German apple cake is different from American apple cake. It’s less sweet, more restrained. The cake itself is simple—almost plain—which lets the apples be the star. They’re arranged in overlapping slices that sink into the batter as it bakes, creating a beautiful pattern on top. The texture is somewhere between cake and custard, tender and moist without being heavy.
This is the kind of cake you eat in the afternoon with strong coffee. It’s not showy. It doesn’t need frosting or ice cream. It’s just good, honest baking that tastes like apples and butter.
What You’ll Need
For the Cake:
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup whole milk, room temperature
For the Apple Topping:
- 4 medium apples (Granny Smith, Braeburn, or a mix), peeled, cored, and sliced thin
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cut into small pieces
For Finishing:
- 2 tablespoons sliced almonds (optional)
- Powdered sugar for dusting
Tools:
- 9-inch springform pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula
- Vegetable peeler
- Chef’s knife
- Apple corer or paring knife
- Measuring cups and spoons
- Wire cooling rack
Preparing the Pan and Apples
Preheat your oven to 350°F. Grease your springform pan with butter and line the bottom with parchment paper. Grease the parchment too.
Peel, core, and slice the apples into thin wedges, about ¼ inch thick. You want them thin enough to be pliable but thick enough to hold their shape.
In a small bowl, toss the apple slices with 2 tablespoons of sugar and the cinnamon. Set aside.
Making the Cake Batter
In your medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In your large bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 3 minutes. The mixture should be light and fluffy.
Add the eggs one at a time, beating well after each addition. The batter might look slightly curdled—that’s okay.
Beat in the vanilla extract and lemon zest.
Add half of the dry ingredients and mix on low speed just until combined. Pour in the milk and mix. Add the remaining dry ingredients and mix just until no flour streaks remain. Don’t overmix.
The batter will be thick and smooth.
Assembling
Spread the batter evenly into your prepared springform pan. Smooth the top with a spatula.
Arrange the apple slices on top of the batter in overlapping circles, starting from the outside and working your way to the center. You can create a spiral pattern or concentric rings—whatever looks good to you.
Press the apples gently into the batter. They should sit partially submerged. As the cake bakes, they’ll sink further, which is why this is called “sunken apple cake.”
Dot the top with the small pieces of butter. They’ll melt and baste the apples as they bake.
If using almonds, scatter them over the top.
Baking
Place the springform pan on a baking sheet to catch any drips.
Bake for 50-60 minutes. The cake is done when the edges are golden brown, the apples are tender, and a toothpick inserted into the cake part (not through an apple) comes out clean.
The top should be lightly browned and the apples should look slightly caramelized at the edges.
Cooling and Serving
Let the cake cool in the pan on a wire rack for about 15 minutes.
Run a thin knife around the edge of the pan, then release and remove the springform ring. Let the cake cool completely on the base.
Just before serving, dust the top lightly with powdered sugar.
Slice into wedges. The cake is best served at room temperature or slightly warm.
This makes 8-10 servings.
German apple cake is traditionally served plain, but you can add a dollop of lightly sweetened whipped cream (Schlagsahne) on the side if you want.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cake stays moist because of the apples and actually improves on the second day as the flavors meld.
This is an excellent cake for entertaining because it looks impressive but requires minimal effort. The apples do all the decorating for you.
