Versunken Apfelkuchen German Apple Cake Food

VERSUNKEN APFELKUCHEN (GERMAN APPLE CAKE)

Steps:

• Preheat your oven to 350F.
• Toss the apple slices and lemon juice together and set aside.
• In a large bowl, beat together butter and sugar using an electric hand mixer, until pale and smooth. Add eggs and beat until fluffy.
• Add the flour, baking powder, and salt. Mix until well incorporated.
• Slowly add the milk, mixing as you add, until the batter is smooth. (Your batter should be thick but pour-able.)
• Pour the batter into a greased 10" spring form pan*.
• Nestle the apple slices into the batter, pushing them into the batter lightly.
• Bake the cake for 35-40 minutes, until a toothpick inserted in the center of the cake (not into an apple) comes out clean.
• Remove the cake from the oven and cool for 15 minutes in the pan. Run a knife around the edges of the cake and remove the spring form edge. Let the cake continue to cool on a wire rack.
• Dust the cooled cake with powdered sugar immediately before serving.

VERSUNKENER APFELKUCHEN (GERMAN SUNKEN APPLE CAKE)

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and mix until well combined. Add eggs, 1 at a time, mixing well after each addition.
• Mix 1 1/2 cups plus 2 tablespoon flour and baking powder in a separate bowl. Add to batter and mix until batter is smooth.
• Peel and quarter apples. Remove core and cut apples like a fan from the outside towards the inside but do not cut all the way through.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a springform pan with butter.
• Spoon batter into the prepared springform pan and spread out evenly. Set cut apple quarters in a circle into the batter with the round, cut side facing up. Gently push apples into the batter.
• Bake in the preheated oven until cake is golden brown, about 45 minutes.
• Remove from oven, allow to cool, and dust cooled cake with confectioners' sugar.

APFELKUCHEN (APPLE CAKE)

Steps:

• Grease the bottom and sides of a 9x13-inch baking dish or a 9-inch springform pan.
• Beat 2 1/4 cup flour, milk, 1/4 cup sugar, yeast, 6 tablespoons butter, vanilla extract, and 1 pinch salt in a large bowl with an electric mixer on high until dough is smooth, about 5 minutes; spread into baking dish and press dough up the sides. Press apple slices into dough.
• Mix 1 cup sugar, 3/4 cup flour, candied lemon peel, cinnamon, nutmeg, and 1 pinch salt in a bowl. Cut in 1/2 cup butter with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over apples. Allow dough to rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until cake is golden brown and apples are tender, about 35 minutes.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)

Steps:

• Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
• Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.

GERMAN APPLE CAKE (VERSUNKENER APFELKUCHEN)

Steps:

• 1. Preheat the oven to 350°F. Grease a kugelhopf or 10-inch Bundt pan.
• 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
• 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
• 4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
• 5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
• 6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.