German Apple Cake Cinnamon Pecan

German apple cake brings cozy autumn flavor to your table any time of year. Moist spiced layers are packed with juicy apples and toasted pecans then frosted with a cloud of cinnamon cream cheese. This treat always reminds me of festive weekends at my grandmother’s house when the smell of cinnamon and apples filled her kitchen.

The first time I baked this recipe I was surprised how easy it came together and how much it tasted like my childhood autumns spending time with my family

Ingredients

• All purpose flour: gives the cake a tender structure make sure to measure using spoon and level for best results
• Ground cinnamon: provides the essential spiced warmth use a fresh jar for the most aroma
• Baking soda: ensures lift and a light texture check that your box is not expired
• Kosher salt: boosts the flavor and balances the sweetness
• Eggs: create richness and stability use large eggs at room temperature for easy mixing
• Granulated sugar: brings sweetness and moisture feel free to swap in half brown sugar for extra depth
• Canola or vegetable oil: keeps the crumb soft and tender use fresh oil for the cleanest taste
• Vanilla extract: rounds out the flavors pure vanilla is worth it here
• Chopped apples: add juicy bursts Granny Smith apples hold their shape and give the best tart-sweet bite
• Pecans: add nutty crunch toast before adding if you want extra depth
• Cream cheese and butter: form the base for the creamy frosting both must be fully softened for smooth mixing
• Confectioners sugar: sweetens and lightens the frosting sift if yours is lumpy
• Ground cinnamon (in the frosting): enhances the cake’s spice theme
• Kosher salt (in the frosting): balances all the sweetness
• Thin apple slices and chopped pecans: make a rustic pretty garnish dip apple slices in lemon juice to keep from browning

Step-by-Step Instructions

Preheat and Prepare Pans:

Set your oven to 350 degrees F then line two 9 inch cake pans with parchment and spray with baking spray to prevent sticking

Mix Dry Ingredients:

In a medium mixing bowl whisk your flour cinnamon baking soda and salt thoroughly so the baking soda and salt are well distributed among the flour

Combine Wet Ingredients:

In a large bowl combine eggs sugar oil and vanilla use a hand mixer on medium speed to blend until smooth and slightly thickened about two minutes

Add Dry to Wet:

Add the flour mixture into the egg and sugar bowl mix on low just until no flour streaks remain overmixing will make the cake tough

Fold In Apples and Pecans:

Use a sturdy spatula to fold in the chopped apples and pecans distribute them evenly in the thick batter for bites throughout the cake

Bake the Cakes:

Divide the thick batter evenly between prepared pans smooth with a spatula and bake for about 50 minutes check for doneness by inserting a toothpick in the center no wet batter should be clinging

Cool the Cakes:

Let cakes cool fully in the pans set on a wire rack this keeps them moist and prevents sticking

Make the Cinnamon Cream Cheese Frosting:

Beat softened cream cheese and butter together until fluffy gradually add confectioners sugar beating until smooth add cinnamon and salt blend until very light and airy

Assemble and Frost:

Place one cake layer on your serving plate spread a generous amount of frosting on top add the second layer more frosting on top and sides then smooth with an offset spatula

Garnish and Serve:

Decorate with sliced apples and pecans press lightly so they stick serve right away or chill covered and let it come to room temperature before serving for best texture

Save

The chopped pecans remind me of my grandfather picking them from his backyard tree to add to every special cake we baked together

Storage Tips

Store the assembled cake in an airtight container in the fridge for up to four days Let it sit at room temperature for about 30 minutes before slicing for the cream cheese frosting to soften If you only want to make the cake layers ahead they freeze excellently just wrap them well without frosting and thaw as needed

Ingredient Substitutions

If you are out of pecans you can use walnuts or skip nuts altogether for allergies For apples stick to a tart firm variety like Granny Smith Pink Lady or Honeycrisp work well too If you need to skip oil try using an equal amount of unsweetened applesauce for a lower fat option

Serving Suggestions

This cake is lovely served as a brunch treat with coffee or as a holiday dessert If making for a crowd bake it in a 9 x 13 inch pan instead Just be sure to adjust baking time by adding five to ten extra minutes

Cultural Context

German apple cake known as Apfelkuchen is a staple in German kitchens Simple apple desserts have deep European roots and every family has its special version Mine blends American cream cheese frosting for something extra decadent with the classic German base

Recipe FAQs

→ What type of apples work best for this cake?

Granny Smith apples are ideal due to their tartness and firm texture, but any firm, tart apple will hold up well during baking.

→ Can this cake be made in a single pan?

Yes, you can use a 9x13-inch baking pan instead of two 9-inch rounds. Adjust baking time to 55-60 minutes.

→ How do I keep apple slices from browning as garnish?

Toss apple slices with a little lemon juice before garnishing to help maintain their fresh appearance.

→ Is the frosting suitable for other baked goods?

Absolutely, the cinnamon cream cheese frosting pairs well with cinnamon rolls, cupcakes, and cookies.

→ Can I store the frosted cake in the refrigerator?

Yes, refrigerate the cake if not serving immediately. Let it come to room temperature before enjoying for best texture.