Living in a coastal area, my knowledge about apples is quite less. If you ask me I could hardly tell names of 5 to 6 varieties of apples.  You can not blame me as our supermarket here don’t go beyond Fuji and Granny Smith besides local varieties. While creating this autumn inspired post I was overwhelmed to know that there are  around 7500 unique varieties of apple worldwide  representing a number of different shapes, colors and flavors.  .Out of all, Gala , Fuji,Granny Smith, Golden Delicious and the Red delicious are the most sought after apples during autumn .While I was searching to create something from these apples, I came across this German Sunken Apple Cake Here.


Though you can enjoy cakes all year round, but nothing is more welcoming than a warm slice of Apple Cake with a hot cup coffee or Tea when the evenings start to draw in. Apple cakes with plenty of cinnamon, nutmeg and other irresistible spices are traditionally the taste of autumn. The day I saw this recipe, I know I had to make this. This Apple Cake is perfect for the autumn inspired recipe series and has chunks of fresh apple, lots of fall spices and served with whipped cream.This is one of the most delicious apple cake you will come across.


  • 2 medium apple
  • 1 medium lemon
  • 1/2 cup sugar
  • 9 tablespoons unsalted butter, at room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1 to 2 tbsp brown sugar

For the (whipped cream):

  • 1 cup cold heavy cream
  • 4 tsp granulated sugar
  • 1 tsp cornflour
  • 1 1/2 tsp vanilla extract

Lets learn how to make this:

  • Preheat oven at 175°FC. Line the bottom of a 7-inch spring form pan with parchment paper; set aside.
  • Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together like a fan.
  • Finely grate the zest of the lemon into the bowl and squeeze the juice from the lemon into a small bowl. Set aside.
  • Add the sugar and butter to the lemon zest and beat until light and fluffy.  Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg. Beat until combined and then add the third egg. Scrape down the sides of the bowl again and beat until combined.
  • Whisk together the flour, baking powder, and salt together in a medium bowl. Fold in the dry mixture into the wet mixture along with the lemon juice. The batter will be a little thick.
  • Pour into the greased pan and smooth the top. Gently press the apple quarters into the batter, core-side down, leaving only a bit of space between each quarter.  Sprinkle the top evenly with the brown sugar.
  • Bake for 30 to 35 minutes until the cake is golden-brown and a toothpick inserted into the cake  comes out clean.
  • Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the spring form ring. Let cool to room temperature.
  • When ready to serve, make the whipped cream . Place all the ingredients in the bowl and beat until stiff peaks form. Serve the cake at room temperature with a spoonful of the whipped cream.


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