Versunkener apfelkuchen (Sunken apple cake)
Here’s the original recipe. The remarkable thing about this recipe is that it is completely imprecise. It's basically written the way I cook, which somehow just doesn't seem very German.
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Ingredients
- Butter or margarine 7-9 Tbsp (100-125 g)
- Sugar 4.4 oz (125 g) (That’s just over ½ cup.)
- Eggs 2-3
- Salt just over a pinch
- Flour 7 oz (200 g) = just over 1-½ cups
- Baking powder 2 tsp
- Milk 1-4 Tbsp
- Apples 2-3, washed, peeled (required), quartered
Instructions
- Beat the fat of choice until “foamy”.
- Add bit by bit whatever sugar is salvageable from the floor and as many eggs as the hen lay this morning, one at a time.
- Mix, sift and stir in the flour, baking powder and salt.
- Add your desired quantity of milk if the batter is too thick.
- Pour the batter into a greased pan. Smooth.
- Make multiple small incisions lengthwise on the outside of the quartered apple. Place quarters onto batter.
- Bake 35-40 minutes at 400° (200°C). (The actual recipe even gives a recommended temperature range of 400-430°, depending on how many logs you’ve thrown in the old wood-burning oven?)
- When cool, sprinkle with powdered sugar.