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Baked » Recipes » Cakes and Cupcakes

German Apple Sheet Cake

Published: Oct 4, 2021 · Modified: Jan 4, 2023 by Alexandra Daum · This post may contain affiliate links · 2 Comments

Jump to Recipe Print Recipe

A fall classic, this German apple sheet cake is made with a sweet yeast-based dough base and topped with plenty of tart apples.

Close up of apple cake on the baking sheet.

Photography by Alexandra Daum.

Similar to our German plum sheet cake, this German apple sheet cake is a solid favourite around this time of year. A lightly sweetened yeast cake base is topped with plenty of thinly sliced apples and a sweet streusel, for a delicious coffee cake.

Sweet dough is surprisingly easy to work with, especially in recipes like this that require virtually no shaping. If you’ve ever made cinnamon rolls, you can make this cake!

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

A stack of three pieces of apple cake on a small plate.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

German Apple Tray Cake ingredients.

Method

  • Sugar and butter added to the hot milk in a mixing bowl.
    Add the sugar and butter to heated milk.
  • Sugar and melted butter mixed into the hot milk.
    Stir until the butter is melted.
  • Dry yeast sprinkled over the milk mixture.
    Add the yeast.
  • Yeast mixed into the bowl.
    Whisk in and set aside to bloom.
  • Eggs added to the wet ingredients.
    Check the temperature, then whisk in the eggs.
  • Dry ingredients added to the mixing bowl.
    Add the dry ingredients.
  • Dough mixed into a shaggy mixture with a spatula.
    Mix until a shaggy dough forms.
  • Dough after kneading, placed back into the mixing bowl.
    Knead into a smooth ball.
  • Dough after rising, about doubled in size.
    Set aside to rise until doubled.
  • Streusel in a smaller mixing bowl.
    Make the streusel topping.
  • Rolled out sweet dough on the baking sheet.
    Roll the dough out into a large rectangle.
  • A thick layer of apples arranged over the rolled out dough.
    Top with the peeled and sliced apples.
  • Streusel added to the top of the cake.
    Top with the streusel.
  • Cake after baking on the baking sheet.
    Bake, cool, and serve.

Tips and Notes

The rising time may vary slightly based on the temperature of your home and the type of yeast used. Older yeast, even if it’s still active, will have a longer proving time. Fresh yeast (not dried) will be faster.

Use all room temperature ingredients to ensure proving isn’t delayed.

Tart baking apples are ideal for this cake. Sweet apples are fine, but something with a bit of bite is best.

If the yeast doesn’t bloom at all after being added to the warm milk mixture, it’s dead, either from being too old or the liquid being too hot. Store your dried yeast in the refrigerator and make sure the milk is just warm to the touch, not hot, before adding the yeast.

Use either traditional or quick yeast. Since the yeast is bloomed (added to the warm milk) they can be used interchangeably in this recipe.

Substitutions

To use fresh yeast, it’s half a cube (21 grams) and it can be crumbled into the milk mixture at the same point in the recipe that dry yeast is added.

To make a dairy free German apple cake, use vegan butter and non-dairy milk.

The streusel topping is optional, but very common on apple cakes like this one. You can leave it off if you’re worried it might be too sweet.

Cinnamon is optional, and can be exchanged with other spices (cardamom, nutmeg, or something like apple pie spice are all great).

More German Desserts

German Plum Sheet Cake
Cranberry Marzipan Stollen
Hazelnut Orange Linzer Cookies
Rhubarb Streusel Cake

Close up of apple streusel cake.

Recipe

Close up of apple cake on the baking sheet.

German Apple Sheet Cake

No ratings yet
Author: Alexandra Daum
Yield: 8
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Rising Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs 5 minutes mins
Print Recipe Pin Recipe Comments

Description

 

A fall classic, this German apple sheet cake is made with a sweet yeast-based dough base and topped with plenty of tart apples.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • Small saucepan
  • Mixing bowl
  • Whisk
  • Wooden spoon or spatula
  • Parchment paper
  • Tea towel
  • baking sheet

Ingredients
 

Cake Base

  • ¾ cup full-fat milk
  • 3 tablespoons butter
  • ½ cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 ¼ teaspoons dry yeast
  • 2 ¾ cups white all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt

Topping

  • 1 cup white all-purpose flour
  • ½ cup sugar
  • ¼ cup softened butter
  • Pinch sea salt
  • 3-4 large apples, peeled, cored, and thinly sliced

Instructions
 

  • Heat the milk in a small saucepan until just simmering.
  • Add the milk to a large mixing bowl, then whisk in the sugar and butter until melted.
  • Check the temperature with the tip of your finger. The mixture should be just warm to the touch. Add the yeast and stir to combine.
  • Set aside for the yeast to bloom for 15 minutes. It should be visibly expanded – if not, see tips below. Once the yeast has bloomed, whisk in the egg and egg yolk.
  • Add the flour, cinnamon, and salt to the bowl. Mix with a wooden spoon or spatula until a shaggy dough forms, then turn it out onto a lightly floured surface and knead until a soft, smooth dough forms.
  • Return the dough to the mixing bowl and cover with a tea towel. Set aside to rise until doubled in size, about an hour.
  • Once the dough has risen, line a large baking sheet with parchment paper and preheat the oven to 350°F (180°C).
  • Make the streusel. Add the flour, sugar, softened butter, and salt to a mixing bowl. Use your hands to blend into a crumbly mixture, then set aside.
  • Roll the dough out to a large rectangle (about 30x40cm or 12×16 in.). Place it onto the prepared baking sheet. Top in an even layer with the prepared apples.
  • Top with an even layer of the streusel.
  • Bake for 30-35 minutes, or until the edges are a dark golden and the top is a pale gold. Cool for 15 minutes on the tray before removing and slicing.
  • Leftovers keep for a day or two in a sealed container, but the streusel will soften. This cake can be frozen, but it’s best fresh.

Notes

The rising time may vary slightly based on the temperature of your home and the type of yeast used. Older yeast, even if it’s still active, will have a longer proving time. Fresh yeast (not dried) will be faster.
Use all room temperature ingredients to ensure proving isn’t delayed.
Tart baking apples are ideal for this cake. Sweet apples are fine, but something with a bit of bite is best.
If the yeast doesn’t bloom at all after being added to the warm milk mixture, it’s dead, either from being too old or the liquid being too hot. Store your dried yeast in the refrigerator and make sure the milk is just warm to the touch, not hot, before adding the yeast.
Use either traditional or quick yeast. Since the yeast is bloomed (added to the warm milk) they can be used interchangeably in this recipe.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 49g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 94mg | Fiber: 3g | Sugar: 19g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Our Favourite Fall Dessert Recipes
How To Make Homemade Pumpkin Purée »

Reader Interactions

Comments

  1. Helen says

    October 22, 2022 at 11:31 am

    Where are the eggs mentioned in the directions of the recipe?

    Reply
    • Alexandra Daum says

      October 26, 2022 at 1:42 am

      Hi Helen, the egg is added after the yeast has bloomed.

      Reply

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