German Apple Cake is a favorite, single-layered dessert. The simple batter rises perfectly around thinly sliced, fanned apples and finished with a generous dusting of confectioners’ sugar.
German Apple Cake Recipe
If there’s one thing I noticed in Germany, there are a lot of varieties of apple cakes. And this version, where the batter rises up around the apples, seemed to be one of the most popular.
I remember this particular dessert being referred to as a “Wednesday cake” due to its ease of putting it together and having time to serve it during the week, when time is at its minimum.
Related: Apple Bars
One thing I love about this cake is its high apple-to-cake-ratio and the thinly sliced apples that bake quickly in the oven. A vanilla based batter is more traditional, but I love the taste of rum extract more for this cake. You can use either and still expect the best results.
How To Serve Apple Cake
I prefer to enjoy this cake with lightly sweetened whipped cream, but feel free to break out the vanilla bean ice cream if that’s your favorite.
If too many leftovers are an issue, I would suggest slicing the cake and wrapping each slice in saran wrap and placing in a freezer safe container. Thaw each slice in the refrigerator and enjoy at your own pace.
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- Omit salt if using salted butter.
- Be sure to spoon and level flour. Even just a couple extra tablespoons will result in a dry cake.
- Slice apples about ¼-inch thick.
- This recipe was originally tested in an 8” springform pan before switching to a 9” springform pan. It took an additional 10 minutes to bake with the 8″ pan.
- You can use a regular cake pan. Be sure to cool completely and run a knife along the edges before turning it onto a plate. Then place your serving plate onto the cake to flip it right side up. Be careful not to squash the top.
- Do not overbake or the cake will be dry.
- Refrigerate leftovers. Keeps for 4-5 days in the fridge.
More Apple Recipes To Enjoy This Season
Let these apple recipes inspire you to enjoy the bounty of the season.
- Apple Crisp with Pie Filling
- Butterscotch Apple Crisp
- Upside Down Apple Pie
- Apple Butterscotch Cake
- Apple Chimichanga
- Caramel Apple Crumble
- Baked Apples
- Apple Pie French Toast Casserole
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! Take a snapshot and tag @NOBLEPIG and #noblepig on INSTAGRAM so I can see how it turned out.
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German Apple Cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp rum extract or vanilla extract
- 1/2 cup sour cream
- 1-3/4 cups all-purpose flour, spooned and leveled
- 2-1/2 tsps baking powder
- 1/4 tsp table salt
- 2 apples, peeled and sliced thinly (Granny Smith or Honeycrisp work well)
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp confectioners' sugar
- Preheat oven to 350 degrees F. Prepare a 9" springform pan with cooking spray.
- In a large mixing bowl, cream together butter and granulated sugar until fluffy; about 2 minutes.
- Add eggs, rum extract and sour cream; blend until smooth.
- In a medium bowl, whisk together flour, baking powder and salt.
- Pour flour mixture into wet ingredients in 2 or 3 increments and blend well (but do not overmix) with a rubber spatula. (Batter will be very thick.)
- Pour batter into prepared pan, spreading as evenly as possible. (It will seem there is not enough batter, but it rises a lot during the baking process.)
- Toss apples with brown sugar and cinnamon until coated. Arrange apples in a spiral design, overlapping from the center out.
- Bake for 50 minutes or until a toothpick comes out clean. (Do not overbake.)
- Cool completely before removing from pan to a serving dish. Dust with confectioners' sugar.
- Serve with whipped cream or ice cream.
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