German Apple Cake
This cozy German Apple Cake combines tender apples, warm spices, and a buttery crumb that feels like home. Perfect for coffee breaks, brunch, or dessert, it’s a timeless treat rooted in tradition and comfort.
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Cake Batter
- 1 1/2 cups all-purpose flour or substitute half with whole wheat flour for a heartier texture
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted can substitute with olive oil for a lighter version
- 1/4 cup milk any kind works — dairy or plant-based
- 1 tsp vanilla extract
Apples
- 2 large apples Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
Optional Toppings
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and lightly dust it with flour.
- Peel, core, and thinly slice the apples. Toss with a little lemon juice if desired to prevent browning.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together melted butter, sugar, eggs, milk, and vanilla until smooth and creamy.
- Combine the dry ingredients with the wet mixture, stirring gently just until combined. Do not overmix.
- Spread half the batter into the prepared pan, layer half the apples, then top with remaining batter and the rest of the apples in a circular pattern.
- Bake for 40–45 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before releasing the pan. Dust with powdered sugar before serving.
Notes
Serve warm with vanilla ice cream, whipped cream, or Greek yogurt. This cake keeps for 3–4 days refrigerated and can be frozen for up to 2 months.
For a festive twist, add chopped nuts or a sprinkle of coarse sugar before baking.