German Apple Cake Recipe
German Apple Cake Recipe photo by Taste of Home
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German Apple Cake Recipe

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4.5 19 20
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With the long, cold winters we have here, this recipe has warmed many a kitchen. The cake is perfect for breakfast, mealtime dessert or evening snack. I've made it for many parties, and I've always received compliments on it.
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
MAKES: 12-16 servings


  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 1/2 cup orange juice
  • 2-1/2 teaspoons vanilla extract
  • 4 cups thinly sliced peeled apples (about 4 to 5 apples)
  • 2 teaspoons ground cinnamon
  • 3 tablespoons sugar
  • Confectioners' sugar, optional

Nutritional Facts

1 piece: 351 calories, 15g fat (2g saturated fat), 53mg cholesterol, 239mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 4g protein.


  1. Combine the first three ingredients; set aside.
  2. In a large bowl, beat eggs and sugar. Combine oil and orange juice and add alternately with dry ingredients to egg mixture. Beat until smooth; add vanilla and beat well.
  3. Pour half of the batter into a greased and floured tube pan. Arrange half the apples over the batter. Combine cinnamon and sugar and sprinkle half over the apples. Top with remaining batter, apples and cinnamon/sugar.
  4. Bake at 350° for 1 hour and 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 1 hour before removing from pan. Cool, apple side up, on a wire rack. Sprinkle top with confectioners' sugar if desired. Yield: 12-16 servings.
Originally published as German Apple Cake in Country August/September 1991, p51

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Cthebird User ID: 7635724 254076
Reviewed Sep. 13, 2016

"I had this in my family for years before seeing almost the same exact recipe here. It is definitely a winner! My cake (almost same amount of ingredients) looks much bigger than what is pictured here. It also takes a little longer to bake. I combine the cinnamon and sugar in the beginning and toss into the apples and set aside while I make the batter. I also use a bit more sugar and cinnamon to toss the apples in."

OceanMan User ID: 8807003 245508
Reviewed Mar. 16, 2016

"Four stars on the recipe as written above. My pregnant wife really likes this cake. I've changed this recipe around and she likes it even better. I add some crushed walnuts to the batter (I just eyeball the amount). I toss the apples and cinnamon/suger mix in a ziploc rather than sprinkling it. Try using Pam's "happy cooking" spray on tube pan then sprinkle more cinnamon and sugar around the pan before added the 1st layer of batter, makes for a sweet outter layer (however, I cut the sugar in the recipe to about 1 3/4 cups). Prep time is a lot faster if you use a food processor and apple cutter and I find if your apples are large 3 is more than enough. My oven cooks this cake in 75-80 minutes in a 12" tube pan. easy cake to make with kids... plus they can eat the extra cinnamon/sugar covered apple slices."

suzyz User ID: 8710699 242352
Reviewed Jan. 23, 2016 Edited Jan. 31, 2016

"This was an amazing cake! So easy to make. I cut the sugar to 1 1/2 C and used butter in place of canola. Everything tastes better with butter. :) Everybody raved! Had to make another on the next day, because it was devoured."

anisabelvargas User ID: 8509162 231908
Reviewed Aug. 28, 2015

"Love this recipe. I just added walnuts."

Sherron71 User ID: 6311912 14060
Reviewed Oct. 14, 2013 Edited Jan. 23, 2015

"This is also the same recipe I use for Jewish Apple cake. It's a recipe we use so that we may have it as part of a Kosher meal as it is sans dairy. For the "trained pastry chef"....make it and make it the way it's written. It absolutely is the perfect amounts of everything, it's prettier with the apple ribbons, but I suppose you could mix all ingredients together. I use 5 apples, 2 cups sugar, 1 cup of oil, 1/4 cup oj. It takes a patient person to bake this because it is often in the oven for upwards of 90 minutes!! But I've made it DOZENS of times and have never had a failure and have never had a single person not like it. It is a heavy cake, but a superbly moist cake (not oily at all). And it tastes even better the next day!!!!"

LilGrape User ID: 1694378 27336
Reviewed Sep. 17, 2013

"This cake is really good. My kids have requested me to make this again. I added all the apples into the mix instead of doing half in the middle and half on the top. It really gave the cake a nice flavor and kept it moist. The prep time took me longer than 15 minutes, but I was using small apples, manually peeling, slicing and coring them. We did not use the powdered sugar as it was just perfect without it."

rainbow50 User ID: 7032158 14890
Reviewed Mar. 2, 2013

"One would probably use a 10'' or 12'' tube pan NOT a small one...I will definitely try this one."

sstetzel User ID: 158954 37352
Reviewed Dec. 7, 2012

"[quote user="LostTime"]

I don't like canola oil. What else can I use?
Any mild tasting oil would work fine."

Ebbie228 User ID: 7008869 13462
Reviewed Dec. 6, 2012

"As written, this recipe is awful....and I am a formally trained Pastry Chef. In my opnion, way too many apples, waaaayyyy too much oil. 1st one was a dud. Ended up having to throw it out. 2nd one I did, I cut the oil in half and added 2 T butter. I also cut the amount of apples in half and was able to make 2 bundt cakes (only fill to 1/2 way). In assembling it, I sprayed pan with flour/oil spray, sprinkled on cinnomon sugar, put half apples lined around pan, put 1/2 the batter, added remaining apples in thin layer, topped with cinnomon sugar and added the remaining batter. Turned out wonderfully."

VictoriaElaine User ID: 3422096 37928
Reviewed Nov. 30, 2012

"This is a moist & tasty cake that is easy to make. I combined the apples, cinnamon & sugar & it turned out fantastic! I also used apple juice in place of the orange juice."

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