Irresistible Apple Upside-Down Cake
This delightful Irresistible Apple Upside-Down Cake, known in Germany as Versunkener Apfelkuchen, is a traditional dessert that celebrates the flavors of autumn with tender, sweet apples nestled in a buttery, moist batter. Rich in history, this cake is often enjoyed during Jewish holidays such as Rosh Hashannah, as well as during special family gatherings across Central Europe. The caramelized apples on top not only add a beautiful presentation but also provide a comforting contrast to the fluffy cake below. Perfect for serving alongside a cup of tea or as a show-stopping finale to any festive meal, this cake will quickly become a cherished recipe in your dessert repertoire.
10
Servings
280
Calories
12
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
double-acting baking powder
1 tablespoon (none)
salt
1/2 teaspoon (none)
unsalted butter or margarine
1 cup (softened)
granulated sugar
1 3/4 cups (none)
large eggs
3 (separated)
milk
1/2 cup (none)
cooking apples (e.g., Golden Delicious, Granny Smith)
3 lbs (cored and diced (peeling is optional))
confectioners' sugar
1/2 cup (none)
light brown sugar
1/2 cup (none)
vanilla extract
1/2 teaspoon (none)
additional milk or water
2 tablespoons (none)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a kugelhopf pan or a 10-inch Bundt pan thoroughly to prevent sticking.
2
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large mixing bowl, beat the softened butter (or margarine) on medium speed for about 1 minute until smooth. Gradually incorporate the granulated sugar and continue to beat for 4 minutes until the mixture is light and fluffy.
4
Add the egg yolks one at a time, mixing well after each addition. Slowly stir in the flour mixture alternately with the milk until just combined.
5
In a separate bowl, beat the egg whites on low speed until foamy, then increase the speed to high and continue to beat until stiff peaks form, without allowing them to dry out.
6
Gently fold one-fourth of the whipped egg whites into the batter to lighten it, followed by the remaining egg whites, being careful not to deflate the mixture.
7
Pour half of the batter into the prepared pan and spread evenly. Layer half of the diced apples over the batter. Pour the remaining batter on top, followed by the rest of the apples, making sure they are distributed well.
8
Bake in the preheated oven for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack to cool completely.
10
For the optional glaze, combine the confectioners' sugar, light brown sugar, vanilla, and milk or water in a small bowl, stirring until smooth. Drizzle the glaze over the cooled cake and let it set before serving.
Nutrition Information
13g
Fat
42g
Carbs
3g
Protein
22g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Irresistible Apple Upside-Down Cake?
It is a traditional dessert known in Germany as Versunkener Apfelkuchen, featuring tender apples in a buttery, moist batter.
What is the German name for this recipe?
The cake is known as Versunkener Apfelkuchen in Germany.
On which holidays is this cake typically served?
This cake is often enjoyed during Jewish holidays such as Rosh Hashannah, as well as for family gatherings.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
What kind of pan should I use for this cake?
You should use a kugelhopf pan or a 10-inch Bundt pan.
How should I prepare the baking pan?
Grease the pan thoroughly to prevent the cake from sticking.
What types of cooking apples are recommended?
Golden Delicious or Granny Smith apples are recommended for this recipe.
Do I need to peel the apples?
Peeling the apples is optional for this recipe.
How many pounds of apples are required?
The recipe requires 3 lbs of cooking apples.
What is the preparation for the all-purpose flour?
The 3 cups of all-purpose flour should be sifted before use.
How long do I beat the butter and sugar?
Beat the softened butter and granulated sugar for about 4 minutes until light and fluffy.
How should the eggs be handled?
The eggs should be separated, with yolks added to the batter and whites beaten separately.
What is the target texture for the beaten egg whites?
The egg whites should be beaten until stiff peaks form, but they should not be allowed to dry out.
How do I incorporate the whipped egg whites into the batter?
Gently fold one-fourth of the egg whites to lighten the batter, then fold in the remaining whites carefully.
How should the batter and apples be layered in the pan?
Pour half the batter, layer half the apples, then pour the remaining batter and top with the rest of the apples.
How long does the cake need to bake?
Bake the cake for 50 to 60 minutes.
How can I tell if the cake is done?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 20 minutes before transferring it to a wire rack.
What ingredients are in the optional glaze?
The glaze consists of confectioners' sugar, light brown sugar, vanilla, and milk or water.
How many servings does this recipe provide?
The recipe makes 10 servings.
How many calories are in one serving?
Each serving contains 280 calories.
What is the fat content per serving?
There are 13 grams of fat in each serving.
How many grams of carbohydrates are in a serving?
Each serving contains 42 grams of carbohydrates.
What is the protein content of the cake?
Each serving provides 3 grams of protein.
How much sugar is in one serving?
There are 22 grams of sugar per serving.
Can I use margarine instead of butter?
Yes, you can use either softened butter or margarine for this recipe.
What is the amount of baking powder needed?
The recipe requires 1 tablespoon of double-acting baking powder.
How much vanilla is used in the glaze?
The optional glaze uses 1/2 teaspoon of vanilla extract.
What should I serve with this cake?
It is perfect for serving alongside a cup of tea.
Where did this cake originate?
This cake originated in Central Europe, particularly Germany.