29 Comments

  1. Are you using powdered sugar in the German apple cake batter or granulated. Your recipe says ‘white’ sugar for batter and dusting.
    Thanks…cake looks yummy

    1. Author

      Thanks for the question. The white sugar is just your regular old granulated sugar, nothing fancy. I was trying to differentiate from brown sugar and white sugar. Hope you like it, I know we all do!

  2. Oh yum! I cannot wait to try this tasty looking cake. Our local orchard just announced the opening of apple picking season so I am busy planning my kitchen duties- apple sauce, apple pie filling, spiced cider, and THIS CAKE! It looks simple and delicious.

    1. Author

      Thanks for your comment. I love fall because of all the amazing apple recipes available. I hope you love this as much as we all do.

  3. I was invited to an Oktoberfest party so wanted an authentic recipe since many German people were attending. I also had an art show preview last Friday night, and needed to bring a dessert.

    Made it in a 9″ springform pan for Friday’s event. I wasn’t exactly sure how to position the apples so I almost stood the slices on edge, in a swirled pattern. It was gorgeous! It was gobbled up so quickly that I never even got a slice. I only had to bake it for about 40 minutes to be perfect.

    Because it went over so well, I did it for yesterday’s party. This time, I doubled the recipe and used a 10×15 Pyrex baking dish. I arranged the apples in a wave pattern this time. I added a teaspoon of cinnamon to the final sugar sprinkle this time but it wasn’t necessary. I baked this one for about 40 minutes, rotating my pan half way after 20 minutes. It probably could’ve used another 5 minutes since it was a little less sturdy to precut for the party. It was a smash success; I saw several people having second helpings, and was told that it tasted very authentic.

    Thanks for sharing your recipe! It’s going to become one of those go-to recipes for me when I need an impressive, easy, delicious dish that comes together quickly with pantry staples.

  4. Hi! I think I’m going to bake this for an Oktoberfest party this weekend. What type of apples do you recommend? Do you use all one type or a mix?

    1. Author

      As a homestead, I use what I have on hand. With that said, I grow Fiji and Yellow Delicious apples. I have also put Gala apples in this cake before and it was just as good.

      1. Thanks! I wish I had an orchard close by for picking my own apples. I’ll probably go the easy route and just see what my grocery store has right now 🙂

  5. I had a similar recipe to this from an old Food & Wine mag. Stellar, so i’ll have to try this. Can I assume the apples are to be peeled? It doesn’t say, but I would imagine so.

    1. Author

      Yes, thank you for pointing that out. It does do better with peeled apples but I have made it with the peels on when I am pinched for time. Enjoy the recipe.

    1. Author

      My family is from the Bavarian region and my great-great grandfather owned a bakery. Baking is in my blood!!! 🙂

  6. This sounds so good. Can you use any kind of apple like granny or honey crisp?.

    1. Author

      I think so. This recipe is worth trying out with different types of apples and seeing which one works best for you.

  7. My sister makes a similar cake but without apples. It is a recipe from her Dutch relative. I will try this one soon!

  8. How much butter is a stick of butter?

  9. I just took this cake out of the oven and the smell is driving me crazy, it smells so yummy. We can’t wait to try it. The recipe was so easy and nice, what do you think about trying this with fresh peaches? Well on to my Cinnamon Banana Swirl Loaf, I have three over- ripe banana as on my counter. Thank you for this great recipe! I look forward to more like this one!

    1. Author

      Yes, this is a perfect base cake recipe to put with different kinds of fruit. Peaches would work and you can also use plums, that would make it Plum Kuchen which is another German traditional cake.

    1. Author

      Good question! Personally, there is never enough left to freeze, lol. But I do freeze all other baked goods. I think it will freeze okay but I am not 100% positive. You may want to cut a piece and freeze it overnight and then test it the next morning.

      Please let us all know if it works out!

  10. Is a stick of butter a quarter cup?

  11. Looks yummy! I’d like to give this a try. Just wondering if I have to use a springform pan. I don’t own one . Does a springform pan make it easier to take the cake out? I also want to clarify the type of sugar used in this recipe. I’m thinking that 1 cup of regular, granulated sugar is used in the cake mix and 3 tbsp of confectioners sugar is sprinkled on top. Did I guess right? Thanks for sharing your family recipe with us. Karen

    1. Author

      No you don’t HAVE to use a springform pan. It is a delicate but dense cake so the springform pan makes it much easier to take out of the pan. If you use a traditional cake pan, I am not sure how easy it will be to remove it.

  12. Thanks for your quick response. Could you also clarify my question regarding the type of sugar used? Does the top get dusted with both granulated sugar and confectionary sugar or just one kind? I think I see powdered (confectionary) sugar in the picture. Thanks again for sharing. Karen

    1. Author

      Sorry, its white granulated sugar in the cake mixture and powdered sugar dusted on top. I will clarify that in the recipe. Thanks. Hope you like the cake.

  13. Got it…thank you again for clarifying my sugar question….looking forward to trying your family recipe. Oma’s are the best! I had a Nona (Italian grandma) who could really cook and left wonderful memories of yummy food.😋

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