German apple cake classic

This German Apple Cake is a classic comfort dessert with layers of tender apples and a moist, warmly spiced crumb. It brings a wonderful balance of sweetness and spice that feels like a cozy hug during chilly days. The cake’s texture is soft yet substantial, making it perfect for afternoon tea or a festive family gathering.

I discovered this recipe when friends brought it to a holiday potluck. Since then it has become a go-to for me when I want to impress with minimal effort. Every time I slice it the house fills with that incredible apple and spice aroma that brings everyone to the kitchen.

Ingredients

• Medium apples: peeled cored and sliced offer the cake moisture and fruitiness& choose firm crisp varieties like Granny Smith or Honeycrisp for the best texture
• Lemon juice: brightens the apples and prevents browning for fresh color and flavor
• Unsalted butter: softened to room temperature ensures an even batter and rich taste
• Granulated sugar: balances the tartness of the apples while contributing to tender crumb
• Large eggs: at room temperature help create structure and lift in the cake
• Vanilla extract: adds a sweet aromatic depth that complements the spices
• All purpose flour: for a fine textured cake& spoon into the measuring cup and level off for accuracy
• Baking powder: gives the cake a light rise
• Fine sea salt: enhances all the flavors without dominating
• Ground cinnamon and nutmeg: provide warmth and classic autumn flavor notes
• Whole milk: adds moisture and a bit of richness for a tender crumb
• Extra granulated sugar: sprinkled on top forms a slight crunchy crust for contrast
• Caramel sauce: for drizzling adds a decadent finishing touch that pairs beautifully with apples and spices

Instructions

Savor the Preparation:

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9 inch springform pan by lining the bottom with parchment paper and generously greasing the sides with baking spray or butter to ensure the cake releases easily after baking.

Prepare the Apples:

Peel and core your apples then slice them evenly. Transfer the slices to a bowl and pour over the tablespoon of lemon juice. Toss gently to coat. This step keeps the apples fresh and prevents them from discoloring during preparation.

Cream Butter and Sugar:

In a large mixing bowl use an electric mixer to beat the softened butter with one and a half cups of granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. This aerates the batter creating a nice lift.

Incorporate Eggs and Vanilla:

Add the eggs one at a time to the butter mixture, beating well after each addition to ensure full combination. Then add the vanilla extract and give everything one last beat to fully incorporate. Scrape the sides of the bowl with a spatula to avoid any unmixed bits.

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking powder salt cinnamon and nutmeg until all spices are evenly distributed and no lumps remain.

Build the Batter:

Add a third of the dry flour mixture to the wet butter mixture and fold in gently by hand using a spatula to combine. Then add a third of the milk and fold again. Repeat these additions alternating flour mixture and milk folding carefully each time until all ingredients are fully combined. Folding maintains a light texture without overmixing.

Assemble the Cake:

Spread half of the cake batter evenly into the prepared pan. Arrange half of the lemon-coated apple slices over the batter in a single layer. Dollop the remaining batter over the apples and gently spread it smooth without disturbing the apple layer below. Top with the remaining apple slices and finish with a sprinkle of three tablespoons of sugar. This creates a slight crunchy topping.

Bake to Perfection:

Place your pan in the middle rack of the preheated oven and bake for about 70 to 80 minutes. Keep an eye after 50 minutes and if apples or the top are browning too much, cover loosely with foil to prevent burning. The cake is done when a toothpick inserted near the center comes out clean. I found mine finished at 75 minutes.

Cool and Serve:

After baking remove the cake and let it cool in the pan for 15 minutes so it sets. Run a sharp knife around the edges and carefully release the springform pan sides. This cake is fantastic warm and can be topped with extra sugar powdered sugar or a drizzle of caramel sauce for a rich finishing touch.

This cake makes the kitchen smell incredibly comforting as it bakes& a scent that instantly brings back memories of family gatherings during the fall. My favorite part is the juicy apple layer which contrasts perfectly with the gently sweetened crumb. Whenever I make this cake my kids ask if it can be a regular weekend treat.

Storage Tips

Store leftover cake in an airtight container at room temperature for up to two days or keep refrigerated for up to a week. To refresh firmness and flavor, warm slices briefly in a toaster oven or microwave before serving. You can also freeze portions tightly wrapped in plastic wrap and foil for up to three months.

Ingredient Substitutions

If you want a dairy-free version try substituting the butter with coconut oil or a vegan butter substitute. Alternative milks like almond or oat milk can work in place of whole milk but may slightly alter the crumb texture. For a sweeter profile swap granulated sugar with brown sugar which adds moisture and a subtle caramel note.

Serving Suggestions

Serve slices dusted with powdered sugar or accompanied by a scoop of vanilla ice cream or whipped cream to balance the warm spices and tender apples. A drizzle of caramel sauce is the perfect finishing touch especially if you serve this as a dessert for guests.

Be gentle when folding the batter to keep the cake tender and avoid overmixing which can make it tough. Watch the baking time closely the last 10 minutes to avoid overbrowning the apples on top and use foil if needed. Letting the cake cool partially in the pan helps it set and prevents breakage during removal.

FAQs about Recipes

→ What type of apples work best for this cake?

Medium-sized, firm apples like Granny Smith or Braeburn provide the ideal balance of tartness and texture.

→ Why is lemon juice added to the apple slices?

Lemon juice prevents the apples from browning and adds a slight tang that enhances the overall flavor.

→ Can I substitute whole milk with another milk type?

Yes, but whole milk offers the best richness and moisture for the cake's texture.

→ How do I know when the cake is fully baked?

Insert a toothpick in the center; it should come out clean when the cake is done baking.

→ What is the purpose of the cinnamon and nutmeg?

These warm spices enhance the apple’s natural sweetness and add a cozy, aromatic depth to the cake.