• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Josh Is Baking
  • Home
  • About
  • Recipes
    • Blondies
    • Cookies
    • Donuts
    • Loafs
    • Muffins
    • Pastries
    • Pop Tarts
    • Scones
  • Contact
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest
    • YouTube

German Apple Cake with Golden Figs

December 21, 2021 by joshisbaking 2 Comments

Jump to Recipe·Print Recipe

A tender, moist german apple cake filled with nutty golden figs and dusted with powdered sugar after the bake. A cozy-morning dream, friends.

This would be perfect to wake up to on a holiday morning, warm from the oven, with a big mug of coffee or tea. You might have seen this before, traditionally named Apfelkuchen or “german cake” and the apple is the true star of the show here.

Let’s bake…

This post is sponsored by Yes! Apples.

german apple cake

Some Materials You’ll Need:

  • Stand mixer fitted with the paddle attachment
  • 10in. cake pan (a 9in. will work, it’ll just be taller and you might have to bake it longer)
  • Various sized mixing bowls
  • Measuring cups and spoons
  • Whisk/Spatula
  • Baking Spray (this one with flour works like a dream)
  • Cake parchment paper (if your pan is non-stick, love these ones from Kana)
  • Cooling rack
  • Sifter/strainer to dust sugar on top
  • german apple cake
  • german apple cake

Ingredients: Strive for High-Quality in this German Apple Cake

Since this is a very paired-back recipe, you want to makes sure the ingredients you’re using are high-quality! Yes, there’s always room for a little substitution based on what you might have on hand already, but if you get beyond 2 substitutions you’re looking at a completely different flavor profile (essentially an entirely different recipe).

Basically I’m asking you to trust me! I was very intentional with the ingredients to give you a specific flavor and crumb—I promise, it delivers. Let’s break down some of the key ingredients.

Apples

Considering this is a german apple cake, the apples better be the best of the best! Which is why Yes! Apples are my go-to for baking. Their KORU variety is great for baking because you still get a bit of a crunch with each bite and they’re slow to brown—something that can’t be said of most apples.

Almond Flour

I love the hint of almond that it brings to bakes, but I didn’t want it overpower the flavor of the apples or figs, hence the 1/2 cup versus using ALL almond flour. Yes, you could technically use all-purpose flour for the entire recipe and it would bake just fine, but you’re going to be missing out on that hint of almond which really adds to the overall flavor profile. Trust me, it’s worth the trip to the store! This is my go-to that I buy.

Dried Golden Figs

Most people are familiar with dried black mission figs (which I LOVE), but I can’t image any other fig than golden in this german apple cake! They’ve got a light, nutty, almost caramel-like flavor that adds a very welcome and subtle sweetness to the cake. It says optional, but who are we kidding? It’s a must.

Vanilla Paste

You’ve probably seen recipes call for vanilla paste and thought “well I’ve got extract, I’ll just use that instead of going to the store.” While yes, it can typically be swapped 1:1, the flavor of vanilla paste is much more intense in the best way possible. It’s essentially concentrated vanilla extract and powder, with added fun of seeing the actual vanilla specks you’d get from using pods. Go for the vanilla paste—I’m begging you!

Again, trust me on the ingredients, friends! They won’t let you down.

Assembling the Cake

This cake is so easy to assemble! You’ve got room to play with how you arrange the apple quarters as well, so have fun it. I just liked how the circular pattern looked and honestly, I could have fit like 2 more quarters in the center, so just feel it out and do you! Here’s how to assemble this german apple cake:

  1. Grease your cake pan (I love this baking spray with flour) and if necessary, add some circle-cut parchment paper for an easier release. I just used some baking spray and did the classic upside down release—worked just fine!
  2. Spread your batter evenly in the pan as best you can, but don’t obsesses over it or you’ll get stuck for much too longer trying to get it perfect. Some little uneven spots are okay—they’ll work themselves out during the bake.
  3. If you’re adding the dried golden figs (which you should…just saying), sprinkle those evenly over the top and gently press them into the batter so they’re slightly nestled inside. The recipe calls for 1/2-1 cup, so start with a 1/2 cup and if doesn’t seem like enough, then add some more!
    1. Just make sure to leave about an inch border around the outside edge! This helps create a more definitive crust and lets it all bake more evenly.
  4. Finally, add your apple quarters spaced a couple inches apart, with the flat sides down and leaving that inch border untouched (see photos below for how I spaced and laid them out). The circular pattern allows you to fit the most in.

That’s it! Next we bake…

Baking the Cake

This german apple cake is pretty shallow, so don’t expect it to reach the top of your pan (depending on the size you’re using, mine was pretty deep). Which also means you’ll want to keep an eye on the bake so you don’t over-bake it! You want to keep that inside tender and moist—the crumb is gorgeous if baked properly.

  • Bake this with one of your racks in the middle position of your oven. This allows for the most even bake and ensures the top doesn’t brown too fast.
  • You’ll bake it anywhere from 40-50 minutes. So I’d start keep an eye on things around that 40 minute mark and then bake in 5 minute increments from there if a knife inserted in the middle doesn’t come out clean.
    • I like me edges to be a bit more brown/crispy, so I bake mine closer to 45-50 minutes.

Visual Indicator > Baking Time

Every oven is different, so while 45-50 minutes might be perfect for mine, it may not be the same case for yours. Again, just keep an eye on things and be careful not to over-bake it! Worry more about how it looks and if the middle is baked through versus following a strict time. You got this.

Go Check out Yes! Apples

Again—these apples are my go-to every time for baking! They stay fresh for so long and are even great for snacking on while you wait for bakes to finish up in the oven. So good!

Their KORU variety is great for bakes, but I’ve also used their Honeycrisp and Snapdragon to great success!

Click here to find out where to grab some at a retailer near you!

They’re woman-owned, family-grown in New York, and truly a game-changer in the apple game. Don’t walk, run! Be sure to follow them over on Instagram right here as well.

german apple cake

Be sure to tag me over on Instagram (@joshisbaking) if you make this german apple cake, friends! I would absolutely love to see and share it. If you run into any issues, drop a comment below or send me a message over on Instagram.

Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
german apple cake

German Apple Cake with Golden Figs

★★★★★ 5 from 1 reviews
  • Author: joshisbaking
  • Prep Time: 30 Min.
  • Cook Time: 45 Min.
  • Total Time: 1 Hr. 15 Min.
  • Yield: (1) 10in. Cake
Print Recipe
Pin Recipe

Description

A tender, moist german apple cake filled with nutty golden figs and dusted with powdered sugar after the bake. A cozy-morning dream.


Ingredients

Units Scale
  • 3–4 medium apples, like Yes! Apples KORU variety
  • 1/2 cup unsalted butter, room temp (113g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup dark brown sugar, tightly packed (58g)
  • 2 large eggs (110g)
  • 1 teaspoon vanilla paste (or extract) (8g)
  • 1 cup all-purpose flour (140g)
  • 1/2 cup almond flour (50g)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon salt (2g)
  • 1/2 cup vegetable oil
  • 1/2–1 cup dried golden figs, trimmed, quartered (optional) (~55-110g)
  • powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 10in cake pan.
  2. Whisk both flours, baking powder, and salt together in a small bowl. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat your butter and both sugars on medium speed for 2 minutes. Scrape down the bottom and sides of the bowl. Beat in your eggs on medium speed one a time until combined, then vanilla paste until incorporated. Scrape down bowl again.
  4. With the mixer on low, alternate adding in your flour mixture and oil (starting and ending with flour).
  5. Peel, quarter, and core your apples. Thinly slice each quarter 3-4 times lengthwise without actually cutting all the way through (so the flat side remains intact and the top looks sliced through—helps keep apples from moving around). Do this just before you place them onto the batter to avoid browning. The apples will fan out a bit during the bake, but stay in place.
  6. Spread your batter evenly in the cake pan. Sprinkle golden figs over the top (if using), gently pushing them into the batter and leaving at least an inch border around the outside. Arrange apple quarters around the top, flat sides down, gently pushing into batter as well and leaving that border untouched (see photos in the blog above for how it should look).
    1. You can place your apple quarters on top of the figs, they’ll be fine! You may also not use all of the quarters you’ve prepared. Depends on how you choose to lay them out—snack on the extra!
  7. Bake 40-50 minutes on the center rack until the edges are golden brown and a knife comes out clean when inserted in the middle (check at 40 minutes and bake in 5 minute increments from there).
  8. Let it cool completely in the cake pan on a wire rack (if you remove it while it’s warm, it can fall apart). Gently remove the cake from the pan (you might have to run a knife around the outside edge to help release). Once cooled completely, dust with powdered sugar before serving.

Notes

  • Always bake based on visual indicators over actual baking time. If the edges are golden and the middle is baked through, it’s done! Just start checking around that 40 minute mark.
  • Make sure not to cut completely through your apple quarters! By keeping the flat side intact, you prevent the apples from moving around in the batter as it bakes. It’s what gives this cake its signature look!
  • As far as releasing the cake from the pan once it’s cooled, it just depends on how non-stick your pan is and whether you chose to line it with parchment or not. My pan was pretty non-stick, so I just greased it a little and was able to run a knife around the edges after it cooled and then gentle flipping it upside down to release. Just make sure to let it cool enough before trying to do any releasing, otherwise it’ll fall apart.

Did you make this recipe?

Tag @joshisbaking on Instagram and hashtag it #joshisbaking

Check out my other recipes with Yes! Apples:

  • Apple Pecan Scones
  • Apple Cinnamon Pocket Pies
  • Fresh Apple Oatmeal Cookies
  • Apple and Almond Cream Galette

Looking for something else to bake?

  • Bars
  • Blondies
  • Brownies
  • Cake
  • Cookies
  • Donuts
  • Loafs
  • Muffins
  • Pastries
  • Pop Tarts
  • Scones
  • Uncategorized

Share this:

  • Twitter
  • Facebook

Filed Under: Cake Tagged With: apple, apple cake, apples, cake, cake recipe, cakes, christmas, christmas recipe, fall, fall recipes, figs, german, german apple cake, golden figs, holiday, holiday recipes, holidays, yes apples, yes! apples

Previous Post: « Mastering the Apple Pie (with Recipe)
Next Post: Apple Biscoff Cheesecake Bars »

Reader Interactions

Comments

  1. Carrie

    October 30, 2022 at 8:26 pm

    Such a tasty cake! The combo of figs and apples add the perfect sweetness with just a hint of almond (from the almond flour). Definitely don’t skimp on the golden figs or the almond flour. Thinking this will make a perfect thanksgiving cake!

    ★★★★★

    Reply
    • joshisbaking

      October 31, 2022 at 6:04 pm

      Music to my ears Carrie—thank you so much! The cake looked gorgeous over on Instagram. Thank you for the review and kind words!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hey There!

Josh here, nice to meet you!

As a self-taught baker, I’m always tackling new bakes and sharing recipes along the way. I hope you stick around and can find at least one thing here to brighten up your day.

Welcome and happy baking!

Categories

  • Bars
  • Blondies
  • Brownies
  • Cake
  • Cookies
  • Donuts
  • Loafs
  • Muffins
  • Pastries
  • Pop Tarts
  • Scones
  • Uncategorized

New Recipes, Straight to Your Inbox!

No spam, just goodies.

Everything Bagel Pastries with Cream Cheese

apple and goat cheese tart

Apple and Goat Cheese Tart with Fig Jam

strawberry cake

Strawberry Almond Snacking Cake

baked brie

Baked Brie with Marmalade & Spiced Pecans

Apple Pastry Rings with a Vanilla Bean Glaze

coffee buttercream

Coffee Buttercream

Cinnamon Sugar Pie Bites with a Cream Cheese Frosting Dip

Chocolate Cardamom Pocket Pies

Footer

  • 2022, what a YEAR. 🥹 So many milestones and things to celebrate this year…

✨Made my television debut on @thegooddishtv and WON the dish-off segment with my cornbread cake! @gailsimmonseats tried a recipe of mine, LIKED it, said my name—wowowow (let me know if you want to see the whole segment).

✨ Attended #AdobeMAX with my new @adobeexpress fam! Made lots of new friends and was just the creative boost I needed to move this little platform of mine forward.

✨ Featured in a COOKBOOK. Excuse me?? So honored to be in @thebakefeed’s “Holiday Cookies” cookbook alongside other bakers I admire so much. Let it be the first of many!

✨Published 20 new recipes to @joshisbaking—most of which are my favorites to date. More to come and expect lots more pastry in 2023!

2022 had its lows too (thankful to have @woodsomc when those lows hit), but it was a year of growth and one I won’t soon forget.

Signing off for my start of the year mental break, friends (highly recommend)—see you all in 2023 and the next chapter. 👋🏻❤️
.
.
.
.
.
.
.
.
.
#bakers #adobe #adobeexpress #cookbooks #bakerslife #homebaker #selftaughtbaker #foodblogs #creators #cincinnati #bakingblogger #f52community #gaybaker #bakinglove #dessertlife #pastrychefs #thebakefeed #bakefromscratch
  • Some of my favorite shots from this year. Funny enough—they’re all dark, moody, and full of chocolate! Not mad about that! 👋🏻 Something about the texture/depth of these that stuck with me…

Fluffy Chocolate Buttercream Frosting (on my blog, for @eschocolate) > Chocolate sweet pastry dough AKA chocolate galaxy > scoops of dough for my Big Chocolate Chip Cookies (also on the blog)!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#foodphotographer #foodphotographyandstyling #bakingblog #dessertblogger #dessertlover #chocolate #chocolatelove #foodstylist #foodphotography #chocolatebuttercream #buttercream #chocolatechipcookies #cookiedough #chocolatedessert #pastrylovers #pastrypassion #foodblogfeed #foodph #cincy #cincinnati
  • The top 3 most popular recipes on my blog this year (in reverse order):

3️⃣ Salted Honey Buttermilk Biscuits
2️⃣ Chocolate Orange Slice and Bake Shortbread Cookies
1️⃣ Cinnamon Sugar Pie Bites with a Cream Cheese Frosting Dip

Interestingly enough, only one of these was actually published this year (the pie bites)—goes to show that some things need a little more time to shine!

If you made any of my recipes this year: THANK YOU. 🥹 I see you (said the Na’vi) and I appreciate you! Getting tagged in your bakes makes my week.

Don’t forget to leave a review on any recipes pages if you did—those help me rank better on google and in turn helps even more folks find my recipes.

More recipes to come in 2023, friends! ❤️
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#bakingblog #recipeshare #recipeblog #bakingrecipes #bakeandshare #buttermilk #buttermilkbiscuits #biscuits #shortbread #shortbreadcookies #cookie #cookielover #cinnamonsugar #piecrust #pastrylover #pastries #foodblogs #homebakers #cincy
More Goodies on Instagram

Copyright © 2023 Josh Is Baking on the Foodie Pro Theme