This super simple and super delicious, moist German applesauce cake gets even better with chunky Big Slice applesauce from Grandma Hoerner’s.
About this Recipe
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Today’s Apfelmuskuchen, a German applesauce cake, is so easy to make and delicious, you’ll hopefully make it over and over again! It tastes just like from a German bakery and fits right in with my Apfelstrudel, Bratapfelteilchen and Apfelkuchen vom Blech for my favorite Kaffee und Kuchen recipes with apple. The key to this moist cookie-like cake is allowing for it to sit (ideally overnight) to really soak in all of the flavors of the delicious Big Slice chunky applesauce from Alma, Kansas. You can order it here (and please try out all 7 of the applesauce flavors!). Next time I make this cake, I want to use the Cinnamon French Toast applesauce they carry! It’s so good!
This is the perfect cake to make ahead of time. Let’s say for Easter brunch, a birthday or just because.
The bunny shape of this cake is so fun and perfect to decorate with kids, but if you don’t have a fun Easter-themed cake pan ready to go (I saw most of them are sold out on Amazon right now), you can use the same recipe to bake in a smaller, rimmed baking sheet like this one, or double the recipe for a larger rimmed baking sheet. The baking times will be the same. You can then always cut out whatever shape you would like after baking and before glazing and decorating! This would actually make it easier too, and you’ll have plenty of delicious trimmings to snack on while you wait to eat the finished cake!
Scroll on down for the recipe, now in printable version.
more German Easter Recipes
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Next up is a refreshing German pasta salad like one you haven’t had before! It’s actually in a roundabout way inspired by one of Chrissy Teigen’s salad recipes. Make sure to subscribe to my blog now, so you’re not missing out when this new German Salad with Spätzle post goes live!
Apfelmuskuchen: German Applesauce Cake
- 100 g powdered sugar
- 2 Tbsp fresh lemon juice
- Knead together all dough ingredients by hand until you have a fairly smooth dough. It may still be a bit crumbly. Divide into 2 doughs, wrap in plastic wrap and allow to rest in the fridge for 45 minutes. The dough should be a little easier to roll out after resting.
- Roll out the dough the size of your cake pan. I used a bunny-shaped cake pan and the size is 8 by 12 inches or 20 by 30 cm. If you're using a larger cake pan, you may need to double your recipe. Baking times will be the same.
- Prep your cake pan with non-stick cooking spray and press down the first layer of the cake dough. Spread on the apple sauce. Then roll out the second layer of cake dough and put on top. Try to bring the dough all the way to the edge of the cake pan.
- Poke little holes through the dough (I used a toothpick for this) and bake on the conventional setting at 350 degrees Fahrenheit (180 degrees Celsius) for 25 minutes.
- Allow to cool completely before removing from the pan. When removing, cut carefully along the edges, then turn upside down. Combine the powdered sugar and lemon juice with a fork, then spread over the top of the cake. For an even flavorful cake, allow to rest in the fridge overnight.
I received compensation from Grandma Hoerner’s in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.