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German Apple Cake

Wendy, Plot 28



Everyone’s favourite. Eat on the day it is made as it becomes over moist if left.


  • ½ a block of baking margarine

  • 8oz/250grams self raising flour

  • 8oz/ 250grams caster sugar

  • 1 egg, beaten

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla

  • 12oz/375grams apples, peeled and cored weight, sliced


  1. Grease a deep 9inch/23cm cake tin.

  2. Melt margarine – do not over heat – and leave to cool while sifting all dry ingredients together.

  3. Add egg, butter and vanilla and beat until smooth. The mixture will be very thick.

  4. Spread 2/3 of the misture in the bottom of the tin.

  5. Place apple slices randomly on the top then dot with teaspoons of the remaining mixture.

  6. Do not worry if there are gaps. The mixture will spread out to fill them as it bakes.

  7. Cook for one hour. Watch carefully for the last 10/15 minutes and cover with greaseproof paper if browning too much.


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