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Is anyone holiday-ed out already? I kind of am, but this happens to me every year. I poop out pretty early on in December, but then get a second wind much closer to christmas. It’s hard not to get overwhelmed, you know? There are just so many things to think about….it’s just so busy everywhere, you anxiously await packages and pray they don’t get lost in transit, you try so hard to ‘give back’ with your time, donations, etc but then wonder if you’ve done enough to help or give back, you double, triple check your list to make sure you haven’t forgotten anyone and inevitably you always forget 1 or 2 people and you feel extra guilty about it, and the list goes on and on.

Well. I can’t help anyone with their busy holiday schedules because I can barely help myself this time of year, lol….BUT I can help out with a little stress-free holiday baking. Seriously. On top of all the gift giving, hosting, card sending there is to do there’s also always so much cooking and baking happening this time of year and that in itself can be super stressful. Today though, we have a very simple, but gorgeous cake that works both as a breakfast cake with coffee and tea, but also works as a dessert…especially if served slightly warm with a scoop of vanilla ice cream or huge dollop of lightly whipped cream. YUM. The toughest part of this cake might be slicing the apples, but seriously you can go as thin or thick as you want with the slices. I like doing thin slices because I love the look of the apples after they’ve baked. I don’t didn’t peel the apples, like most sunken cake recipes call for because I like both the added color and texture the skin gives to the overall cake! :)

This cake can also be made up to 2 days ahead of time, covered and refrigerated. It’s super yummy warm, cold or at room temperature, so serve it to your liking! Enjoy! xx, Jenny



Sunken German Apple Cake

Servings: 8


  • 3 ½ small apples
  • 1 ⅔ cups cake flour
  • 2 teaspoons baking powder
  • pinch salt
  • ½ cup unsalted butter, softened
  • ½ cup plus 2 tablespoons sugar
  • 3 large eggs, beaten
  • 1 ½ teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 tablespoons whole milk
  • powdered sugar for dusting


  • Preheat oven to 350˚F.
  • Slice each apple in half lengthwise and scoop out the core and seeds from both apple halves using a melon baller or measuring spoon. Lay each apple, cut side down, and thinly slice each apple half, leaving the halves intact. Set aside.
  • Pour flour, baking powder and salt into a mixing bowl and whisk together.
  • In another mixing bowl combine butter and sugar and beat together with an electric hand mixer until light and fluffy.
  • Scrape down sides of the bowl and add eggs, lemon juice and vanilla and continue to mix together.
  • Scrape down sides of the bowl again and add flour mixture to butter mixture and stir together until just combined and no lumps remain. Fold in milk until just combined.
  • Lightly grease a 9 inch cake pan (or spring form pan) and pour the cake batter into the pan, evening out the surface with an offset spatula or the back of a spoon.
  • Carefully place each apple half, cut side down, around the edge of the cake, about ½ inch apart, creating a ring. Place the final apple half in the center of the cake.
  • Place cake pan onto a baking sheet and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center area of the cake.
  • Remove from the oven and allow cake to cool, about 30 minutes. Remove cake from the pan and transfer to a platter or cake stand.
  • Lightly dust with powdered sugar, slice and serve.


  • *Makes 1 (9 inch) cake

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  1. Kendra Not Specified Not Specified

    Looks so great… and yes, I am ready for some stress-free holiday baking! One question for you: this looks fluted on the edge, like it was baked in a tart pan (versus a traditional springform or cake pan); wouldthe cake depth/height this fit in a 9 inch tart pan?

  2. aoz Not Specified Not Specified

    just put this in the oven and realized that the instructions never invoke the milk. i’m sure i’tll come out great anyways but figured you could adjust the recipe for others

  3. Grace Not Specified Not Specified

    What about the milk? Just add it with the other liquids?

  4. Kimberley Rhee Not Specified Not Specified

    You reference 3 tbs of whole milk in the ingredient list but I don’t see it referenced in the instructions. Can you provide assistance? Thank you.

  5. Isadora Guidoni Not Specified Not Specified

    This apple cake looks great! I’m already saving this recipe here so I can try it later this week. Thanks!

  6. Renée Owieczka Not Specified Not Specified

    Which other fruits can we make this with, as I’m not a fan of baked apples?

    • Jenny Park Not Specified Not Specified

      You can use pears as well!

    • Doris Not Specified Not Specified

      I thought about peaches! I just said to my co-worker that I would rather have peaches in it. But I’m making it with apples for the first time. Looks amazing. Although, I just remembered I don’t have a springform pan…

  7. Gina Collins Not Specified Not Specified

    Can you share what pan you used? It’s fluted…

    • Jenny Park Not Specified Not Specified

      Hi Gina! I used a 9 inch tart pan (with a removable base!). I wrote spring form bc that’s generally what people have, but a tart pan, fluted or not, would work great too! :)

  8. Cassie Haw Not Specified Not Specified

    Has anyone made this cake a day ahead? How well does it keep? Thanks!

  9. cynthia Not Specified Not Specified

    Fluted edge is for the pan

  10. cynthia Not Specified Not Specified

    I meant from the pan that it was bake beautiful dessert

  11. Akanshu Jamwal Not Specified Not Specified

    its look very yummy i told to the mom to make it for me and it is very easy and you explain the recipe very well

  12. Lisa M Couturier Not Specified Not Specified

    What type of apples do you like to use?

  13. Gayle Not Specified Not Specified

    5 stars
    Made this today. It was pretty and yummy