Versunkener Apfelkuchen - a German apple cake recipe that works every time! Not only does this simple apple cake, with its quartered and then fanned thinly sliced apple, look super pretty, but it is also easy to make. Especially handy when you have unexpected guests.
What is Versunkener Apfelkuchen
This is a classic German apple cake recipe. A simple sponge dough is topped with quartered apples, which slightly sink into the batter, while the dough rises. "Versunken" is the German word for "sunken" and apple cake in German is "Apfelkuchen". Hence the name "sunken apple cake".
German Apple Cake Variations
Apples are the most popular fruit in Germany. It's not surprising that they is one of the favorite fruits used in cakes. Thankfully there are lots of apple cake recipes in Germany, so you do not get bored. Apple Streusel Cake, German apple pie, battered apple fritters, or apple strudel. Here are a few of the other variations.
What apples work best for this moist sunken apple cake
Slightly tart apples work best for this type of cake. Choose apples that hold their shape when being baked and do not disintegrate with heat. Recommended varieties include Boskop, Granny Smith, Braeburn, Bramley, Elstar, and Jonagold.
Ingredients:
- Apples - tart varieties (see above recommendations)
- lemon juice - to prevent the sliced apple from browning
- butter - unsalted and at room temperature
- sugar
- eggs - medium size
- milk - can be substituted with cream
- flavorings: vanilla extract, almond extract (affiliate link), ground cinnamon (affiliate link)
- flour: Germany 405, UK plain flour, USA all-purpose
- 1 pinch salt & baking powder
To serve
- 50 g powdered sugar
How to make Versunkener Apfelkuchen
There are many Versunkener Apfelkuchen recipes in Germany. Below are some variation suggestions, but this is how I always make it.
- Prepare the apples: Peel and core the apples. Quarter them and then make thin lengthwise incisions without cutting through them. So you get a sort of "fan effect". Pour the lemon juice on them so they don't brown. Set aside.
- Prepare the cake batter: Use a hand or stand mixer with a paddle attachment to whisk the sugar and butter until creamy. Add the eggs one by one. Add in the flavorings (vanilla and almond extract (affiliate link)) and milk. In a separate bowl combine the flour, baking powder (affiliate link), and salt. Add the dry ingredients to the wet ingredients and briefly mix to a smooth cake batter.
- Assemble the cake: Line the bottom of the spring pan with baking parchment and grease the sides with butter. Pour the cake batter into the pan and even it out with a spatula. Place the fanned apple slices on the cake. Sprinkle with cinnamon sugar (the rounded, outer part of the apple should be on top).
- Bake: Place the cake in the oven at 160°C/ 320°F. Bake for 40-45 minutes (with a 10" spring cake pan) or 55-60 min in a 9-inch spring cake pan pan). To check if the cake is done, prick a skewer the middle. If it comes out clean the cake is done.
Recipe Variations
- Coat the German apple cake with apricot jam: Slightly warm the apricot jam to make it easier to spread. Then, using a pastry brush (affiliate link) coat the top of the cake with the jam. This gives it an extra fruity flavor and makes it last longer. Also your top will have a lovely shine to it.
- Sprinkle the cake with slivered almonds. Just before baking you can sprinkle the cake with some slivered almonds. This gives an extra nutty flavour and crunch.
How to serve Sunken Apple Cake
In Germany, this Versunkener Apfelkuchen will be served in the afternoon to go with coffee. This time is called "Kaffee und Kuchenzeit". Before serving you can sprinkle it with powdered sugar or top it with whipped cream.
I recommend serving it with freshly made whipped cream. (Schlagsahne in German). To make the whipped cream German-style, take whipping cream or heavy cream, add some sugar or vanilla sugar (you can also use vanilla extract (affiliate link)), and whisk the cream until stiff. Keep in the fridge until it is time to serve.
Storage and Make ahead
This is a great cake to make the day ahead. Just store it in an airtight container at room temperature.
The cake will stay good for up to three days. It is also suitable for freezing as a whole or in portions. Leave to defrost at room temperature.
More German Recipes with Apple
Recipe
Versunkener Apfelkuchen - Works everytime!
Equipment
- 1 10 (26 cm) spring cake pan or
Ingredients
- 3 Apples Sour apples such as Boskop, Jonagold, (about 700 g 1 ½lb)
- 1 lemon
- 200 g butter unsalted, at room temperature
- 200 g sugar
- 4 eggs medium size, at room temperature
- 3 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (affiliate link)
- 250 g flour Germany 405, UK plain flour, USA all purpose
- 1 pinch salt
- 2 teaspoon baking powder
To serve
- 50 g powderd sugar
Instructions
- Preheat your oven to 160°C/ 320°F.
- Begin by peeling and coring the apples. Quarter them and then make thin lengthwise incisions without cutting all the way through. So you get a sort of "fan effect". Pour the lemon juice of them so they don't brown. Set aside.3 Apples, 1 lemon
- Using a hand or standmixer with a paddle attachement, whisk the sugar and butter until creamy. Add in the eggs one by one. Now add in the flavourings (vanilla and almond extract (affiliate link)) and milk.200 g butter, 200 g sugar, 4 eggs, 3 tablespoon milk, 1 teaspoon vanilla extract (affiliate link), 1 teaspoon almond extract (affiliate link)
- In a separate bowl combine the flour, baking powder (affiliate link), and salt. Add the dry ingredients to the wet ingredients and briefly mix to a smooth cake batter.
- Line the bottom of the spring pan with baking parchment and grease the sides with butter. Pour the cake batter into the pan and even it out with a spatula.
- Place the fanned apple slices on the cake. (The rounded, outer part of the apple should showing).
- Place the cake in the oven and bake for 40-45 minutes (with a 10" pan) or 55-60 min in a 9-inch pan). To check if the cake is done, prick a skewer the middle. If it comes out clean the cake is done.
- Leave to cool down completley. Then dust with some powdered sugar before serving.50 g powderd sugar
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