German Apple Cake

When the crisp fall air arrives, a few tasks jump straight to the top of my to-do list. Namely, apple picking and baking with lots and lots of cinnamon. This German apple cake recipe kills two birds with one stone. It’s chock-full of large, tender pieces of apple, warmly spiced with cinnamon and topped with a dreamy layer of cream cheese frosting. It doesn’t get much better (or more autumn) than this.

Our recipe for German apple cake differs from one of my other all-time favorite apple-flavored cake recipes: apfelkuchen. While both are of German origin and feature apple as their star ingredient, this recipe differs because it is spiced with cinnamon and features a smattering of crunchy pecans and a thick layer of tangy cream cheese frosting. It’s a little more indulgent—perfect for a cozy night with a cup of homemade hot cocoa or mulled cider.

Ingredients for German Apple Cake

• Eggs: Eggs lend cake recipes extra fat, which makes a cake soft and tender. Eggs are also important for developing a cake’s structure so it doesn’t collapse upon cooling.
• Sugar: Sugar isn’t just for sweetness in cake baking. It also helps lock in moisture to prevent cakes from drying out and inhibits gluten development so cakes stay soft and tender.
• Vegetable oil: Baking this potluck German apple cake with oil rather than butter produces an ultra-moist cake with a wonderfully soft and even crumb structure.
• Flour: No need to buy a fancy type of flour. All-purpose flour is all you need to make this easy recipe for German apple cake.
• Cinnamon: There are two basic types of cinnamon: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. For baking, we prefer the spicy, bolder cassia cinnamon (often labeled simply as cinnamon).
• Baking soda: A bit of baking soda acts as a leavener to give this cake loft and rise.
• Salt: Salt is essential in baking because it enhances and balances the sweet flavors in a recipe.
• Tart apples: We like to use Granny Smith apples in this German apple cake recipe (and in other apple desserts) because they hold their shape well through the baking process and offer a slight tartness to contrast the sweetness of the frosting.
• Pecans: Pecans offer a little crunch. If you don’t enjoy pecans, you can swap in walnuts or omit nuts from the recipe.
• Cream cheese frosting: This basic but delectable cream cheese frosting contains a simple mix of cream cheese, butter and confectioners’ sugar. Unless otherwise specified, we use lightly salted butter in our recipes, but you can use unsalted and add a pinch of salt to the frosting if needed.

Directions

Step 1: Make the cake batter

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Preheat the oven to 350°F. In a large bowl, beat the eggs, sugar, oil and vanilla. In a separate bowl, combine the flour, cinnamon, baking soda and salt. Add the dry ingredients to the egg mixture and mix well.

Step 2: Add the apples and nuts

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Fold the apples and nuts into the cake batter.

Step 3: Bake the cake

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Transfer the batter to a greased 13×9-inch baking pan. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

Step 4: Top with frosting and serve

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While the cake cools, beat together the cream cheese and butter in a small bowl. Add the confectioners’ sugar and slowly beat until smooth. Spread the frosting evenly over the cake, then cut the cake into slices and serve.

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German Apple Cake Variations

• Try a caramel frosting: Swap in this creamy caramel frosting recipe for the cream cheese frosting. Or, keep the cream cheese frosting and add a drizzle of homemade salted caramel sauce.
• Make a German pear cake: For a twist on the classic recipe, swap in an equal amount of ripe pears for the Granny Smith apples. Bosc or Anjou pears are our favorites for pear desserts since they have a lovely, sweet taste and retain their shape well when baked.

How to Store German Apple Cake

If unfrosted, the German apple cake can be stored covered at room temperature. However, due to the dairy content in the frosting, the cake should be kept refrigerated once frosted.

How long does German apple cake last?

An unfrosted cake will stay fresh at room temperature for two to three days. Frosted German apple cake can last in the refrigerator for five to seven days.

Can you freeze German apple cake?

Yes! If you have too much cake (is that even possible?), freeze the German apple cake recipe either frosted or unfrosted. To store cake in the freezer, tightly cover it with storage wrap and a layer of heavy-duty foil. Defrost it in the refrigerator until completely thawed, and let it stand at room temperature for 30 minutes before serving.

German Apple Cake Tips

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What is the best type of apple to use for a cake?

The best types of apples for making potluck German apple cake have a slightly tart flavor and hold their shape well through baking. Granny Smith apples, along with Braeburn, Honeycrisp, Jonagold, Pink Lady and Fuji, are favorites.

Do I have to peel the apples before adding them to the cake?

While most apple dessert recipes recommend peeling apples, it is a personal preference. Keeping the skins on can add extra texture to pies, cakes and muffins that some people don’t enjoy. But if you don’t mind the peels, feel free to leave them on.

What can you serve with a German apple cake recipe?

Enjoy this recipe for German apple cake with a scoop of homemade vanilla ice cream and a steaming mug of your favorite coffee drink.