german apple cake recipe
- The Best german apple cake recipe
- Classic German Apple Cake with Caramelized Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic German Apple Cake with Caramelized Sauce Works
- ❓ Frequently Asked Questions About German Apple Cake with Caramelized Sauce
The Best german apple cake recipe
Classic German Apple Cake with Caramelized Sauce
A moist, fragrant apple cake with a tender crumb, topped with a sweet tomato-garlic sauce. Perfect for a cozy autumn meal or a comforting dessert.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 large egg
- ½ cup unsalted butter, softened
- 1 cup diced apples (peeled and cored)
- 1 tbsp lemon juice
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix well. -
2
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined. -
3
Fold in the diced apples and lemon juice until evenly distributed. Transfer the dough to an oiled 9×13-inch baking dish and smooth the top. -
4
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. -
5
While the cake bakes, melt the butter in a saucepan over medium heat. Add the sugar and cook, stirring constantly, until the mixture turns a deep amber color (about 5–7 minutes). -
6
Remove from heat and stir in the tomato sauce, garlic, thyme, and salt. Pour the sauce evenly over the baked cake. -
7
Let the cake cool for 10 minutes before slicing to allow the sauce to set slightly.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Oven-safe baking dish (9×13-inch)
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic German Apple Cake with Caramelized Sauce Works
❓ Frequently Asked Questions About German Apple Cake with Caramelized Sauce
How do I adjust the texture if my cake turns out too dense?
If your German apple cake feels dense, it’s likely from overmixing the batter or baking it too long. Gently fold in the apples after baking to distribute them evenly, and consider brushing the top with a bit of melted butter before serving to add moisture. For a lighter texture, reduce the baking time by 5–10 minutes and check for doneness with a toothpick.
Can I substitute fresh apples for dried ones in the recipe?
Yes, you can use fresh apples, but adjust the liquid slightly. Fresh apples release more juice, so reduce the water or apple juice by ¼ cup if using them. Choose firm apples like Granny Smith or Honeycrisp for a firmer texture in the cake. Dried apples (like sultanas or chopped apples) work best if soaked in warm water for 10 minutes before adding.
What if I don’t have a baking dish with a lid?
Skip the lid entirely if you’re baking in a covered dish. Instead, tent the dish loosely with foil during the last 10 minutes of baking to trap steam. This helps the cake rise evenly. For a noncovered pan, aim for an extra 2–3 minutes at the end to ensure the edges are fully set.
How can I make this cake ahead of time?
German apple cake keeps well in an airtight container for up to 3 days at room temperature. To reheat, warm slices in a toaster or microwave for 10–15 seconds. For longer storage (up to 1 week), freeze individual slices. Thaw at room temperature before serving, and brush with a little melted butter to restore moisture.
Why does my cake have a crumbly texture instead of a moist one?
A crumbly texture often comes from overbaking or using too much flour. Check the internal temperature with an instant-read thermometer—ideal for this cake is 350°F (175°C). If the cake is still soft in the middle, cover it loosely with foil and return it to the oven for 5 minutes. For extra moisture, brush the top with a mix of melted butter and a splash of apple juice after baking.
