Not German Apple Cake
Delightfully spiced and bursting with tender apple pieces, the "Not German Apple Cake" is a simple yet irresistible dessert perfect for any occasion. This easy-to-make homemade apple cake combines cozy fall flavors of cinnamon and nutmeg with the sweetness of diced apples, creating a moist and flavorful treat that’s sure to impress. Creamy butter, a blend of sugars, and a touch of vanilla form the base of this soft and fluffy cake, while a delicate dusting of powdered sugar adds a charming, bakery-style finish. Ideal for afternoon tea or as a comforting autumn dessert, this delightful apple cake bakes to golden perfection in just 40 minutes and serves up to 8 guests. If you're searching for a crowd-pleasing apple dessert that’s refreshingly versatile yet effortlessly delicious, this apple cake recipe will become a quick favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Whole milk
- 2 cups Apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in the diced apples gently using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan and smooth out the top with the back of a spoon or offset spatula.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optionally, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 555.9 g | 202% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 349.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 377 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1161 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
