This classic German apple and pear cake brings together juicy fruits and a tender cake base with a delicate vanilla cream filling. It’s a comforting treat that balances moistness with a hint of spice from vanilla sugar and crunch from flaked almonds. Perfect for home bakers seeking a straightforward yet impressive dessert, this recipe offers a great way to showcase seasonal fruit. While it’s sweet and satisfying, enjoying it in moderation fits best due to its sugar and butter content. For a warm and moist apple dessert variation, you might also appreciate a simple apple pie that melts in your mouth.
Why This Recipe Is Helpful
- Combines easily accessible ingredients into a flavorful, fruity cake
- The layered batter and fruit create a moist texture without complexity
- Vanilla cream adds elegance but is simple to prepare
Best For
This cake suits anyone who loves moist fruit desserts or traditional German baking flavors. It’s great for family gatherings or a weekend treat.
Be Careful If
Those watching sugar intake should note the combined sugar in the cake and vanilla cream. The recipe also contains dairy and nuts, so it’s unsuitable for those with allergies.
Ingredients
For the main cake:
- 4 eggs
- 120 g (½ cup + 1 tbsp) sugar
- 80 ml (⅓ cup) vegetable oil
- 90 g (⅓ cup) yogurt
- 2 tsp baking powder
- 270 g (2¼ cups) all-purpose flour
- 5–6 g (1 tsp) salt
- 3 apples, peeled and diced
- 2 pears, peeled and diced
- 1 tbsp vanilla sugar
- 30 g (⅓ cup) flaked almonds
For the vanilla cream (pudding cream):
- 1 egg
- Zest of 1 lemon
- 4 tbsp sugar
- 1 tsp cornstarch
- 240 ml (1 cup) milk
- 50 g (≈ 3½ tbsp) butter
For dusting:
- 1 tsp icing sugar
Ingredient Notes
- Use firm, slightly tart apples to hold their shape while baking.
- Pears add sweetness and moisture; ripe but firm ones work best.
- Vanilla sugar can be replaced by 1 tsp vanilla extract if unavailable.
- Flaked almonds add a subtle crunch and nutty flavor to the batter.
Kitchen Tools Needed
- Mixing bowls
- Whisk
- Saucepan
- 9×13 inch (23×33 cm) baking pan
- Spatula or spoon
- Piping bag or small spoon (for vanilla cream)
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F). Grease the baking pan lightly.
- In a large bowl, whisk eggs and sugar until well combined and slightly frothy.
- Stir in vegetable oil and yogurt until smooth.
- Sift together baking powder, flour, and salt; gradually add to the wet ingredients, mixing until you have a smooth batter.
- Peel and dice the apples and pears, then toss with the vanilla sugar to coat evenly.
- Gently fold the flaked almonds and the tossed fruit into the batter, reserving some fruit for layering if desired.
- Spread a layer of diced apples and pears at the bottom of the baking pan.
- Cover the fruit layer with a thin layer of batter. Repeat layering fruit and batter two more times, ending with batter on top.
- Bake for about 55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Remove from oven and let the cake cool completely before adding vanilla cream.
- To make the vanilla cream, whisk together egg, lemon zest, sugar, cornstarch, and milk in a saucepan.
- Cook over low heat, stirring constantly until the mixture thickens to a custard consistency. Remove from heat and mix in butter until fully melted.
- Cover with plastic wrap, pressing it onto the surface to avoid skin forming, and cool.
- Once the cake is fully cooled, pipe or spoon the vanilla cream over the cake evenly.
- Dust with icing sugar just before serving for a pretty finish.
Pro Tips
- Make sure not to overmix the batter once flour is added to keep the cake tender.
- Use a toothpick test to avoid overbaking; the cake should be moist but set.
- Cooling the vanilla cream properly avoids it running off the cake.
- Tossing fruit in vanilla sugar enhances their sweetness and aroma during baking.
Lighter Swaps
- Use low-fat yogurt and reduce butter in the cream to lighten calories.
- Replace some sugar with natural sweeteners like maple syrup but adjust liquids accordingly.
- For a nut-free version, omit flaked almonds or substitute with seeds.
Common Mistakes
- Adding fruit directly to batter without tossing in sugar can lead to uneven sweetness.
- Baking at too high a temperature may dry the cake edges before center cooks.
- Not cooling the cake before adding cream causes the cream to melt and slide off.
Serving Suggestions
Serve slices slightly chilled or at room temperature alongside a cup of tea or coffee. The spiced fruits and creamy filling pair well with lightly whipped cream.
Storage Instructions
Store the cake covered in the refrigerator for up to 3 days to keep the cream fresh. Bring to room temperature before serving for best taste.
Reheating Tips
Reheat gently in a low oven (150°C/300°F) covered with foil for about 10 minutes if needed. Avoid microwaving to preserve texture.
Nutrition Estimate
Per serving (based on 12 slices):
- Calories: ~280 kcal
- Protein: 5 g
- Carbohydrates: 38 g
- Fat: 11 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
- Cuisine: German
- Course: Dessert
- Calories: Approximately 280 kcal per serving
Frequently Asked Questions
Q: Can I use other fruits instead of apples and pears?
A: Yes, firm fruits like peaches or plums can work, but adjust sugar for sweetness.
Q: Is it necessary to make the vanilla cream?
A: No, the cake is delicious on its own, but the cream adds richness and a classic touch.
Q: Can this cake be frozen?
A: It’s better to freeze without the cream, then add fresh cream after thawing.
Conclusion
This German apple and pear cake is a wonderfully juicy and flavorful dessert that’s simple enough for home baking but special enough for guests. The creamy vanilla filling complements the fruity layers beautifully, making every bite a treat worth savoring.