I can’t resist a cake where crisp apples meet floral German Riesling in a tender, golden crumb. This beauty is elegant enough for a toast, yet simple enough to steal the spotlight at any table.

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I’m obsessed with this German Riesling apple cake because it tastes like dessert with a little attitude. The crumb is soft and tender, but not boring, and the thinly sliced tart apples keep every bite bright instead of heavy.

That splash of German Riesling? I love how it sneaks in with a crisp, fruity edge that makes the whole cake feel a bit grown-up.

And I’m not mad about the sugary top either, because it gives just enough crackle before the fork sinks in. Simple, pretty, slightly boozy.

The kind of cake I keep shaving slivers from all afternoon long.

Ingredients

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Tart apples keep things bright, juicy, and not too candy-sweet.
All-purpose flour gives the cake its soft, sturdy crumb.
Baking powder helps it puff up instead of turning dense.
A little salt makes the sweet stuff taste less flat.
Butter brings that rich, cozy bakery smell you’ll notice first.
Sugar sweetens the cake and helps the top get lightly crisp.
Eggs hold everything together and add a tender bite.
Vanilla makes it feel warm, familiar, and dessert-worthy.
German Riesling adds fruity sparkle without making it taste boozy.
Milk keeps the batter smooth and the crumb soft.
Lemon zest wakes everything up.
Basically, it’s tiny flavor confetti.
Lemon juice keeps the apples tasting fresh, not dull.
Cinnamon adds that classic apple-cake coziness.
Plus, your kitchen smells amazing.
Coarse sugar gives the top a sweet little crunch.

Ingredient Quantities

3 medium tart apples (about 1 to 1 1/4 pounds), peeled and thinly sliced

1 1/2 cups (190 g) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (115 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup (80 ml) German Riesling wine

2 tablespoons milk

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon

2 tablespoons coarse sugar or extra granulated sugar for sprinkling

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch springform pan or line an equivalent round cake pan with parchment and lightly grease.

2. Peel, core, and thinly slice the apples. Toss the slices with lemon juice, lemon zest, and ground cinnamon; set aside.

3. Whisk together flour, baking powder, and salt in a bowl.

4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.

5. Beat in the eggs one at a time, then stir in the vanilla extract until combined.

6. Mix the Riesling wine and milk together. Alternate adding the dry flour mixture and the Riesling mixture to the butter mixture, beginning and ending with the flour, and stir until just combined.

7. Pour the batter into the prepared pan and smooth the top. Arrange the apple slices over the batter in a single even layer, slightly pressing them in so they adhere.

8. Sprinkle the coarse sugar or extra granulated sugar evenly over the apples to create a crisp, caramelized topping.

9. Bake for 45 to 55 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs. If the top browns too quickly, tent loosely with foil.

10. Cool in the pan on a wire rack for 15 to 20 minutes, then remove the rim if using a springform. Dust with powdered sugar if desired before slicing and serving.

Equipment Needed

1. Oven (set to 350°F 175°C)
2. 9 inch springform pan or equivalent round cake pan
3. Parchment paper and pastry brush or cooking spray for greasing
4. Vegetable peeler and chef knife with cutting board
5. Mixing bowls (one large, one medium)
6. Electric mixer or whisk
7. Rubber spatula and wooden spoon
8. Measuring cups and spoons
9. Wire cooling rack and toothpick for doneness testing

FAQ

Can I substitute the German Riesling with something else? Yes. Use another aromatic white wine like Gewurztraminer or a dry white like Pinot Grigio. For a nonalcoholic option use apple juice or white grape juice in the same amount.

Which apples work best? Choose tart-firm apples such as Granny Smith, Braeburn, or Honeycrisp to hold their shape and balance the cake sweetness.

How do I know when the cake is done? The cake is ready when the top is golden, a toothpick inserted in the center comes out with a few moist crumbs, and the apples are tender.

Can I prepare this ahead of time? Yes. Bake, let cool completely, then store at room temperature for up to 2 days or in the refrigerator for up to 4 days. Rewarm gently in a low oven before serving and dust with powdered sugar if desired.

Do I have to peel the apples? Peeling gives a softer crumb and classic texture, but leaving the skins on is fine if you prefer more texture and nutrients. Slice a bit thinner if keeping skins.

How can I make this gluten free? Replace the all purpose flour with a 1-to-1 gluten free flour blend that contains xanthan gum and check baking time, which may vary slightly.

Raise A Toast To The German Riesling Apple Cake Recipe Substitutions and Variations

German Riesling wine: substitute with a dry white wine like Pinot Grigio or with 1/3 cup apple juice plus 1 teaspoon lemon juice for acidity if you prefer nonalcoholic.
Unsalted butter: substitute with equal amount of salted butter but reduce the recipe salt by about 1/4 teaspoon, or use 1:1 neutral oil such as vegetable or light olive oil (texture slightly more tender).
Eggs: for each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) or 1/4 cup unsweetened applesauce for a softer, more moist crumb.
All purpose flour: substitute with a 1:1 gluten free baking blend for gluten free baking, or use whole wheat pastry flour 1:1 for a slightly nuttier, denser cake and consider adding a tablespoon extra milk if batter seems thick.

Pro Tips

1. Use a mix of apple textures if you can: pair a firm tart variety with a slightly softer one so the slices hold shape but still become tender. That contrast makes each bite more interesting.

2. Pat the apple slices dry after tossing with lemon juice before arranging them on the batter. Removing excess moisture prevents the topping from becoming soggy and helps the coarse sugar caramelize nicely.

3. Bring the eggs, butter, and wine to room temperature before you start. Warm ingredients incorporate more smoothly, producing a lighter, more even crumb without overmixing.

4. If the cake is browning too fast but not yet cooked in the center, place a sheet of foil loosely over the top about 15 to 20 minutes before the end of baking. That protects the apples while allowing the interior to finish baking through.