Sunken Apple Cake Recipe

This recipe for apple cinnamon cake is like a warm hug in dessert form, blending the cozy spices of cinnamon with the crisp tartness of fresh apples. The delightful aroma that fills the kitchen as it bakes is pure nostalgia, making it perfect for indulging in some serious autumn vibes.

The Sunken Apple Cake has a warm and inviting aroma—an almost olfactory equivalent of an apple freshly picked from a tree. While it doesn’t contain much more than apples and flour, the cake is a treasure.

Sweet cinnamon and juicy apples make it impossible to resist. And how many baked goods call for a tart lemon and use it well?

Vanishingly few! And yet this cozy cake withstands the unfurling of those two citrus-y, delicious flavors, as well as the kind of cozy dessert that’s just dusted with powdered sugar.

Ingredients

• Apples: Rich in fiber, provide natural sweetness, and add a delightful tartness.
• Lemon Juice: Enhances flavor with a citrusy tang and prevents apple browning.
• Cinnamon: Adds warmth and spice, known for its antioxidant properties.
• Butter: Provides richness and moisture, essential for cake’s tender crumb.
• Sugar: Sweetens and caramelizes, creating a beautiful golden crust.
• Vanilla Extract: Infuses cake with rich, aromatic flavor and depth.
• Eggs: Bind ingredients together, add structure, and provide richness.
• All-Purpose Flour: Forms the cake’s framework, vital for structure.
• Baking Powder: Helps cake rise, ensuring a light, fluffy texture.
• Salt: Balances sweetness, enhances overall flavor profile.

Ingredient Quantities

• 4 small apples
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C) to preheat. Prepare a 9-inch springform pan by greasing and flouring it.

2. The apples should be peeled, cored, and sliced into quarters. These parts must then be tossed in a bowl with lemon juice and cinnamon and set aside.

3. In a large mixing bowl, blend the softened butter and granulated sugar together until light and fluffy.

4. Vanilla extract is stirred in, and then eggs are added one at a time, with thorough mixing after each addition.

5. In another bowl, combine the flour, baking powder, and salt, and mix well with a whisk.

6. Add the dry ingredients to the wet mixture in a slow, steady stream, mixing until just combined to form a smooth batter.

7. Smoothing the top with a spatula, pour the batter into the springform pan prepared to receive it.

8. Set the apple slices in a circular formation, and gently press them into the batter.

9. Preheat the oven to 350 degrees F. Bake the cake in the preheated oven for about 40-50 minutes, or until cleanly tested with a toothpick.

10. Let the cake cool in the pan for several minutes before taking it out. If you want a little something extra with your cake, serve it with a light dusting of powdered sugar.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Vegetable peeler
4. Apple corer (optional)
5. Knife
6. Cutting board
7. Mixing bowls (at least two)
8. Measuring spoons
9. Measuring cups
10. Electric mixer or whisk
11. Spatula
12. Whisk
13. Toothpick
14. Sifter or fine-mesh sieve (optional, for powdered sugar)
15. Spoon or spatula for mixing ingredients

FAQ

• Can I use different types of apples?Certainly, one can use any choice of apple varieties they favor. However, using either Granny Smith or Honeycrisp apples is advisable, as they lend a well-balanced flavor of sweet and tart apples to the finished product.
• Do I need to peel the apples?For a smoother-textured baked cake, peel the apples.
• How do I prevent the cake from sticking to the pan?Butter the pan well and line the bottom with parchment paper to ensure easy release.
• What is the best way to soften butter?Allow it to sit at room temperature for about 30 minutes or give it a few seconds in the microwave, taking care not to let it melt.
• Can I substitute the flour with a gluten-free option?Certainly! Using a 1-to-1 gluten-free baking flour is okay, but the texture may not be identical to that of traditional, gluten-containing baked goods.
• How should I store the cake?For up to two days, maintain coverage at room temperature, or place in the refrigeration unit for a period of up to four days.
• Is the powdered sugar necessary?It’s for decoration and it’s optional. The cake doesn’t need it. It tastes wonderful all by itself.

Substitutions and Variations

Pears: Use instead of apples for a flavor that is something other than fruity.
Lemon juice: For a slight tang, substitute lime juice or apple cider vinegar.
Butter, unsalted: Replace with an equal amount of coconut oil or a plant-based butter for a dairy-free option.
Substitute coconut sugar or brown sugar for granulated sugar to achieve a flavor that’s deeper and more complex.
All-purpose flour: For a gluten-free version, use a gluten-free flour blend. For a nuttier flavor, use whole wheat flour.

Pro Tips

1. Choose the Right Apples: Select apples that are firm and tart, such as Granny Smith or Honeycrisp, to provide a nice contrast to the sweetness of the cake and prevent them from becoming too soft during baking.