Go Back
German Apple Cake Recipe
Ash Tyrrell

German Apple Cake Recipe

I baked this German apple cake on a rainy afternoon, and my kitchen smelled like cinnamon for hours.  The crumb turned out so moist that I went back for a second slice before the frosting had even set. Chunks of tart apple and crunchy pecans make every bite interesting, and the cream cheese frosting ties it all together.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 3 large eggs: They bind the batter and keep the crumb tender.
  • 2 cups sugar: It sweetens the cake and helps the top turn golden.
  • 1 cup vegetable oil: Oil keeps the cake moist for days.
  • 1 teaspoon vanilla extract: Use pure vanilla for a warmer flavor.
  • 2 cups all-purpose flour: Spoon it into the cup and level it off.
  • 2 teaspoons ground cinnamon: This gives the cake its cozy spice flavor.
  • 1/2 teaspoon nutmeg: Grate it fresh if you can for a stronger aroma.
  • 1 teaspoon baking soda: It lifts the thick batter so the cake is not dense.
  • 1/2 teaspoon salt: Salt balances the sweetness.
  • 4 cups peeled and finely chopped tart apples: Granny Smith holds its shape and cuts the sweetness.
  • 1 cup chopped pecans: Toast them lightly for extra crunch.
  • 1 8-ounce package cream cheese, softened: Soft cheese blends smooth with no lumps.
  • 2 tablespoons butter softened: It makes the frosting rich and creamy.
  • 1 teaspoon vanilla extract: It rounds out the tangy cream cheese.
  • 1 tablespoon half-and-half or milk: It loosens the frosting so it spreads easily.
  • 2 cups confectioners' sugar: Sift it first to avoid gritty bits.

Method
 

  1. Preheat your oven to 350 degrees. Spray the 9x13-inch pan well with cooking spray. Do this first so the pan is ready when the batter is.
  2. In a large bowl, whisk the sugar, eggs, oil, and vanilla together. Keep going until the mixture looks smooth and fully combined. This step builds the moist base of the cake.
  3. In a separate bowl, whisk the flour, cinnamon, nutmeg, baking soda, and salt. This spreads the spices and leavening evenly. It also saves you from overmixing later.
  4. Add the dry mixture to the wet mixture. Stir just until no flour streaks remain. The batter will be very thick, and that is exactly right.
  5. Add the chopped apples and pecans to the bowl. Fold them in with a spatula until they are spread evenly. The apples release moisture as the cake bakes, which loosens the batter.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes. Check that a toothpick in the center comes out clean.
  7. Let the cake cool fully in the pan. Frosting a warm cake makes the frosting melt and slide off. I usually wait at least an hour.
  8. Beat the cream cheese and butter in a large bowl until smooth. Add the vanilla, half-and-half, and confectioners' sugar. Beat again until the frosting looks light and creamy.
  9. Spread the frosting over the cooled cake in a thick layer. Slice it into squares and serve. Keep any leftovers in the refrigerator.

Notes

  • I always fluff my flour before measuring. Scooping straight from the bag packs in too much and gives a dry cake.
  • I chop the apples into small, even pieces. They bake evenly, and every slice has apple in it.
  • I stick with Granny Smith apples. The tartness balances the sweet cake and frosting.
  • I toast the pecans for a few minutes before adding them. It deepens the nutty flavor.
  • I soften the cream cheese on the counter for about an hour. Cold cream cheese always leaves me with lumpy frosting.
  • I start checking the cake at the 50-minute mark. Ovens vary, and I do not want it overbaked.