Save
Last fall while hanging out in my farmhouse kitchen, I came up with this German Apple Cake idea. The second it came out of the oven, you could smell all those cozy apples and spices all over the house. For real, this is a two-layer wonder that screams autumn. Juicy apple bits are tucked into a super soft, spiced cake and toasted pecans give it that satisfying bite. The whole thing is finished with my family's beloved cinnamon cream cheese frosting.
Why You'll Love This Treat
I get requests for how to make this every single time I serve it. What makes it amazing is how those apple bits melt right into the cake as it bakes—so easy, it never fails. I even taught my teenager to do it; now she’s the one bringing it to parties.
All the Good Stuff
- Cream Cheese & Butter: Use the regular kind for the richest, dreamiest topping
- Pecans: Toast them first for way more flavor
- Eggs: Let them get to room temp for the best mix
- All-Purpose Flour: Any everyday white flour will totally work
- Apples: Honeycrisp or Granny Smith are my top pick from the farmer’s market
- Cinnamon: Go with freshly ground if possible—it really matters
- Canola Oil: This makes your cake super moist
- Confectioners' Sugar: Sift first so your icing is smooth, not lumpy
Prepping Your Bakeware
First thing I do is pop some parchment in the cake tins. One year I got lazy and skipped it...never again! Hit it with some nonstick spray and your cake will pop right out. My mom swore by this little step and it always saves the day.
Mixing the Dry Stuff
Dump your flour and cinnamon into a bowl. Watching those stripes of spice swirl through the flour as you stir is so satisfying. Sounds simple, but it’s how you get every bite full of flavor.
Save
Blending All the Wet Ingredients
Now grab your chunkiest bowl! Stir up the eggs, oil, sugar, and a splash of vanilla. The mixture seems to glide together and turns this awesome yellow color that just looks tasty from the start.
Bringing in the Best Bits
Adding the apples and pecans is hands-down the most fun part. They're like little nuggets of delight hiding in the batter. The whole place starts to smell amazing too. My kiddos are always trying to eat the apples before I even mix them in.
Pouring Into Pans
Split the batter between your pans—just eyeball or use an ice cream scoop like I do. Tap each pan against the counter to even things out. It should be thick and packed with all those tasty chunks.
Letting the Oven Do Its Thing
While it bakes, my place turns into the warmest spot. Crank the oven to 350°F, set the timer for 50 minutes, and forget about it till your kitchen smells incredible and a toothpick comes out clean.
Letting Things Chill
Don't rush. Give the cakes about 15 minutes to hang out in their pans. I like to use the break to make some coffee and soak in all the good smells. Then gently pop them onto a rack to finish cooling.
Save
Whipping Up the Frosting
The frosting is honestly a cozy hug in a bowl. You want your cream cheese and butter soft for this. Whip them up til it’s dreamy and silky before tossing in cinnamon and sugar. You’ll get a fluffy, cloud-like icing you can’t stop eating.
Putting It All Together
Take your first cake layer and place it on whatever plate makes you happiest. Load up a thick layer of that cinnamon-cream cheese on top. Go wild—there’s no such thing as too much here. Put the next cake on and watch that masterpiece come together.
Making It Look Great
I go for an easy-going, rustic vibe with the icing. Sometimes letting the cake show through here and there makes it look even more inviting. People always compliment how laid-back and pretty it is at our family parties.
Topping It Off
Scatter over some chopped pecans and tuck in thin apple slices to finish. I like to brush the apples with lemon so they don’t go brown. The decorating step is all up to you—have fun with it.
Time to Change Things Up
- Add Some Raisins: Try soaking them in spiced rum for an extra kick!
- Go Pear Instead: Swapped in Bartlett pears last year and everyone went nuts
- Toss in Chocolate: Dark chocolate chips make it really rich
- Caramel Drizzle: Pour on caramel for an epic Sunday treat
Save
Storing It Right
You’ll see this cake stays fresh in the fridge for up to three days—not that it ever makes it that long at my place. Just let it sit out a bit before cutting in because the flavors really shine at room temp.
Making Things Easy
If I know a crowd's coming, I like to bake the cake layers ahead. Wrap them up tight and they stay soft. Next day, just throw together the icing and put it all together. It’s a total stress-buster during packed weeks.
Mini Cakes for a Crowd
Turn these into adorable cupcakes—fill your cupcake liners about two thirds. They’ll be done in around 20 minutes. The grandkids love jumping in to frost and decorate every one.
Questions I Get All the Time
- What apples can I use? Any sweet-tart kind that holds up in the oven will work great
- No pecans in the pantry? Walnuts are an awesome swap or you can leave out nuts completely
- Can you freeze these? Yup—unfrosted cake layers go right into the freezer for up to 3 months no problem
Always a Family Hit
This dessert is now my go-to for any season. It’s become a cozy tradition at our table. The combo of juicy apple, warm cinnamon, and fluffy frosting is just irresistible. Hope it brings a little happiness to your kitchen too.
Recipe FAQs
- → Can I bake this in another pan?
You sure can. Use a 9x13 pan instead of rounds. Bake for 55-60 minutes in the larger pan.
- → How do I stop apples from browning?
Mix your apple slices with lemon juice before adding them to the top. This helps keep them fresh-looking.
- → What’s a fun way to use extra frosting?
Pop that leftover frosting in the fridge. Dip apples, spread it on cookies, or frost some cinnamon rolls.
- → How do I store leftovers?
Put the cake in the fridge, then let it warm up a little before serving. It stays fresh for several days.
- → What apples work best for this?
Go for Granny Smith—they’re tart and hold up well. Other baking apples will work out fine too.