German Sunken Apple Cake

German Sunken Apple Cake (Versunkener Apfelkuchen) is a traditional German dessert with tender apples that sink into a soft, buttery cake as it bakes.  Lightly spiced with vanilla and lemon, it’s a simple yet delicious treat for any time of the year.  Yum!

There are different kinds of apple cake in Germany, but this sunken apple cake recipe is my favorite.  I had it at least twice a week when we lived in Frankfurt.

Locally known as ‘versunkener apfelkuchen,’ it gives the impression that the apples are sinking in the cake — hence ‘sunken apple cake.’

It is buttery, but not so much that you see it sticking to your fingers when you touch it with your hands. 🙂

It’s just enough butter to make it soft and moist, complementing the soft (not mushy) apples on top.

Oh, and if you like more apples in German dishes, you might want to try apple fritters and German apple pancakes.

A taste of German cuisine in every bite of these dishes!

FOR MORE TRADITIONAL GERMAN RECIPES, CHECK OUT THESE POSTS!

Ingredients

• Apples – I typically use ‘pink lady,’ but you can use your favorite red baking apples to make this German apple cake recipe.

• Butter – unsalted and softened.

• Flour – you only need all-purpose flour to make this cake.

• Eggs – three medium-sized (63 to 73 grams per piece) eggs at room temperature.

• Powdered sugar – also called ‘icing sugar’; you will use it for the apple cake batter and serving.

• Corn starch – helps to thicken the batter.

• Milk – regular, whole cream milk is perfect.

• Lemon – you only need the grated zest (just the yellow part!).

• Vanilla extract & baking powder – just use your favorite brand.

How to make a German apple cake

Start by preheating your oven to 180°C (350°F).

Grease a 9-inch cake pan with butter, dust it lightly with flour, then set aside.

Sift the flour, baking powder, corn starch and salt.

Combine powdered sugar and softened butter in a separate bowl until creamy.

Add eggs and mix.

Pour the milk and combine.

Add the vanilla extract and the strained dry ingredients from earlier, then mix evenly.

Transfer your German apple cake batter to the prepared cake pan.

Peel, cut into halves, and core the apples — then make incisions on the curved side (without slicing them entirely).

Arrange the apples on top of the batter, keeping even space in between.

Place your cake pan in the lower part of the oven for forty to forty-five minutes or until it turns golden brown.

Remove from the oven and set aside to cool.

Sprinkle with powdered sugar, if desired — then serve!

Helpful tips

• While a 9-inch cake pan is equivalent to 23 cm, this authentic German apple cake recipe also works perfectly for a 24 cm cake pan.

• Make sure the eggs are at room temperature, so if you store them in the fridge, take them out earlier.

• A metal whisk will work fine, but I typically use a hand mixer when making sunken apple cake.

• When placing the apples on the pan, there is no need to push them into the batter.  They will automatically sink when the cake rises during baking.

Recipe variation

• Potato flour.  It’s an excellent alternative to corn starch; use the same amount.

• Cutting the apples.  Depending on the size of the apples, you might only be able to fit four halves on top of the batter.  Hence, feel free to quarter them instead and place them proportionately on the pan.

It looks absolutely delicious, right?  I guarantee it tastes as good as it looks — so try this German sunken apple cake recipe this week! 🙂 

OR GET IDEAS FROM THIS LIST OF CAKES AROUND THE WORLD!

FOR MORE GLOBAL DISHES, CHECK OUT THESE INTERNATIONAL RECIPES BY COUNTRY!