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+ servings

German Almond-Apple Butter Cake

This gooey cake with just a hint of almond is layered with tart apple slices for an autumn confection.
Course Dessert
Cuisine german
Keyword almond, apple, cake, fall
Prep Time 20 minutes
Cook Time 1 hour
Servings 9


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 8 tablespoons unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • ¼ cup heavy cream
  • 6 medium envy apples, peeled cored and thinly sliced (about 2 pounds)
  • 2 tablespoons demerara sugar
  • Caramel ice cream, for serving


  • Preheat the oven to 350ºF (180ºC).
  • In a medium mixing bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, whisk together the butter and sugar until creamed, about 2 minutes. Add the eggs one at a time, beating well after each addition. Next, add the almond extract and cream, beating just until combined.
  • Slowly add the flour mixture until just incorporated. Stir in the apples with a wooden spatula. Butter and flour a 10” round cake pan and line with a piece of parchment paper. Evenly spread the batter in the pan, so there are flat layer of apples sticking out the top.
  • Sprinkle with the demerara sugar and bake until golden brown on top and a knife inserted in the middle comes out clean, about 1 hour. Let cool for about 10 minutes then serve warm topped with caramel ice cream.