Classic German Apple Cake – Simple, Cozy, and Comforting
This Classic German Apple Cake brings together tender apples, warm spices, and a soft, buttery crumb that feels like home. It’s the kind of cake you enjoy with coffee on a slow afternoon or serve after dinner without fuss. No fancy techniques, no hard-to-find ingredients—just honest, steady baking.
The apples keep it moist for days, and the hint of lemon brightens every bite. If you love straightforward, old-world desserts, this one delivers.
Classic German Apple Cake - Simple, Cozy, and Comforting
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C).Grease a 9-inch springform pan or a 9-inch cake pan and line the bottom with parchment.
- Prep the apples: Peel, core, and slice the apples about 1/4 inch thick. Toss them with lemon juice, half the cinnamon (about 3/4 teaspoon), and 1 tablespoon sugar. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time.Stir in the vanilla and lemon zest. Mix just until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, the remaining cinnamon, and nutmeg.
- Make the batter: Add the dry ingredients to the butter mixture in two additions, alternating with the milk or sour cream. Mix on low just until smooth.Do not overmix.
- Assemble: Spread about two-thirds of the batter into the pan. Arrange half the apples over the batter. Spoon the remaining batter over the apples and gently spread.Top with the remaining apples in a simple pattern.
- Bake: Place the pan on the middle rack and bake for 45–55 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then release the springform or turn out onto a rack. Cool completely.
- Finish and serve: Dust with powdered sugar before serving, if you like.Serve slightly warm or at room temperature.
What Makes This Recipe So Good
- Comforting and familiar: It tastes like something your grandmother might make—simple, warm, and full of apple flavor.
- Moist but not heavy: The apples soften in the oven and keep the crumb tender without making it dense.
- Balanced sweetness: It’s sweet, but not overly so, leaving room for the apples and spices to shine.
- Easy to make: No complicated steps or special tools. A basic mixing bowl and pan get the job done.
- Great the next day: The flavors settle and improve overnight, making it a perfect make-ahead dessert.
Ingredients
- Apples: 4 medium firm apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and sliced thin
- Lemon: Zest of 1 lemon and 1 tablespoon fresh lemon juice
- Granulated sugar: 3/4 cup (150 g), plus 1 tablespoon for topping
- Brown sugar: 1/4 cup (50 g)
- Unsalted butter: 1/2 cup (115 g), softened
- Eggs: 3 large, at room temperature
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 1/2 teaspoons
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Vanilla extract: 1 teaspoon
- Milk or sour cream: 1/2 cup (120 ml) milk or 1/2 cup (120 g) sour cream
- Powdered sugar: For dusting (optional)
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C).Grease a 9-inch springform pan or a 9-inch cake pan and line the bottom with parchment.
- Prep the apples: Peel, core, and slice the apples about 1/4 inch thick. Toss them with lemon juice, half the cinnamon (about 3/4 teaspoon), and 1 tablespoon sugar. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time.Stir in the vanilla and lemon zest. Mix just until combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking powder, salt, the remaining cinnamon, and nutmeg.
- Make the batter: Add the dry ingredients to the butter mixture in two additions, alternating with the milk or sour cream. Mix on low just until smooth.Do not overmix.
- Assemble: Spread about two-thirds of the batter into the pan. Arrange half the apples over the batter. Spoon the remaining batter over the apples and gently spread.Top with the remaining apples in a simple pattern.
- Bake: Place the pan on the middle rack and bake for 45–55 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then release the springform or turn out onto a rack. Cool completely.
- Finish and serve: Dust with powdered sugar before serving, if you like.Serve slightly warm or at room temperature.
Keeping It Fresh
- Room temperature: Store covered at room temperature for up to 2 days. The crumb stays moist.
- Refrigerator: For up to 5 days, cover and refrigerate. Bring to room temp or warm gently before serving.
- Freezer: Wrap slices tightly and freeze for up to 2 months.Thaw overnight in the fridge, then warm in a low oven.
- Moisture tip: A sheet of parchment under the cake and a loose cover help prevent sogginess.
Why This is Good for You
- Whole fruit: Apples bring fiber and natural sweetness, so you get flavor without needing excessive sugar.
- Reasonable portion: This cake is not overly heavy or rich, making it a comfortable treat to enjoy in moderation.
- Lower-sugar feel: The warm spices and lemon zest amplify flavor, allowing a balanced level of sweetness.
- Simple ingredients: No additives or mystery items—just pantry basics you can trust.
Common Mistakes to Avoid
- Overmixing the batter: This can make the cake tough. Mix just until the flour disappears.
- Using very soft apples: Choose firm apples so they hold their shape and don’t turn mushy.
- Skipping the lemon: The zest and juice keep the flavor bright and the apples from browning.
- Underbaking: Apples release moisture. Check the center carefully and bake until the top is golden and set.
- Cutting while hot: Let it rest so the crumb sets and slices cleanly.
Recipe Variations
- Streusel topping: Mix 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, and 4 tablespoons cold butter.Crumble over the top before baking.
- Almond twist: Add 1/2 teaspoon almond extract to the batter and sprinkle sliced almonds on top.
- Raisin or rum-kissed: Soak 1/3 cup raisins in 2 tablespoons dark rum or apple juice, then fold into the batter.
- Whole-wheat boost: Swap 1/2 cup of the flour for white whole wheat flour for a heartier crumb.
- Glaze finish: Whisk 1/2 cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over the cooled cake.
FAQ
Which apples are best for this cake?
Firm, slightly tart apples work best. Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape and balance the sweetness.
Can I make it dairy-free?
Yes. Use a dairy-free butter alternative and swap the milk or sour cream for a neutral plant milk or dairy-free yogurt.
Texture will be similar.
Do I need a springform pan?
It helps with clean release, but it’s not required. A standard 9-inch cake pan works if you line the bottom with parchment and grease well.
Can I reduce the sugar?
You can cut the granulated sugar to 1/2 cup and omit the 1 tablespoon topping if you prefer less sweetness. The apples and spices will still shine.
How do I know when it’s done?
Look for a golden top, set center, and a toothpick that comes out clean or with a few moist crumbs.
If the top browns too quickly, tent loosely with foil.
Can I prepare it ahead?
Absolutely. This cake tastes even better the next day. Bake, cool, cover, and store at room temperature or refrigerate, then dust and serve.
What can I serve it with?
Lightly sweetened whipped cream, vanilla ice cream, or a spoonful of crème fraîche pairs beautifully.
Coffee or black tea makes a nice match.
Can I make it gluten-free?
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Check the bake time, as gluten-free versions can finish a few minutes earlier or later.
Final Thoughts
This Classic German Apple Cake is straightforward baking at its best—humble ingredients, reliable technique, and a result that feels special without trying too hard. It fits any season, any table, and any excuse to pause for a slice.
Keep the ingredients on hand, and you’re never far from a warm, fragrant dessert that brings people together. If you love apples and simple comfort, this will become a regular in your rotation.
