Versunken Apfelkuchen – German Apple Cake

Fall apples inspire me to bake. The smell of apples and cinnamon fill the whole house. This German inspired Apple Cake never disappoints.

Ingredients:

• 3 Honeycrisp Apples
• 1/2 Cup Unsalted Butter, Softened
• 1 TBSP Fresh Lemon Juice
• 3/4 Cup Sugar
• 3 Eggs, Room Temperature
• 1 3/4 Cups All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 cup Whole Milk
• Powdered Sugar

Tools:

1. Apple Wedger
2. Paring Knife
3. Citrus Press
4. Small Batter Bowl for Apples
5. Classic Batter Bowl for Cake
6. Mix N Scraper
7. Measuring Cups Set
8. Adjustable Measuring Spoons
9. Powdered Sugar Shaker
10. Springform Pan
11. Stand Mixer or Handheld Mixer
12. Cooling Rack
13. Oven Mitts

Instructions:

1. Preheat the oven to 350 F.
2. Grease the springform pan and set aside.
3. Use the citrus press to juice the lemon into the Small Batter Bowl.
4. Use the Apple Wedger to slice and core the apples. Then, peel each apple slice with the paring knife and slice the piece into 3 thinner slices. They do not have to be perfectly even slices.
5. Measure out flour, baking powder, salt, and cinnamon and whisk in a small bowl. Also, measure out the milk.
6. In the Classic Batter Bowl or Medium Stainless Mixing Bowl, beat the butter and sugar together until smooth.
7. Add eggs, one at a time, and beat until fluffy.
8. Add the dry ingredients and the milk and mix until incorporated, about a minute. Use the Mix N Scraper to make sure everything is off of the sides. Your batter should be thick, but pourable.
9. Pour the batter into the springform pan.
10. Push the apple slices into the batter in a circular pattern, making sure they are deep in the batter, but a little out of the top.
11. Bake the cake for 35-40 min until the Cake Tester comes out clean. Increase the time by 10-15 minutes if you have a smaller springform pan.
12. Remove the cake and let it cool about 15 minutes before removing the springform.
13. Dust the cooled cake with Powdered Sugar when serving.

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