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Moist German Apple Traybake with Cinnamon and White Wine
🛒 Ingredients
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4 medium apples (about 600 g), preferably Braeburn, Elstar, Cox, Boskoop or Granny Smith
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150 g softened butter
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150 g sugar
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1 egg, at room temperature
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250 g plain flour
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15 g baking powder
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1 tsp ground cinnamon
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100 ml milk
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50 ml dry white wine
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Butter and breadcrumbs for the tray
This recipe is also available in German.
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📌 Overview
This moist apple traybake is an easy German-style apple sheet cake made with diced apples, cinnamon and a small amount of white wine in the batter. It is designed for a standard 30 x 40 cm tray, so it is practical when you need a cake for afternoon coffee, autumn baking, family gatherings or a larger group. The key to a good result is using firm, slightly tart apples, keeping the batter thick but spreadable, and baking the cake only until it is golden and set rather than dry.
You may also find it useful to look at recipes Moist Apple Loaf Cake, Apple Cake with Almond Topping, and Apple and Plum Cake with Almond Crust, in addition to this one.
👨🍳 How to make Moist German Apple Traybake with Cinnamon and White Wine
- 1
Heat the oven to 180°C conventional heat. If using a fan oven, set it to 160°C and start checking the cake a few minutes earlier.
- 2
Peel the apples, remove the cores and cut them into 1-1.5 cm cubes. Pieces of this size stay juicy without turning completely mushy in the cake.
- 3
Beat the softened butter and sugar together for 3-4 minutes, until the mixture looks paler and lighter.
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Add the room-temperature egg and mix it in thoroughly. If the mixture looks slightly split, do not worry; it will come together again once the flour is added.
- 5
Combine the flour, baking powder and cinnamon, then sift the mixture over the butter and sugar base.
- 6
Stir in the milk and white wine just until you have a smooth, thick and spreadable batter. Avoid overmixing after adding the flour, as this can make the traybake dense.
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Fold in the apple pieces gently with a spatula so they are evenly distributed and do not release too much juice before baking.
- 8
Grease a rimmed baking tray of about 30 x 40 cm with butter and dust it lightly with breadcrumbs, or line it with baking parchment.
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Spread the batter evenly over the tray and smooth the surface. Try to distribute the apple pieces evenly so every slice stays moist.
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Bake on the second shelf from the bottom for about 40-45 minutes, until the top is golden and a skewer inserted into the centre comes out without wet batter. A few soft apple traces on the skewer are normal.
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Leave the apple traybake to cool in the tray for at least 30 minutes before cutting, so the crumb has time to set.
🧠 Why It Works
This moist apple traybake works because fat, fruit, acidity and raising agent are kept in balance. Softened butter gives the sponge tenderness, while the apple cubes release moisture during baking and keep the crumb soft. The white wine adds gentle acidity, which balances the sweetness of the apples and makes the flavour brighter; for an alcohol-free version, it can be replaced with apple juice or milk. Cinnamon reinforces the apple flavour without overpowering the cake. It is also important to mix the batter only briefly once the flour has been added, because overmixing can make an apple sheet cake heavy rather than fluffy. Breadcrumbs or baking parchment stop the cake sticking to the tray and make it easier to cut neat portions.
🛠️ Troubleshooting
Why is my apple traybake dry after baking?
Dryness usually comes from overbaking, an oven that is too hot, or apple pieces that were cut too small. Start checking from minute 40 and remove the cake as soon as a skewer comes out without wet batter. Slightly larger apple cubes release more moisture into the crumb.
Why is my apple traybake dense or gummy in the middle?
A dense or gummy texture often means the batter was overmixed after the flour went in, or the butter, egg and milk were too cold. Use room-temperature ingredients and mix only until no dry flour patches remain.
What should I do if the batter is too stiff to spread over the tray?
The batter should be thick and spreadable, not runny. If it is too stiff to spread, add milk one tablespoon at a time. Start with 1-2 tablespoons so the batter does not become too loose and the apple pieces do not sink.
How do I stop the cake sticking to the baking tray?
Grease the tray thoroughly with butter and dust it with a thin layer of breadcrumbs. For the safest release, especially if you want neat slices, line the tray with baking parchment.
Why do the apple pieces turn mushy?
Very soft apples or pieces that are cut too small break down quickly in the oven. Choose firm, slightly tart apples such as Braeburn, Elstar, Cox, Boskoop or Granny Smith, and cut them into 1-1.5 cm cubes.
Can I prepare the apple traybake batter in advance and bake it later?
It is better to bake the cake straight away and store it once baked. A batter made with baking powder should not sit for many hours because it loses lift, and the apples will start releasing juice. You can mix the dry ingredients ahead and cut the apples just before baking.
How can I replace the white wine in this apple traybake?
Replace the 50 ml white wine with apple juice, milk or alcohol-free apple cider. Apple juice is the closest option if you want to keep a light fruit acidity, while milk gives a milder flavour.
How do I reheat apple traybake without drying it out?
Warm slices at 150°C conventional heat for about 8-10 minutes. Cover them loosely with baking parchment or foil if the cake is already quite dark or has been stored in the fridge.
💡 Tips and Variations
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For an especially moist apple traybake, use firm, aromatic apples with a little acidity. Boskoop gives a strong apple flavour, while Braeburn, Elstar and Cox hold their shape well during baking.
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Do not dice the apples too finely. Pieces of about 1-1.5 cm help the cake stay moist and make the fruit visible in each slice.
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After the milk and white wine have been added, the batter should be thick but spreadable. If it feels too stiff, add 1-2 tablespoons of milk; if it becomes too loose, sprinkle in 1 tablespoon of flour and mix only briefly.
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For an alcohol-free apple traybake, replace the white wine entirely with apple juice or milk. Apple juice works particularly well because it reinforces the fruit flavour.
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For more bakery-style aroma, scatter 1-2 tablespoons of flaked almonds or a little coarse sugar over the surface before baking. This gives the apple sheet cake a light crunch.
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If you want a stronger cinnamon note, mix 1 teaspoon of sugar with 1/2 teaspoon of cinnamon and sprinkle it thinly over the batter before the tray goes into the oven.
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For a softer, creamier crumb, replace 2-3 tablespoons of milk with cream or plain yoghurt. The batter should still stay thick rather than runny.
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For a vegan version, replace the butter with plant-based margarine and the egg with 60 g apple purée. Because apple purée adds moisture, reduce the milk by 1-2 tablespoons at first and adjust the consistency at the end.
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For a gluten-free version, use a gluten-free cake flour blend and make sure the baking powder is gluten-free. Let the finished batter rest for 5 minutes so the flour blend can absorb liquid.
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If you are baking the traybake for guests, cut it only once it has cooled fully. Warm apple cake tastes good, but it is harder to portion neatly.
📦 Storage
Keep the apple traybake covered at room temperature for 2 days. In the fridge it will keep for up to 5 days, but it should be well covered so it does not dry out or absorb other smells. To freeze it, let the cake cool completely, cut it into portions, wrap them airtight and freeze for up to 3 months. Thaw at room temperature, then refresh the slices in the oven for 8-10 minutes at 150°C.
🍷 Pairing
This moist apple traybake pairs very well with an off-dry German Riesling, because its acidity balances the sweetness of the cake and echoes the apple flavour. A Franconian Silvaner is a calmer, more mineral choice and works well with cinnamon and buttery sponge without overpowering the dessert. If you want an alcohol-free pairing, cloudy apple juice, mild apple tea or black tea with very little sugar are all good options. For a more festive coffee table, serve the apple sheet cake with lightly whipped cream or a scoop of vanilla ice cream.
❓ F.A.Q.
How do I make an apple traybake really moist?
Use firm, aromatic apples, cut them into pieces that are not too small, and bake the cake only until a skewer comes out without wet batter. Butter, milk and a small amount of white wine or apple juice also help keep the crumb soft and moist.
Which apples are best for a German apple traybake?
Firm, slightly tart apples work best. Braeburn, Elstar, Cox, Boskoop and Granny Smith all bring enough flavour, hold their shape during baking and stop the cake tasting overly sweet or becoming mushy.
Can I leave out the white wine in this apple traybake?
Yes. Replace the white wine with the same amount of apple juice, milk or alcohol-free apple cider. Apple juice is the best substitute if you want to keep the gentle acidity and fruitiness.
Is apple traybake with white wine suitable for children?
If the cake needs to be fully alcohol-free, replace the white wine with apple juice or milk. Some alcohol evaporates during baking, but not necessarily all of it, so a non-alcoholic substitute is the safer option for children.
Can I make this apple traybake gluten-free?
Yes. Use a gluten-free cake flour blend and gluten-free baking powder. Because gluten-free flours absorb liquid differently, let the batter rest for 5 minutes before baking and adjust with 1-2 tablespoons of milk if needed.
How can I make this apple traybake vegan?
Replace the butter with plant-based margarine and the egg with about 60 g apple purée. Reduce the milk slightly at first because apple purée adds extra moisture, then add only enough liquid to make the batter spreadable.
Can I bake apple traybake the day before serving?
Yes, this apple sheet cake is a good make-ahead bake. Bake it fully, let it cool and keep it covered at room temperature. The flavour is often even better the next day because the apple and cinnamon notes have time to settle.
How long should I bake apple traybake?
At 180°C conventional heat, it usually needs about 40-45 minutes. The exact time depends on your oven, tray and the juiciness of the apples. It is ready when the top is golden and a skewer comes out without wet batter.
🏛️ History and Tradition
The apple traybake is a traditional German cake rooted in home baking customs, especially popular in autumn when apples are harvested. Historically, such traybakes provided an economical way to serve large families with seasonal fruit, reflecting the resourcefulness of German households. Celebrated during harvest festivals and cozy family gatherings, this cake embodies regional baking techniques from Bavaria and Swabia, reinforcing its cultural identity as a comforting, everyday dessert. Its enduring popularity underscores its role in German culinary heritage and seasonal celebrations.
This moist German apple traybake is a reliable basic recipe for anyone who wants an easy, well-portioned apple cake with a soft crumb and clear fruit flavour. Firm apples, brief mixing and the right baking time are the most important details. Whether you make it with white wine, apple juice, cinnamon or almonds, the result is a practical, aromatic cake for autumn baking, afternoon coffee and family gatherings.
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