Filed Under | baking, cakes, coffee buddy, dessert

Versunkener Apfelkuchen (German Sunken Apple Cake)
Posted 22 November 2013 by JOY

The truth is, I’ve had the recipe written for weeks now, but I just never had the chance to take a “proper” photo. In an age when the homemaking and crafts queen gets severely criticized for her bad food photo, dare I post a sub-par representation of this fabulous cake?

Dear readers, I do. I’m channeling Martha. There.

Several people have been waiting for this recipe and all I have is a phone photo taken before the Nth cake was devoured. This is the kind of cake that you bake and it disappears. This shot does not do the grandeur of this stunning cake justice, but this will do for now so people can actually make it.

Sunken Apple Cake
I think this would be wonderful surprise dessert for Thanksgiving. Don’t be deterred by a not-so-great food photo and make sure you give it a try. Happy weekend!


Versunkener Apfelkuchen (German Sunken Apple Cake)
Recipe type: Cake, BakingCuisine: German
Active prep time: 25 minsCooking/Baking time: 60 minsTotal hands-on & cooking/baking time: 1 hour 25 mins
Serves: 8 to 10

Double asterisks ** indicate the substituted ingredient in the original German recipe
Apple topping
3 medium apples; peeled, cored and quartered
2 tablespoons lemon juice (juice of half a lemon)
2 tablespoons sugar
Cake batter
125 grams sugar
125 grams unsalted butter, at room temperature
3 large eggs, yolks and whites separated into 2 bowls
1 teaspoon pure vanilla extract (**1 package of Dr. Oetker vanilla sugar)
200 grams unbleached all purpose flour (about 1½ cups)
2 teaspoons baking powder (**½ package of Dr. Oetker baking powder)
Apple topping
Take each piece of apple and using a sharp paring knife cut lengthwise slits ¼-inch apart to create a “fan”.
Place apples in a small bowl and toss with lemon juice and sugar and set aside.
Cake batter
Preheat oven to 350°F with the rack in the lower middle position. Prepare a 9-inch springform pan by greasing with butter, lining the bottom and sides with parchment circle and strips, greasing the parchment with butter and lightly dusting with flour. This ensures a cake that is perfectly smooth on the sides and separates from the pan with absolute ease.
Cream butter and sugar. Mix together over medium speed in a stand mixer bowl fitted with a paddle attachment (or in a medium bowl using a hand mixer) until light and fluffy.
Add vanilla extract and egg yolks. Stop and scrape the sides of the bowl and mix for another 10 seconds.
Whisk together flour and baking powder in a small bowl. With the mixer on low speed, add the flour mixture in ⅓ increments until incorporated, scraping the sides of the bowl at least once. The batter will be very thick, similar to a cookie dough.
Whisk egg whites to stiff peaks and fold a few dollops into the batter to loosen it up, then fold in the rest.
Pour into the springfrom pan and level with a spatula. Carefully place slit apple quarters core side down into the batter, pressing lightly to secure them in place. You can arrange them according to your desired pattern. We place one in the center and have the rest circling it.
Bake in the oven for 55 to 60 minutes, but check the cake after 50 minutes. The cake is done when a cake tester inserted in a non-apple section comes out clean and the top of the cake (not the apples) is lightly browned.
Cool on a wire rack for 5 minutes before unfastening and removing the side of the springform pan. Cool completely before serving.
This recipe was adapted from the recipe from the German cookbook, “Unser Kochbuch No. 1. Das GU Kochbuch für junge Leute” by Gunhild von der Recke and Annette Wolter