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
I love the look of the round pan. Is it a cake or pie pan? What size? Did you adjust the amount of batter? It looks amazing! My neighbor just gave me a ton of apples and I’ve been wanting to make her something.
It’s just an 8-inch cake pan:)
It seriously does look like brains! That’s hilarious! I’ve made a cake like this. Makes my house smell divine. Thanks for sharing.
The two best food blogs going live together! I have to pick my son up from school at exactly that time but I will be watching afterwards!
Oh, that would be helpful to know, right?? haha. Mountain Time!
Subbed applesauce for most of the oil and HOLY crap 🙂 SO delicious! We may or may not have eaten quite a bit of it directly out of the pan!
Good to know that works!
Holy Crap! This looks AMAZING!!!
I had question! What kind of apples?? Thanks. It looks wonderful.
Any kind of apples will work, but I suggest Granny Smith’s!
This cake looks incredible! I need this in my life!
Paige
Love the look of the round cake. What time/temp did you use? Would you do the round shape again?
Same temp, just eyeball the time as it cooks faster. With the round pans, the bonus is that every slice has that yummy edge 🙂
Oooooooo yum! Crap, better tell Siri to remind me to make this
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