Classic German Apple Cake II: A Step-by-Step Recipe for Fall Baking

Apple cake is a quintessential fall treat, and German Apple Cake, or *Apfelkuchen*, holds a special place in many hearts. This recipe, inspired by traditional German baking techniques, offers a moist, flavorful, and utterly irresistible cake that’s perfect for cozy afternoons, holiday gatherings, or simply satisfying a sweet craving. Unlike some other apple cake recipes that can be dense, this one incorporates a few tricks to achieve a lighter, more tender crumb while still delivering that comforting apple spice flavor. This is German Apple Cake II, an evolution of the traditional recipe, refining the texture and flavor for an even more delightful experience. Get ready to impress your friends and family with this easy-to-follow, detailed guide to baking the perfect German Apple Cake.

## Why This Recipe Works

This German Apple Cake II recipe stands out for a few key reasons:

* **Moisture Retention:** The combination of oil and applesauce ensures a supremely moist cake that stays fresh for days.
* **Balanced Sweetness:** The amount of sugar is carefully calibrated to complement the tartness of the apples, creating a perfect harmony of flavors.
* **Tender Crumb:** The addition of sour cream contributes to a delicate and tender crumb that melts in your mouth.
* **Easy to Adapt:** This recipe is a great base that can be customized with different spices, nuts, or even a crumble topping.
* **Simplicity:** It doesn’t require any fancy equipment or complicated techniques, making it accessible to bakers of all skill levels.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients and make sure they’re at room temperature unless otherwise specified. This helps to ensure even mixing and a better final product.

### For the Cake:

* **2 1/2 cups (300g) all-purpose flour:** Provides the structure for the cake. Make sure to measure it accurately using the spoon and level method.
* **1 1/2 teaspoons baking powder:** Leavening agent that helps the cake rise.
* **1 teaspoon baking soda:** Another leavening agent that reacts with the acidity of the sour cream, further contributing to the cake’s rise and tenderness.
* **1/2 teaspoon ground cinnamon:** Adds warmth and spice to the cake.
* **1/4 teaspoon ground nutmeg:** Enhances the cinnamon flavor and adds a subtle depth.
* **1/4 teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **1 cup (200g) granulated sugar:** Sweetens the cake and contributes to its moisture.
* **1/2 cup (100g) packed light brown sugar:** Adds a subtle caramel flavor and helps to keep the cake moist.
* **1 cup (240ml) vegetable oil:** Provides moisture and creates a tender crumb. Canola or sunflower oil also work well.
* **2 large eggs:** Bind the ingredients together and add richness to the cake.
* **1 teaspoon vanilla extract:** Enhances the flavor of the cake.
* **1 cup (240ml) unsweetened applesauce:** Adds moisture and apple flavor to the cake.
* **1/2 cup (120ml) sour cream:** Contributes to the cake’s tenderness and adds a slight tang.
* **4 cups (about 4 medium-large) peeled, cored, and chopped apples:** The star of the show! Granny Smith, Honeycrisp, or Gala apples are all excellent choices.

### Optional Toppings:

* **Powdered sugar:** For dusting the cake before serving.
* **Chopped nuts (walnuts, pecans, or almonds):** Adds texture and flavor.
* **Caramel sauce:** For a decadent touch.
* **Whipped cream or vanilla ice cream:** To serve alongside the cake.

## Equipment You’ll Need

* **9×13 inch baking pan:** The ideal size for this recipe.
* **Mixing bowls:** For mixing the dry and wet ingredients.
* **Electric mixer (stand or hand-held):** Makes mixing the batter easier.
* **Measuring cups and spoons:** For accurate measurements.
* **Rubber spatula:** For scraping down the sides of the bowl and folding in the apples.
* **Paring knife or apple peeler:** For peeling and coring the apples.
* **Cutting board:** For chopping the apples.
* **Wire rack:** For cooling the cake.

## Step-by-Step Instructions

Follow these detailed instructions to bake a perfect German Apple Cake every time.

### Step 1: Prepare the Apples

* Peel, core, and chop the apples into small to medium-sized pieces. Aim for roughly 1/2 inch pieces.
* Toss the chopped apples with a squeeze of lemon juice (about 1 tablespoon) to prevent them from browning. This also adds a touch of brightness to the flavor.
* Set the apples aside while you prepare the batter.

### Step 2: Preheat the Oven and Prepare the Pan

* Preheat your oven to 350°F (175°C).
* Grease a 9×13 inch baking pan thoroughly with butter or cooking spray.
* Line the bottom of the pan with parchment paper, leaving an overhang on the sides. This will make it easier to remove the cake from the pan later. Grease the parchment paper as well. This ensures the cake doesn’t stick.

### Step 3: Whisk Together the Dry Ingredients

* In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
* Whisk until all the ingredients are evenly combined. This helps to distribute the leavening agents and spices throughout the batter.

### Step 4: Cream Together the Wet Ingredients

* In a separate mixing bowl, cream together the granulated sugar, brown sugar, and vegetable oil using an electric mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.
* Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
* Stir in the vanilla extract.

### Step 5: Combine Wet and Dry Ingredients

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
* Alternate adding the dry ingredients with the applesauce and sour cream, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients, then half of the applesauce, then half of the sour cream, then another third of the dry ingredients, the remaining applesauce, the remaining sour cream and the remaining dry ingredients.
* Mix until just combined. The batter will be thick.

### Step 6: Fold in the Apples

* Gently fold the chopped apples into the batter using a rubber spatula. Make sure the apples are evenly distributed throughout the batter.

### Step 7: Pour Batter into Pan and Bake

* Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
* Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 45 minutes.
* If the top of the cake starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.

### Step 8: Cool and Serve

* Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
* Use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
* Once the cake is cooled, dust it with powdered sugar, if desired.
* Slice and serve. Enjoy the cake on its own or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.

## Tips for Success

* **Use the Right Apples:** The type of apples you use will affect the flavor and texture of the cake. Granny Smith apples provide a tart flavor and hold their shape well during baking. Honeycrisp apples are sweet and crisp, while Gala apples are sweet and slightly soft. A combination of different apple varieties can add complexity to the flavor.
* **Don’t Overmix the Batter:** Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* **Measure Ingredients Accurately:** Baking is a science, so accurate measurements are essential. Use measuring cups and spoons designed for baking, and level off the ingredients.
* **Use Room Temperature Ingredients:** Using room temperature ingredients helps them to emulsify properly, resulting in a smoother batter and a more evenly baked cake.
* **Cool Completely Before Serving:** Cooling the cake completely allows the flavors to meld and the texture to set. It also makes it easier to slice and serve.
* **Adjust Baking Time as Needed:** Ovens can vary, so adjust the baking time as needed. Start checking for doneness around 45 minutes, and bake until a wooden skewer inserted into the center comes out clean.

## Variations and Adaptations

This recipe is a great starting point for creating your own unique variations.

* **Add Nuts:** Add 1/2 cup of chopped walnuts, pecans, or almonds to the batter for added texture and flavor.
* **Spice it Up:** Experiment with different spices, such as cardamom, ginger, or allspice.
* **Add a Crumble Topping:** Make a simple crumble topping with flour, butter, sugar, and oats, and sprinkle it over the cake before baking.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free blend.
* **Add Raisins or Dried Cranberries:** Stir in 1/2 cup of raisins or dried cranberries for added sweetness and chewiness.
* **Caramel Apple Cake:** Drizzle caramel sauce over the top of the cake after baking for a decadent treat.

## Serving Suggestions

German Apple Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:

* **With Whipped Cream:** A dollop of freshly whipped cream is a classic accompaniment.
* **With Vanilla Ice Cream:** A scoop of vanilla ice cream adds a cool and creamy contrast to the warm cake.
* **With Caramel Sauce:** A drizzle of caramel sauce adds a touch of decadence.
* **With a Warm Beverage:** Pair it with a cup of coffee, tea, or hot cocoa for a cozy treat.
* **As a Dessert with a Meal:** Serve it as a satisfying dessert after a hearty meal.

## Storage Instructions

* **Room Temperature:** The cake can be stored at room temperature in an airtight container for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in the refrigerator for up to a week. Let it come to room temperature before serving.
* **Freezer:** The cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.

## Frequently Asked Questions (FAQs)

* **Can I use a different type of apple?**
Yes, you can use any type of apple that you like. Granny Smith, Honeycrisp, Gala, and Fuji apples are all good choices. A combination of different apple varieties can add complexity to the flavor.
* **Can I reduce the amount of sugar?**
You can reduce the amount of sugar slightly, but keep in mind that sugar contributes to the cake’s moisture and tenderness. Reducing it too much may result in a dry or dense cake.
* **Can I use margarine instead of vegetable oil?**
While you *can* use melted margarine, vegetable oil provides a better texture and flavor in this recipe. Oil helps to keep the cake moist, while margarine can sometimes make it greasy.
* **Why did my cake sink in the middle?**
There are several reasons why a cake might sink in the middle. It could be due to overmixing the batter, using too much leavening agent, or opening the oven door too frequently during baking.
* **Can I make this cake ahead of time?**
Yes, you can make this cake ahead of time. It actually tastes better the next day after the flavors have had time to meld. Store it at room temperature in an airtight container or in the refrigerator.

## German Apple Cake II: The Recipe

Here’s the complete recipe, consolidated for your convenience:

**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 45-55 minutes

### Ingredients:

#### For the Cake:

* 2 1/2 cups (300g) all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon salt
* 1 cup (200g) granulated sugar
* 1/2 cup (100g) packed light brown sugar
* 1 cup (240ml) vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) unsweetened applesauce
* 1/2 cup (120ml) sour cream
* 4 cups (about 4 medium-large) peeled, cored, and chopped apples

#### Optional Toppings:

* Powdered sugar
* Chopped nuts
* Caramel sauce
* Whipped cream or vanilla ice cream

### Equipment:

* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Paring knife or apple peeler
* Cutting board
* Wire rack

### Instructions:

1. **Prepare the Apples:** Peel, core, and chop the apples. Toss with lemon juice to prevent browning.
2. **Preheat and Prep:** Preheat oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
3. **Dry Ingredients:** Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
4. **Wet Ingredients:** Cream together granulated sugar, brown sugar, and oil in a separate bowl. Add eggs one at a time, then stir in vanilla extract.
5. **Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with the applesauce and sour cream, mixing until just combined.
6. **Fold in Apples:** Gently fold the chopped apples into the batter.
7. **Bake:** Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
8. **Cool and Serve:** Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and serve.

Enjoy your delicious German Apple Cake II! This recipe is sure to become a family favorite, perfect for any occasion. Happy baking!