This super moist German Apple Cake is the best and easiest apple cake recipe ever! Cinnamon infused apples are nestled in a vanilla scented cake batter. Baked until golden then topped with a dusting of icing sugar it’s an impressive cake to serve family and guests.

This authentic old fashioned recipe is a nod to my husband’s German mother who was the most amazing baker. You would often find this apple cake on her table whenever guests arrived. She called it Apfelkuchen which is German for “Apple Cake”.

Since we are full on into apple season this is one of my favourite cakes to make at this time of year. It’s not too sweet, super moist and filled with warm tender apples. The aroma of baking apples and cinnamon is intoxicating and the cake is so delicious when eaten warm right out of the oven with a cup of tea.

Quick and easy this homemade apple cake featuring sunken hasselback apples is made entirely from scratch and will give you bragging rights! It doesn’t even require an electric mixer; just one bowl, a whisk, a spatula and a few ingredients.

Ingredients needed

Apples
Lemon juice
Cinnamon
Eggs
Granulated sugar
Pure vanilla extract
Milk
Butter
All purpose flour
Baking powder
Icing sugar

Prepare the apples

The apples for this cake are cut hasselback style. It’s simple to slice the apples this way; simply slice not-quite-all the way through apple pieces a few times (typically done with potatoes). As the cake bakes the hasselback cut apples fan out like an accordion and the batter puffs up around the apples making the cake showstopping gorgeous.

Peel the apples, quarter them and slice off the core portion
With a sharp knife slice the tops of each piece 6 times close together without cutting right through
Place scored apples in a bowl and toss with lemon juice and cinnamon

How to make

In a medium bowl whisk eggs, sugar and vanilla then add milk and melted butter and whisk again until combined
Add flour and baking powder to wet ingredients and beat with a spatula until flour is absorbed and batter is smooth and thick
Spread batter into the prepared pan and arrange hasselback cut apples on top leaving a 1” border and press the apples down lightly
Bake cake for 40 – 45 minutes until the cake is lightly golden-brown then remove from oven to a rack to cool slightly

Why this cake is so good

Simple light and buttery batter comes together quickly in a bowl
Fragrant cinnamon and apples baking creates the best autumn aroma
Impressive appearance of finished cake will wow your family and guests
All seasons since apples are available fresh all year make this cake anytime
Any occasion breakfast, brunch, dessert or snack are perfect to serve this cake

Cake tips

Use small apples as they present better when cut hasselback style on the cake
McIntosh apples are a good choice for this cake and they are often easy to find in small size
You need at least 5 small apples for this cake, each one peeled and quartered
If you prefer not to cut the apples hasselback style, then simple slice the apples in wedges
You may end up with extra apples that don’t fit on the cake; snack on the extra ones
Be sure and use the full teaspoon of pure vanilla extract as it adds an outstanding vanilla flavour
This cake is best suited in a fluted pan with a removable bottom or a spring form pan
Be sure and place the fluted or spring form cake pan on a baking sheet to catch any spills
Cake doesn’t double well in a 9” pan; to serve more make two 9” cakes or bake a double recipe in a 9” x 13” bar pan
Cake keeps well for two to three days on the counter and also freezes well

Serve this cake warm or at room temperature and if desired you could even add dollops of whipped cream or vanilla ice cream.

Looking for more apple recipes? Try these:

5 from 1 vote

German Apple Cake

Quick and easy apple cake featuring cinnamon scented hasselback apples in a vanilla batter with a dusting of icing sugar.

Servings 6 people

Ingredients

5 small McIntosh apples peeled, quartered and cored
1 tablespoon lemon juice freshly squeezed
1 teaspoon cinnamon
2 eggs at room temperature
½ cup granulated sugar
1 teaspoon pure vanilla extract
¼ cup milk
¼ cup butter melted and cooled slightly
1 ¼ cup all purpose flour
1 teaspoon baking powder
¼ cup icing sugar for garnish

Instructions

Preheat oven to 350 degrees F. Prepare a 9” fluted pan with removable bottom or a spring form pan by greasing the bottom and sides and line the bottom with a piece of parchment paper. Place the prepared pan on a baking sheet.
Prepare the apples. Peel, quarter and slice off the core portion of each apple (you should have 20 quartered pieces). To cut the apples hasselback style, with a sharp knife slice the tops of each piece 6 times, close together, without cutting right through. Place the apples in a medium-sized bowl and toss with lemon juice and cinnamon. Set aside.
In a medium-sized mixing bowl, whisk eggs, sugar and vanilla. Add milk and melted butter and whisk again until well combined.
In a small bowl, mix flour and baking powder. Add flour and baking powder mixture to wet ingredients and with a spatula stir until all the flour has been absorbed and the batter is smooth. Batter will be thick.
Spread batter into the prepared pan smoothing it evenly. Arrange apples on top of batter with the scored sides up leaving at least a ½” or 1” border around the outside edge of the pan so the apples are not touching the edge of the pan. Press the apples down lightly.
Bake for approximately 40 - 45 minutes until the cake is lightly golden-brown. Cool cake in the pan on a rack for 30 minutes then transfer cake from the pan to a platter. Sprinkle cake with icing sugar.

Recipe Notes

Recipe note: Cake does not double well in a 9” pan. To serve more people, make two 9” cakes or bake a double recipe in a 9” x 13” bar pan.