Classic German Apple Cake

This beloved German apple cake, known as “Versunkener Apfelkuchen” (Sunken Apple Cake), features a light, fluffy vanilla batter studded with tender apple slices that sink into the cake as it bakes. This traditional recipe has won hearts worldwide with its perfect balance of sweet cake and fresh fruit.

Ingredients

For the Cake Batter:

  • 6 large eggs
  • 300g (1½ cups) sugar
  • 300ml (1¼ cups) warm milk
  • 240ml (1 cup) sunflower oil
  • 500g (4 cups) all-purpose flour
  • 30g (2 tablespoons) baking powder
  • 16g (1 tablespoon) vanilla sugar or 2 teaspoons vanilla extract
  • Pinch of salt

For the Apple Topping:

  • 2 large baking apples (like Granny Smith or Braeburn)
  • 2 tablespoons sugar
  • 20g (1½ tablespoons) butter
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 180°C (350°F). Grease a 26cm (10-inch) springform pan with butter.
  2. In a large bowl, beat eggs and sugar until pale and creamy (about 5 minutes).
  3. Gradually add warm milk and oil while continuing to mix.
  4. In a separate bowl, combine flour, baking powder, vanilla sugar, and salt.
  5. Gradually fold dry ingredients into wet mixture until just combined.
  6. Pour batter into prepared pan.
  7. Peel and core apples, then slice thinly.
  8. Arrange apple slices in a circular pattern on top of batter.
  9. Sprinkle with 2 tablespoons sugar and dot with butter.
  10. Bake for 40-50 minutes until golden brown and a skewer comes out clean.
  11. Cool in pan for 10 minutes, then remove sides.
  12. Dust with powdered sugar before serving.

Nutritional Information

(Per slice, serves 12)

  • Calories: 420
  • Protein: 7g
  • Carbohydrates: 58g
  • Fat: 19g
  • Fiber: 2g
  • Preparation time: 25 minutes
  • Baking time: 45 minutes
  • Total time: 1 hour 10 minutes

Tips and Tricks

  • Room temperature ingredients blend better
  • Beat eggs and sugar until really pale for best texture
  • Don’t overmix after adding flour
  • Slice apples uniformly for even baking
  • Test doneness with a skewer in the center
  • Let cake cool before dusting with sugar

Variations and Substitutions

  • Use different apple varieties for varied flavor
  • Add cinnamon to the sugar topping
  • Replace sunflower oil with melted butter
  • Add lemon zest to the batter
  • Include sliced almonds on top

Common FAQs

Q: Why did my apples sink completely?
A: This is normal and traditional – “versunkener” means sunken!

Q: Can I use less sugar?
A: Yes, reduce to 250g for a less sweet version.

Q: Why did my cake crack?
A: This is normal for this type of cake. The cracks add rustic charm.

Q: Can I make this ahead?
A: Yes, it keeps well for 2-3 days.

Storage and Make-Ahead Tips

  • Store at room temperature for up to 3 days
  • Cover loosely with foil or in a cake container
  • Can be frozen for up to 2 months
  • Best served at room temperature
  • Refresh with a new dusting of powdered sugar before serving

This traditional German apple cake is perfect for any occasion, from afternoon coffee to special celebrations. Its simple elegance and wonderful flavor have made it a beloved classic that truly stands the test of time.