German Apple Cake with Rum Raisins
Prep time
Cook time
Total time
Recipe type: Dessert and Sweets
Serves: 8
  • 3 Tb rum or brandy
  • ⅓ c raisins
  • ¾ c all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp cinnamon
  • pinch salt
  • 2 eggs
  • ¾ c sugar
  • 1 stick (1/2 c) unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 3 medium apples, cored and cut into chunks (peeling isn't necessary, but you can if you prefer)
  1. To begin, place your raisins in a small dish. Pour the rum or brandy over the top and let them sit for one hour.
  2. After an hour, drain the rum/brandy from the raisins, but reserve the liquid for later.
  3. Preheat your oven to 350 degrees.
  4. Spray the inside of a 9 inch spring form baking pan with baking spray, or brush well with additional butter. Set it aside for now.
  5. In a bowl, combine the flour, baking powder, cinnamon and salt. Stir together and set aside for a moment.
  6. In your mixing bowl, beat the eggs until they are foamy.
  7. Mix in the sugar.
  8. Mix in the reserved rum/brandy and the vanilla extract.
  9. Mix in half of the dry mixture.
  10. Mix in half of the butter.
  11. Mix in the remaining dry ingredients.
  12. Mix in the remaining butter. Make sure to scrape the mixing bowl with a rubber spatula to incorporate everything.
  13. Fold in the apple chunks and the raisins.
  14. Pour the batter into the prepared baking pan.
  15. Place the pan on a baking sheet, and place them in the center of the oven.
  16. Bake for 50-60 minutes or until the cake tests done when a knife is inserted into the center.
  17. Cool the cake in the pan for 5 minutes on a cooling rack.
  18. Gently run a knife around the edge of the cake to make sure that no apples stick to the pan.
  19. Carefully remove the spring form sides.
  20. Allow the cake to cool completely.
  21. Enjoy!
Serve this cake dusted with powdered sugar or drizzled with a simple glaze.

To make a simple glaze, combine 2 Tb each of brown sugar, granulated sugar, butter and half & half in a small saucepan. Bring it to a boil, stirring continually. Allow it to boil for one minute. Add in ¼ tsp vanilla extract while stirring. Remove from heat and drizzle over the cake.

I always line the bottom of spring form pans with parchment paper. It makes it easier to clean, and if your spring form pan doesn't fit tightly, it can help prevent leaks.
Recipe by Cosmopolitan Cornbread at