Origin German Apple Cake

German Apple Cake (Apfelkuchen) has countless regional versions across Germany. Some are yeast-based, others are simple butter cakes, but all celebrate the abundance of apples in fall and winter.

What I Love About This Recipe

It’s easy to make in one bowl and requires no fancy equipment. The cinnamon-sugar topping caramelizes into a sweet crust, while the apples stay juicy and tender.

Also Read : Jalapeño Jelly

German Apple Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

320

kcal

Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ½ teaspoon salt

• 2 teaspoons baking soda

• 2 teaspoons ground cinnamon

• 2 large eggs

• 1 cup vegetable oil

• 1 teaspoon vanilla extract

• 4 cups peeled, chopped apples (such as Granny Smith or Honeycrisp)

• ½ cup chopped walnuts or pecans (optional)

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
• In a large bowl, whisk flour, sugar, salt, baking soda, and cinnamon.
• Add eggs, oil, and vanilla. Stir until just combined (batter will be thick).
• Fold in chopped apples and nuts (if using).
• Spread evenly into the prepared pan.
• Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in the pan before slicing.
• Dust with powdered sugar or serve plain.

Notes

• This cake stays moist for several days stored covered at room temperature.
• Delicious warm with a scoop of vanilla ice cream.
• You can swap half the oil for unsweetened applesauce for a lighter version.

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Origin German Rhubarb Almond Cake

Rhubarb has been a favorite in German baking for generations, especially in spring and early summer when the bright stalks come into season. From sheet cakes (Blechkuchen) to yeasted pastries, rhubarb’s tartness balances the sweetness of classic German cakes beautifully.

What I Love About This Recipe

It’s so easy to mix together in one bowl, and the rhubarb turns meltingly soft while the edges bake up golden and slightly crisp. The almond flavor makes it feel extra special without a lot of fuss.

Also Read : Crispy Coconut Shrimp Tacos

German Rhubarb Almond Cake

Recipe by RecipeWikkiCourse: Dessert, Tea CakeCuisine: GermanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

German Rhubarb Almond Cake is a delightful dessert that combines the tartness of fresh rhubarb with the nutty richness of ground almonds in a soft, buttery cake. The rhubarb bakes into the batter, creating a moist texture with a subtle tang, while the almond topping adds a golden, slightly crisp finish. Lightly sweet and beautifully balanced, it’s perfect for spring and summer gatherings. This cake is often enjoyed with a dusting of powdered sugar and a cup of coffee or tea.

Ingredients

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract

• 1¾ cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ¼ cup milk

• 2½ cups fresh rhubarb, chopped into ½-inch pieces

• ¼ cup sliced almonds, for topping

• Powdered sugar, for dusting

Directions

• Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan or cake pan with parchment paper.
• In a large bowl, cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time, then mix in vanilla and almond extracts.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Add dry ingredients to the wet mixture in two batches, alternating with the milk. Stir until just combined.
• Spread batter evenly into the prepared pan.
• Scatter chopped rhubarb evenly over the top and gently press it into the batter.
• Sprinkle with sliced almonds.
• Bake 40–50 minutes, until the cake is golden and a toothpick inserted in the center comes out clean.
• Cool in the pan for 10–15 minutes before removing the ring.
• Dust with powdered sugar before serving.

Notes

• If your rhubarb is very tart, you can toss it with 1–2 tablespoons of sugar before adding to the cake.
• This cake is lovely served slightly warm with whipped cream or vanilla ice cream.
• Keeps well covered at room temperature for up to 2 days or refrigerated up to 4 days.

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Origin Cinnamon Nutmeg Coffee Cake

Coffee cakes have been a staple in American and European kitchens for generations, traditionally served alongside coffee or tea. The addition of nutmeg adds an extra layer of warmth, making it especially perfect for autumn and winter mornings.

What I Love About This Recipe

The aroma alone is enough to make your mouth water! The cinnamon-nutmeg swirl and crumbly topping make every bite comforting and indulgent — it’s like a warm hug in cake form.

Also Read : Indian Chicken Curry

Cinnamon Nutmeg Coffee Cake

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ cup unsalted butter, softened

• 2 large eggs

• 1 cup sour cream or plain yogurt

• 1 tsp vanilla extract

• ½ cup brown sugar

• ¼ cup all-purpose flour

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 3 tbsp cold butter, cubed

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Add softened butter and mix until crumbly.
• In a separate bowl, whisk eggs, sour cream, and vanilla. Add to dry ingredients and stir just until combined.
• Pour batter into the prepared pan and smooth the top.
• In a small bowl, combine all crumb topping ingredients. Use your fingers or a fork to mix until crumbly.
• Sprinkle the topping evenly over the cake batter.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool slightly before slicing and serving.

Notes

• You can double the topping for extra crunch and flavor.
• Add chopped nuts or a drizzle of glaze for variation.
• Store leftovers in an airtight container at room temperature for up to 3 days.

The post Cinnamon Nutmeg Coffee Cake appeared first on RecipeWikki.

Origin Spring Cake – Easy Easter Recipe

Spring cakes are a festive tradition in many cultures, celebrating the season’s fresh start with bright flavors and joyful decorations. Often made around Easter, they symbolize new beginnings and the sweetness of springtime.

What I Love About This Recipe

It’s soft, cheerful, and super easy to make. I love how you can customize it with lemon, berries, or even coconut. And decorating with pastel icing or mini eggs just makes it so fun and festive!

Also Read : Bitter Melon Stir Fry With Pork

Spring Cake – Easy Easter Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• Whipped cream or buttercream

• Sprinkles, fresh berries, mini eggs, or edible flowers

• 1½ cups all-purpose flour

• 1 cup sugar

• ½ cup unsalted butter (softened)

• 2 large eggs

• ½ cup milk

• 1 tsp vanilla extract

• 1½ tsp baking powder

• Zest of 1 lemon (optional)

• Pinch of salt

Directions

• Preheat oven to 350°F (175°C). Grease and flour a cake pan.
• Cream butter and sugar together. Add eggs one at a time, beating well.
• Mix in vanilla and lemon zest (if using).
• In another bowl, whisk flour, baking powder, and salt.
• Add dry mix to wet alternately with milk, stirring until just combined.
• Pour batter into pan and bake for 25–30 mins or until golden and a toothpick comes out clean.
• Cool completely. Frost and decorate as desired.

Notes

• Add a touch of food coloring to the batter for a pastel swirl.
• Pairs beautifully with lemon glaze or cream cheese frosting.
• Make it in layers or as cupcakes too!

The post Spring Cake – Easy Easter Recipe appeared first on RecipeWikki.

Origin Cherry Cheesecake Dump Cake

Dump cakes originated in the U.S. as an easy dessert that requires no mixing—just “dump” the ingredients into a baking dish and let the oven do the work. The addition of a cheesecake layer gives this version a creamy twist on the classic.

What I Love About This Recipe

I love how effortlessly this cake comes together—no need for multiple bowls or complicated steps. The contrast between the tangy cheesecake layer, the sweet cherry filling, and the crumbly buttery cake is simply delicious. It’s also highly customizable; you can swap out the fruit filling or add nuts for extra texture. Perfect for potlucks, holidays, or last-minute cravings!

Also Read : Phirni Recipe

Cherry Cheesecake Dump Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

461

kcal

Ingredients

• 1 (21-ounce) can cherry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25-ounce) box yellow cake mix

• ½ cup unsalted butter, melted

• ½ cup chopped pecans or almonds (optional)

Directions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
• In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
• Drop spoonfuls of the cream cheese mixture over the cherry filling and gently spread it.
• Evenly sprinkle the dry cake mix over the top without mixing.
• Drizzle melted butter over the cake mix, making sure to cover as much as possible.
• Sprinkle chopped nuts on top, if using.
• Bake for 45-50 minutes, or until the top is golden brown and bubbly.
• Let the cake cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

• an extra rich flavor, use butter-flavored cake mix.
• You can use different fruit fillings like blueberry or apple for variations.
• Serve with vanilla ice cream or whipped cream for added indulgence.

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