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A Delicious Twist on Easter Dessert: German Apple Bundt Cake

German Apple Bundt Cake

Another holiday is upon us! Many of us with families will be participating in Easter egg hunts, dying eggs, and possibly taking unwilling children to take photos with the Easter bunny for our own enjoyment. I, myself, will be taking my cat this year. Again, completely for my enjoyment. But one thing that everyone will be doing, without question, is taking this opportunity to EAT. Mostly sweets… because we have an excuse to, duh.

Apple cake might not be the typical go-to dessert at Easter, but who needs to be typical now-a-days? Plus, this cake is seriously one of my absolute favorites. Not just because it’s beyond delicious, but because my mother put her spin on it after getting the recipe from another mother! The recipe was posted in our neighborhood newspaper a long time ago by a friendly neighbor wanting to share her deliciousness with the world. That recipe then came into my mother’s hands, and allowed her to make it even better than before.

So today, I’m giving you the recipe that’s been passed along, as it exists in my house today. The incredibly moist and flavorful cake, the tart and sweet apples, and the golden brown crust make this cake one of the best I’ve ever had. Sure to make your Easter dessert table shine like the Lord himself.

German Apple Bundt Cake

What You’ll Need:

  • Bundt Pan
  • Cutting board and knife
  • Measuring cups and spoons
  • Stand Mixer
  • Extra mixing bowls
  • Scraping spatula


  • 5 Granny Smith apples
  • 2 ½ C Sugar + 5 Tbsp.
  • 2 tsp. cinnamon
  • 3 C un-sifted flour (I have no idea why the recipe specifically calls for un-sifted flour, as I’ve never seen that before, but I just don’t care why. Because it’s delicious and I trust whatever it says.)
  • ½ tsp. salt
  • 4 eggs
  • 1 C vegetable oil
  • 2 tsp. orange juice
  • 2 tsp. vanilla extract
  • 1 ½ tsp. baking powder
  • Powdered sugar for decoration


  1. Preheat your oven to 350 degrees.
  2. Grease and flour your Bundt pan. I like to use a plastic baggie for greasing. Just put your hand inside a plastic baggie, scoop up a little bit of butter, and rub it around the inside of your Bundt pan. That way you get an even coat and the clean-up is a cinch!
  3. Peel and core your apples. Then slice thinly (about ¼ of an inch thick).
  4. Mix the 5 tablespoons of sugar and cinnamon together in a bowl. Then toss the apples in to incorporate. Set aside.
  5. In a separate bowl, combine flour and baking powder. Set aside.
  6. In your stand mixer, add sugar, salt, eggs, oil, vanilla, and orange juice, and blend until well mixed on low- medium speed.
  7. On low speed, add your dry ingredients 1/3 at a time. Mix until completely combined, scraping the bowl a few times to get everything off the sides and bottom.
  8. Fill your Bundt pan with alternating layers of batter and apple mixture, starting and ending with batter.
  9. Bake at 350 degrees for an hour and a half.
  10. Cool for about 20 minutes, then turn it on over and get that baby out!
  11. Sprinkle the whole thing with powdered sugar, and you’ve got the most delicious apple cake EVER.

You should have seen the look on my boyfriend, Shane’s, face when he ate this cake. His level of excitement when he eats things (and how many helpings he has) is somewhat of a Richter scale of deliciousness. The bigger the reaction, the yummier it is. And his sweet face just lit up when he ate this cake. I even felt the Earth tremble under my feet a bit…minor overreaction, but you get it. Make this damn cake! ‘Tis the season to eat dessert and not care about your waist line…until the clock strikes midnight and we feel pangs of shame once again. Happy Easter, friends! Keep on stayin’ hungry. 🙂

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