German Sunken Apple Cake (Versunkener Apfelkuchen)

Apples – In Germany, popular apple choices for baking include Belle de Boskoop, Elstar, Gala, Jonagold, and Granny Smith. You can use pretty much any apple you prefer that isn’t mealy and holds up well to baking. Here I went with Granny Smith since they’re widely available and I like the slightly tart flavor to balance sweetness. Depending on their size, you’ll need 3-4 apples, though I found 3 medium apples to be plenty.

Lemon – Optional, but I like to use both the zest and juice of a lemon here. Use lemon juice to brush the apples after cutting them to help keep them from oxidizing too quickly, and a splash in the cake itself.

Flour – All-purpose flour is fine here, though you can also go with cake flour for a slightly more tender and lighter crumb.

Baking Powder – Use a decent amount of baking powder here for a big rise that will envelope the sliced apples.

Butter – I use a little over a stick of unsalted butter for this recipe.

Sugar – Regular, white granulated sugar works fine here to add sweetness and a tender crumb when mixed with the butter. Also use some powdered sugar to decorate the cake once it is cooled.

Extracts – In Germany, they typically use Vanillezucker, which is vanilla sugar and are typically sold in small packets with roughly 1-2 teaspoons worth. If you have your own homemade vanilla sugar, you can use that, but here I just use a bit of both vanilla and almond extract.

Eggs – Use 3 large eggs at room temperature here for a binder and to help keep the cake moist and tender.

Milk – You only need a bit of milk here for added moisture and to thin out the batter. I used whole milk but almost any milk should be fine. Be careful with non-dairy milk, however, as it can add an off flavor depending on what you use.

Apricot Jam – This is optional, but I used a bit of apricot jam to top the cake while it’s still hot. This adds flavor and gives the cake a pretty sheen.

Prepare the Cake Batter

Because peeled apples begin to oxidize quickly, I like to have everything set up and ready to go before working on them. So, preheat your oven to 350° F / 180°C and butter or grease a 9” springform pan and set it aside. Zest and juice a lemon and set both aside for a moment.

In a mixing bowl, whisk together the flour, salt, and baking powder and set aside.

In the bowl of a stand mixer with the paddle attachment, or in a mixing bowl if using a hand mixer, add the sugar, softened butter cut into pieces, and the lemon zest. Cream the butter and sugar at medium speed for 4-5 minutes.

Add the vanilla and almond extract and optionally some of the lemon juice (no more than a teaspoon) and mix into the creamed butter for about 1 minute. Now add the eggs, one a time, mixing about 30 seconds between each one.

Prepare the Apples

To prepare the apples for sunken apple cake, peel the apples one at a time, then cut in half from the top down, and cut each half in half again so that you have 4 equal quarters.

Using a paring knife or melon baller, core out the center of the apple pieces to remove any seeds or extra skin. Now place the apple quarters center part down and make lots of thin, deep slices without cutting all the way through the apple.

As you finish each apple, brush them with the lemon juice to help them from browning. Repeat each step for 3 apples, reserving an unpeeled 4^th apple just in case you need it.

Bake and Top the Cake

Now that the apples are ready, begin adding the dry ingredients into the wet ingredients in 2-3 increments, alternating with adding the milk and mixing on low speed between each addition. Mix until the cake batter just comes together and don’t overmix.

Pour the batter into the prepared springform pan and use a rubber spatula to spread it out evenly. Now place the apple quarters, sliced sides up, around the edges of the pan and in the center. Try to keep the apples close together and don’t push them down into the batter, just place them on top and give a gentle nudge where needed. The cake will bake and poof up between the apples so trust the process.

Place the springform pan in the center of the oven and bake for 40-50 minutes. A toothpick should come out clean when done and the top should just start to brown.

If topping with the apricot jam, warm 2-3 tablespoons in a heatproof bowl in the microwave for 15-20 seconds to thin it out. As soon as you remove the cake from the oven, brush the apricot jam over the top of the cake.

When the pan is cool enough to handle, you can open it and transfer the apple cake to a wire rack to finish cooling. Once cooled, add 1-2 tablespoons of powdered sugar to a fine mesh strainer and sprinkle all over the top.

Slice and serve the cake at room temperature or slightly warmed with a good dollop of schlagsahne (whipped cream) or vanilla ice cream and some coffee.

Apricot Jam – One of the common toppings is apricot jam. Add this after baking while the cake is hot. You can heat some jam in the microwave to thin it out, or you can make it into syrup. Take about 3 tablespoons of the jam and push it through a fine mesh strainer into a pan with a tablespoon of water and heat over medium heat until reduced and slightly thickened.

Almonds – Another common topping is slivered almonds. They provide another flavor and a crunchy texture. Add a fistful of them over the top before baking. When made this way, I also like to add a little more almond extract to the cake as well.

Coarse Sugar – If you’d like to keep things simpler, add a coarse sugar like demerara or turbinado before baking. Some people will add this just on top of the apples, or you can sprinkle it evenly over the whole top of the cake also.

Cinnamon – Not as common but adds a nice flavor. Before baking, melt 1-2 tablespoons of butter and brush it over each of the apples, then add a small pinch of ground cinnamon to each one.

Peelers – While you can peel apples with a sharp paring knife, I recommend a good set of vegetable peelers. They’re great for many fruits and vegetables and good quality peelers are razor sharp and hold their edges for a long time.

Bowl Scraper – I love these inexpensive bowl scrapers for a multitude of tasks. You can scrape the batter out of the mixing bowl efficiently and cleanly and even use it to even out the cake batter in the pan.

Springform Pan – You could also make this apple cake in a cake tin but using a springform pan makes it easier. This allows you to get it out without losing any apples from the top or getting your hands all sticky from the apricot jam or other finishes. I recommend getting a set that includes an 8”, 9”, and 10” springform.

❄️ Storing German Apple Cake

Once the cake has cooled completely, you can cover it in an airtight container or plastic wrap and store at room temperature for 3-4 days. The cake tastes even better the day after you make it as the flavors have time to meld.

If you need to store it a little longer, you can also store it in an airtight container in the refrigerator for up to 5-7 days. These times are not cumulative, however, so if you can’t finish the cake in 2-3 days, I recommend moving it to the fridge for a few more days of storage.

When ready to serve, I recommend removing from the refrigerator at least 1-2 hours ahead of time, or microwaving slices to warm them up slightly.

You can also cover in plastic wrap and again in aluminum foil and freeze the cake or slices for up to 3 months. Thaw overnight in the refrigerator and leave out at room temperature before serving, or you can place it from the fridge into a 300°F oven for about 10 minutes.