Sunken apple cake is traditionally German (Versunkener Apfelkuchen), but many cultures, including the French and the Irish make their own versions. In Germany, this cake is usually served at kaffee und kuchen, or coffee and cake time, around 3 in the afternoon. However the recipe is easy and the cake keeps well for a few days, so this cake can be whipped up for breakfasts or desserts any time. In the United States, this recipe is mostly prepared in Pennsylvania, with its high number of ethnic Germans, although it is not uncommon to find it in New York as well.
Recipe Servings: 12
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 4 baking apples
- ½ cup unsalted butter
- ½ cup sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 tsp fresh lemon juice
- 1½ cups cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 Tbsp milk
- Powdered sugar, as needed for serving
Directions
- Preheat oven to 350°F and grease the bottom of a 9 x 13-inch cake pan using nonstick cooking spray.
- Peel, core, and quarter the apples. Slice the apple quarters thinly, not cutting all the way through, so as to create a fan shape.
- Set up a stand mixer with the paddle attachment. Add butter to mixer bowl and beat until creamy.
- Add sugar and beat another 2 minutes.
- Add eggs one at a time and beat 30 seconds.
- Add vanilla and lemon juice. Beat until combined.
- Combine flour, baking powder, and salt in another bowl.
- Add the flour mixture to the wet mixture a little at a time with the mixer on low speed.
- Add milk and mix until just combined.
- Transfer batter to pan. Place apples sliced side up on top. Bake for 45 minutes. Let cool.
- Dust with powdered sugar before serving.
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