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German Apple Cake with Fresh Slices

A classic dessert with a tender crumb and a sweet layer of cinnamon-spiced apples, perfect for home bakers looking for a simple and delicious treat.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: German
Keyword: apple cake, Classic Recipe, Cozy Snack, Fruit Dessert, Simple Dessert
Servings: 8 servings
Calories: 260kcal

Ingredients

Cake Ingredients

  • 3 large large eggs
  • 1 pinch salt
  • 1 teaspoon vanilla sugar or vanilla extract Vanilla sugar can be substituted with 1 teaspoon vanilla extract.
  • 120 g granulated sugar
  • 90 ml vegetable oil Vegetable oil keeps the cake moist.
  • 150 ml milk Skim milk can be used for a lighter cake.
  • 220 g all-purpose flour
  • 7 g baking powder

Apple Topping

  • 2 medium apples (about 300 g) Use tart apples like Granny Smith or Braeburn.
  • 2 tablespoons sugar (for apple coating)
  • 3 tablespoons flour (for apple coating)
  • 1 tablespoon softened butter Helps apples caramelize and retain shape.

Instructions

Preparation

  • Preheat your oven to 180°C (356°F). Lightly grease your springform pan with butter to prevent sticking.
  • Crack the eggs into a large bowl. Add a pinch of salt, vanilla sugar or extract, and 120 g sugar. Beat with an electric mixer until the mixture is creamy and slightly thickened, about 3–4 minutes.
  • Gradually pour in the vegetable oil and milk while continuing to mix until fully incorporated and smooth.
  • Sift the flour and baking powder together. Add the dry ingredients to the wet in two portions, gently mixing after each addition until just combined.
  • Peel and thinly slice the apples. Toss the slices in a bowl with 2 tablespoons sugar, 3 tablespoons flour, and 1 tablespoon softened butter to coat evenly.

Baking

  • Pour the batter into the prepared springform pan, smoothing the top with a spatula. Arrange the apple slices in a single layer on top.
  • Bake for about 45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for 15 minutes, then release the springform sides. Transfer the cake to a wire rack to cool completely before slicing and serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm individual slices briefly in the microwave or oven before serving to revive softness.