This rich German Apple Cake is a classic, but I’ve topped it with tangy, fluffy Buttermilk Frosting that sends it over the top!
Have I bored you silly with Apple recipes yet? No?
Well, this German Apple Cake is ACTUALLY the co-star in this recipe. It’s true.
I have to say the Buttermilk Frosting is the lead actor here. You all know how I feel about my frosting…and to wholeheartedly admit that I have a new favorite…well, I feel like you guys should all take note.
The cake is loaded with apples, cinnamon…all the delicious players that go into an apple cake. And yes, for those of you heathens who “don’t like frosting” you can eat this cake nekkid.
Even a light coating of powdered sugar would be sufficient. But. BUT. If you want to take your life to the next level I urge you to make this frosting and slather it all up on this cake…and then on everything else in your life.
Let’s talk details…
Apples. Obvi.
Chop them. Duh.
Mix them in your batter.
Bake.
Sigh, so pretty.
Then get to the important part. The frosting. The whipped, tangy, buttery, rich love of my life.
Adding buttermilk into this buttercream frosting adds a slight tang that will have you dipping your spoon into again and again.
I am mildly obsessed if you haven’t noticed.
Make the cake, yes, but definitely make the frosting.
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German Apple Cake with Fluffy Buttermilk Frosting
Ingredients
- 1 cup vegetable oil
- 2 eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 cups flour
- 4 Granny Smith apples sliced and diced
Frosting
- 1 cup unsalted butter, room temperature
- 1/2 teaspoon kosher salt (if using salted butter omit)
- 3 cups powdered sugar
- 2 tablespoons buttermilk
Instructions
- Preheat the oven to 350°F/175°C
- Spray a 9×13 pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine oil, eggs, sugar and vanilla. Beat on medium speed for 2 minutes until pale in color and creamy.
- Add in the cinnamon, salt and baking soda and mix until combined.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the apples.
- Pour the batter into your prepared pan and bake for 40-45 minutes until the cake is set and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
Frosting
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter, salt and sugar together until combined. Add in the buttermilk and continue mixing until fluffy, about 2 minutes.
- Spread on the cooled cake.
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Helpful tip… Out of buttermilk?
Amy, In all this time, I am responding to your question as it doesn’t appear that anyone else did. This recipe came to my attention about 4 months ago. I tried it first in the 9X13 pan. It was wonderful! Then, a couple of weeks later, I made two layers and sliced them in half, ending up with four layers total. The frosting was adequate for all the layers and top of the cake. On the 9×13 pan, I had frosting left-over (definitely not a problem…lol) as it was used on muffins the same morning.
Can you make this as a layer cake
I made my fruitcakes yesterday with my old family Apple Cake recipe we have had for years which is very similar. But we mix the chopped apples and sugar and let set 45 minutes, stirring occasionally before making the cake. I added 1 lg candied cherries, 1 lg candied fruit cake mix, 1 cup each white and dark raisins. 1bag dried apricots I snipped up with scissors, 1 cup each coarse chopped walnuts and pecans and 1 mashed banana. Add what “you” like. I never liked my mother’s because of dried figs and dates. I like the dried apricots and raisins instead.
I would add one cup of chopped walnuts with the apples and some for top of frosting too.