German Apple Cake

"This moist flavorful cake is an old standby for potlucks and picnics. My sister gave me the recipe after she got tired of making it for me so often."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Brian Holley photo by Brian Holley
Ready In:
1hr 10mins




  • In large bowl, beat eggs and oil until smooth.
  • Add next 6 ingredients and mix well.
  • Fold in apples.
  • Pour into greased 9 by 13 pan.
  • Bake at 350F degrees for 50-55 minutes.

Questions & Replies

  1. What type of flour used in German apple cake? In Australia we have Self Raising flour and Plain Flour
  2. What kind of apples???
  3. I want to make this cake but can you please give me the recipe for the icing shown on it? Thanks
  4. Does this cake freeze well?
  5. Can you use almond flour? For those that tried Splenda chemicals try xylitol and stevia mixed together. It’s 40% xylitol to 1% of stevia. I bake with this all the time and people can’t believe that it’s not sugar.


  1. I thought this cake was wonderful! It was so simple to make. As others have said, the most difficult part is peeling the apples. After that, it takes 5 minutes to prepare everything. Also as others have said, the dough was incredibly thick and difficult to stir prior to the addition of the apples. I only added 1 cup of sugar instead of the instructed 2 cups and I thought the cake was the perfect amount of sweetness. The only other change I made was that I baked the cake for only about 40 minutes, as opposed to the recommended 50-55 minutes. When I checked on the cake it looked golden brown so I took it out and it was perfectly moist. I highly recommend this recipe!
  2. This cake was pretty amazing. I am glad other reviewers mentioned the thickness of the batter. Without these warnings I would have been very hesitant as it really doesn't seem like enough for the amount of apples. I reduced the sugar to 1.5 cups and baked it for only 45 minutes. Easy and delicious. I plan to make this for my next potluck. Thanks so much! This is a winner.
  3. Fantastic! I hate to review a recipe that I've altered but the basics here are SO wonderful! I used half the sugar since we prefer less but then I added back by using the topping from recipe #136589. I spotted about a half a mini bottle of grand marnier in the fridge from another recipe so added that to the cake batter/dough too. Baked in two 9" cake pans and just stacked them (my 9 x 13 is MIA) and with the remaining heavy cream from the other recipe I whipped it with a touch of powdered sugar and a smidge of vanilla pudding mix to stabilize it for a pretty garnish and a contrast in texture. I used Granny Smith apples that were rather large and 3 was more than enough! The "batter" is very dense so don't let that throw you! This is quick, easy and very, very good! Will make again without any hesitation.
  4. The first time I made this cake I thought it would not be as good as it is! The batter is stiff yet sticky and you have to "massage" it into the baking dish, not pour it in. I cut back on the sugar (1 cup) and added 1 tsp. of nutmeg. I always add nutmeg to any recipe containing cinnamon. I also use Canola oil which makes it lighter. It is such a quick, easy and satisfying apple cake. We can't keep it in the house!
  5. This has to be the best apple cake I've ever made. It was moist and the spice was great. I loved the chunks of apple throughout it!


  1. I never peel the apples for this recipe. We grow our own apples so they have no residue on the peel but if I need to use store-bought I just wash them well. The peel adds fibre and nutrients, I prefer to include it.
  2. I made the following tweaks based on others suggestions; 1/2 cup oil 2 eggs 1 1/2 cups unpacked brown sugar 1 teaspoon almond extract (I didn't have vanilla) 2 1/2 cups flour 2 tablespoons cinnamon 1 teaspoon baking soda 2 cups chopped walnuts 6 cups apples Apple cider (I did not measure it, i just kept adding a little at a time until the batter was more liquidy, but probably between 1/2 and 3/4 cup) Raw sugar Mixing it was pretty much the same except for adding the cider to help it be easier to work with. I also used a larger pan, a 13x18 to make it thinner almost like brownies. I sprinkled it with just a little raw sugar before putting it in the oven. Cook time was about an hour. Cake was super moist but not too sweet.
  3. I dusted the top with a bit of powdered sugar before serving and it was great. Next time, I'll add a scoop of ice cream.
  4. I did not tweak it. I used the large yellow delicious apples. I'll add nuts next time. I put a little cinnamon in 2 cups of leftover buttercream frosting my daughter made for my retirement party. The batter was so thick I was worried it would be dry, but it was perfect!
  5. I made some minor substitues. Instead of the 3/4 cup of oil I used 1/2 cup oil plus 1/4 cup cream and instead of cinnamon used pumpkin pie spice. I found that I needed to bake it for closer to an hour.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
View Full Profile

Find More Recipes