ll want to enjoy slice by slice all week long.

Course Dessert

Cuisine German

Keyword German Apple Cake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings slices

Calories 496kcal

Author Julia

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

US Customary - Metric

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