German Apple Cake

by Haley // August 19, 2025 (updated September 30, 2025)

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Nothing says apple season quite like a slice of German apple cake. With tart Granny Smith apples nestled into a tender, buttery cake and a light dusting of powdered sugar, this dessert is simple, cozy, and absolutely irresistible.

German apple cake topped with a dusting of powdered sugar.

Inspired by my German mother-in-law, this German apple cake is pure comfort in every bite! Tart Granny Smith apples meet a soft, buttery vanilla cake that’s just the right amount of sweet. A hint of lemon brightens the flavors, and a dusting of powdered sugar on top makes it feel extra special. It’s simple to bake with everyday ingredients, yet tastes like something you’d find in a cozy café in Germany. Perfect with a cup of coffee or tea, this dessert has quickly become a family favorite in our home, and I think it will in yours too!

Table of Contents

Why You’ll Love This Recipe

A touch of tradition. Inspired by a recipe from my German mother-in-law, this cake brings a bit of authentic flavor to your kitchen.
Bursting with apple goodness. This cake is the perfect cozy treat to serve during the fall season. With warm apple flavor and a light dusting of powdered sugar, it feels just right for crisp autumn days.
Simple kitchen staples. No fancy ingredients needed, just things you likely already have on hand.
Perfectly balanced. Tart Granny Smith apples meet sweet, tender cake for a treat that’s never too sweet.

Ingredient Notes

Bowls with apples, flour, sugar, butter and eggs.

Granny Smith apples: Tart and firm, they hold their shape beautifully when baked.
Lemon juice and zest: Brightens the flavor and prevents the apples from browning. Always zest before juicing for the most flavor.
All-purpose flour: Provides the structure for the cake while keeping it tender.
Baking powder: Helps the cake rise and stay light. Make sure it’s fresh for the best lift.
Salt: Balances sweetness and enhances flavor.
Unsalted butter: Adds rich flavor and moisture. Room temperature butter creams best with sugar.
Granulated sugar: Sweetens the cake and helps create a soft crumb.
Vanilla extract: Adds warmth and depth of flavor.
Eggs: Bind the ingredients and give the cake structure. Room temperature eggs blend more easily into the batter.
Milk: Keeps the cake moist and tender.
Powdered sugar: A simple garnish that adds sweetness and a pretty finish.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Craving a sweeter bite? Honeycrisp, Braeburn, or Fuji apples are still firm but have more sweetness and make great stand-ins for Granny Smith.

Caramel drizzle. Once cooled, top the cake with a drizzle of homemade caramel sauce for extra indulgence.

Add a glaze. Skip the powdered sugar and finish with a simple vanilla or lemon glaze.

How to Make German Apple Cake

Slicing apples and mixing batter for an apple cake.

Peel and core the apples, then cut into quarters. Thinly slice each quarter without cutting all the way through. Drizzle with lemon juice to prevent browning and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a stand mixer or with a hand mixer, beat butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing well after each addition.
Scrape down the bowl as needed. Stir in the vanilla and lemon zest.

Showing the process of making an apple cake.

With the mixer on low, add half the flour mixture, then the milk, then the remaining flour. Mix just until combined without over-mixing.
Spread the batter evenly in the prepared pan and arrange apples on top, sliced side up. Bake for about 45 minutes, or until golden and a toothpick comes out with little to no crumbs. Cool in the pan for 15 minutes, then remove the springform ring and let cool completely. Dust with powdered sugar before serving.

Expert Tips

Cut apples evenly. Thin, uniform slices bake more evenly and create that pretty fan effect on top of the cake.

Don’t over-mix the batter. Over-mixing develops too much gluten and can make the cake tough. Mix just until combined.

Use room-temperature ingredients. Butter and eggs blend more smoothly at room temp, giving the batter a lighter texture.

Use fresh lemon juice. Not only prevents browning, but also brightens the flavor of the apples and batter.

Check early for doneness. Every oven runs a little differently. Start checking around 40 minutes so you don’t dry it out.

Cool completely before dusting. If you add powdered sugar too soon, it will melt right into the warm cake.

Serving a German apple cake from a large white serving plate.

Storage Tips

Room temperature. Store covered with plastic wrap or in an airtight container for up to 2 days. Great if you plan to enjoy it quickly.

Refrigerator. Keep in the fridge for up to 4 days. Bring slices to room temp or warm slightly before serving for the best flavor.

Freezer. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer bag or freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Serving after storage. A quick dusting of powdered sugar before serving makes it look freshly baked. You can also warm slices in the oven or microwave to bring back that just-baked taste.

Recipe FAQ

Do I need a springform pan?

A springform makes it easier to release the cake without damaging the top. If you don’t have one, you can use a regular 9-inch round pan lined with parchment.

Why is my apple cake dry?

It probably baked too long or at too high of a temperature. Try using an oven thermometer to ensure your oven is accurate. Another common cause is mis-measured dry ingredients, so using a kitchen scale can help. Check out this guide for measuring flour correctly.

Can I make this cake gluten-free?

Yes, swap the all-purpose flour for a good 1:1 gluten-free flour blend, like King Arthur or Bob’s Red Mill. The texture may be slightly different, but it will still be delicious.