This German apple cake is a simple yet stunning dessert with tender vanilla-almond cake and beautifully fanned apple slices baked right on top.
This traditional-style German Apple Cake is just the kind of bake I love—simple to make, but so rewarding. The batter comes together easily, and the apple-topped finish gives it that just-enough wow factor. It’s soft and buttery, lightly flavored with lemon, vanilla, and a hint of almond for a delicate twist.
It’s the sort of cake that feels right at home on a weekend afternoon or as a not-too-sweet dessert after dinner. No fussy frostings or layers, just good, honest baking with a beautiful result.
Why You’ll Love This German Apple Cake Recipe
- Beautiful and simple. This cake proves you don’t need fancy layers or frosting to make something that looks special.
- Soft, buttery crumb. The texture is light but moist, with just enough structure to support the apples on top.
- Balanced flavor. Lemon, vanilla, and almond bring gentle complexity without overpowering the apples.
- Everyday ingredients. You likely have everything on hand already. Just pick up a couple of apples and you’re ready to bake.
- Perfect any time of day. It’s lovely as dessert, but just as welcome with an afternoon coffee or even a cozy breakfast slice.
Key Ingredients
You’ll find the full list of ingredients and their quantities along with the directions in the recipe card below. Here’s a look at the main players:
- Apples. Choose firm, baking-friendly apples like Braeburn, Honeycrisp, Pink Lady, or Granny Smith so they hold their shape and don’t turn mushy. Learn more in my guide to the best apples for baking.
- Unsalted butter. Gives the cake a rich, tender crumb. Let it soften before mixing for easier creaming.
- Lemon zest and juice. Add a bright note that balances the sweetness and complements the apples beautifully.
- Vanilla and almond extracts. Just a touch of each adds warmth and subtle depth without overpowering the fruit.
- Turbinado sugar (optional). Sprinkled over the top before baking, it adds a light crunch and a bit of sparkle.
How to Make German Apple Cake
Start with a simple butter cake batter.
After creaming the butter and sugar, you’ll mix in eggs, flavorings, lemon zest and juice, then fold in the dry ingredients. The batter will be thick and easy to spread into the pan.
Prep and slice the apples.
Peel and core your apples, then cut them in half. Place each half cut-side down and slice thinly lengthwise, being careful not to cut all the way through. Leave the bottom intact so each quarter holds together in a fan shape. Cut each in half again. A quick brush of lemon juice helps keep them from browning as you go.
Arrange and top.
Press the apple quarters gently into the batter, evenly spaced across the surface. A sprinkle of turbinado sugar is optional, but adds a light crunch and beautiful finish.
Bake until golden.
The cake bakes in a 9-inch springform pan until the top is golden and a toothpick comes out clean. Let it cool before removing from the pan, then dust with confectioners’ sugar just before serving.
Tips for Success
- Use firm apples that hold their shape. Good choices include Braeburn, Honeycrisp, Granny Smith, or Pink Lady. Softer varieties can collapse or become mushy as they bake.
- Work with one apple at a time. This makes the slicing and fanning process more manageable. Keep the others whole until you’re ready to prep them.
- Slice apples thinly, but keep them intact. Cut the apples lengthwise into thin slices, about 1/8 inch thick, stopping just before you slice all the way through. Leaving the full length of the bottom intact helps the pieces stay together as they bake.
- Brush with lemon juice to prevent browning. Just a quick brush of lemon juice keeps them looking fresh.
- Let the cake cool before dusting. Wait until the cake is completely cool before adding powdered sugar so it doesn’t melt into the surface.
Variations and Serving Ideas
- Keep it classic. A dusting of confectioners’ sugar is all this cake needs to feel complete. It lets the apples shine and adds a touch of old-fashioned charm.
- Add a little crunch. Sprinkling the top with turbinado or Demerara sugar before baking adds light texture and subtle sparkle. It’s optional but lovely.
- Serve with whipped cream. A dollop of lightly sweetened whipped cream makes a nice contrast to the buttery cake and tart apples.
- Warm it slightly. This cake is delicious at room temperature, but it’s also wonderful gently warmed before serving.
- Add sliced almonds. For a slightly fancier look, sprinkle sliced almonds over the top just before baking. They toast up beautifully and pair well with the almond flavor in the cake.
How to Store
Room temperature: Once completely cool, cover the cake loosely and store at room temperature for up to 2 days. A cake dome or large container works well to keep it from drying out.
Refrigerator: For slightly longer storage, you can refrigerate the cake for up to 4 days. Let it come to room temperature before serving, or warm individual slices gently.
Freezer: Wrap individual slices in plastic wrap and place in an airtight container or zip-top bag. Freeze for up to 2 months. Thaw at room temperature or rewarm briefly in the microwave.
A Cozy, Classic Bake That’s Always in Season
This German apple cake is the kind of recipe that proves simple really can be beautiful. With just a handful of pantry staples, a couple of apples, and a little care in the assembly, you get a dessert that feels like something special. It’s just as welcome for afternoon coffee as it is for holiday gatherings.
If you give it a try, I’d love to hear what you think! Leave a comment below or share a photo and tag me on Instagram so I can see your beautiful bakes.
More Apple Desserts
German Apple Cake
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 10 tablespoons (141 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- zest of 1 lemon
- 2 tablespoons (30 ml) lemon juice, plus more for brushing the apples
- 2 to 3 medium apples, see notes
- 1 to 1 1/2 tablespoons turbinado or Demerara sugar, optional for sprinkling
- confectioners’ sugar or whipped cream, for serving
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time. Add the vanilla, almond extract, lemon zest, and lemon juice, mixing until combined.
- Gradually mix in the flour mixture on low speed just until combined. The batter will be thick.
- Spread the batter evenly in the prepared pan.
- Working with one apple at a time, peel, halve, and core the apple, then place each half cut-side down.
- Using a sharp knife, cut thin slices (about 1/8 inch thick) crosswise without slicing all the way through, so the slices stay attached at the bottom. Then slice each half into two pieces along the center cut.
- Brush the cut surfaces with a bit of lemon juice to prevent browning. Repeat with remaining apples.
- Gently press the apples into the top, sliced side up. Sprinkle turbinado or Demerara sugar over the apples for a light crunch and caramelized finish.
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then remove the sides of the pan and cool completely. Garnish when serving.
Notes
- Choosing apples: Pick a sturdy apple that will hold up well through baking. Braeburn, Honeycrisp, Granny Smith, Gala, or Pink Lady are all good choices. Two apples should be sufficient, depending on their size and how tightly you arrange them, but keep in mind that you may want to add part of a third apple.
- Apple prep: To create the fanned effect, halve the apples and slice each half crosswise into thin slices (about 1/8 inch thick), leaving the bottom intact so they hold together as they bake. Then, cut each half into two equal pieces.
- Lemon juice tip: Brushing the cut apples with lemon juice helps prevent browning while you prep the rest. You can simply rub a cut lemon over their surface if you want to skip the juicing and brushing.
- Turbinado sugar: For a little extra texture and sparkle, sprinkle 1 to 1 1/2 tablespoons of turbinado or Demerara sugar over the apples before baking.
- Serving suggestion: A dusting of powdered sugar is classic, but this cake is also lovely with a dollop of lightly sweetened whipped cream.
- Storage: Store covered at room temperature for 2 days or refrigerate for up to 4 days. Freeze individual slices for up to 2 months.
