German Apple Cake

297 Ratings
  • 5 92
  • 4 90
  • 3 71
  • 2 34
  • 1 10

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).

Mad Hungry, October 2010, Mad Hungry

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Recipe Summary test

Yield:
Makes 1 8-inch square cake
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Ingredients

Directions

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

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  • 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.

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Reviews (12)

297 Ratings
  • 5 92
  • 4 90
  • 3 71
  • 2 34
  • 1 10
Martha Stewart Member
11/17/2020
What a great recipe! So easy and came out perfect! My only change was 0.5 tsp salt instead of 1.0 tsp of salt. For those whose cakes fell, I would resist opening the oven door to peek and to consider using your digital instant thermometer to test at 40 min. Cake is done when the center test at 190F.
Martha Stewart Member
10/23/2020
This recipe by as become a family hit. Easy to make, I've doubled the recipe for a 9 x 13 and it worked. I've also substituted oil for part of the butter. Suggest you start with the apples and then make the batter so the baking powder is more active
Martha Stewart Member
02/16/2020
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!
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Martha Stewart Member
10/17/2018
Delicious, a hit with my husband and guests this evening. Didn't change a thing, will definitely make this dessert again!
Martha Stewart Member
05/09/2017
I did the German apple cake yesterday and it turned to be the most perfect recipe. Thank you Martha
Martha Stewart Member
09/25/2014
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?
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Martha Stewart Member
08/03/2014
This cake was really easy to make. It looked really beautiful and it tasted great. I will definitely be making this again!
Martha Stewart Member
08/30/2013
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.
Martha Stewart Member
06/20/2013
I doubled the recipe..it 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!
Martha Stewart Member
10/08/2011
Just realized I baked it at 350 instead of 375. Probably my fault it collapsed. In that case, I will try it again.
Martha Stewart Member
10/08/2011
Cake was good....my cake collapsed also. I think I'll go with a different German cake recipe the next time. Not a keeper for me.
Martha Stewart Member
10/20/2010
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.
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