It’s debatable whether German sunken apple cake is a cake or a pie because the apples are partially covered by the batter. While there are many different variations of this popular cake, one thing that all recipes have in common is that the apples are not chopped or sliced but cut in halves or quarters depending on the size of the apples, then cut deeply but not all the way through (a wooden toothpick inserted in the bottom third of the apple does the trick so you don’t actually slice the apple). The apples are placed with the round, cut sides facing up. If you like, you can also fan the apples out in a decorative way. The cooled cake is dusted with confectioners’ sugar.
For this apple cake you need to cut the apples like a fan not only for looks — this little trick makes the cake especially moist. I like to use tart apples. You will need between 5 and 7 apples, depending on their size.
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Ingredients
- 9 tablespoons unsalted butter, at room temperature
- 10 tablespoons white sugar
- 3 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 3 medium apples, or as needed
- 1 tablespoon confectioners’ sugar for dusting, or as needed
Directions
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Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
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Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
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Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
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Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
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Bake in the preheated oven until cake is golden brown, about 45 minutes.
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Remove from oven, allow to cool, and dust cooled cake with confectioners’ sugar.
Cook’s Note:
The original recipe is in metric – if you have a scale, here are the metric measurements: 125 g unsalted butter, 125 g sugar, and 200 g flour.
Nutrition Facts (per serving)
| 292 | Calories |
| 15g | Fat |
| 35g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 292 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 44% |
| Cholesterol 104mg | 35% |
| Sodium 152mg | 7% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 3g | 11% |
| Total Sugars 12g | |
| Protein 5g | 11% |
| Vitamin C 5mg | 5% |
| Calcium 91mg | 7% |
| Iron 2mg | 10% |
| Potassium 167mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
