German apple cake
A soft and comforting apple cake. Moist, golden, and fragrant - perfect served warm with whipped cream.
Updated : 03 December, 2025
Easy
About 30 min.
Ingredients
2
Apple
1 tablespoon
Lemon juice
125 grams
Butter
140 grams
Sugar
3
Eggs
225 grams
Flour
2 teaspoon
Baking powder
0.5 teaspoon
Salt
5 tablespoon
Milk
1.5 tablespoon
Brown sugar
0.5 teaspoon
Cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170°C. Butter and line a 23cm/9in round cake tin.
Step 2
Toss the apple wedges in lemon juice and set aside.
Step 3
In a large bowl, use an electric hand mixer to beat together the butter and sugar until pale and fluffy. Add the eggs and beat until smooth. Sift in the flour, baking powder, and salt, then mix well. Gradually add the milk, mixing after each addition, until the batter is smooth.
Step 4
Pour the batter into the prepared tin. Arrange the apple slices flat-side down on top, spiralling them neatly over the surface.
Step 5
For the topping, mix the demerara sugar with the cinnamon and sprinkle it evenly over the cake.
Step 6
Bake on the middle shelf for 40-45 minutes, or until the top is golden and a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 15 minutes, then run a knife around the edge and turn it out onto a wire rack.
Step 7
Serve warm or at room temperature with whipped cream.
Author note
Share the recipe
