German Apple Cake is a buttery apple dessert with a soft vanilla-lemon crumb and tender apple quarters that sink slightly into the batter as it bakes. This easy version keeps the classic Apfelkuchen look while using familiar U.S. pantry ingredients, making it a cozy fall cake for afternoon coffee or dessert.
Table of Contents
Table of Contents
Why This Classic German Apple Cake Works
- Simple but impressive: Scored apple quarters create a bakery-style top without complicated decorating.
- Tender, buttery crumb: Butter, eggs, and milk keep the cake soft around the fruit.
- Balanced apple flavor: Firm-tart apples soften without disappearing into the batter.
- Not overly sweet: Lemon, cinnamon, and fresh apples balance the buttery cake.
What Gives This Cake Its Tender Crumb
- Unsalted butter: Gives the cake richness and a fine, soft crumb.
- Granulated sugar: Sweetens the batter and the cinnamon topping.
- Eggs: Add structure and tenderness.
- All-purpose flour: Makes a batter sturdy enough to support the apples.
- Whole milk: Keeps the crumb soft.
- Apples: Granny Smith, Braeburn, Pink Lady, or Honeycrisp work well.
- Lemon and vanilla: Brighten the apple flavor.
- Cinnamon: Adds a gentle warm-spice finish.
How to Make German Apple Cake
Step 1: Prep the Pan and Apples
Heat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. Peel, quarter, and core the apples, then score the rounded sides without cutting all the way through. Toss with lemon juice.
Step 2: Cream the Butter and Sugar
Beat the softened butter and sugar for about 3 minutes until pale and creamy. Beat in the eggs one at a time, then add the vanilla and lemon zest.
Step 3: Finish the Batter
Whisk the flour, baking powder, and salt separately. Add the dry ingredients in three additions, alternating with the milk. Mix only until no dry streaks remain.
Step 4: Arrange the Apples
Spread the thick batter in the pan. Set the apple quarters rounded side up over the batter and press them in lightly. Mix the topping sugar with cinnamon and sprinkle it over the apples.
Step 5: Bake Until Golden
Bake for 50 to 60 minutes, until golden and a toothpick inserted into the cake between the apples comes out clean or with a few moist crumbs. Cool in the pan for 20 minutes before removing the ring.
Step 6: Cool and Finish
Cool until just warm or completely cool, then dust with powdered sugar. The finished cake should have a tender crumb with visible apple tops slightly sunken into the surface.
Easy German Apple Cake (Versunkener Apfelkuchen)
Ingredients
CAKE
- 1/2 cup unsalted butter 1 stick / 113 g, softened, plus more for greasing the pan
- 3/4 cup granulated sugar 150 g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 3/4 cups all-purpose flour 210 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup whole milk
- 4 medium firm baking apples about 1 1/2 pounds total, such as Granny Smith, Braeburn, Pink Lady, or Honeycrisp
- 1 tablespoon fresh lemon juice
TOPPING
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon powdered sugar for finishing
Instructions
PREP THE PAN AND APPLES
- Preheat the oven to 350°F. Grease a 9-inch springform pan with butter and line the bottom with parchment paper. Peel, quarter, and core the apples. On the rounded side of each apple quarter, make several thin parallel cuts without slicing completely through the apple. Toss the prepared apples with the lemon juice and set aside.
CREAM THE BUTTER AND SUGAR
- Place the softened butter and 3/4 cup granulated sugar in a large mixing bowl. Beat with an electric mixer for about 3 minutes, until pale, creamy, and slightly fluffy. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.
MIX THE DRY INGREDIENTS
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
FINISH THE BATTER
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed only until the batter is smooth and no visible streaks of flour remain. Do not overmix. The finished batter should be thick enough to support the apples.
ARRANGE THE APPLES
- Spread the batter evenly in the prepared springform pan. Arrange the apple quarters over the batter with their rounded, scored sides facing upward. Press each piece gently into the batter without submerging it. Combine the remaining 1 tablespoon granulated sugar with the ground cinnamon and sprinkle evenly over the apples.
BAKE THE CAKE
- Bake at 350°F for 50 to 60 minutes. The cake is ready when the surface is golden, the exposed edges of the apples are tender, and a toothpick inserted into the cake between the apples comes out clean or with only a few moist crumbs. Do not test doneness by inserting the toothpick directly into an apple.
COOL
- Place the pan on a wire rack and cool for 20 minutes. Carefully release and remove the springform ring. Allow the cake to continue cooling until just warm or completely cool.
FINISH AND SERVE
- Dust the top with powdered sugar immediately before serving. Cut into 10 slices. The cake should have a soft, buttery crumb with tender apple quarters visibly sunken into the top.
Notes
Keep the apple quarters intact when scoring them. Cutting completely through them changes the characteristic sunken-apple appearance.
The batter is intentionally thick; do not add extra milk.
If the top becomes deeply browned before the center is baked, loosely cover the cake with aluminum foil for the final few minutes.
Test the cake between apple pieces rather than through the fruit.
Store covered at room temperature for up to 1 day or refrigerated in an airtight container for up to 4 days.
Freeze individual slices, tightly wrapped, for up to 2 months.
Thaw frozen cake overnight in the refrigerator and bring to room temperature before serving.
Nutrition
Get the Signature Sunken-Apple Finish
- Use firm apples: Soft apples can collapse and release too much moisture.
- Keep the quarters intact: Scoring them without cutting through creates the fan-like top.
- Do not thin the batter: Thick batter supports the fruit while it bakes.
- Test the cake between apples: A toothpick pushed into fruit can look wet even when the cake is done.
Keep It Fresh for Coffee Time
Store the cooled cake covered at room temperature for up to 1 day or refrigerate it airtight for up to 4 days. Bring chilled slices to room temperature before serving. Freeze well-wrapped individual slices for up to 2 months and thaw overnight in the refrigerator.
German Apple Cake Questions, Answered
What are the best apples for German Apple Cake?
Use firm apples that hold their shape. Granny Smith is tart, while Braeburn, Pink Lady, and Honeycrisp are slightly sweeter.
Can I make German Apple Cake ahead of time?
Yes. Bake it one day ahead and keep it covered after cooling. Add the powdered sugar shortly before serving.
Does German Apple Cake need to be refrigerated?
It can stay covered at room temperature for one day. Refrigerate it for longer storage, then let slices lose their chill before serving for the softest texture.