Moist Apple Sheet Cake (German Apple Sheet Cake)

Ingredients

• 250 g Butter (Room temperature, for dough and crumble)
• 200 g Zucker (For dough, apples and crumble)
• 2 TL Vanilleextrakt (For dough and crumble)
• 2 TL Zimt (For dough and crumble)
• 100 g Haselnüsse, gehackt (For crumble)
• 5 Stück Äpfel (Medium size, peeled, cored, diced)
• 1 Stück Zitrone (Juice, for drizzling over the apples)
• 4 Stück Eier (Size M)
• 350 g Mehl (Weizen, Typ 405) (For the dough, sifted)
• 1 Päckchen (ca. 15g) Backpulver (For the dough)
• 100 ml Milch (For the dough)
• 2 EL Puderzucker (For dusting)

Instructions

1. Prepare crumble

   Melt the butter (or let it become very soft). In a small bowl combine butter with sugar, vanilla extract, cinnamon and chopped hazelnuts, mixing well until a crumble forms. Set aside.

   Time: PT5M

2. Prepare apples

   Peel, core and dice the apples into small cubes. Drizzle with lemon juice to prevent browning. Mix in sugar.

   Time: PT10M

3. Make the dough

   Place soft butter, sugar, vanilla extract and cinnamon in a large bowl. Beat with a hand mixer on highest speed for about 5 minutes until creamy.

   Time: PT7M

4. Incorporate eggs

   Add eggs one at a time on low speed, mixing until fully incorporated.

   Time: PT3M

5. Add flour and baking powder

   Sift flour and baking powder and fold briefly into the dough. Do not stir too long.

   Time: PT2M

6. Stir in milk

   Add milk and stir briefly until a smooth, slightly thick batter forms (similar to muffin batter).

   Time: PT1M

7. Prepare baking sheet

   Line a baking sheet with parchment paper and set a baking frame to 25x25 cm.

   Time: PT2M

8. Fill the dough

   Spread the dough evenly into the prepared pan and smooth the surface.

   Time: PT2M

9. Place apples and crumble

   Evenly distribute the apple cubes over the dough (do not pour excess liquid). Sprinkle the crumble on top.

   Time: PT3M

10. Bake

    Preheat the oven to 180°C (top/bottom heat). Bake the cake on the middle rack for about 35–40 minutes until the crumble is golden brown.

    Time: PT40M

    Temperature: 180°C

11. Release the cake from the pan

    Allow the cake to cool slightly after baking. Run a cake release tool or knife along the edge and carefully lift it out.

    Time: PT5M

12. Dust with powdered sugar and serve

    Dust the cake with powdered sugar and cut into pieces. Serve warm or cooled.

    Time: PT3M

13. Clean up

    Thoroughly wash all used bowls, mixer attachments, knives, baking sheet, frame and other utensils.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

5g

Carbohydrates

38g

Fat

16g

Fiber

2g

Ingredient Substitutions

• Instead of Butter: Margarine (for dairy-free)
• Instead of Zucker: Brown sugar, Coconut sugar
• Instead of Vanilleextrakt: Vanillin sugar, Vanilla bean paste
• Instead of Zimt: Pumpkin spice
• Instead of Haselnüsse, gehackt: Walnuts, Almonds, Omit for nut-free
• Instead of Äpfel: Pears
• Instead of Zitrone: Lime, Bottled lemon juice
• Instead of Eier: Egg replacer (for vegan)
• Instead of Mehl (Weizen, Typ 405): All-purpose flour, Gluten-free blend
• Instead of Backpulver: 2 tsp baking powder
• Instead of Milch: Plant milk
• Instead of Puderzucker: Omit, Cinnamon sugar

Equipment Needed

• Mixing bowl (large)
• Mixing bowl (small)
• Hand mixer or stand mixer
• Baking sheet (25x25 cm frame recommended)
• Parchment paper
• Sieve (optional)
• Whisk (optional)
• Peeling knife
• Citrus press (optional)
• Cake release tool (spatula or knife) (optional)
• Cake lifter (large flat spatula) (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the crumble, otherwise it becomes soggy.
• Beat butter and sugar long enough to become creamy.
• Fold in flour and baking powder only briefly to keep the dough fluffy.
• Watch the baking time – crumble should be golden brown, but the cake should not become too dry.

Chef Tips from the Video

• Add a bit of lemon zest to the dough for extra flavor.
• If desired, add raisins or cranberries to the apples.
• Serve with a scoop of vanilla ice cream for a special dessert.

Troubleshooting

Storage

Refrigerator: In an airtight container for 3–4 days.

Freezer: Freeze in portions for up to 2 months, thaw at room temperature.

Room temperature: 1–2 days covered, best eaten on the day baked.

Make-Ahead Tips

• Crumble and apples can be prepared the day before and kept refrigerated.
• Cake can be baked the day before and stays moist.