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German Spiced Apple Cake with Cream Cheese Frosting
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German Spiced Apple Cake with Cream Cheese Frosting

German Spiced Apple Cake with Cream Cheese Frosting is definitely one cake you will want to be snacking on over and over again and it's absolutely perfect for the Autumn season. It's a moist, delicious spice cake accompanied with warm, cozy spices of cinnamon and nutmeg, and has a bountiful abundance of mini chunks of apples and pecans baked right in and an awesome cream cheese frosting to make it complete!
Course: Dessert
Keyword: apple, cake, cinnamon, cream cheese, fall baking, German, spice
Servings: 12 Servings
Author: Kim Lange


German Spiced Apple Cake

  • 3 large eggs
  • 1 ½ cups sugar
  • ½ cup oil of choice I used olive oil, but you can use canola, avocado or vegetable oil
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups flour I used ½ whole wheat flour and ½ all purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 cups tart apples peeled and very finely chopped or grated (I used Granny Smith)
  • 1 cup chopped pecans or walnuts toasted if preferred


  • 1 package 8 ounces cream cheese, softened
  • 2 teaspoons butter softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • teaspoon salt


  • Preheat oven to 350 degrees. Spray a 9x13-inch pan with cooking spray.

German Spiced Apple Cake

  • In a large bowl, whisk together sugar, eggs, oil, applesauce and vanilla extract until completely combined.
  • In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt.
  • Add dry ingredients to wet and stir to combine.
  • Fold in apples and pecans or walnuts. Spread very thick batter into prepared pan.
  • Bake 50 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool.

Cream Cheese Frosting

  • Place cream cheese and butter in a large bowl. Beat with electric mixer until smooth.
  • Add vanilla extract, salt and confectioners' sugar and beat until smooth and creamy.
  • Spread on top of cake. Add more pecans or walnuts if you want extra.
  • Store leftovers in refrigerator or serve room temperature.


  • If you don't want to frost, you can dust with powdered sugar to give it a nice look.
  • For the applesauce, you can substitute another ½ cup oil  - to make it a total 1 cup of oil minus the applesauce.