German Sunken Apple Cake

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Last Updated on November 24, 2020 by Chef Mireille

Versunkener Apfelkuchen – German Sunken Apple Cake is a show stopper dessert fit for any special occasion and done in under an hour. The perfect holiday dessert or when you need a quick sweet treat!

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Are you a baker or a decorator or both? Cake decorating is an art that takes both practice to develop these skills and patience. With time, I could probably develop the first. However, patience is a virtue I am low on.

Can you bake a mean cake that maybe doesn’t always look as good as it tastes without the pretty decorations? Well, you are not alone!

I don’t consider myself the most artistic of bakers. Sure I can bake cakes, cookies and pastries, but have you noticed the lack of frosted cakes here? I try to get away with it by making glazes that I can just pour over the cakes – way simpler.

What if I could introduce you to a cake that would wow your guests but is super easy and simple – No difficult techniques like fluting pastry and done in under an hour? This German Sunken Apple Cake fits the bill.

What’s great is this cake is the decoration itself. All it needs is a little powdered sugar on top if you like and decorating done!

So when you need a show stopper cake for holidays like Christmas right, this German Sunken Apple Cake is perfect!

If you still haven’t baked up your Christmas desserts, consider this cake. With basic ingredients but a WOW look to the end product, this is the cake for every special occasion.

If you’d like, you can garnish it with some powdered sugar when it comes out of the oven, but so not necessary.

Here are a few other showstopper cake recipes you might like to try!

Cake Recipes

Easy Weekday Cake

As many of you know, my family is originally from the Dutch Caribbean and half my extended family now lives in the Netherlands, 3 generations in!

With the Netherlands and Germany as neighbors, many of the recipes and especially delicious cakes and desserts, easily get enjoyed over the border! Cakes like these are often referred to as Mittwochskuchen or midweek cakes. They are so quick and easy to put together they can easily be made during the week.

When I visit my family in the Netherlands, this cake often makes an appearance for our evening snack, usually had about 2 hours after dinner with a cup of tea.

This is the perfect cake to serve for a weekday birthday or really just when you want to whip something sweet and delicious but don’t want to spend yours in the kitchen.

What should you serve German Sunken Apple Cake with?

  • fresh whipped cream
  • vanilla ice cream

So let’s see what we need…

Ingredients

TO REMEMBER

Butter needs to be room temperature, so take it out in advance to make this cake as soon as you’re ready!

Suggested Tools:

This is a fork and knife cake, so definitely fit for those fancy shmancy occasions!

Such a delicious and pretty cake needing no fancy decorations.

Slice of sunken apple cake on a plate

slice of sunken apple cake
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5 from 7 votes
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Versunkener Apfelkuchen – German Sunken Apple Cake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 16

Ingredients

Instructions

  • Preheat oven to 350 F. Spray a springform pan with non stick spray.
  • Slice the apples ¾ of the way through, leaving the base attached. Toss apples the lemon juice.
  • In the bowl of an electric mixer, beat butter and sugar until light and creamy.
  • Add vanilla extract and lemon zest. Mix until combined.
  • Add eggs one at a time, mixing well after each addition.
  • In a medium bowl, combine salt, flour and baking powder. Mix to combine.
  • Add dry ingredients to batter in 2 batches, mixing well after each addition.
  • Add milk and mix until thoroughly combined.
  • Transfer batter to prepared pan and spread in an even layer.
  • Place apples on top of the batter, pressing slightly into the batter.
  • Sprinkle demarara sugar on top.
  • Bake for 45 minutes, until a tester inserted comes out clean.
  • Cool in the pan for 10 minutes.
  • Remove the outer shell of the springform pan.
  • Garnish with powdered sugar on top, if desired.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Mina joshi

    Your cake looks so delicious. Adding apples into the batter sounds such a cool idea. Be great eaten warm with cream or custard.

  2. Superduper kitchen

    5 stars
    What a lovely bake. Though I have baked apple cake before, this us totally different. Specifically I loved the way you have arranged the apples. And yes, I am not a big fan of cakes with icing. This ll be my choice for sure.

  3. Sandhya Ramakrishnan

    5 stars
    I love fall for the apples! One of my favorite fruit to cook with and this apple cake sounds delicious. Such an elegant looking cake and those apple pieces on top is beautiful!

  4. Priya Srinivasan

    5 stars
    Cake looks brilliant mir! though i can do a bit of frosting on cakes, but i love simple cakes that doesnt need any cream on top, love how you have arranged the apples on top, makes it more pretty!

  5. Mayuri Patel

    5 stars
    Such a beautiful bake Mireille. I too don’t like frosting and am so bad at decorating cakes. However, naturally attractive cakes like yours are a winner anytime.

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