Easy Apple Cake

A delicious, moist and simple apple cake recipe made with a classic butter cake base, layers of fresh apple slices, and a sweet and crunchy flaked almond topping.

A slice of cake layered with apples and topped with almonds being removed with a cake knife.

When it comes to cake recipes, it doesn’t get any easier or more delicious than this apple cake! Think… layers of sliced fresh apples and sweet butter cake, topped with crunchy flaked almonds.

Whether you serve it at room temperature, or warmed slightly for dessert (add some cream or ice-cream for the ultimate indulgence!), it’s sure to become a family favourite in no time. 

A golden butter cake with layers of apple slices and topped with flaked almonds.

Easy German Apple Cake Recipe

Apple cake (known as apfelkuchen) is a beloved favourite recipe in Germany. The flavour of the sweet cake is perfectly balanced with the slices of fresh apple making it popular to serve as a coffee cake or simple dessert.

And while this cake may look fancy, it couldn’t be easier to make and is completely fool-proof (perfect for beginner bakers).

In Germany, it is most common for this cake to be served in the afternoon for “coffee and cake” time (kaffee und kuchen).

What You Need

This cake has 3 elements:

  • a basic butter cake
  • peeled and thinly sliced fresh apples (I like to use Granny Smith apples, but you can use any variety you like)
  • flaked almonds (almonds that have been blanched and then thinly sliced – they can be bought in packets from the nuts/baking section of any supermarket). I generally use the either the Lucky brand or home brand, but you can choose any brand you like
All the ingredients for an apple and almond cake in individual bowls on a bench

How To Make Apple Cake

*Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Cream the butter, sugar and vanilla extract

Butter, sugar and vanilla extract in a white bowl.
Hand held beaters over a white mixing bowl.

Add the eggs and milk and beat together

Egg and milk being added to a bowl of cake batter.

Add the self-raising flour and mix together 

Sifted self-raising flour being added to cake mixture in a bowl.
Butter cake mixture in a bowl.

Spread half of the cake mixture into a round baking tin and top with half of the sliced apples. Repeat with the remaining cake mix and apple slices.

Apple slices on top of a butter cake mixture in a lined cake tin.

Top with flaked almonds and sprinkle over raw sugar (optional – see recipe notes below). 

Flaked almonds on top of a butter cake topped with apple, in a round baking tin

Recipe Tips

  • Type of apples to use – I generally use Granny Smith apples which are a tart variety. You can use any variety you like. Simply peel and core the apples, and thinly slice them. 
  • Flaked almonds – can be bought in packets from any major supermarket. They are almonds that have been blanched and thinly sliced.
  • Nut-free option – Simply omit the almonds for a nut-free cake. 
  • Raw sugar – I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy caramelised sweet taste. If you don’t have raw sugar, you can use granulated sugar.
  • Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
  • The sliced apple keeps this cake deliciously moist and it will remain so for up to 3 days. 
A butter cake cooked until golden filled with apple slices and topped with flaked almonds

Storing & Serving

Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Do not keep the cake in the fridge or it will dry out. 

Serve this cake the traditional German way as “coffee and cake” (kaffee und kuchen), or warm it up and add a scoop of ice-cream, a drizzle of cream or custard.

A slice of butter cake on a cake stand, with layers of apple and topped with almonds.

More Recipes Using Apples

If you’ve got lots of apples in your fruit bowl, then be sure to check out these simple recipes using apples too – from apple pie to apple and sour cream slice, apple and oat muffins to apple crumble… and more!

A collage of sweet recipes including cakes, muffins, pies, crumbles and slices, all made with apples.

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If you're looking for an easy apple cake recipe... look no further! This one is a classic butter cake, layered with apple slices and topped with flaked almonds. YUM!

Easy Apple Cake

A delicious, moist and simple apple cake recipe made with a classic butter cake base, layers of fresh apple slices and a sweet and crunchy flaked almond topping.
5 from 23 votes
Print Pin Rate
Course: Cakes
Cuisine: German
Keyword: apple cake
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 16 serves
Calories: 230kcal

Ingredients

  • 125 g butter softened
  • 165 g (3/4 cup) caster sugar superfine sugar
  • 1 tsp vanilla extract
  • 2 eggs approx 55g each
  • 125 ml milk full cream
  • 225 g (1 and 1/2 cups) self-raising flour sifted
  • 3 apples cored, peeled and thinly sliced
  • 1/2 cup (45g) flaked almonds see notes
  • 3 tbsp raw sugar

Instructions

Conventional Method

  • Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
  • Preheat oven to 160 degrees celsius (fan-forced). 
  • Beat the butter, caster sugar and vanilla extract until smooth and creamy.  Add the eggs and milk and beat until combined.  
  • Sift in the self-raising flour and beat until just combined. 
  • Pour half of the the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them). 
  • Repeat with the remaining cake mixture and apple slices. 
  • Sprinkle over the flaked almonds and the raw sugar. 
  • Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
  • Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
  • Serve on it’s own or warm with a scoop of vanilla ice cream.

Thermomix Method

  • Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
  • Preheat oven to 160 degrees celsius (fan-forced). 
  • Cream butter, sugar and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
  • Add the eggs and milk and beat for a further 20 seconds, Speed 3.
  • Add the self-raising flour and combine for 20 seconds, Speed 4. Pour half of the the mixture into the prepared tin.
  • Add a layer of the thinly sliced apples (half of them). Repeat with the remaining cake mixture and apple slices. 
  • Sprinkle over the flaked almonds and the raw sugar. 
  • Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
  • Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
  • Serve on it's own or warm with a scoop of vanilla ice cream.

Notes

RECIPE NOTES & TIPS
Type of apples to use – I generally use Granny Smith apples which are a tart variety. You can use any variety you like. Simply peel the apples and thinly slice them. 
Flaked almonds – can be bought in packets from any major supermarket. They are almonds that have been blanched and thinly sliced.
Nut-free option – Simply omit the almonds for a nut-free cake. 
Raw sugar – I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy caramelised sweet taste. 
Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
Storing the cake – in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Do not keep the cake in the fridge or it will dry out.  

Nutrition

Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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82 Comments
  1. Sherri says:

    I am trying to be wheat free, gluten free. Is it possible to use ground Almonds instead of self raising flour in the apple cake? I have made your Almond and coconut cake, it is delicious.. A great favourite with the family. Thank you

    1. Lucy says:

      Hi Sherri, I haven’t used ground almonds in this recipe sorry!!

      1. Ash says:

        The cake around the apples in my cake feel like the batter didn’t cook. Was there anything I did wrong?

        1. Lucy says:

          Hi Ash, all ovens are different so it may have just needed a tiny bit longer in the oven. But the apple does keep the surrounding cake extra moist so that may have been it!

  2. Kamariah Ismail says:

    it says you’ve received the ebook but i can’t find it in any of the folders!

    1. Lucy says:

      Hi there, please send me an email regarding your order.

  3. Justine says:

    Just a query…..1 cup is always said to be 250 gm so 1 and half cups should be around 375, right..?? Can u pls clarify this? Tks.

    1. Lucy says:

      Hi Justine, the weight of 1 cup depends on what the ingredient is. For example, the weight of 1 cup of water is 250g but the weight of 1 cup of coconut is 85g and the weight of 1 cup of caster sugar is 220g. 🙂

  4. Jitendra says:

    Can we use wheat flour instead of self raising flour?

    1. Lucy says:

      Hi there, I haven’t tried that myself sorry!!

  5. Catherine byrne says:

    I made this and it turned out great – thank you

    1. Lucy says:

      Yay! That’s great to hear!

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