Go Back
+ servings

Sunken German Apple Cake

Teri & Jenny
5 from 8 votes
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
Tried this recipe?Let us know how it was!