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Pretty as a picture, this apple ginger cake is everything you never knew you needed this fall. Golden, silky apples top the perfect, simple sponge cake. Fruit-topped cakes always look so beautiful! While this old fashioned recipe looks incredibly impressive, and it is so easy to make. This moist gingerbread cake is yummy on its own or with some whipped cream, ice cream, or even sour cream. It’s inspired by a German apple cake, and it always makes an easy coffee cake or an afternoon snack.
Whip up this incredibly delicious apple ginger cake to serve warm, and let the flavors and textures melt in your mouth.
If you’re into this apple gingerbread cake, check out this gingerbread dessert dip, an old-school gingerbread cake, or my apple sheet cake too.
Why You’ll Love It
Warm, spiced flavor: The combination of fresh and candied ginger gives the cake a rich, spicy warmth that perfectly complements the sweetness of the apples in this apple gingerbread upside-down cake.
Moist and tender: The apples add natural moisture, producing a soft and tender crumb in every bite.
Perfect for fall: This cake is an ideal seasonal dessert, capturing the cozy flavors of fall with ginger, apples, and a touch of citrus.
Less stress than an apple upside down cake: You don’t need to turn it over!
Apple Ginger Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Unsalted butter: Adds richness and moisture to the cake while also helping to grease the pan for easy release.
All-purpose flour: Provides structure to the apple gingerbread cake, creating a soft and tender crumb.
Raw honey: Contributes natural sweetness and moisture while adding a slight floral note.
Eggs: Provide structure and moisture, helping the cake rise and giving it a light, fluffy texture.
Grated ginger: Fresh ginger adds a warm, spicy kick that complements the apples.
Candied ginger: Offers bursts of chewy, sweet-spicy ginger flavor throughout the cake for added texture and zing.
Lemon zest: Adds a bright, citrusy note that balances the sweetness and enhances the overall flavor.
Baking powder: Acts as a leavening agent, helping the cake rise and become light and fluffy. Don’t swap out with baking soda.
Apples: Peeled and quartered provide natural sweetness and texture, making the cake moist and flavorful.
How to Make Apple Ginger Cake
If you would like more detailed instructions with weights and measurements, you can just jump to the printable recipe card.
Cream the butter and sugar: Cream the butter and sugar together in a medium bowl. Add the honey and whip until light and fluffy.
Add the eggs and flavors: Beat in the eggs one at a time, mixing well after each addition. Stir in the grated ginger, candied ginger, and lemon zest.
Mix dry ingredients: In a medium bowl whisk together the flour, salt and baking powder. Add the dry mixture to the wet ingredients and mix. Pour into a cake pan.
Prepare the apples: Cut slits in the apple quarters but do not cut through. Arrange the apples, slit-side-up, on top of the batter.
Sprinkle and bake: Sprinkle 1 tablespoon of sugar over the top. Bake the cake. Cool your the cooked cake on a rack before unmolding.
Prepare the glaze: Heat the sugar, honey and lemon juice in a pan, stirring until the sugar dissolves and the mixture bubbles.
Glaze the cake: Brush the warm glaze over the cake and apples.
Substitutions and Variations
Butter: Swap unsalted butter with coconut oil for a dairy-free version.
Sugar: Swap white sugar with brown sugar for a richer, caramel-like flavor or use coconut sugar for a natural sweetener.
Ginger: If fresh ginger isn’t available, ground ginger can be used, though fresh provides a stronger flavor.
Lemon zest: Orange zest works well if you want a citrus twist or don’t have lemon on hand.
Apples: Use pears or a mix of apple slices and pears. Try tart apples like Granny Smith or sweeter varieties like Honeycrisp for different flavor balances.
Spices: Add a pinch of cinnamon, nutmeg or cardamom to the batter for extra warmth and depth of flavor.
Glaze: For a different glaze, replace lemon juice with apple cider for an autumnal twist, or leave the glaze off for a simpler presentation. You could also drizzle over some warm maple syrup or honey.
Serving Suggestions
Appetizer: Try arancini to start, slow cooker jalapeno dip, or a festive Thanksgiving charcuterie board.
Main: Serve my glazed ham or smoked turkey breast for mains.
Dessert: End off with a perfect slice of ginger apple cake recipe, vanilla ice cream or very softly whipped cream.
How to Store Apple and Ginger Cake
Store: Keep the cake tightly wrapped at room temperature for up to 3 days to preserve its freshness and moisture.
Freezer: Wrap the cake in plastic and place it in an airtight container or freezer bag for up to 3 months.
Thaw: Let the cake thaw at room temperature for several hours or overnight in the refrigerator for even thawing.
Reheat: Warm individual slices in the microwave for 10 to 15 seconds or heat the whole cake in a preheated oven at 300°F for about 10 minutes to refresh its texture.
Top Tips
Room-temperature ingredients: Before mixing, make sure the butter and eggs are at room temperature. This helps the ingredients blend smoothly and ensures a fluffy cake.
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense rather than light and tender.
Cut apple slits carefully: When slicing the apples, be sure not to cut them all the way through. The slits help the apples fan out beautifully during baking without sinking into the cake.
Tent with foil: If the cake starts browning too quickly before it’s fully baked, tent it with aluminum foil to avoid over-browning while allowing the inside to finish cooking.
Test for doneness: Insert a toothpick or skewer into the center of the cake. The cake is done if it comes out clean or with just a few crumbs. To prevent the cake from collapsing, avoid opening the oven door too often during baking.
Glaze while warm: For the best absorption, brush the glaze onto the cake while it’s still warm. This enhances the flavor and gives the cake a beautiful, glossy finish.
German Apple Kuchen FAQs
Yes! Swap the all-purpose flour with a gluten-free baking mix. Just ensure the mix contains a leavening agent for proper rising.
Substitute the butter with plant-based butter or coconut oil, and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
This can happen if the cake batter is overmixed or if the oven door is opened too early during baking. To prevent this, mix the batter until combined and avoid disturbing the cake while baking.
German Apple Cake Recipe
Apple Ginger Cake
Equipment
- Cake Pan 9-Inch
Ingredients
For the Cake:
- ½ Cup unsalted butter, plus more for greasing
- 3 eggs
- ¼ Cup honey
- 1½ Cups all purpose flour, plus more for dusting
- ½ Cup sugar, plus 1 tablespoon for sprinkling
- ½ Teaspoon salt
- 2 Teaspoons baking powder
- 2 Ounces candied ginger, diced
- 1 Tablespoon ginger, grated
- ½ Teaspoon lemon zest, grated
- 3 apples, peeled and quartered
Instructions
Make the Cake:
- Preheat the oven to 325°F and put a rack in the middle of the oven. Grease and flour a 9-inch cake pan or a springform pan.
- Cream the butter and sugar using an electric mixer, then add the honey and whip for a minute or until fluffy.
- Beat in the eggs one at a time, until well blended in and then whip the mixture for 2 minutes.
- Next, stir in the grated ginger, candied ginger and the lemon zest.
- Whisk together the flour, baking powder and salt and add to bowl, mixing it briefly to achieve a stiff batter.
- Pour this batter into your prepared pan.
- With a sharp knife, cut slits in the apple quarters on the outer, rounded part of the wedge, slicing at ⅛-inch intervals partway through.
- Arrange the apple quarters slit-side-up on top of the batter.
- Sprinkle the surface with a tablespoon sugar.
- Put the cake pan on a baking sheet and place it on the middle rack of oven. Bake for 45 minutes or until an inserted skewer or toothpick comes out dry.
- If your cake is browning too rapidly, tent it with a sheet of foil until done.
- Cool the finished cake on a rack and then carefully unmold it.
Make the Glaze:
- Put the honey, lemon juice and sugar in a small pan over a medium heat, stirring until the mixture is bubbling and the sugar dissolves, about 2 minutes.
- Brush the surface of cake and apples with the warm glaze and serve.
Notes
Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake dense rather than light and tender.
Cut apple slits carefully: When slicing the apples, be sure not to cut them all the way through. The slits help the apples fan out beautifully during baking without sinking into the cake.
Tent with foil: If the cake starts browning too quickly before it’s fully baked, tent it with aluminum foil to avoid over-browning while allowing the inside to finish cooking.
Test for doneness: Insert a toothpick or skewer into the center of the cake. The cake is done if it comes out clean or with just a few crumbs. To prevent the cake from collapsing, avoid opening the oven door too often during baking.
Glaze while warm: For the best absorption, brush the glaze onto the cake while it’s still warm. This enhances the flavor and gives the cake a beautiful, glossy finish.
Nutrition
This apple ginger cake is the ultimate fall treat. With golden, tender apples layered over a soft, perfectly spiced sponge, it’s as beautiful as it is delicious. Enjoy it on its own, or serve it with a scoop of ice cream, a dollop of whipped cream, or even a drizzle of sour cream. It’s the perfect coffee cake or a cozy afternoon snack.
Other Cozy Cake Recipes to Try
- This sour cream pound cake offers a rich, buttery flavor with a moist, tender crumb, perfect for any occasion or as a delightful dessert.
- Indulge in this Italian almond cake, which is a light yet flavorful treat with a delicate almond essence and a soft, airy texture.
- Enjoy the ease and deliciousness of this slow cooker banana cake, combining the natural sweetness of ripe bananas with a moist, comforting texture.
- This Italian lemon ricotta cake is a citrusy, creamy delight that’s both light and bursting with fresh lemon flavor, perfect for any sweet tooth.
- Treat yourself to this crème brûlée cheesecake, a decadent fusion of velvety cheesecake and the classic caramelized sugar topping of crème brûlée.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This cake is so beautiful and tastes amazing! The ginger and apple together are perfect, and it’s just right for a cozy fall afternoon.
This apple ginger cake was delightful! Moist, flavorful, and not too sweet. The golden apples on top made it look and taste just perfect. Loved it!
I do love the idea of the apple ginger combination, but I really don’t like candied ginger. If I leave it out should I add more fresh ginger instead to get a good ginger taste or leave it as is?
I just made the cake and it was amazing! I had the candy ginger and fresh ginger on hand so could not resist. The only thing I would do differently is I put the apples in whole even though I peeled, cored and sliced them. I should have quartered them like the recipe said. It took longer to cook. But it came out delicious! I added the glaze which everyone loved. I will definitely be making this recipe again.!!
Glad to hear you enjoyed it! The glaze is always my favorite part too