German Apple Cake

German Apple Cake

Apple cake is Mrs Meat Smoke Fire’s absolute favourite and we’ve tried a fair few recipes but this one is a definite winner.  It’s moist but not too sweet and the lemon juice adds a real tang!

When baking in the Big Green Egg, the key is to cook at a slightly lower temperature and for longer.

Cooking surfaces

BBQ Temperature


  • 125g unsalted butter
  • 90g sugar
  • 1 cup self raising flour
  • 1 egg
  • 3 cooking apples (4 eating apples pref braeburn), peeled thinly sliced
  • Juice of 1 lemon
  • 3tbsp sultanas
  • 1tbsp dark brown muscavado sugar
  • 1tsp cinnamon


  1. Setup your Big Green Egg for an indirect cook at 180°C. To do this you’ll need to put in your plate setter (ConvEGGtor) feet up, stainless steel grid on top and a baking stone on top of that.
  2. Melt the butter in a pan, add the sugar and stir until the sugar dissolves.
  3. Add the flour and stir well, then beat in the egg. The finished batter resembles a roux for a white sauce.
  4. Grease or line an 18cm round cake tin.
  5. Spoon half the mixture into the tin – dip a metal spoon into cold water and this stops the batter sticking to the spoon.
  6. Place half the apple slices in layers over the cake mix.  We used the apple to spread the mix across the bottom of the cake tin.
  7. Combine the sultanas, brown sugar and cinnamon, give it a stir to mix it all together.  Sprinkle this mix over the layer of apple.
  8. Place the remaining apple slices on the fruit mix and pour the lemon juice over the apples.
  9. Spoon the remaining mixture into the tin; we dolloped 4 spoonfuls of the mix on top of the apple layer. This helps to spread the small amount of remaining batter evenly.
  10. Bake for 1 hour at 180°C.
  11. You can now either use a skewer to see if it comes out clean when poked into the cake, or my preferred method, use a Thermapen to check if the internal temperature is 95°C.
  12. Allow it to cool on a cooling rack and then dust with demerera sugar or icing sugar as you prefer.

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