Very Fine German Apple Cake

Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

This is a very nice, easily prepared cake. It tastes good still slightly warm or the next day. I serve it with whipped cream sweetened with vanilla sugar. The recipe is from one of the most popular German books on baking "Backen macht Freude" (baking makes joy?). I hope, you will enjoy it with a cup of coffee or tea or milk or whatever you like.

Ingredients Nutrition


  1. Grease 11 inch springform.
  2. Preheat oven to 350°F or 180°C.
  3. For the topping: Peel, quarter and core apples.
  4. Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
  5. Brush with lemon juice to avoid browning.
  6. For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
  7. Add eggs, one at a time.
  8. Beat until mixture turns light yellow and has increased in volume.
  9. Add half of the flour and 1 tbs milk, mixing just until blended.
  10. Add rest of flour.
  11. Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
  12. If too firm add another tbs of milk, if to soft add another tbs of flour.
  13. Mix to blend.
  14. Pour batter into greased form.
  15. Make a level surface with a wet spatula.
  16. Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
  17. Apples will sink into dough while baking.
  18. Brush with melted butter.
  19. Sprinkle with raisins (optional).
  20. Put in the middle of the oven.
  21. Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
  22. Remove cake from oven.
  23. Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
  24. Remove cake from the springform,let cool and serve with whipped cream.


Most Helpful

This is the nicest cake recipe ever, a true Dr Oekter German original - and just what I was looking for!

kerstin.hammes October 27, 2008

I grew up eating this one (my mom's German) along with many other Dr. Oetker recipes and puddings/mixes, etc. I wanted to make this but didn't want to tip her off and ask for the recipe. THANK YOU for printing the recipe I grew up eating (my mom made a cake every week). All of them were "dry" by U.S. standards; my mom always said her favorite cakes as a kid were those she could pick up and go outside to eat.

Chef AprilAllYear March 12, 2006

This makes such a pretty cake, that tastes great too. I followed the recipe apart from using a 9-inch springform and sprinkling a little sugar/cinnamon mix over the apples prior to baking. I used 2 1/2 large bramley cooking apples, which weren't quite 2lbs, but I couldn't fit any more in. The cake was for a buffet at work and there was non left. The only thing I should have maybe done is to add one more tbsp of milk to the batter, as it turned out a little dry, but since the apples were so moist and yummy that didn't really matter so much.

-Sylvie- November 02, 2005

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