ReceptnaptárVersunkener Apfelkuchen (sunken apple cake)
Versunkener Apfelkuchen is one of the simplest and best-loved German home bakes: apples “sunk” into soft, buttery batter. It is quickly made, and the crosshatch-scored apples decorate it beautifully. It is best with coffee, whipped cream or vanilla sauce.
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Method
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- Heat the oven to 175°C and grease a 26 cm cake tin with butter.
- Score the rounded backs of the apples in a crosshatch, but do not cut through.
- Beat the butter with the sugar, vanilla sugar and salt until fluffy and beat in the eggs one at a time.
- Mix the flour and baking powder and add to the mixture with the milk and lemon zest.
- Smooth the batter into the tin and press the apple halves halfway in, cut side up.
- Bake for 45-50 minutes until golden and a skewer comes out clean.
- Brush with the jam while warm, let cool and dust with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use tart apples, as they keep their flavour and shape.
- Scoring the apple helps the cake absorb its flavour and bake nicely.
- Chilled, it stays soft the next day too.
Frequently asked questions
When is it done?
When the batter is golden and a skewer comes out clean from the centre.
What can it be served with?
Whipped cream, vanilla ice cream or vanilla sauce.
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- Käsekuchen (German quark cheesecake, lightly lemony)
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