Having a good day? Make this cake. Bad day? Definitely make this cake. The world is a better place when you’re eating this cake. Promise.
I have a lot of favorite recipes, but this one takes the cake. This was my first favorite recipe, from waaay back. My grandma was making this cake before I was born, and if I do anything right as a parent, my kids and grandkids will be making this cake after I’m gone. It’s that good.
I used to beg my grandma to make this ALL THE TIME. And more times than not, she did, because she loved it, too. When I think of her, I think of this cake and pancakes, and honestly, there’s no higher compliment.
True Story: When I was in fifth grade, I brought this cake to school for my birthday, and my teacher stuck it in the fridge in the teacher’s lounge to keep it cool until that afternoon. But another teacher mistook it as a treat for the teachers, and by the time my teacher returned to the lounge for lunch the whole cake was gone! (I bet that wouldn’t have happened if I had brought in carrot cake, instead. Just saying.)
Just a heads up, this is a really sticky batter. It will stick to the pan if you don’t grease the heck out of it. I usually coat the inside with nonstick cooking spray and then flour it for good measure. Another trick to get it out of the pan in one piece is to wait until it’s completely cool before flipping it over. Lastly, make sure there’s a generous amount of batter in the top before adding the first layer of apple because the apple can stick to the pan and cause the cake to tear.
Start by slicing five or six apples. Granny smith are the best, but any kind will work. You’ll want to cut the slices thinly, but not so thinly that they disappear when they bake. Toss them in sugar and cinnamon until fully coated then set aside while you mix the batter.
To layer, add a good amount of batter to the top of the pan, then alternately place apple mixture and batter until full. It’s alright if some apples peek out of the bottom – they’ll bake down in the oven. I recommend a simple style bundt pan because it can be tricky to get this cake out of the fancier styles without losing definition.
German Apple Cake
Ingredients
- 6 granny smith apples
- 1 1/3 cups sugar plus 5 tablespoons
- 2 teaspoons cinnamon
- 4 large eggs
- 1/3 cup orange juice
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 325. Peel the apples and cut into thin slices. Sprinkle with 5 tablespoons sugar and 2 tablespoons cinnimon. Mix until the apples are evenly coated. Let stand while you mix the dough.
- Beat eggs, oil, vanilla and orange juice on low speed until mixed. In a separate bowl, combine flour, salt and the rest of the sugar. Slowly add dry ingredients into wet ingredients with the mixer on low speed.
- Once combined, add baking powder and baking soda until just mixed.
- Spray bundt pan with a generous amount of nonstick spray, then coat with flour. Dump excess flour.
- Layer the dough and apple mixture, starting and ending with dough.
- Bake for 90 minutes. Cake is done when a toothpick comes out clean.