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German Apple Cake Recipe

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★★★★★

5 from 59 reviews

This German Apple Cake features tender layers of spiced cake topped with juicy, caramelized apple slices. With a moist crumb infused with cinnamon and nutmeg and a delicate drizzle of caramel sauce, this classic dessert is perfect for cozy gatherings and satisfying sweet cravings.

Ingredients

Scale

Apples

  • 4 medium apples (about 1 1/2 lbs), peeled, cored and sliced
  • 1 tablespoon lemon juice

Cake Batter

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup whole milk

Topping

  • 3 tablespoons granulated sugar
  • 1/4 cup caramel sauce, to drizzle

Instructions

  1. Prepare the Pan: Preheat your oven to 350ºF (175ºC). Line the bottom of a 9-inch springform pan with parchment paper and generously grease the sides and bottom with baking spray or butter to ensure easy removal.
  2. Toss Apples: Place the peeled, cored, and sliced apples into a bowl. Pour the lemon juice over them and toss well to prevent browning and add a subtle tangy flavor. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and 1 1/2 cups granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color—this should take about 3 minutes.
  4. Add Eggs and Vanilla: Add eggs one at a time into the butter mixture, beating well after each addition to fully incorporate. Pour in vanilla extract and beat until thoroughly combined. Scrape down the sides of the bowl with a spatula to mix evenly.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until evenly blended.
  6. Combine Batter: Add one-third of the dry ingredient mixture to the butter mixture and gently fold it in by hand. Then add one-third of the milk and fold in. Repeat this process two more times until all the dry ingredients and milk are incorporated and the batter is smooth.
  7. Layer Batter and Apples: Spread half of the cake batter evenly into the prepared springform pan. Arrange half of the lemon-tossed apple slices over the batter. Dollop the remaining cake batter on top of the apples and gently spread it into an even layer, taking care not to disturb the apple slices underneath. Top with the remaining apple slices and sprinkle with 3 tablespoons of granulated sugar to caramelize.
  8. Bake the Cake: Place the pan in the middle of the preheated oven. Bake for 70 to 80 minutes, checking after about 50 minutes. If the apple slices appear to be browning too quickly, loosely cover the cake with aluminum foil to prevent burning. The cake is done when a toothpick inserted into the center comes out clean. Our cake took about 75 minutes to bake.
  9. Cool and Remove from Pan: Once baked, remove the cake from the oven. Allow it to cool in the pan for 15 minutes to set. Then, carefully run a sharp knife around the edges to loosen it and unclip the springform pan sides.
  10. Serve: This German Apple Cake is best enjoyed warm. Serve it with an extra sprinkle of sugar, dusting of powdered sugar, or a generous drizzle of caramel sauce to enhance the rich flavors.

Notes

  • Using room-temperature eggs helps create a smooth, airy batter.
  • Make sure to grease and line your springform pan well to prevent sticking.
  • If you prefer a less sweet topping, reduce the sugar sprinkled over the apples.
  • Leftover cake can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.
  • Serve with whipped cream or vanilla ice cream for an indulgent treat.

Keywords: German apple cake, traditional apple cake, spiced apple dessert, fall dessert, cinnamon nutmeg cake

Find it online: https://spatulaqueen.com/german-apple-cake-recipe/