A few years ago after I had bought my first iPhone and was still learning the ropes, my life changed for ever when my friend Brie told me Siri could remind me to do stuff.  Wait, what?  She can tell me not to forget to shower one day?  Or when to start getting my kid ready for a birthday party I had already forgotten about?  Or that I need to call someone on their birthday three months from now?  I now use Siri to her full potential and have her to remind me to do crap ALL. DAY. LONG.  Like, who needs a calendar when your phone can nag you??  I’m telling you it’s the only reason I survive.  Siri is probably in fact bitter that she’s so overworked and underpaid.  I’m pretty sure all phones can do this now- so do yourself a favor and set a reminder right now while you’re thinking about it.  Have your phone remind you THIS Friday at 1:25 pm MST that Sara is going live on Facebook from her kitchen and she’s bringing her pal Mel and you don’t want to miss it!  That will give you time to find a quiet spot and log on by 1:30 when you can stream live with us and ask questions and chit chat.  Think of it as a fun lunch date with us!  Also, topic is TBD so if you have any requests- let me know in the comments.   I’ll be hopping on one more time this week for a fun sneak peek of a project I’m working on but I’ll let you know later about that one.  Follow us on Facebook so you keep up!  

Now we can talk about cake.  Tell your phone to remind you to make cake.

I thought of a lot of alternate titles for this recipe, like Sugar-Crusted Apple Cake, Apple Cake Cobbler, Caramelized Apple Cake, You-will-be-sick-because-you-can’t-stop-eating-it-apple-cake…  It’s not a normal cake cake, even though it starts out like one.

Sugar-Crusted Apple Cake

I have a pretty good feel for recipes, and as I was making this I could tell that the sugar was a little high, and while I really like apples in my recipes, it seemed like quite a bit for the amount of batter as well.  But I decided to just go for it and see what happened because this recipe is in this same basic form in tons of different places around the internet.  It’s obviously been around for a long, long time so it must work just fine.

Sugar-Crusted Apple Cake

And sure enough.  I was experimenting with pans this particular time, which is why you see mine in 2 8-inch rounds instead of the standard 9×13.  See, something amazing happens in the oven when all that extra sugar starts cooking and caramelizing and turns into this to-die-for delicately chewy crust around the outside and top.  Don’t be weirded out if your cake looks like a brain on top.  The brain is the best part.  (I’m going to now get emails about how I grossed someone out.  It also happens every time I use the word crap.  Crap, I just did it again.  And I did it in the opening paragraph.  Strike 3.)

Sugar-Crusted Apple Cake

Guys, this cake is SO GOOD.  It’s so moist (see?  It’s good enough for me to actually use the word moist) and there are so many apples in there that it’s almost more of a cake/cobbler.  You could just shovel it in bowls over ice cream instead of cutting into nice slices.  

Sugar-Crusted Apple Cake

We could not. Stop. Eating.  

And I did drizzle caramel on mine because heck, it seemed like a natural thing to do, but it totally doesn’t need it.  The cake is sweet enough, that plain vanilla ice cream or whipped cream is the perfect compliment. 

Sugar-Crusted Apple Cake

You can see how the top is all bumpy and crackely, kind of like it was made to catch melted ice cream.  Put this one on your must-make list!

German Apple Cake from Our Best Bites


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German Apple Cake


A super moist, almost cobbler-like cake with sugar-crusted edges and chunks of fresh apples. Out of this world!


  • 2 large eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 4 cups peeled, diced apples (I suggest Granny Smith’s)
  • optional but recommended: vanilla ice cream or whipped cream for serving.


  1. Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick spray.
  2. In a mixing bowl, beat oil and eggs with an electric mixer. Add sugar and vanilla and beat well. Combine flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add flour mixture to egg mixture and mix until combined. Teh batter will be thick. Mix in apples until just combined.
  3. Spread batter in prepared pan and bake for about 45 minutes or until top looks set but toothpick comes out with moist crumbs attached. Don’t overbake! This is best even slightly underbaked.
  4. Let rest on a cooling rack and serve slightly warm with vanilla ice cream or whipped cream.


fall baking meta slider


  1. This post makes me smile! Yes, that gorgeous apple cake is more that smile worthy…….wish I had some right now. But, your feisty, defiant attitude in this post is great. You go girl!! I bet it felt so good to click “send”. I love it!

  2. this is the exact type of cake that I have been dying to try. I have been researching recipes for a while now, trying to decide. THANK YOU! Also I am super excited about you and Mel being live together. I was just thinking about how cool that would be a couple of weeks ago and now you are doing it! So fun!

  3. OH, my husband is going to love this! He loves ANYTHING apples.
    I just have to say I love your blog. And when you say that you and Mel are going live on FB it just melts my heart. It is early in the day for me (school, kids) that I will miss you. But know if I could be listening on I would!

  4. Crap. I totally forgot to shower today. And sorry I said Crap. No I’m not. This recipe looks like one my mom makes but she makes it in a bundt pan. But then you don’t get as much crackly brain stuff. This one goes on my must try list! After must shower…

  5. Not gonna lie I just subbed in Greek yogurt for over half the oil as I didn’t have an extra like I thought. It is still crazy good!!!! (Ours might also have some whole wheat flour and a smidge of oat “flour” too…. as I’m using up all the smidgeons of flour before restocking.) Even with the slight changes this is too die for!!!! Like I’m having it for breakfast tomorrow morning if the guys leave me any!!!

  6. Subbed applesauce for most of the oil and HOLY crap 🙂 SO delicious! We may or may not have eaten quite a bit of it directly out of the pan!

  7. It seriously does look like brains! That’s hilarious! I’ve made a cake like this. Makes my house smell divine. Thanks for sharing.

  8. I love the look of the round pan. Is it a cake or pie pan? What size? Did you adjust the amount of batter? It looks amazing! My neighbor just gave me a ton of apples and I’ve been wanting to make her something.

  9. Made this last night for my hubby’s birthday cake… WOW! He loved it! It was a bit too sweet for my taste. Do you think I could cut down the sugar by half and add another apple? Thanks for the idea!

  10. Oh, can’t wait to try this. My husband loves apple desserts, and he’s not crazy about desserts in general – what a weirdo! And I’m so excited for you and Mel to join forces on FB! My two favorite food blogs.

  11. So I am going to use this in my Halloween Hack-up Cafe dinner that I make every year for my grandchildren! Maybe we’ll name it Frankenstein’s brain! Thanks!

  12. I’m making this RIGHT NOW and it all looks delish; however, the batter is really thick (I mean like cookie batter thick) is the only liquid the oil and eggs? In the pic above, it looks like there is milk or something being poured in the bowl. Any guidance before I put this in the oven??

    1. Nope, that’s it. The more you stir, the more moisture comes out from the apples and it should thin out a bit. What looks like milk in the photo is the blurred edge of my kitchenaid paddle 🙂

      1. Thanks! I went with it and it turned out great. I used a springform pan and it was so tall and pretty. Needed to cook about an hour and 15 min.

  13. I made this and I loved it. I didn’t put caramel sauce on it because I didn’t think it needed it. And it was best the day it was made—with that crispy sugar crunch on the top. Still good the second day, but the topping had softened.

  14. I made this and it was heavenly…made the house smell amazing too! One question – I’ve never tried substituting oil with anything while baking, but do you think it would work here if I used say applesauce instead of the oil…cut the oil and amp up that apple flavor?

    1. If I sub out something like applesauce for oil, I always start by trying half. Often it works, but you do miss some of the fat, which affects the overall recipe, so start with half and if that works great, then each time you can sub out a little more.

  15. I made this yesterday when we had some friends over for dinner. Oh my goodness it was amazing and I’m definitely making this one again! It was perfect with vanilla ice cream and I did it in 2 round 8″ pans and that worked out great. Everyone loved it! Thanks for such a yummy recipe!!

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