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 made this yesterday when we had some friends over for dinner. Oh my goodness it was amazing and I’m definitely making this one again! It was perfect with vanilla ice cream and I did it in 2 round 8″ pans and that worked out great. Everyone loved it! Thanks for such a yummy recipe!!
So glad it was a hit!
I made this and it was heavenly…made the house smell amazing too! One question – I’ve never tried substituting oil with anything while baking, but do you think it would work here if I used say applesauce instead of the oil…cut the oil and amp up that apple flavor?
If I sub out something like applesauce for oil, I always start by trying half. Often it works, but you do miss some of the fat, which affects the overall recipe, so start with half and if that works great, then each time you can sub out a little more.
I made this and I loved it. I didn’t put caramel sauce on it because I didn’t think it needed it. And it was best the day it was made—with that crispy sugar crunch on the top. Still good the second day, but the topping had softened.
I’m making this RIGHT NOW and it all looks delish; however, the batter is really thick (I mean like cookie batter thick) is the only liquid the oil and eggs? In the pic above, it looks like there is milk or something being poured in the bowl. Any guidance before I put this in the oven??
Nope, that’s it. The more you stir, the more moisture comes out from the apples and it should thin out a bit. What looks like milk in the photo is the blurred edge of my kitchenaid paddle 🙂
Thanks! I went with it and it turned out great. I used a springform pan and it was so tall and pretty. Needed to cook about an hour and 15 min.
So I am going to use this in my Halloween Hack-up Cafe dinner that I make every year for my grandchildren! Maybe we’ll name it Frankenstein’s brain! Thanks!
Haha, awesome! I hope it does that for you. Sometimes mine does, and sometimes it doesn’t!
Oh, can’t wait to try this. My husband loves apple desserts, and he’s not crazy about desserts in general – what a weirdo! And I’m so excited for you and Mel to join forces on FB! My two favorite food blogs.
Made this last night for my hubby’s birthday cake… WOW! He loved it! It was a bit too sweet for my taste. Do you think I could cut down the sugar by half and add another apple? Thanks for the idea!
You’ll have to experiment and see!