German Apple Cake
User Reviews
5
German Apple Cake
Description
German Apple Cake is prepared by arranging halved, cored, and thinly sliced small apples such as gala, pink lady, or honeycrisp around the edge of a cake pan. The cake batter combines cake flour, baking powder, softened butter, sugar, eggs, lemon juice, vanilla extract, and milk to create a light yet moist base. The apples bake positioned on top, softening without turning mushy, while the batter forms a tender crumb underneath. This method preserves the visual pattern of apples on the finished cake.
The flavor is gently sweet with a hint of citrus from the lemon juice and aromatic vanilla. The choice of apples shapes the tartness and sweetness balance; tart varieties like Granny Smith provide tang, while sweeter varieties offer mild contrast. The texture pairs a soft, fluffy cake with tender, thin apple slices.
The cake can be enjoyed freshly baked warm or chilled, and can be served as is or with additions like whipped cream or vanilla ice cream for extra richness. It holds well refrigerated for up to three days and can be frozen for longer storage.
For evenly baked apples, use small apples and slice thinly. Optional spices like cinnamon or cardamom may be added to the batter for aroma but are not required. Chopped apples mixed into the batter can replace the sliced decoration for uniform apple distribution in the cake.
Ingredients
- 3 ½ apple such as gala, pink lady, honeycrisp, small
- 1 ⅔ cups cake flour
- 2 teaspoons baking powder
- salt pinch
- ½ cup butter softened, unsalted
- 10 tablespoons sugar
- 3 egg room temperature, large
- 1 ½ teaspoons lemon juice fresh
- 1 teaspoon vanilla extract
- 3 tablespoons milk whole
- 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
- This recipe yields one 9-inch cake suitable for multiple servings.
- The cake can be stored tightly wrapped in the refrigerator for up to three days to maintain freshness.
- Freeze the cooled cake tightly wrapped for up to two months; thaw in the refrigerator before serving.
- Use small, thinly sliced apples like gala, pink lady, or honeycrisp to ensure even baking and maintain structure.
- Consider serving with powdered sugar dusting, whipped cream, or vanilla ice cream according to preference.
- Optional spices such as ground cinnamon or cardamom can be added to the batter for additional flavor.
- For a different texture, peel, core, and chop apples to fold into the batter instead of slicing on top.
- A splash of rum added to the batter can impart a light boozy note if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 92mg | 31% |
| Sodium | 135mg | 6% |
| Potassium | 141mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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