If you’re looking for a dessert that feels cozy, rustic, and effortlessly impressive, this German Apple Cake delivers every time. It’s soft and tender with a cinnamon-scented batter that’s packed with juicy apple chunks in every bite. A sweet, crackly crust forms on top as it bakes, giving it that perfect contrast of crisp and moist…and perfect for catching melted ice cream! It’s simple enough for everyday baking but special enough to serve at any fall gathering or holiday table.
Ingredients Needed
- eggs
- vegetable oil
- white sugar
- ground cinnamon
- salt
- vanilla extract
- flour
- baking soda
- apples – peeled and diced. I suggest Granny Smith’s
- vanilla bean ice cream or whipped cream – for serving
- apple peeler and corer – optional, but highly recommended
How to Make German Apple Cake
- Preheat oven to 350°F and spray a 9×13 pan with non-stick spray.
- In a mixing bowl, beat together oil and eggs. Add sugar and vanilla; mix well.
- In a separate bowl, whisk together flour, salt, baking soda, and cinnamon.
- Gradually add dry ingredients to the egg mixture and mix until combined (batter will be thick).
- Fold in chopped apples until just combined.
- Spread batter evenly in the prepared pan.
- Bake for about 45 minutes, or until the top looks set and a toothpick comes out with moist crumbs (do not overbake).
- Let cool slightly and serve warm with vanilla ice cream or whipped cream.
Storage & Other Tips
- Prevent browning: Toss apple slices in lemon juice before mixing in to keep them fresh-tasting.
- Avoid over-baking: The cake is best slightly underdone—check for a few moist crumbs on a toothpick rather than completely dry.
- Pan flexibility: It fares well in both 9″ springform and 9×13″ pans. Just adjust baking time accordingly.
- Storing at Room Temperature (2–4 days): Store covered at room temp—this type of cake actually fares better without refrigeration for a couple of days.
- Freezing (up to 3 months): Slice and wrap cake tightly in plastic and foil before freezing. Thaw at room temp or warm lightly before serving.
Frequently Asked Questions
Tart, firm apples like Granny Smith, Honeycrisp, or Braeburn work best. They hold their shape while baking and balance the sweetness of the cake.
Yes, peeling is recommended for the best texture in the finished cake. The skins can be chewy and disrupt the soft crumb.
Yes! The batter is supposed to be thick. It helps suspend the apple chunks evenly throughout the cake.
Absolutely. Chopped pecans or walnuts are a great addition, and raisins can add a nice touch of sweetness and texture.
A 9×13 pan is standard, but you could also use two 8×8 pans or a springform pan. Just adjust the bake time and check for doneness with a toothpick.
Nope! It’s moist and sweet on its own, but it’s amazing served warm with whipped cream or vanilla ice cream.
German Apple Cake
Equipment
Ingredients
- 2 eggs large
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 4 cups apples, peeled, diced I suggest Granny Smith's
- vanilla ice cream or whipped cream for serving optional, but recommended
Instructions
- Preheat oven to 350℉. Spray a 9×13 pan with non-stick spray.
- In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl.
- Slowly add flour mixture to egg mixture and mix until combined. The batter will be thick. Mix in apples until just combined.
- Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don't over-bake! This is best even slightly underbaked.
- Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.
Questions & Reviews
Not gonna lie I just subbed in Greek yogurt for over half the oil as I didn’t have an extra like I thought. It is still crazy good!!!! (Ours might also have some whole wheat flour and a smidge of oat “flour” too…. as I’m using up all the smidgeons of flour before restocking.) Even with the slight changes this is too die for!!!! Like I’m having it for breakfast tomorrow morning if the guys leave me any!!!
Oh yum!! So glad you loved it!!
So glad to know that worked well!
Looks so yummy!
What kind of apples did you use? Or what would you suggest?
Any apples will work, but I suggest Granny Smith’s!
I’m wondering if this cake would freeze well. I have a bumper crop of apples, and I’m tired of making pies!
Crap. That looks good!
Crap. I totally forgot to shower today. And sorry I said Crap. No I’m not. This recipe looks like one my mom makes but she makes it in a bundt pan. But then you don’t get as much crackly brain stuff. This one goes on my must try list! After must shower…
OH, my husband is going to love this! He loves ANYTHING apples.
I just have to say I love your blog. And when you say that you and Mel are going live on FB it just melts my heart. It is early in the day for me (school, kids) that I will miss you. But know if I could be listening on I would!
You can catch it later on our page!
this is the exact type of cake that I have been dying to try. I have been researching recipes for a while now, trying to decide. THANK YOU! Also I am super excited about you and Mel being live together. I was just thinking about how cool that would be a couple of weeks ago and now you are doing it! So fun!
Couldn’t agree more :out of this world ! Keep on rocking !
This post makes me smile! Yes, that gorgeous apple cake is more that smile worthy…….wish I had some right now. But, your feisty, defiant attitude in this post is great. You go girl!! I bet it felt so good to click “send”. I love it!
This recipe looks very delicious! However, what kind of apples do you recommend? Cooking apples maybe?