This German apple cake is one of my favorites to make. The batter rises perfectly around the thinly sliced apples, giving it that soft, just-right texture. A dusting of powdered sugar on top is all it needs to finish it off.
German Apple Cake
There are so many versions of apple cake, but my version really stands out. The batter rises beautifully around the apples, creating a soft and tender texture that’s hard to resist.
What I think makes this cake special is the high apple-to-cake ratio and how quickly the thinly sliced apples bake. While vanilla is traditional, I like to switch things up with rum extract—it adds a nice depth of flavor.
Why I Love This Recipe
- Super simple to throw together with ingredients I usually already have.
- The apples stay tender and juicy, giving every bite a fresh, fruity flavor.
- It tastes even better the next day (if it lasts that long!).
Ingredients
Here’s a breakdown of the ingredients and how each one works to make this German apple cake so good:
- All-purpose flour – Forms the base of the cake, giving it that perfect structure and light texture.
- Granulated sugar
- Unsalted butter
- Rum extract (or vanilla) – Gives the cake a deeper, warm flavor—both options work great.
- Sour cream – Keeps the cake moist and adds a subtle tang that pairs nicely with the apples.
- Granny Smith apples (or Honeycrisp) – Thinly sliced for that ideal tart contrast, though Honeycrisp works well for a sweeter bite.
- Eggs
- Light brown sugar
- Cinnamon – Gives that warm, spiced flavor that complements the apples perfectly.
- Salt
- Baking powder – Helps the cake rise and keeps it light and fluffy.
How I Make German Apple Cake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Preheat your oven to 350°F and spray a 9″ springform pan with cooking spray. I like to make sure the pan is fully coated so nothing sticks.
- Step Two: In a large bowl, cream together the butter and granulated sugar until light and fluffy—about 2 minutes. This step makes the cake nice and tender.
- Step Three: Add the eggs, rum (or vanilla) extract, and sour cream to the butter mixture, blending until everything is smooth and well combined.
- Step Four: In a separate bowl, whisk together the flour, baking powder, and salt. This helps evenly distribute the dry ingredients.
- Step Five: Gradually add the dry ingredients to the wet mixture in two or three batches. Blend everything together using a rubber spatula—just until it’s combined. The batter will be thick, but that’s how it should be.
- Step Six: Spread the batter into the prepared pan, making sure it’s as even as possible. It may look like there isn’t enough batter, but it rises a lot while baking, trust me.
- Step Seven: Toss the sliced apples with brown sugar and cinnamon until they’re well coated. Arrange the apples in a spiral pattern, overlapping from the center out for a nice design.
- Step Eight: Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake—it’s easy to let it go too long.
- Step Nine: Let the cake cool completely in the pan before transferring it to a serving dish. Dust the top with confectioners’ sugar.
- Step Ten: Serve with a dollop of whipped cream or a scoop of ice cream, if you’re feeling extra.
Recipe Tips
Here are some tips to help make sure your German apple cake turns out perfectly:
- Skip the salt if you’re using salted butter. I usually don’t add extra salt in that case to keep the flavor balanced.
- Spoon and level your flour. Even a couple of extra tablespoons can make the cake dry, so I make sure to measure it carefully.
- Slice the apples about ¼-inch thick. This helps them bake evenly and faster, which is a trick I always use.
- Want to use an 8″ springform pan? I found that it takes an extra 10 minutes to bake compared to a 9″ pan, so keep that in mind.
- A regular cake pan will work too. Just let it cool completely, run a knife around the edges, and flip it onto a plate carefully—don’t press too hard on the top.
- Avoid overbaking. This cake can get dry pretty quickly if left in too long, so I always check it a few minutes before the timer goes off.
- 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.
Storage and Freezing
Here are some storage tips to keep your cake fresh:
- Refrigerate leftovers. It will stay good for 4-5 days in the fridge, so you can enjoy it throughout the week.
- If you’ve got too much cake (is there such a thing) and want to save some for later, slice it up and wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe container. When you’re ready to enjoy a piece, just thaw it in the refrigerator and it’ll be ready to go.
- For longer storage, freeze the whole cake. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge overnight before serving.
- If you prefer to keep it fresh for just a day or two, you can store it at room temperature. Just cover it with a cake dome or wrap it lightly to keep it from drying out.
More Apple Recipes To Make 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
- Butterscotch Apple Cake
- Apple Chimichanga
- Caramel Apple Crumble
- Baked Apples
- Apple Pie French Toast Casserole
- Fresh Apple Bars
- Apple Cinnamon Granola
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German Apple Cake
This German Apple Cake is a favorite to make. The batter rises perfectly around thinly sliced apples, creating a soft, just-right texture. A simple dusting of powdered sugar on top finishes it off nicely.
Servings: 8 slices
Calories: 357kcal
Equipment
- hand mixer or stand mixer
Ingredients
- cooking spray
- 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 light brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp confectioners' sugar
- whipped cream or ice cream
Instructions
- Preheat oven to 350 degrees F. Prepare a 9" springform pan with cooking spray.cooking spray
- In a large mixing bowl, cream together butter and granulated sugar until fluffy; about 2 minutes.1/2 cup unsalted butter, softened, 3/4 cup granulated sugar
- Add eggs, rum extract and sour cream; blend until smooth.2 large eggs, 1 tsp rum extract , 1/2 cup sour cream
- In a medium bowl, whisk together flour, baking powder and salt.1-3/4 cups all-purpose flour, 2-1/2 tsps baking powder, 1/4 tsp table 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.2 apples, peeled and sliced thinly (Granny Smith or Honeycrisp work well), 2 tbsp light brown sugar, 1/2 tsp ground cinnamon
- 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.1 tbsp confectioners' sugar
- Serve with whipped cream or ice cream.whipped cream or ice cream
Notes
For optimal outcomes when preparing this German apple cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
German Apple Cake
Amount Per Serving (142 g)
Calories 357
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.1g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.9g
Cholesterol 85mg28%
Sodium 96.2mg4%
Potassium 96mg3%
Carbohydrates 49g16%
Fiber 2.2g9%
Sugar 28.4g32%
Protein 5g10%
Vitamin A 12.3IU0%
Vitamin C 4.1mg5%
Calcium 2.8mg0%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Anna says
This cake was so amazing, we absolutely love the ease of making and delicious taste. Thank you.
Angelina says
Hey Cathy!! Thankyou so much, it was super yummy, everyone enjoyed it in my home. great recipe!