Authentic Versunkener Apfelkuchen: A Beloved German Sunken Apple Cake Recipe (Gluten-Free Option!)

Imagine a cake where tender apple chunks, almost jam-like in their lusciousness, beautifully emerge from a moist, subtly nutty crumb. That’s the magic of Sunken Apple Cake, or Versunkener Apfelkuchen as it’s known in Germany. This delightful variation of the traditional German apple cake is more than just a dessert; it’s a comforting taste of the orchard, a perfect blend of sweet and tangy flavors. It has become a cherished family favorite, bringing warmth and joy with every slice. (Skip to recipe.)

Growing up in a German household nestled on a sprawling Canadian prairie farm meant that certain traditions were deeply ingrained in the rhythm of daily life. Among these, the ritual of daily coffee time was paramount – a non-negotiable moment of respite and connection that punctuated our days.

And with coffee time, there was almost always cake involved. . .

. . . or perhaps an array of other homemade delights: fresh doughnuts, an assortment of cookies, or even a simple yet satisfying slice of hearty rye bread generously slathered with rich homemade butter and local honey. Each offering was a testament to the warmth and generosity of our kitchen.

Every day, with clockwork precision, dad would make his way in from wherever his work on the farm had taken him, arriving promptly at 10:00 am and 3:00 pm. This dedicated pause was for a cup of steaming coffee accompanied by something sweet. The intense periods of seeding and harvest were the only two times a year when this cherished ritual might be adjusted. During those busy seasons, mom would often deliver coffee and cake directly to the field, finding dad wherever he was working. He’d momentarily stop the humming tractor, taking a brief, well-deserved break, enjoying his coffee and cake perched on the side of the seeder or combine, a fleeting moment of peace amidst the demanding farm chores.

This predictable schedule wasn’t just for our family; it was a cornerstone of prairie community life. You knew that if you needed to reach a neighbor, a casual drop-in at either the morning or afternoon coffee time would almost certainly find the farmer at home, ready for a chat or at least willing to take a short break from the relentless sun-up to sun-down work. In the colder winter months, we kids would often arrive home from the school bus to find mom and dad comfortably seated at the kitchen table, sharing coffee and conversation with one of the neighbors who had stopped by. Life on the prairies had a predictable, comforting rhythm, and these shared coffee breaks were the heart of its social fabric, fostering connections and community.

While us children didn’t partake in coffee (and, truth be told, weren’t overly keen on sitting still for long visits), the daily coffee-time cake was always within reach. A generous slab was perpetually available on the counter, ready for us to cut off a big piece whenever a sweet craving struck.

The types of cakes varied, offering a delightful rotation of flavors and textures. Often, it would be a yeast-dough-based fruit streusel kuchen, brimming with seasonal fruit. Other times, a rich variety of German cheesecake, or perhaps flaky poppyseed, nut, or apple strudels would grace the counter. Regardless of the type, they were always incredibly delicious. What made mom’s baking particularly special was her intuitive approach; she baked without recipes, guided by feel, smell, and visual cues, creating masterpieces from instinct and experience.

The moment I discovered the recipe for Versunkener Apfelkuchen on the Smitten Kitchen blog, a powerful wave of nostalgia washed over me, instantly bringing back vivid memories of the comforting cakes from my childhood. We had simply never given them such a specific name, referring to them broadly as ‘Apfelkuchen‘ (apple cake) whenever apples were involved. Interestingly, one of my German cookbooks also refers to this particular cake as ‘Geschlupfter Apfelkuchen’ (slipped apple cake). Whichever name you prefer, its essence remains the same: wonderfully, simply, delicious. This German Sunken Apple Cake is a marvel of simplicity and flavor. The apples, true to its ‘sunken’ name, gently dip into the batter, creating luscious pockets of tangy, saucy fruit that beautifully contrast with the slightly sweet, dense, and moist cake. It’s a truly comforting experience, almost wholesome as far as cakes go, balancing richness with fruity freshness.

A single bite of this exquisite cake makes me yearn for the days of that treasured coffee time ritual, though it’s equally magnificent enjoyed with a good hot cup of tea, or even a glass of milk. I’ve baked it numerous times in the past few weeks, meticulously tweaking the recipe until it was absolutely, juuuuuust right. Each time, without fail, the cake has disappeared from the counter by the end of the day, a testament to its irresistible appeal. Even the ‘in progress’ test versions, meant for my own evaluation, were greedily gobbled up by anyone lucky enough to be nearby!

I assure you, there is something truly special and utterly compelling, something that makes you think, “I need another piece,” about this German Sunken Apple Cake. Its unique charm lies in its versatility: dress it up with a delicate snowdrift of icing sugar, and it transforms into an elegant dessert, perfectly special enough for company. Or, cut big, hearty slabs of it to pack into lunchboxes, offer as an energizing after-school snack, or simply savor as an indulgent treat. The inclusion of honey and applesauce in the recipe isn’t just for flavor; they play a crucial role in keeping the cake wonderfully moist for days – that is, if it manages to last that long!

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Kitchen Frau’s Special Notes & Adaptations: Crafting Your Perfect German Apple Cake

For this particular version of Apfelkuchen, I’ve taken some thoughtful liberties to make it suitable for various dietary needs, while preserving the authentic essence of a German Sunken Apple Cake. These adaptations create a delicious gluten-free, dairy-free, and egg-free cake that truly stands on its own.

The key to achieving the desired texture and structure without traditional eggs lies in the use of ground golden flax seeds mixed with water. This ingenious substitution creates a flax ‘egg’ that provides the necessary binding and stability when working with gluten-free flours. You can easily substitute regular brown flax for the golden flax seeds if that’s what you have on hand; the results will be equally excellent.

To further compensate for the more robust nature of gluten-free flours, I’ve incorporated unsweetened applesauce, which adds crucial moisture and a subtle sweetness, along with extra leavening (baking powder and baking soda). These additions ensure the cake maintains a wonderfully tender crumb and achieves a perfect rise. Additionally, coating the apple slices in apple cider vinegar serves a dual purpose: it brightens and enhances the natural apple flavor, adding an extra layer of tanginess, and crucially, prevents the apples from browning and keeps them fresh-looking.

Regarding the choice of flours, I’ve found that a blend works best. While light buckwheat flour contributes a unique, slightly earthy nuance to the cake, offering depth of flavor, I’ve also experimented successfully with substitutions. For instance, I’ve made this gluten-free German apple cake using ¾ cup (100gms) oat flour instead of buckwheat flour, and the results were absolutely beautiful, yielding a slightly milder flavor profile. Feel free to adjust based on your personal preference or what you have available.

If your preference leans towards a more traditional version made with wheat flour and eggs, you can certainly explore the original recipe links that inspired this adaptation. However, I truly believe this carefully crafted, gluten-free, dairy-free, and egg-free Versunkener Apfelkuchen offers a remarkably satisfying and authentic experience that everyone can enjoy.

‘Versunkener Apfelkuchen’ (German Sunken Apple Cake)

adapted from Smitten Kitchen blog and ‘Die echte deutsche Küche’ cookbook (by Sabine Sälzer and Gudrun Ruschitzka)

gluten-free, dairy-free, egg-free

For the apples:

• 1 tablespoon liquid honey
• 2 tablespoons apple cider vinegar
• 4 to 5 small apples (about 1 lb/450gms), firm baking apples like Honeycrisp, Gala, or Fuji work well

For the cake:

• ½ cup plus 1 tablespoon (140ml) warm water
• 7 tablespoons (50gms) ground golden flax seeds
• ½ cup (113grams) coconut oil or butter, softened (use coconut oil for dairy-free)
• ½ cup (180gms) liquid honey
• 2 teaspoons pure vanilla extract
• ½ cup (120gms) unsweetened applesauce
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup plus 2 tablespoons (100 grams) light buckwheat flour (or ¾ cup / 100gms oat flour for a milder taste)
• ½ cup (50gms) hazelnut or almond flour/meal
• ¼ cup (40gms) tapioca starch or cornstarch

Instructions:

In a small measuring cup or bowl, combine the warm water and ground flax seeds. Stir well and set aside for about 5-10 minutes to allow the mixture to thicken and gel, forming a flax ‘egg’.

While the flax mixture is gelling, prepare your apples. In a medium-sized bowl, whisk together the 1 tablespoon of honey and the apple cider vinegar. Peel the apples, then halve them and carefully cut out the cores. Lay each apple half flat in your hand and, with a sharp paring knife, make shallow, closely spaced cuts across the entire half, ensuring you don’t cut completely through. A gentle rocking motion of the knife from top to bottom can provide better control. If you happen to cut all the way through, don’t worry, you can simply reassemble the pieces when placing them on the cake.

Immediately after cutting, move each apple half around in the honey-vinegar mixture to thoroughly coat all sides. This crucial step prevents the apples from browning and infuses them with an extra layer of tangy apple flavor. Set the bowl of coated apples aside.

Preheat your oven to 350°F (175°C).

Prepare a 9-inch springform pan by lining the bottom with a circle of parchment paper cut to fit. Lightly grease the sides of the pan and the parchment paper with cooking oil spray, softened butter, or coconut oil to prevent sticking.

In a large mixing bowl, cream the softened coconut oil (or butter) with the ½ cup of liquid honey until the mixture is light and well combined. Add the pure vanilla extract, unsweetened applesauce, and the prepared flax gel (which should now be thick and gooey). Beat until all ingredients are thoroughly combined and the mixture appears smooth and emulsified.

In a separate bowl, whisk together the remaining dry ingredients: baking powder, baking soda, salt, light buckwheat flour (or oat flour), hazelnut or almond flour/meal, and tapioca starch (or cornstarch). Gradually add these dry ingredients to the wet mixture. Mix slowly at first to prevent the lighter flours and starches from scattering into the air, then beat until you achieve a wonderfully smooth and cohesive batter, ensuring no lumps remain.

Scrape the finished batter into your prepared springform pan and gently smooth the top with a spatula. Carefully arrange the prepared, cut apple halves on top of the batter. Gently press them down slightly so that they are partially submerged, creating that characteristic ‘sunken’ effect. Finally, drizzle any remaining honey-vinegar mixture from the apple bowl evenly over the apples on the cake. This adds a final burst of flavor and helps achieve a beautiful glaze as it bakes.

Bake for approximately 45 minutes, or until the top is beautifully golden brown and springs back gently when lightly touched in the center. A wooden skewer inserted into the cake part (avoiding the apples) should come out clean.

Allow the cake to cool completely in the pan before carefully removing the springform sides. This ensures the cake sets properly and maintains its perfect shape. If you like, for an elegant finish, dust with a delicate ‘snowdrift’ of icing sugar. Simply place the icing sugar in a small sieve and gently tap or scrape with a spoon over the cooled cake, creating a beautiful, subtle coating that enhances its presentation.

Serves 8 generously, making it perfect for family gatherings or special occasions.

Guten Appetit!

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