Easy German Apple Cake Recipe [Authentic Apfelkuchen]

I never met an Apfelkuchen that vanished from the cake plate as fast as this easy German apple cake. Oma knew the secret, and this one has that same tender crumb, juicy apple top, and whipped cream worthy finish.

I’m obsessed with this German apple cake because it tastes like the kind of dessert I actually want after a big fall meal: simple, tender, and loaded with tart apples. No fussy bakery drama.

Just a soft crumb, juicy fruit, and that little hit of cinnamon that makes every bite disappear way too fast. I love how it feels old-school without being boring, like something my Oma would set on the table while everyone pretended they were “too full.” And then somehow the plate is clean.

I always want mine with whipped cream. A thick slice.

Maybe two. No regrets.

Ingredients

• Tart apples keep it bright, juicy, and not too candy-sweet.
• Lemon juice stops browning and gives the apples a tiny zing.
• All-purpose flour makes the cake soft, sturdy, and easy to slice.
• Baking powder gives it that gentle lift without making it fussy.
• Salt keeps the sweetness in check, which you’ll definitely notice.
• Soft butter brings cozy richness and that classic homemade cake feel.
• Sugar sweetens the batter and helps the edges get lightly golden.
• Eggs hold everything together and make the crumb tender, not dry.
• Vanilla adds warmth, basically making the whole kitchen smell amazing.
• Milk loosens the batter so it bakes up soft and smooth.
• Cinnamon makes it taste like fall, even if it’s July.
• Extra sugar on top gives a sweet little sparkle and crunch.
• Powdered sugar is optional, but it makes the cake look bakery-cute.
• Plus, whipped cream turns a simple slice into dessert-dessert.

Ingredient Quantities

• 3 to 4 medium tart apples, peeled, cored and sliced (about 1 1/4 pounds)
• 1 tablespoon fresh lemon juice
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar for sprinkling
• Powdered sugar for dusting, optional
• 1 cup heavy whipping cream for serving, optional

How to Make this

1. Preheat oven to 350 degrees F (175 degrees C) and grease and flour a 9 inch round springform pan or a 9 inch cake pan.

2. Peel, core and slice 3 to 4 medium tart apples and toss with 1 tablespoon fresh lemon juice to prevent browning.

3. Whisk together 1 1/2 cups all purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt in a bowl.

4. In a separate large bowl, cream 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.

6. Alternately add the dry flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour, mixing until just incorporated.

7. Spread the batter evenly in the prepared pan and arrange the lemon coated apple slices on top in a single layer or slightly overlapping.

8. Mix 1 teaspoon ground cinnamon with 2 tablespoons granulated sugar and sprinkle evenly over the apples.

9. Bake for 35 to 45 minutes until a toothpick inserted into the center comes out clean and the top is golden brown. Cool in the pan on a wire rack for 15 minutes before removing. Dust with powdered sugar and serve with whipped 1 cup heavy whipping cream if desired.

Equipment Needed

1. 9 inch round springform pan or 9 inch cake pan, greased and floured
2. Mixing bowls, one large and one medium
3. Electric hand mixer or sturdy whisk for creaming and mixing
4. Rubber spatula for scraping the bowl and spreading batter
5. Measuring cups and measuring spoons
6. Vegetable peeler and apple corer or paring knife
7. Cutting board
8. Wire cooling rack and a toothpick or cake tester for doneness

FAQ

Easy German Apple Cake Recipe [Authentic Apfelkuchen] Substitutions and Variations

• Apples: swap for firm pears such as Bosc or Bartlett, peeled and sliced the same way; bake time may be a few minutes shorter if very ripe.
• Unsalted butter: use equal parts neutral oil (canola or sunflower) or melted coconut oil, or replace half the butter with unsweetened applesauce for a lighter, moist cake.
• All purpose flour: use a 1 to 1 gluten free all purpose flour blend for a gluten free version, or substitute whole wheat pastry flour for a nuttier, slightly denser result.
• Heavy whipping cream for serving: serve with thick Greek yogurt thinned with a little milk, creme fraiche, or whipped coconut cream for a dairy free option.

Pro Tips

1. Use firm, tart apples like Granny Smith or Cortland so the slices hold their shape and give a bright contrast to the sweet cake. Slice them evenly so they bake at the same rate.

2. Bring eggs and milk to room temperature before mixing for a smoother, lighter batter and more even rise. If you forget, place eggs in warm water for 5 minutes.

3. To avoid a soggy bottom, toss the apple slices in a tablespoon of flour or dust the pan with a thin layer of flour or fine breadcrumbs before adding batter. That helps absorb excess moisture.

4. Watch the top during the last 10 minutes of baking. If the apples or cake are browning too quickly, tent loosely with aluminum foil and continue baking until a toothpick comes out clean.

5. For serving, lightly sweeten the whipped cream with a teaspoon of vanilla and a tablespoon of powdered sugar, or sprinkle a pinch of salt into the cream to brighten the flavors. Let the cake cool at least 30 minutes for cleaner slices and better texture.