Traditional German Apple Cake (Versunkener Apfelkuchen) is one of our favorite easy apple cakes to make. We love that it’s a delicious and gorgeous single layer cake that is also pretty low maintenance. We don’t peel the apples, like most German apple cake recipes do because we like the added color and texture the skin gives the cake. This is seriously the best homemade apple cake you’ll ever taste!
What is German Apple Cake?
German apple cake is a simple, single-layered German cake. It usually has a simple, vanilla-flavored batter that bakes around sliced apples. These apple cakes are also considered to be Mittwochskuchen, which is German for Wednesday cakes because they’re so simple they can easily be made in the middle of a busy week. That is why this fresh apple cake is one of our favorites because it’s so easy and beautiful!
How to Make Our German Apple Cake?
Ingredients
Process
- Preheat oven to 350˚F.
- Slice each apple in half lengthwise and scoop out the core and seeds. Lay apples, cut side down, and thinly slice each half, leaving the halves intact. Set aside.
- In a mixing bowl whisk together dry ingredients.
- In another large bowl combine butter and sugar and beat together until light and fluffy.
- Add eggs, lemon juice and vanilla and continue to beat together.
- Scrape down sides of the bowl and add flour mixture to butter mixture and mix together until just combined.
- Fold in milk until just combined.
- Lightly grease a fluted tart pan (or cake pan) and place onto a baking sheet.
- Pour the cake batter into the prepared pan in an even layer with an offset or rubber spatula.
- Place each apple half, cut side down, around the edge of the cake creating a ring. Place the final apple half in the center of the cake.
- Bake until a toothpick comes out clean when inserted into the center area of the cake.
- Remove from the oven and allow cake to cool. Remove cake from the pan and transfer to a wire rack for cooling before transferring to a platter or cake stand.
- Lightly dust with powdered sugar, slice and serve.
Tools You Will Need
- knife
- cutting board
- melon baller
- measuring spoons
- dry measuring cups
- liquid measuring cup
- mixing bowls
- whisk
- electric mixer
- offset spatula
- spatula
- 9″ springform pan or 9″ fluted tart pan
German Apple Cake Make Ahead and Freezing Instructions
One of the best things about this German apple cake is its versatility. It’s delicious warm and fresh from the oven, but also super tasty the next day straight from the refrigerator, at room temperature or gently rewarmed.
Make Ahead
This cake can be made 3 days ahead of time. Once cooled, tightly wrap and store in the refrigerator.
Freeze
This cake can be tightly wrapped and stored in the freezer for up to 2 months. When ready to eat, transfer cake to refrigerator to thaw.
What to Serve with German Apple Cake?
We serve our cake with a simple dusting of powdered sugar, but other options are:
- A big scoop of vanilla ice cream
- Some dollops of whipped cream
- A drizzle of vanilla glaze
- A smear of cream cheese frosting (although this option will cover the pretty top)
What Are the Best Apples to Use for German Apple Cake?
You can use a number of different types of fresh apples for this cake. Some of our favorites include gala apples, pink lady, and Honeycrisp apples. The sweet flavor and crisp flesh make all those options great for this cake. If you prefer a more tart flavor granny smith apples would be a great option.
The most important factor is that the apples are small and the slices made are thin so that the apples bake evenly as the cake bakes.
Variations
- We love the simple flavors of this cake, but you can totally add some spice like ground cinnamon or ground cardamom. It makes this apple cake a delicious alternative to coffee cake!
- If you would like the apples to be evenly distributed throughout the entire cake and you don’t mind not having the pretty top of the cake, you can peel, core, and chop them so there are chunks of apple in the cake.
- Add a splash of rum into the cake batter for a light boozy flavor.
More Apple Recipes You Will Love:
- Apple Fritters
- Apple Cranberry Cake
- Browned Butter Apple Pie with a Cheddar Crust
- Apple and Thyme Cake with Salted Caramel Buttercream
- Apple Cake with Chai Spiced Buttercream
- Streusel Topped Apple Pie Cheesecake Bars
- Apple and Cheddar Scones
German Apple Cake
INGREDIENTS
- 3 ½ small apples (such as gala, pink lady, honeycrisp)
- 1 ⅔ cups cake flour
- 2 teaspoons baking powder
- pinch salt
- ½ cup unsalted butter softened
- 10 tablespoons sugar
- 3 large eggs room temperature
- 1 ½ teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons whole milk
- 2 tablespoons powdered sugar for dusting
INSTRUCTIONS
- Preheat oven to 350˚F.
- Slice each apple in half lengthwise and scoop out the core and seeds from both apple halves using a melon baller or measuring spoon. Lay each apple, cut side down, and thinly slice each apple half, leaving the halves intact. Set aside.
- Pour flour, baking powder and salt into a mixing bowl and whisk together.
- In another mixing bowl combine butter and sugar and beat together with an electric hand mixer until light and fluffy.
- Add eggs, lemon juice and vanilla and continue to mix together.
- Scrape down sides of the bowl and add flour mixture to butter mixture and stir together until just combined and no lumps remain.
- Fold in milk until just combined.
- Lightly grease a 9 inch cake pan (or fluted tart pan), place onto a baking sheet and pour the cake batter into the pan, evening out the surface with an offset spatula or the back of a spoon.
- Carefully place each apple half, cut side down, around the edge of the cake, about 1/4 inch apart, creating a ring. Place the final apple half in the center of the cake.
- Place cake pan onto a baking sheet and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center area of the cake. Remove from the oven and allow cake to cool, about 30 minutes. Remove cake from the pan and transfer to a platter or cake stand. Lightly dust with powdered sugar, slice and serve.
NOTES
German Apple Cake Make Ahead and Freezing Instructions
One of the best things about this German apple cake is its versatility. It’s delicious warm and fresh from the oven, but also super tasty the next day straight from the refrigerator, at room temperature or gently rewarmed.Make Ahead
This cake can be made 3 days ahead of time. Once cooled, tightly wrap and store in the refrigerator.Freeze
This cake can be tightly wrapped and stored in the freezer for up to 2 months. When ready to eat, transfer cake to refrigerator to thaw.What to Serve with German Apple Cake?
We serve our cake with a simple dusting of powdered sugar, but it can also be served with a dollop of whipped cream or even a big scoop of vanilla ice cream!What Are the Best Apples to Use for German Apple Cake?
You can use a number of different types of apples for this cake. Some of our favorites include gala, pink lady and honeycrisp. The sweet flavor and crisp flesh makes all those options great for this cake. If you prefer a more tart flavor granny smith apples would be a great option. The most important factor is that the apples are small and the slices made are thin so that the apples bake evenly as the cake bakes.Variations
- We love the simple flavors of this cake, but you can totally add some spice like ground cinnamon or ground cardamom.
- If you would like the apples to be evenly distributed throughout the entire cake and you don’t mind not having the pretty top of the cake, you can peel, core and chop them so there are chunks of apple in the cake.
- Add a splash of rum into the cake batter for a light boozy flavor.
Did you make this recipe? We want to see!
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Do you cut the apples all the way through? Can’t wait to make it.
Yes! Thanks Linda :)
Don’t you think a spring form pan would work better?
The fluted tart pan is 2 pieces, with a base that separates from the sides, so it works just as well as a spring form pan with the addition of the pretty scalloped edges.
This was so good! I can’t wait to make it again thank you!
This is such a great and simple recipe! Love it!
For Linda on 1/13/18: See the answer on 1/15/18. Yes.
See the answer on 1/15/18. Yes.
Made this today. It was pretty and yummy
What type of apples do you like to use?
I really like using pink lady apples…they’re firm, sweet and a little bit tart!
its look very yummy i told to the mom to make it for me and it is very easy and you explain the recipe very well
I meant from the pan that it was bake beautiful dessert
Fluted edge is for the pan
Has anyone made this cake a day ahead? How well does it keep? Thanks!
Can you share what pan you used? It’s fluted…
Hi Gina! I used a 9 inch tart pan (with a removable base!). I wrote spring form bc that’s generally what people have, but a tart pan, fluted or not, would work great too! :)
Which other fruits can we make this with, as I’m not a fan of baked apples?
You can use pears as well!
I thought about peaches! I just said to my co-worker that I would rather have peaches in it. But I’m making it with apples for the first time. Looks amazing. Although, I just remembered I don’t have a springform pan…
This apple cake was great! I’m already saving this recipe here so I can make it again later this week. Thanks!
You reference 3 tbs of whole milk in the ingredient list but I don’t see it referenced in the instructions. Can you provide assistance? Thank you.
Recipe has been updated, thanks!
What about the milk? Just add it with the other liquids?
Recipe has been updated!
just put this in the oven and realized that the instructions never invoke the milk. i’m sure i’tll come out great anyways but figured you could adjust the recipe for others
Ah, thanks for letting me know! Cake should be fine, just might just be slightly more dense
Looks so great… and yes, I am ready for some stress-free holiday baking! One question for you: this looks fluted on the edge, like it was baked in a tart pan (versus a traditional springform or cake pan); wouldthe cake depth/height this fit in a 9 inch tart pan?
Would be nice to hear an answer to this question.