German apple cake is a quintessential autumn dessert. Not only it is easy to make, it doesn’t require the use of a stand mixer or electric hand mixer.
This apple cake is the kind of dessert I like to eat while I’m tucked under a blanket with a mug of warm tea and a good book. It’s also the kind of dessert that I need to portion out because it is way too easy to eat all of it!
Apfelkuchen Apple Cake
I’m left-handed and I am a terrible apple peeler. This recipe is perfect for those that hate peeling apples! No need to peel the skin off the apple for this cake.
German apple cake or apfelkuchen is a simple dessert that layers together butter cake and sliced apples. The flavorful moist cake pairs wonderfully with the slightly tart apples. This quick and easy baked treat will soon become your favorite autumn dessert.
Edible Rhody offers insight into the history and adaptation of German apple cake throughout the years.
This apple cake is super easy to make. It’s a great recipe to make with kids. Especially, because it does not require the use of a stand mixer or electric hand mixer. All you need is a couple bowls and a sturdy spatula.
This recipe only calls for one large apple. While any apple will do, tart Granny Smith apple works best for this recipe. Other good substitutes for Granny Smith apples include: Honeycrisp, Braeburn, Pink Lady and Golden Delicious. These apples are sturdy and maintain their shape well after baking.
Asides from apples, this cake recipe also works well with stone fruit such as peaches, plums, or nectarines.
Serving Suggestions
Enjoy German apple cake warm fresh from the oven or at room temperature. Serve with a dusting of powdered sugar or cinnamon sugar. It’s excellent with a dollop of whipped cream. Or, make it decadent with a scoop of ice cream!
Cooled cake may be stored at room temperature in a covered container for a few days. Keep in the fridge for longer storage, up to a week. Enjoy the leftover cake at room temperature, chilled, or gently reheat.
More Apple Recipes
German Apple Cake
Ingredients
Cake:
- 1 cup all-purpose flour, (130 g)
- 2 teaspoon baking powder
- 1 teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutemg
- ½ cup unsalted butter, (113 g), room temp
- ½ cup dark brown sugar, (100 g), packed
- ⅓ cup granulated sugar, (68 g)
- 2 large eggs, , lightly beaten
- 1 teaspoon pure vanilla extract
Topping:
- 1 large Granny Smith apple, , cored, thinly sliced
- ¼ cup granulated sugar, (50 g)
- ½ teaspoon ground cinnamon
- sifted powdered sugar, to garnish
Instructions
- Preheat oven to 350℉. Cut parchment paper about 2 inches larger than the pan. Line 8-inch cake pan with parchment paper, allowing the paper to extend over the edges. Lightly coat with butter or cooking spray. Set aside.
- In a small bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar. Add eggs and vanilla. Mix until combined. Add flour mixture and stir until just combined.
- Transfer batter to prepared cake pan. Use the back of a spoon or a mini offset spatula to evenly distribute batter in pan.
- Apple Topping: In a small bowl whisk together sugar and cinnamon. Add sliced apples. Toss to coat in cinnamon-sugar mixture. Arrange apple slices on top of batter in desired configuration.
- Bake for 40-45 minutes until toothpick inserted in center of cake comes out clean. Let cool in pan for 10 minutes. Unmold by lifting excess parchment paper overhang. Allow to cool on wire rack. Serve warm or at room temperature. Garnish with powdered sugar, if desired.
Notes
- This recipe also works well with stone fruit such as peaches, nectarines, or plum.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Would the recipe still come out as well if you used a different kind of apple, say honey crisp or gala perhaps?
Let me know, please and thank you!!
I just found your blog thanks to this apple pie and I want to eat eeeeverything that you’ve made, it looks absolutely delicious! And soon as buy apple, I will make this pie.
I’m so happy you found me! Thank you and happy baking! :)
Your 2nd photo seems to include more than just one apple or are the slices extraordinary thin….
I used one large apple that I sliced about 1/4-inch thin.
Is it called a German Apple Cake because it looks like a apple Kuchen?
Yes, I think so.
This looks so delicious! Any recipe that brings together apples, cinnamon and brown sugar is a favorite of mine! Pinning!
Thanks Annie! :)
I found your blog thanks to Foodgawker and I thought that I had to tell you that your blog is amazing ! Your photos are just wonderful.
I will put a link in my favorites blogs.
Thanh-Ly
I’m so glad you found me!! Thank you so much! :)
wow, your brain is amazing to be able to shuttle back and forth like that with different tasks! And this cake looks divine.
Hola Mary:
the recipe looks delicious!!!!! You know I prepared another like this, very similar, in my recipe have not brown sugar, When it is finished out of the oven I put on it the “make up” which I prepared with 2 spoons of mermelade o f damascus, 2 spoons of sugar and 2 spoons of water, I put on the fire and mix all the preparation, later I put it on the cake, and looks very pretty!!!
kisses for you Mary!!!!!!
Hi Carmen! That sounds delicious! :)
This looks super delicious and looks beautiful! I love the addition of the cinnamon to the topping too – perfect for fall!
Thanks Millie! It’s the time of the year when I like to put cinnamon on everything!
What an absolutely stunning cake! I love this!
Thanks Jocelyn! It’s so easy to make! :)