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German Apple and Pear Cake

This classic German apple and pear cake features juicy fruits nestled in a tender cake base, complemented by a delicate vanilla cream filling.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: German
Keyword: apple cake, Fruit Dessert, German dessert, Pear Cake, Vanilla Cream
Servings: 12 pieces
Calories: 280kcal

Ingredients

For the main cake

  • 4 eggs 4 eggs
  • 120 g 120 g (½ cup + 1 tbsp) sugar
  • 80 ml 80 ml (⅓ cup) vegetable oil
  • 90 g 90 g (⅓ cup) yogurt
  • 2 tsp 2 tsp baking powder
  • 270 g 270 g (2¼ cups) all-purpose flour
  • 5-6 g 5–6 g (1 tsp) salt
  • 3 pieces 3 apples, peeled and diced Use firm, slightly tart apples.
  • 2 pieces 2 pears, peeled and diced Use ripe but firm pears.
  • 1 tbsp 1 tbsp vanilla sugar Can be replaced by 1 tsp vanilla extract.
  • 30 g 30 g (⅓ cup) flaked almonds Adds subtle crunch and nutty flavor.

For the vanilla cream (pudding cream)

  • 1 piece 1 egg
  • 1 tbsp Zest of 1 lemon
  • 4 tbsp 4 tbsp sugar
  • 1 tsp 1 tsp cornstarch
  • 240 ml 240 ml (1 cup) milk
  • 50 g 50 g (≈ 3½ tbsp) butter

For dusting

  • 1 tsp 1 tsp icing sugar

Instructions

Preparation

  • Preheat your oven to 180°C (350°F). Grease the baking pan lightly.
  • In a large bowl, whisk eggs and sugar until well combined and slightly frothy.
  • Stir in vegetable oil and yogurt until smooth.
  • Sift together baking powder, flour, and salt; gradually add to the wet ingredients, mixing until you have a smooth batter.
  • Peel and dice the apples and pears, then toss with the vanilla sugar to coat evenly.
  • Gently fold the flaked almonds and the tossed fruit into the batter, reserving some fruit for layering if desired.
  • Spread a layer of diced apples and pears at the bottom of the baking pan.
  • Cover the fruit layer with a thin layer of batter. Repeat layering fruit and batter two more times, ending with batter on top.

Baking

  • Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  • Remove from oven and let the cake cool completely before adding vanilla cream.

Making the Vanilla Cream

  • To make the vanilla cream, whisk together egg, lemon zest, sugar, cornstarch, and milk in a saucepan.
  • Cook over low heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat and mix in butter until fully melted.
  • Cover with plastic wrap, pressing it onto the surface to avoid skin forming, and cool.

Serving

  • Once the cake is fully cooled, pipe or spoon the vanilla cream over the cake evenly.
  • Dust with icing sugar just before serving for a pretty finish.

Notes

Store the cake covered in the refrigerator for up to 3 days to keep the cream fresh. Bring to room temperature before serving for best taste. Reheat gently in a low oven (150°C/300°F) covered with foil for about 10 minutes if needed. Avoid microwaving to preserve texture.