Some cakes are loud. You know the type – layered, frosted, trying hard to be the center of attention. But then there’s this one. German apple cake doesn’t scream. It whispers. It’s old-school in the best possible way – soft apples folded into a dense, buttery batter that hugs the spices like it’s holding on to autumn itself. It’s a cake that doesn’t need praise because it already knows it’s been perfect for generations.

And for anyone avoiding gluten – not only is there a gluten-free German apple cake that won’t disappoint, it might actually be the better version. No weird aftertaste. No chalky texture. Just the same cozy flavor, no wheat in sight.

Active Time: 20 minutes
Total Time: Just over an hour
Servings: 8 slices if you cut like a grown-up

Ingredients

You won’t need anything exotic. Just the kind of stuff you’d expect to already have – give or take the almond flour.

• 4 medium apples, peeled and sliced thin (don’t overthink the variety, but Granny Smith is always a solid bet)
• 1½ cups almond flour (for gluten-free) or all-purpose flour if you’re keeping it classic
• ½ cup regular white sugar
• 2 large eggs
• ½ cup melted butter (not scalding hot)
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp baking powder
• Small pinch of salt
• Powdered sugar for dusting (only if you care how it looks)

Instructions

Preparation

Preheat your oven to 350°F. Grease a 9-inch round cake pan like your life depends on it and throw down a parchment circle if you don’t want drama later.

Whisk together the eggs, sugar, butter, and vanilla until it’s glossy and kind of pale. That’s your wet base.

In another bowl, mix the flour (whichever one you’re using), baking powder, spices, and salt. Then fold the dry into the wet until it comes together. The batter will be thick – don’t panic, that’s how it’s supposed to be.

Fold in half the apples. Try not to eat too many while doing this.

Cooking

Scoop the batter into your prepared pan and level it out. Don’t go wild.

Top it with the remaining apples. If you want to make it look fancy with spirals, go for it. Or just throw them on and call it rustic.

Slide it into the oven for 45–50 minutes. Test it with a toothpick around the 45-minute mark. If it comes out clean, pull it. If the top browns too quickly, a loose bit of foil saves the day.

Let it sit in the pan for about 15 minutes, then flip it onto a cooling rack. Give it space.

Serving

Dust it with powdered sugar once it’s cooled a bit. Or don’t. It’s not going to change the taste.

It’s great with coffee. Even better with strong tea. And if someone brings vanilla ice cream into the equation – well, let them.

Nutritional Value Per One Serving

Nutrition Facts

• Calories: 260
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 90mg
• Total Carbohydrates: 29g
• Dietary Fiber: 3g
• Sugars: 16g
• Protein: 5g

Tips and Variations

You can keep it classic or mess with it a little. The base is forgiving.

• Apples: Tart works best. Granny Smith, Braeburn, or even Pink Lady. They stay firm and hold up against the batter.
• Crunch: Add chopped walnuts or pecans if you want some texture. It works.
• Extra warmth: A little ground ginger or clove can add depth if you want to push the spice level.

And if you’re making the gluten-free version, make sure your baking powder isn’t secretly full of sneaky gluten. Almond flour brings this lovely moist texture that regular flour can’t always match – especially in a simple cake like this.

Conclusion

Here’s the thing: this cake doesn’t try to reinvent anything. It doesn’t have layers or drips or a name you can’t pronounce. It just delivers.

That soft, buttery bite. The apples that melt just enough without falling apart. The kind of cake that disappears without anyone noticing it was even sliced.

Whether you stick to the traditional German apple cake or go gluten-free, you’re not losing anything here. In fact, you’re gaining a solid excuse to eat cake with your hands while standing barefoot in the kitchen.

And if that’s not real baking joy, I don’t know what is.

For more irresistible dessert ideas, don’t miss our full collection.