Description
German Apple Cake, also known as Versunkener Apfelkuchen, is a classic German dessert featuring tender apples nestled in a soft, buttery vanilla cake. Easy to prepare with simple ingredients, this delicious cake is perfect for fall gatherings, afternoon coffee, or a cozy family dessert. Serve it with a dusting of powdered sugar and a dollop of whipped cream.
Ingredients
- 4 small apples
- ½ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 2 teaspoons vanilla sugar or vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs
- 1½ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons milk
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9- or 10-inch springform pan, or line the bottom with parchment paper.
- Peel, quarter, and core the apples. Slice each quarter lengthwise into thin slices, keeping the slices attached at the bottom so each piece retains its shape.
- In a large mixing bowl, beat the softened butter for about 1 minute until creamy.
- Add the granulated sugar and beat for approximately 2 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla sugar or vanilla extract and fresh lemon juice until combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- With the mixer on low speed, add half of the flour mixture, followed by 1 tablespoon of milk. Add the remaining flour mixture and then the remaining milk. Mix just until combined without overmixing.
- Transfer the batter into the prepared pan and smooth the surface with a spatula.
- Arrange the apple quarters on top of the batter with their sliced sides facing upward, distributing them evenly.
- Bake in the lower third of the oven for about 45 minutes, or until lightly golden and a skewer inserted into the cake comes out clean.
- Transfer the cake to a cooling rack and carefully remove the springform ring. Allow the cake to cool to room temperature.
- Dust generously with powdered sugar and serve with sweetened whipped cream if desired.
Notes
- Serving: Serve at room temperature with powdered sugar, freshly whipped cream, or a scoop of vanilla ice cream.
- Coffee pairing: Enjoy a slice with coffee or tea for a traditional afternoon treat.
- Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- Room-temperature storage: If your kitchen is cool, the cake can be kept covered for up to 1–2 days. Refrigerate sooner in warm conditions.
- Freezing: Cut the cooled cake into individual slices, wrap them tightly, and freeze for up to 2 months for best quality.
- Thawing: Thaw frozen slices overnight in the refrigerator or at room temperature until soft.
- Reheating: Warm individual slices in the microwave for about 10–15 seconds, if desired.
- Make-ahead tip: Bake the cake a day ahead. The flavors develop nicely as it rests, making it convenient for parties and family gatherings.
- Prevent browning: Toss the prepared apple slices with the lemon juice to help reduce browning before arranging them on the batter.