Germany
Apfelkuchen (German Apple Cake)
Shared by Will Lewis
Prep20 minutes
Cook45 minutes
Serves8-10 slices
DietaryGluten/Wheat, Milk/Dairy, Eggs, Vegetarian
Method
- Prep the Apples: Peel, core, and cut the apples in half lengthwise. Starting about half inch from the top, make parallel vertical cuts along each half, slicing almost through so the pieces fan out while staying connected at the stem end. Set aside.
- Cream Butter and Sugar: Preheat your oven to 180 degrees centigrade (160 degrees centigrade for fan/Gas Mark 4/ 350 degrees Fahrenheit). In a large bowl, beat the softened butter and sugar together until light and fluffy (about 5-7 minutes).
- Add Yolks: Beat in the egg yolks one at a time, mixing well after each addition.
- Mix Dry Ingredients and Combine: In a separate bowl, sift together the plain flour, corn-starch, cream of tartar, baking powder, and salt. Gradually beat the dry ingredients into the creamed butter mixture, then stir in the milk until a smooth, thick batter forms.
- Assemble and Bake: Grease a 9 inch (23 cm) springform cake tin. Spread the thick batter evenly across the bottom. Gently press the scored apple halves, rounded side up, into the batter. Bake for 45 to 50 minutes until golden brown and a skewer inserted into the centre comes out clean.
- Finish: Allow the cake to cool in the tin for 10-15 minutes, then run a knife round the edges and remove the sides. Cool completely and dust with icing sugar before slicing.
The story behind the dish
Apfelkuchen (German for "apple cake") is a cherished hallmark of German baking. This particular version, Versunkener Apfelkuchen ("sunken apple cake"), features delicate apple halves fanned out over a rich custard-style batter enriched with egg yolks. As the cake rises in the oven, the tender apples sink gently into the golden spine. Historically passed down through the generations for over 150 years, it remains a centrepiece of the traditional German Kaffee und Kuchen (afternoon coffee and cake) ritual.