Traditional German Apple Cake Recipe – Oma's Versunkener Apfelkuchen
This German apple cake (Apfelkuchen) is a quick, easy, and elegant dessert. My go-to for unexpected guests and creating family memories.
- Prep time
- 25 min
- Cook time
- 50 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 to 5 apples, depending on size
- ½ cup (114 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) lemon juice
- ½–1 teaspoon (3–5 ml) vanilla or almond extract
- 1¾ cup (228 g) all-purpose flour
- 1½ teaspoon (6 g) baking powder
- ½ teaspoon (3 g) salt
- ½ cup (120 ml) milk
- 1 tablespoon (6 g) powdered sugar
Instructions
- 1
Preheat oven to 350°F (180°C). Grease bottom and sides of a 10-inch springform pan.
- 2
Peel, quarter, and core the apples. Set aside.
- 3
In a large bowl, beat the butter and sugar. Beat in the eggs, lemon juice, and vanilla or almond extract until creamy.
- 4
In a medium bowl, mix flour, baking powder, and salt. Stir the flour mixture into the wet mixture a little at a time, alternating with the milk.
- 5
Spread the cake batter into the prepared pan. Slice into each apple quarter several times without cutting through. Arrange the apples on top of the batter.
- 6
Bake for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- 7
Cool the cake in the pan on a wire rack. Remove from pan. Dust the top evenly with powdered sugar using a small sieve.