Author's Notes: Perfect for fall baking, you'll want to try this coveted recipe from the kitchen of Two Fat Cats Bakery.

German Apple Cake Print Recipe

Serves 8 • Ready in 1hr 45min


  • 16 Tbsp. Butter, softened and cut into pieces, plus extra for greasing the pan
  • 1 ¼ Cups Sugar, plus 6 Tbsp. for dusting pan
  • 2 Tbsp. Brown Sugar (light or dark)
  • 3 Eggs
  • ½ Heavy Cream
  • 2 Tsp. Pure Vanilla Extract
  • 2 ¼ Cups Cake Flour
  • 1 Tbsp. Baking Powder
  • ¼ Tsp Salt
  • 2 Large Apples, peeled, cored, and cut into ½’ cubes (Granny Smiths work best)
  • 2 Tbsp. Brown Sugar
  • ½ Tsp. Nutmeg
  • ½ Tsp. Cloves
  • ½ Tsp. Allspice
  • 1 Tsp. Ginger


  1. Preheat oven to 350. Grease a 12 cup Bundt pan with butter and dust the sides with 2tbsp of sugar, then distribute remaining 4 tbsp. of sugar evenly in the bottom of the Bundt. Evenly sprinkle the brown sugar on top of the granulated sugar making sure there are no clumps.
  2. Whisk the eggs and yolks together. Add the cream and vanilla and mix together thoroughly. In the bowl of a standing mixer, on low speed, combine the flour, 1 ¼ sugar, baking powder, and salt. With the mixer running on the low speed, add the butter one piece at a time and beat until it resembles a course meal with pea-size pieces of butter.
  3. With the mixer still running, add ½ cup of the egg mixture for 30 seconds. Then increase speed to medium and beat the mixture until it is light and fluffy. Add remaining liquid in a steady stream. Stop the mixer, scrape down the bowl, and beat on medium until combined.
  4. Toss the apples with the brown sugar and spices. Using a spatula, add apples to the batter and mix until the apples are evenly distributed. Pour the batter into the Bundt pan and gently level the top so that the batter is evenly distributed. Bake the cake for 35-45 minutes or until the cake begins to pull away from the side of the pan. When removed from the oven, place a plate or rack over the top of the cake and immediately invert. Cool at least an hour before serving.