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.
The easiest one bowl cake recipe that takes just 10 minutes to prepare... and is ready to eat in under an hour!
When it comes to my favourite cake recipes, it doesn't get any easier or more delicious than this delcious apple cake! Think... layers of sliced fresh apples and sweet butter cake, topped with crunchy, sweet and caramelised 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.
Table Of Contents
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 a simple dessert.
And while this apple cake may look fancy and rather elegant, 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).
Why You're Going To Love This Recipe
There's a whole lot to love with this recipe...
- 5 Star recipe - this most popular cake has well over one hundred 5 star reviews!
- 10 minutes prep time - while this layered cake may look fancy, it's actually incredibly easy to make! Just one bowl and a couple of minutes prep time is all it takes.
- Budget-friendly - being a basic buttercake mix, this entire apple cake costs just a few dollars to make and serves 16 people!
- Versatile - perfect for absolutely any event! Pack it in school lunchboxes for morning tea, serve as part of a high tea, or warm it up for dessert.
- Nut- free option - simply omit the flaked almonds for a nut-free cake.
What You Need
There's no need to make a trip to the supermarket, this dessert cake is made using just a handful of basic ingredients (have a peek in your pantry... you may already have everything you need).
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
- Butter - at room temperature, you can use either salted or unsalted butter in this recipe.
- Caster sugar - also known as superfine sugar. This type of sugar is perfect for baking cakes as it dissolves easily when creamed with butter.
- Vanilla extract - or vanilla essence.
- Eggs - use large eggs - 60g each (at room temperature).
- Milk - for best results I always recommend using full fat/full cream milk when baking (not light or skim milk).
- Self-raising flour - also known as self-rising flour. You can use store-bought self-raising flour or make your own using my homemade self-raising flour recipe.
- Apples - 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 - these are almonds that have been blanched and then thinly sliced and can be bought in packets from the nuts/baking section of any supermarket. I generally use the either the Lucky brand, but you can choose any brand you like.
- Raw sugar - for sprinkling over the top of the almonds. This gives the flaked almonds a beautiful sweet, crunchy and caramelised texture.
Equipment Required
This simple cake requires minimal equipment to prepare.
- Hand-held beaters, stand mixer or Thermomix - for creaming and combining the mixture.
- Springform tin - for easy removal of the cake once baked, I recommend using a 22cm springform pan that has been greased and then lined with baking paper. If you don't have a springform pan, you can line the base and sides of a regular 22cm round cake tin with baking paper.
- Oven - I specify fan-forced temperatures in my recipes. If using a conventional oven, increase the temperature by 10-20 degrees celsius.
Step By Step Instructions
10 minutes prep time and one bowl is all it takes!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method
Step 1 - Beat
Prepare your springform tin and preheat the oven. Have your butter, egg and milk at room temperature.
Place butter, caster sugar and vanilla extract in a large bowl.
Using hand-held beaters, a stand-mixer or a Thermomix, cream the butter, caster sugar and vanilla extract until pale and creamy.
Add the eggs and milk and continue to beat until combined.
Step 2 - Mix
Add the sifted self-raising flour to the bowl.
Beat the self raising flour with the wet mixture until well combined.
Step 3 - Add The Apple Slices
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.
Step 4 - Sprinkle With Flaked Almonds & Raw Sugar
Generously spread the flaked almonds over the top of the apple slices.
Sprinkle over the raw sugar (optional - but highly recommended for the ultimate caramelised almond crunch!!)
Step 5 - Bake
Bake the cake for 45 minutes or until cooked through when tested with a skewer.
The skewer should come out clean or with a few moist crumbs on it (no wet mixture).
Serving Suggestions
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 for an elegant dessert cake.
Alternatively, you could add a drizzle of homemade caramel sauce or berry coulis.
FAQ's
I generally use Granny Smith apples which are a tart variety and hold their shape well when cooked, however you can use any variety you like. Simply peel and core the apples, and thinly slice them.
Of course! Simply omit the flaked almonds sprinkled on top for a nut-free cake.
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.
Recipe Tips
- Use room temperature ingredients - ensure your butter, eggs and milk are all at room temperature before using.
- Sprinkle raw sugar over the top - I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy, caramelised, sweet and nutty texture and taste. If you don't have raw sugar, you can use granulated sugar or caster sugar instead.
- Baking time - all ovens are different and therefore the baking time for this cake may vary. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
- Storing - the sliced apple keeps this cake deliciously moist and it will remain so for up to 3 days. Store in an airtight container at room temperature. Avoid storing the cake in the fridge as it may dry out.
- Freezing - you can freeze any leftover slices of apple cake wrapped in plastic wrap or foil for up to 2 months. Allow to defrost at room temperature before consuming.
More Apple Recipes
If you've got loads of apples in your fruit bowl, then be sure to check out these simple and delicious apple recipes - from apple pie to apple and sour cream slice, apple muffins to apple crumble... and many more!
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Easy Apple Cake
Ingredients
- 125 g butter softened to room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- 1 tsp vanilla extract or vanilla essence
- 2 eggs approx 60g each, room temperature
- 125 ml milk full cream, room temperature
- 225 g (1 ½ cups) self-raising flour sifted
- 3 apples cored, peeled and thinly sliced
- 45 g (½ cup) flaked almonds
- 3 tbsp raw sugar optional
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
- Room temperature ingredients - ensure the butter, eggs and milk are all at room temperature before using for best results.
- Type of apples to use – I generally use Granny Smith apples which are a tart variety and hold their shape well when cooked, however 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 and 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.
- Store the cake - in an airtight container at room temperature for up to 3 days. Do not keep the cake in the fridge or it will dry out.
- Freezing - you can freeze any leftover slices of cake wrapped in plastic wrap or foil for up to 2 months. Allow to defrost at room temperature before consuming.
Marilyn
Served this easy moist cake to good friend. Went down a treat
Lucy
Fantastic!
Smitha
Very good cake. I’ve never made such a delicious moist cake
Lucy
I'm so glad you like it!
Lynne
Delicious cake, family said it was the best cake I had made.
Followed the recipe exactly. It take 60 minutes to cook though
Marilyn
Nice moist cake does not last a day in my home