Versunkener Apfelkuchen
Tender buttery cake surrounds juicy slices of fresh apples.The apples gently sink into the batter while the cake rises around them.Vanilla and lemon zest provide a delicate aromatic flavor.A little sugar creates a lightly golden finish on the apples.The cake has a soft crumb with beautifully tender fruit throughout.Perfect for afternoon coffee, dessert, brunch, or family gatherings.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- ½ cup (120 ml) whole milk
For the Apples
- 3–4 medium apples
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon melted butter
For Finishing
- 1–2 tablespoons powdered sugar
- Whipped cream, optional
- Freshly grated lemon zest, optional
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C).Grease a 9-inch (23 cm) springform pan with butter. Line the bottom with parchment paper for easier removal.
Prepare the Apples
- Peel the apples if desired, then cut them into quarters and remove the cores.Slice each quarter into thin slices, keeping the slices together as much as possible.Place the apple slices in a bowl and gently toss them with lemon juice to help prevent browning.Sprinkle with cinnamon and 1 tablespoon of the sugar.
Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt.Set aside while preparing the cake batter.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and remaining sugar for about 2–3 minutes until light and creamy.This step helps incorporate air into the batter and contributes to the cake's tender texture.
Add the Eggs and Flavorings
- Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract and lemon zest.If the mixture looks slightly curdled, do not worry; it will come together when the flour is added.
Add the Flour and Milk
- Add the dry ingredients in two or three additions, alternating with the milk.Mix just until combined.Avoid overmixing because excessive mixing can make the finished cake denser.
Fill the Cake Pan
- Spread the batter evenly into the prepared springform pan.The batter will be fairly thick, so use a spatula to smooth the surface.
Arrange the Apples
- Arrange the apple slices over the batter in overlapping rows or a circular pattern.Press the apple slices gently into the batter so they are partially submerged.Do not completely cover the apples with additional batter—the characteristic sunken appearance develops during baking.
Add the Butter and Sugar
- Brush the exposed apple slices lightly with melted butter.Sprinkle the remaining sugar over the apples.This helps the fruit become golden and lightly caramelized during baking.
Cool
- Remove the cake from the oven and allow it to cool in the pan for about 15–20 minutes.Carefully remove the springform ring and transfer the cake to a serving plate.
Finish and Serve
- Once slightly cooled, dust the cake lightly with powdered sugar.Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.
Notes
- Apple Variety: Firm, slightly tart apples such as Granny Smith, Braeburn, Pink Lady, or Honeycrisp work well.
- Apple Slices: Keep the slices reasonably thin so they soften properly during baking.
- Butter: Use softened butter rather than melted butter when making the cake batter for the best texture.
- Room-Temperature Eggs: Room-temperature eggs incorporate more easily into the butter mixture.
- Lemon Zest: Lemon zest adds brightness and complements the sweetness of the apples.
- Pan Size: A 9-inch springform pan gives the cake a classic height. A different pan size may change the baking time.
- Baking Time: The exact baking time depends on the oven, pan, and moisture content of the apples.
- Serving Temperature: The cake can be enjoyed warm, slightly cooled, or completely cooled.