Some recipes are more than just recipes. This easy German apple cake is soft, buttery, and loaded with juicy little apple pieces in every bite. A sprinkle of cinnamon and sliced almonds on top bakes into a golden, slightly crunchy crust that makes the whole kitchen smell like fall.
It’s the kind of cake you can mix up in one bowl on a lazy afternoon, with simple ingredients you probably already have. And the secret ingredient? A packet of vanilla pudding powder, a true German baking trick that keeps the cake extra soft and gives it a gentle vanilla flavor.
Why You’ll Love This Recipe
This is one of those cakes that never lets you down. Here’s why it’s a favorite:
- It’s so easy. One bowl, simple steps, and no fancy equipment needed.
- It’s soft and moist. The vanilla pudding powder keeps the cake tender and full of flavor.
- Apples in every bite. Small apple cubes are mixed right into the batter, so every slice is full of fruit.
- A crunchy cinnamon almond top. It adds the perfect little crunch.
- It’s a true German classic. Perfect for afternoon coffee, Sunday visits, or just because.
A Little Note From Me
This is the very first apple cake my grandma ever taught me to make. I was about 6 years old, standing next to her in the kitchen, so proud to be helping. She let me stir the batter and sprinkle the cinnamon and almonds on top, and I thought I was the most important baker in the world.
All these years later, this is still the apple cake I come back to again and again. It’s simple, cozy, and full of love, just like her kitchen. Every time I pull it out of the oven, that warm smell of apples and cinnamon takes me right back to standing next to her. Now I get to share it with you.
What Is German Apple Cake?
In Germany, apple cake (Apfelkuchen) is one of the most loved cakes of all. Almost every family has their own version, and you’ll find it in bakeries, cafés, and home kitchens all year long, but especially in the fall when apples are fresh.
Some apple cakes have a layer of sliced apples on top, while others have a crumb topping or a lattice crust. This one is a simple “stirred cake,” where the apple pieces are mixed right into a soft, buttery batter. It’s quick to make and perfect for Kaffee und Kuchen, the German tradition of afternoon coffee and cake.
Ingredients you need
These are simple, everyday ingredients, but each one plays an important part. Here’s what you’ll need and why.
- Apples: Use firm apples that hold their shape when baked, like Honeycrisp, Granny Smith, Braeburn, or Gala. Peel them and cut them into small cubes.
- Soft butter: Leave it out on the counter for about an hour so it’s soft enough to whip with the sugar.
- Sugar: Regular white sugar sweetens the cake and helps make the batter light and fluffy.
- Eggs: Room temperature eggs mix in more easily.
- Vanilla pudding powder: This is the German secret! It makes the cake soft and adds a lovely vanilla flavor. Look for Dr. Oetker vanilla pudding powder at German stores, international aisles, or online. (No pudding powder? See the swap below.)
- Flour and baking powder: All-purpose flour and baking powder give the cake its shape and help it rise.
- Milk: Adds moisture and helps make a smooth batter.
- Sliced almonds and cinnamon: Sprinkled on top before baking for a golden, crunchy, cozy finish.
How to Make German Apple Cake
This cake comes together quickly in one bowl. Just follow these simple steps.
Step 1: Heat the oven. Preheat your oven to 375°F. Line the bottom of a 10-inch springform pan with parchment paper and grease the sides.
Step 2: Prepare the apples. Peel the apples, remove the cores, and cut them into small cubes, about the size of a sugar cube. Set them aside.
Step 3: Whip the butter and sugar. In a large bowl, beat the soft butter and sugar with a mixer for 2 to 3 minutes, until it turns pale and fluffy.
Step 4: Add the eggs. Add the eggs one at a time, mixing well after each one.
Step 5: Add the dry ingredients. Add the vanilla pudding powder, flour, and baking powder. Mix on low speed just until you don’t see any dry flour.
Step 6: Add milk and apples. Pour in the milk and mix until the batter is smooth and thick. Then fold in the apple cubes with a spatula until they’re spread evenly through the batter.
Step 7: Fill the pan. Spoon the batter into the springform pan and smooth the top with a spatula.
Step 8: Add the topping. Sprinkle cinnamon evenly over the top, then scatter the sliced almonds over it.
Step 9: Bake hot first. Bake on the middle rack at 375°F for 20 minutes.
Step 10: Turn it down. Lower the oven to 350°F and bake for another 20 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean.
Step 11: Cool. Let the cake cool in the pan for about 15 minutes. Then run a knife around the edge, open the springform, and let it cool a little more before slicing.
👩🏻🍳 Debbie’s Tip
Cut the apples small. Small cubes bake evenly and spread through the whole cake, so you get apple in every single bite. Big chunks can sink to the bottom and leave wet spots in the cake. Think sugar-cube size, and you’re perfect.
Variations & Substitutions
This cake is easy to make your own. Here are a few ideas:
- No vanilla pudding powder? Use about ⅓ cup (37g) cornstarch plus 1 teaspoon vanilla extract instead. German pudding powder is mostly cornstarch and vanilla flavor, so this works very well.
- Add raisins: Fold in a handful of raisins with the apples for an old-fashioned touch.
- Use pears: Swap half the apples for ripe but firm pears.
- Nut-free: Skip the almonds and sprinkle the top with cinnamon sugar instead.
••Extra spice: Add ½ teaspoon of cinnamon right into the batter for even more cozy flavor.
Storage & Freezing
This apple cake stays soft and tasty for days, and many people think it’s even better on day two.
- Room temperature: Cover and keep for up to 2 days.
- Fridge: Store covered for up to 5 days. Let slices come to room temperature or warm them briefly before serving.
••Freeze: Wrap cooled slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw on the counter for a couple of hours.
⚠️ Important
Don’t skip turning the oven down. Starting at 375°F gives the cake a nice golden top and a good rise. Lowering it to 350°F for the second half lets the middle bake all the way through without the top getting too dark. If the top is browning too fast, lay a piece of foil loosely over it.
Frequently Asked Questions
Here are the questions I hear most about this easy German apple cake.
1️⃣ What does vanilla pudding powder do in a cake?
It makes the cake extra soft and tender and adds a nice vanilla flavor. It’s a very common trick in German baking.
2️⃣ Can I use instant vanilla pudding mix from the U.S. store?
I don’t recommend it. American instant pudding has added sugar and comes in a bigger box, which changes the cake. Use German pudding powder or the cornstarch swap instead.
3️⃣ What kind of apples are best?
Firm apples that hold their shape, like Honeycrisp, Granny Smith, Braeburn, or Gala. A mix of sweet and tart apples tastes wonderful.
4️⃣ Can I bake it in a different pan?
Yes! A 9-inch square pan works too. Start checking it a few minutes early with a toothpick.
From My Kitchen to Yours
Some recipes carry memories with them, and this one carries my grandma. Every time I make it, I’m 6 years old again, proudly sprinkling cinnamon and almonds on top of the batter. I hope this cake brings a little of that same warmth into your kitchen. Cut a slice, pour a cup of coffee, and maybe bake it with someone you love.
Enjoy every bite,
Debbie
Easy German Apple Cake (Apfelkuchen)
Description
A soft, buttery German apple cake with diced apples, vanilla pudding powder, and a cinnamon almond topping. Easy to make in one bowl.
Ingredients
Instructions
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Preheat: Heat the oven to 375°F (190°C). Line the bottom of a 10-inch springform pan with parchment paper and grease the sides.
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Prep apples: Peel, core, and cut the apples into small cubes.
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Cream: Beat the soft butter and sugar for 2 to 3 minutes until pale and fluffy.
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Add eggs: Add the eggs one at a time, mixing well after each.
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Dry ingredients: Add the vanilla pudding powder, flour, and baking powder. Mix on low just until combined.
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Milk and apples: Mix in the milk until the batter is smooth and thick. Fold in the apple cubes.
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Fill: Spread the batter evenly in the pan.
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Top: Sprinkle cinnamon over the top, then scatter the sliced almonds.
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Bake: Bake at 375°F (190°C) for 20 minutes.
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Lower heat: Reduce to 350°F (175°C) and bake 20 more minutes, until golden and a toothpick comes out clean.
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Cool: Cool in the pan for 15 minutes, then remove the springform ring.
Note
- Start with ¼ cup of milk and add more until the batter is thick but smooth.
- No vanilla pudding powder? Use ⅓ cup (37g) cornstarch plus 1 teaspoon vanilla extract.
- If the top browns too quickly, cover loosely with foil.
• • Store covered at room temperature for 2 days or in the fridge for up to 5 days.
