German Apple Cake

German Apple Cake
In partnership with Yes! Apples Ambassador, Josh Lehenbauer (@joshisbaking).
A tender, moist german apple cake filled with nutty golden figs and dusted with powdered sugar after the bake. A cozy-morning dream, friends.
Best For: Breakfast, Dessert
Prep Time: 30 minutes
Bake Time: 45 minutes
Yield: 1 10 in. cake



    • 3-4 apples, peeled, cored, and quartered (we recommend Ambrosia or Fuji)
    • ½ cup (1 stick) unsalted butter, room temperature
    • ½ cup granulated sugar
    • ¼ cup dark brown sugar, packed
    • 2 large eggs
    • 1 tsp vanilla bean paste or extract
    • 1 cup all-purpose flour
    • ½ cup almond flour
    • 1 tsp baking powder
    • ½ tsp salt
    • ½ cup vegetable oil
    • Powdered sugar for dusting
    • Optional: ½ to 1 cup dried golden figs, trimmed and quartered


      1. Preheat oven to 350º F. Grease the bottom and sides of a 10 in. cake pan.
      2. In a small bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
      3. In a stand mixer fitted with the paddle attachment, beat together butter, granulated sugar, and brown sugar on medium speed for 2 minutes. Scrape down the sides of the bowl and add eggs, one at a time, continuing to mix on medium speed until well incorporated. Scrape down bowl once more and add vanilla paste, then mix until just combined.
      4. With the mixer on low speed, alternate adding flour mixture and vegetable oil (starting and ending with flour).
      5. Thinly slice apple quarters length-wise without cutting all the way through.
      6. Spread batter evenly in the cake pan, then sprinkle golden figs over the top, gently pressing into batter. Arrange apple quarters on top with the cut side up, gently pressing into batter. Leave a 1 in. border around the edges.
      7. Bake for 40-50 minutes on the middle rack until edges are golden brown and a knife inserted in the center comes out clean. (Start to check at 40 minutes and continue baking in 5-minute increments until done.)
      8. Allow to cool completely in the cake pan set on top of a wire rack (caution: if you try to remove the cake while it's still warm, it will fall apart!). Gently remove the cooled cake from the pan and dust with powdered sugar before slicing.



      • Always bake based on visual indicators rather than set baking times. If the edges of the cake are golden brown and the middle is cooked through, the cake is done! Don't overcook just to meet the suggested 50 minute time.
      • When cutting the quartered apples, make sure not to slice all the way through. By keeping the flat side intact, you prevent the apples from moving around in the batter as the cake bakes. This gives the cake its signature look!
      • Depending on whether your cake pan is non-stick, you may want to line it with parchment paper in addition to greasing. You can run a knife around the edges of the cooled cake to gently ease it out before flipping upside down to release.

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