German Apple Cake

This Versunkener Apfelkuchen - German Apple Cake recipe is made with tender apples and a buttery cake base, this traditional German dessert is a must-try. This Authentic German Apple Cake recipe is a beloved part of Germany's culinary heritage and will transport you to cozy cafes nestled in picturesque towns.

This German Apple Cake showcases the natural beauty and sweetness of tender apples, layered with a delicate and buttery cake base. Whether you're hosting a gathering or simply treating yourself to a slice of indulgence, our German Apple Cake is the perfect choice. Pair it with a cup of hot coffee or tea for an authentic German experience.

What is German Apple Cake?

This German Apple Cake, also known as "Versunkener Apfelkuchen" in German, is a traditional dessert made with fresh apple quarter's pushed into a light and moist cake batter. It is a popular dessert in Germany, known for its comforting flavors and simple preparation.

Ingredients and substitutions for the best German Apple Cake

• Apples: The apples used here were Granny Smith apples thanks to their firm texture and light sweetness. It is recommended to use either Granny Smith or Royal Gala. These hold their shape during baking and a slight sweetness which requires less added sugar.
• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the batter. You could substitute in equal measure with non dairy butter, however, I have not tried this so cannot be sure of the outcome.
• Eggs: The eggs binds and adds structure to our batter resulting in that soft interior that compliments the sugar and butter.
• Baking powder: This helps our cake rise making it a light cake.
• Lemon juice: The lemon juice helps draw out moisture from the apples and stops browning, plain fresh lemon juice was used here as it has no additives.
• Flour: Plain or all purpose flour helps to create a nice light batter, however, bread flour would also work at a pinch.

See recipe card for quantities.

How to make German Apple Cake:

Step 1: Slice carefully: As carefully as you can, slice nice and thin slits into your apple quarters ensuring you keep them whole.

Step 2: Toss: Into a bowl with the lemon juice and sugar and set aside.

Step 3: Beat it: Beat the butter and sugar until light and fluffy.

Step 4: Yolky: Add the egg yolks and vanilla extract and beat until well combined.

Step 5: Floury: Stir the flour and baking powder together in a separate bowl and add ⅓ to the cake batter mix.

Step 6: Beat on low: Before adding in the remaining flour until fully incorporated.

Step 7: Fluffy white: Beat the egg whites until stiff in a separate bowl.

Step 8: Thirds: Spoon ⅓ of the cake batter into the egg whites and fold carefully until combined. Repeat.

Step 9: Tin time: Pour the batter into the cake tin and smooth out the top.

Step 10: Quarters: Carefully press the apple quarters into the cake batter in a shape you prefer.

Step 11: Bake: Until golden and a skewer comes out clean.

Step 12: Serve: With a little powdered sugar on top, or not.

Step 13: Enjoy: Slice and plate with a little pouring or whipped cream, if you wish. Dig in!

FAQ's for the best German Apple Cake

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German Apple Cake

Sylvie Taylor

This Versunkener Apfelkuchen - German Apple Cake recipe results in a simple decoration of thinly sliced whole apple quarters on top of a simple butter and egg cake batter. The visual beauty of this cake takes the casual snack cake up a notch.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine German

Servings 8

Calories 335 kcal

Ingredients

  

1x2x3x

• 2 medium apples peeled, cored and quartered
• 28 grams / 2 tablespoons lemon juice
• 26 grams / 2 tablespoons superfine/caster sugar
• 125 grams / 4.4 ounces butter softened
• 100 grams / ½ cup superfine/caster sugar
• 165 grams / 3 large eggs room temperature and separated
• 1 teaspoon vanilla extract
• 240 grams / 1 ½ cups plain flour
• 8 grams / 2 teaspoons baking powder

Instructions

 

• Greaseproof a cake tin and preheat the oven to 180°C/350F.
• Carefully, cut slits halfway through each apple quarter, leaving ¼ inch uncut nearest the core section.
• You want the quarters to remain whole, so carefully slice without cutting all the way through.
• Place the sliced quarters in a bowl with the lemon juice and sugar, stirring to coat and set aside.
• Place the butter and sugar into a bowl and beat with an electric mixer until light and fluffy, approximately 1 ½ minutes if using a hand beater.
• Add the vanilla extract and egg yolks and beat until well combined,  approximately 1 minute if using a hand beater.
• In a separate bowl, place the flour and baking powder and stir to combine.
• Add the dry mixture in thirds to the butter mixture until just combined and no dry portions remain in your bowl.
• Place the egg whites into a separate bowl and beat until stiff.
• Spoon a third of the cake batter into the stiff egg whites and fold through until combined and no lumps remain.
• Repeat with the remaining cake batter in a further third and fold through until the mixture is fully combined.
• Pour the cake batter into the prepared tin and spread out evenly.
• Press the apple quarters into the cake in your chosen pattern and place in the oven to bake until a skewer comes out clean and it is golden on top, approximately 50 minutes.
• Remove and allow to cool.
• Slice and serve as is or with a little cream.

Video

Notes

• Tip for slicing your apple quarters without cutting through: Slicing the apple quarters without cutting through is best done by placing the apple quarter, core side down onto your chopping board and starting from one side and slicing the slits carefully from one side to the other (e.g. if you're right handed slicing from the left side to the right side of the quarter), this helps keep the slices as consistently fine as possible and gets you moving into a rhythm.
• Heavy cake batter: The cake batter is not runny here and the pieces of soft apple therein are the star, however, it can be a cake more on the slightly dry side if you don't have three large eggs - suggest using four medium eggs as this is one of the few ingredients providing moisture in this cake.
• How to lay out your quarters: If you were to google the name of this cake you'd find that everyone places the apple quarters differently into their cake, therefore the lack of directions when it comes to pressing the quarters into the batter, I prefer beginning with the outer edges of the cake and working in and didn't want to overwhelm the eye, therefore opted to leave the center, apple free. There are no rules here though, go wild and place them where you wish.
• Size of cake tin for this cake: The cake was baked in a 20cm or 8 inch cake tin.

Adapted from Unser Kochbuch No.1 Das GU Kochbuch fur junge Leute and Gourmeted.com

Nutrition

Calories: 335kcal

Keyword apple, cake, fall dish, snack cake

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