EUROPE
German Apple Cake

German Apple Cake (Von bvbflo1 - Adobe Stock)

While living in Germany, my husband and I took advantage of local apple picking at Appel Happel located in Mainz. It’s about an hour from Kaiserslautern so it made for a lovely Autumn daytime date.

My husband devours apples like there is no tomorrow, so we brought back a TON. We also brought home some fresh apple cider and other goodies from their farm shop. Make sure to try some food from their garden cafe. The spider pork steak was delicious!

With our large stash of apples, I was charged with making dessert. Apple crisp was a no-brainer, but I also knew that I had to make my favorite German Apple Cake. I discovered the recipe many years ago when planning an Oktoberfest party while living in the States. Since then, I make this recipe often and it never disappoints.

Ingredients

Cake

2 large eggs

1 cup vegetable oil

1 ¾ cup white sugar

1 teaspoon vanilla extract

2 cups flour

2 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 cups thinly peeled and sliced apples

Frosting

1 8oz package cream cheese

3 Tablespoons melted butter

1 teaspoon vanilla extract

1 ½ cups powdered sugar

Directions
  1. Preheat oven to 350 degrees F (176 degrees C). Grease a 9x13 baking dish.

  2. Add oil to eggs in mixer and beat until foamy. Add the sugar and vanilla and mix.

  3. Add the flour, cinnamon, salt and baking soda. Mix together.

  4. Add apples by folding in with a spoon. To easily slice the apples thinly, I recommend using a mandoline; however, be careful because they are sharp! If you don’t believe me, ask my husband. The batter will be very thick. It seems like there are more apples than batter. This is normal.

  5. Bake for 50-60 minutes.

  6. Meanwhile, prepare frosting. Add ingredients to a mixer and mix until it is your desired consistency.

  7. Once the cake has cooled for a bit, top with frosting. If you do not like cream cheese, you can use a regular vanilla buttercream frosting. The classic Betty Crocker recipe never fails me. For extra sugary goodness, try it with a caramel frosting.

Bon appetite!

Recipe adapted by Cocinando con Alena.

author picture
Tamala Malerk is a writer and editor with Stars and Stripes Europe. She has been with SSE since April 2022 writing articles all about travel, lifestyle, community news, military life and more. In May 2022, she earned her Ph.D. in History and promises it is much more relevant to this job than one might think.

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