Sunken Apple Cake
A classic, moist German apple cake made with a simple batter, enhanced with cinnamon and sliced almonds.
- 60 min
- 218 kcal / serving
- easy
- vegetarian
- Protein
- 3.6 g
- Fat
- 11.2 g
- Carbs
- 24.9 g
Contains: gluten, egg, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
14 servings
- 150 g butter (softened)
- 130 g sugar
- 1 pack vanilla sugar
- 3 pc egg (medium)
- 200 g wheat flour
- 2 tsp baking powder
- 1 pinch salt
- 4 pc apples (e.g., Elstar or Boskoop)
- 1 tsp cinnamon
- 2 tbsp sliced almonds
Method
- Preheat the oven to 180 °C (top/bottom heat) and grease a 26 cm springform pan.
- Cream the butter, sugar, and vanilla sugar until fluffy, then thoroughly beat in the eggs one at a time.
- Briefly mix in the flour, baking powder, and salt until a smooth batter forms.
- Pour the batter into the pan; peel, quarter, and core the apples, score the backs lengthwise, and arrange them in a circle on top.
- Lightly dust the apples with cinnamon and scatter the sliced almonds evenly over the entire cake surface.
- Bake in the oven for about 40-45 minutes until golden brown, then serve warm or fully cooled.
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