Versunkener Apfelkuchen (German Sunken Apple Cake)
A favourite German afternoon treat, this lightly sweetened showstopper of a cake wonderfully features Fall's apple harvest.
Equipment
- 1 9-inch springform pan
Ingredients
Apple Topping
- 3 medium apples (peeled, cored and quartered)
- 2 tablespoons freshly squeezed lemon juice (approx. juice of half a medium-size lemon) )
- 25 grams (or 2 tablespoons) white granulated sugar
Cake Batter
- 125 grams (1/2 cup + 2 tablespoons) white granulated sugar
- 125 grams 1/2 cups + 2 1/2 teaspoons) unsalted butter (room temperature)
- 3 large eggs (yolks and whites separated into 2 bowls)
- 1 teaspoon vanilla extract or 1 packet of Dr. Oetker vanilla sugar, as indicated in the original recipe
- 200 grams (1 1/2 cups) unbleached all-purpose flour
- 8 grams (2 teaspoons) baking powder or 1/2 of a packet of Dr. Oetker baking powder, as indicated in the original recipe
- 1 tablespoon (7 grams) powdered sugar (optional, for serving)
Instructions
For the Apple Topping
- Take each piece of apple and using a sharp paring knife cut lengthwise slits 1/4-inch apart to create a "fan". Placing two chopsticks, one on each side of the wedge perpendicular to the knife, will help prevent slicing the wedge all the way through. If you make "Hasselback" potatoes, that is basically the same technique used here.3 medium apples (peeled, cored and quartered)
- Place prepared apples in a small bowl and toss with lemon juice and sugar. Set aside.2 tablespoons freshly squeezed lemon juice (approx. juice of half a medium-size lemon) ), 25 grams (or 2 tablespoons) white granulated sugar
For the Cake Batter
- Preheat oven to 350°F with the rack in the lower middle position. Prepare a 9-inch springform pan by lightly greasing it with butter, then lining the bottom and sides with parchment circle and strips. This ensures the parchment paper will stay in place, and the cake will easily separate from the side and bottom of the pan with ease.
- Cream the butter and sugar 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, about 3 minutes.125 grams 1/2 cups + 2 1/2 teaspoons) unsalted butter (room temperature), 125 grams (1/2 cup + 2 tablespoons) white granulated sugar
- Add vanilla extract and egg yolks. Stop and scrape the sides of the bowl and mix for another 10 seconds.3 large eggs (yolks and whites separated into 2 bowls), 1 teaspoon vanilla extract
- Whisk together flour and baking powder in a separate small bowl. With the mixer on low speed, add the flour mixture in three (3) increments until incorporated, scraping the sides of the bowl at least once. The batter will be very thick, similar to a cookie dough.200 grams (1 1/2 cups) unbleached all-purpose flour, 8 grams (2 teaspoons) baking powder, 1 teaspoon vanilla extract
- Whisk egg whites to stiff peaks and fold a few dollops into the batter to loosen it up, then fold in the rest.3 large eggs (yolks and whites separated into 2 bowls)
- Pour batter into the springform pan and level with a spatula. Carefully place apple quarters core side down into the batter, pressing lightly to secure them in place. You can arrange them according to your desired pattern. Placing one in the center and the surrounding it with the rest is one way to do it.
- Bake in the pre-heated oven for 50 to 60 minutes, depending on your oven and pan. It is done when a cake tester inserted in a non-apple section in the centre 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 on a wire rack before placing on a plate.1 tablespoon (7 grams) powdered sugar
Notes
Optional: Dust with powdered sugar before serving.
This recipe was translated and adapted from the German cookbook, Unser Kochbuch No. 1. Das Kompakte Universalkochbuch. It is sadly not in publication anymore and print copies are hard to come by.