This is a great cake to make if you have extra apples in the house. If you don't have any apples, you can substitute peaches or plums.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.

  • In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.

  • In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

Reviews (9)

294 Ratings
  • 5 star values: 90
  • 4 star values: 90
  • 3 star values: 71
  • 2 star values: 34
  • 1 star values: 9
Rating: 1.0 stars
Every time I make this the apples sink. I’m about to give up. Maybe came out ok the first time, but never since. Any suggestions? It’s such an easy recipe!
Rating: 5 stars
Delicious, a hit with my husband and guests this evening. Didn't change a thing, will definitely make this dessert again!
Rating: Unrated
I did the German apple cake yesterday and it turned to be the most perfect recipe. Thank you Martha
Rating: 3 stars
I just watched the video that goes with this recipe and she added 2 teaspoons of vanilla and the juice of a whole lemon. Strange that it's not reflected in the written recipe?
Rating: Unrated
This cake was really easy to make. It looked really beautiful and it tasted great. I will definitely be making this again!
Rating: 5 stars
Traditional German pan cake is more like a shortbread, and, not fluffy like a cake. This is the perfect recipe. I used cherries instead. Blueberries can also be substituted.
Rating: Unrated
I doubled the expanded over the pan, looks like a deflated souffle, the droppings on the bottom of the oven floor CAUGHT FIRE. Martha, Martha, Martha. I am a little disappointed here. I will have to channel my inner pre-diabetic PAULA and serve it with vanilla ice cream and whipped cream. Maybe some powdered sugar on top. Or I could make a nice caramel sauce. I will not be deterred!
Rating: Unrated
Just realized I baked it at 350 instead of 375. Probably my fault it collapsed. In that case, I will try it again.
Rating: Unrated
Cake was cake collapsed also. I think I'll go with a different German cake recipe the next time. Not a keeper for me.
Rating: Unrated
This rustic cake was very tasty, but I'm not sure why when I took it out of the oven it had colapsed down. I didn't forget the baking powder. Nonetheless, it was still very delicious.