German Sunken Apple Cake Recipe
Sunken Apple Cake
My son came home from school one day with the most delicious sunken apple cake I‘ve ever tasted!
His German teacher also teaches cooking, and she is very keen to teach the children German recipes giving them instructions in German. This concerned me a bit because my son doesn't know much German yet, and so I naturally assumed the food would not be good enough merit an article. But I was wrong!
This is a very popular cake in Germany called Versunkener Apfelkuchen, so this was a real treat.
We soon ate the cake he cooked with a nice cup of tea. So I decided to make one at home using the same German sunken apple cake recipe, and the result was delicious.
I never make the classic Victoria sponge because it's too much of a hassle. I use the all-in-one method, which is just as good, in fact, it is very light and melts in the mouth, but because it's not made with butter it doesn't taste quite as rich. It should work for you even if this is the first time you have ever making a sponge cake.
If you want to use the classic method you should beat the egg and sugar together until the mixture goes fluffy, then beat in the eggs one at a time until it goes creamy and pale in colour. Then sift the flour and fold it in until it is all incorporated.
This cake is absolutely delicious with apples, but you can make it with pears, or even pineapple rings or chocolate and canned pear halves, just substitute (25 g) 1 oz of cocoa powder for (25 g) 1 oz of flour. I love the apple one, so I've yet to try the other recipes.
I serve this cake with fresh cream and tea. I hope you enjoy it.
I use Bramble apples, but if you haven't got any Granny Smiths will work just as well.
Tip for Storing Apples
It's autumn at the moment, so I pick apples and store them in my shed. If you decide to stock up with apples to make your apple cake recipe all winter long, then here's the best way to store them. Make sure you take away any that are bruised or damaged. Then wrap each apple in a newspaper and put them in a box. The reason you wrap them up is to stop them from touching each other. It's true about the one rotten apple in the barrel! Store them in a cool place, and they will last for months.
- One 7 inch (18 cm) deep round cake tin
- Electric hand mixer (not strictly necessary, but it makes life a lot easier!)
For the all-in-one sponge::
- 2 large eggs
- 4 oz (110 g) self-rising flour
- 1 teaspoon of baking powder
- 4 oz (110 g) soft margarine
- 4 oz (110 g) caster sugar
- 4 medium Bramley or Granny Smith apples
- Pre-heat the oven to gas mark 3 325 degrees F (170 degrees C).
- Sift the baking powder and flour into a large bowl from height so that plenty of air gets into it.
- Add all the other ingredients into the same bowl. (I told you this was easy!)
- If you have an electric hand whisk, then here’s your chance to use it.
- Blend until it is completely smooth. It should drop off the spoon when you knock it on the side of the bowl.
- Add 1 or 2 drops of warm water if it doesn’t drop and whisk it a bit more.
- Peel 4 medium apples, cut them in half and remove the core.
- Score them with a sharp knife about halfway down—so that you have lines running across the back of each apple (see picture). If you prepare these first, then put them in water with 2 tablespoons of lemon juice, this will stop them from going brown.
- Grease and flour your non-stick the cake tin.
- Pour in the cake mixture.
- Place your apples round on top of the mixture (see picture).
- Bake in the oven for about 30 minutes or until the apples are cooked and the sponge has risen around them.
- Serve this cake warm. Enjoy!
Do you bake your own cakes? Please leave a comment. Thanks very much for visiting.
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© 2013 Giovanna