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Lawrence D. Smith

Classic German Apple Cake

This German Apple Cake combines a tender vanilla-lemon cake base with thinly sliced apples baked until soft and lightly golden.
Finished with a delicate dusting of powdered sugar, it is a simple, comforting dessert for apple season.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10
Course: Dessert
Cuisine: German
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup 1 stick unsalted butter, at room temperature, plus 1 teaspoon for greasing the pan
  • ⅔ cup granulated sugar
  • 1 packet 0.32 oz vanilla sugar, preferably Dr. Oetker brand
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Zest of 1 lemon about 1 tablespoon
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 4 small apples peeled and thinly sliced
  • 2 tablespoons powdered sugar for dusting

Equipment

  • 9-inch springform pan
  • Parchment paper
  • Mixing bowl
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Kitchen scale (optional)
  • Zester or fine grater
  • Vegetable peeler
  • Sharp knife and cutting board
  • Rubber spatula
  • Toothpick or cake tester
  • Fine-mesh sieve for dusting powdered sugar
  • Cooling rack

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Line the bottom of a springform pan with parchment paper, then grease the bottom and sides with 1 teaspoon of butter.
  2. Cream the Butter and Sugars: Place the room-temperature butter, granulated sugar, and vanilla sugar in a mixing bowl. Using a stand mixer or hand mixer, beat for about 2 minutes, until the mixture is smooth and creamy.
  3. Add the Eggs and Vanilla: Pour in the vanilla extract and add the eggs. Beat again until the ingredients are thoroughly combined and the mixture is uniform.
  4. Incorporate the Lemon Zest: Finely zest the lemon directly into the batter, adding approximately 1 tablespoon of zest. Mix until evenly distributed.
  5. Mix in the Dry Ingredients: Gradually add the flour and baking powder to the bowl. Beat until the ingredients are just combined and a smooth cake batter forms.
  6. Transfer the Batter: Pour the prepared batter into the lined and greased springform pan. Spread it evenly across the bottom so the apple slices can be arranged over the surface.
  7. Arrange the Apples: Peel the apples and cut them into thin slices if you have not already done so. Arrange the slices over the batter, distributing them evenly across the top.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean and the cake's edges begin to turn golden brown.
    The source lists a total cook time of 50 minutes, so begin checking for doneness within the specified baking window.
  9. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes before serving or adding the finishing sugar.
  10. Dust and Serve: Sprinkle the powdered sugar evenly over the cooled cake. For a delicate, even coating, sift the sugar over the top just before serving. Slice and enjoy.

Notes

  • Butter temperature: Use butter softened to room temperature so it creams smoothly with the granulated sugar and vanilla sugar.
  • Vanilla sugar: The original recipe uses one 0.32-ounce packet of vanilla sugar. Dr. Oetker is the suggested brand, but another vanilla sugar brand can be used.
  • Apple selection: Choose four small apples and peel them before slicing. Cut the slices thinly so they soften during baking.
  • Lemon zest: Use approximately 1 tablespoon of freshly grated lemon zest to give the cake a bright citrus aroma that complements the apples.
  • Prepare the pan properly: Line the bottom of the springform pan with parchment paper and butter both the bottom and sides to help prevent sticking.
  • Check for doneness: Begin checking the cake after 35 minutes. It is ready when a toothpick inserted into the center comes out clean and the edges are beginning to brown.
  • Cooling time: Allow the cake to rest for 10 minutes after baking before dusting it with powdered sugar.
  • Storage: Keep leftover cake covered to protect its texture. Refrigerate it if needed for longer storage, and allow chilled slices to lose some of their refrigerator chill before serving.