Choosing what to bake often feels like a tug-of-war between the urge to try something new and the comfort of returning to a favorite, perhaps with a small twist. I first made the Smitten Kitchen sunken apple and honey cake a few years ago and was instantly smitten. The cake is a variation on the traditional German versunkener Apfelkuchen (sunken apple cake): apple halves are scored partway through like hasselback potatoes and dotted across a lightly sweetened, egg-white-aerated batter. The effect is both pretty and whimsical — and I’m a sucker for whimsy.
Smitten Kitchen’s twist was adding honey to the batter and finishing the cake with a salted honey glaze, which I love. I experimented by swapping the honey for maple syrup and liked the result, but the cake still felt slightly dry to me. This year I decided to address that by introducing almond flour and a touch of almond extract, and by sprinkling flaked almonds between the apples. The result: a maple-almond sunken apple cake that’s a bit moister and richer in flavor while keeping the cake’s original lightness.
I used the last of some pink-fleshed apples I found at a farmers’ market for the photos here, but any crisp, flavorful apple will work. Choose small- to medium-sized apples so the halves sit nicely on the cake. This cake is excellent with afternoon tea or coffee, makes a slightly indulgent breakfast, and can serve as a not-too-sweet dessert.
Maple-Almond Sunken Apple Cake
Adapted from Smitten Kitchen.
Dessert
maple almond, maple almond apple cake, sunken apple cake, versunkenerapfelkuchen
Ingredients
The apples:
-
4
smallish apples -
2
tbsp
lemon juice -
2
tbsp
sugar
The batter:
-
125
g
unsalted butter
at room temperature -
75
g
sugar -
1/4
c.
maple syrup
(preferably robust or extra dark) -
1/2
tsp
vanilla extract -
1/4
tsp
almond extract -
3
large eggs
separated -
1/4
tsp
table salt or fine sea salt -
2
tsp
baking powder
(aluminum-free preferred) -
120
g
all-purpose flour -
30
g
blanched almond flour
To finish:
-
2-4
tbsp
flaked almonds - powdered sugar
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom and sides with parchment paper.
-
Peel, halve, and core the apples. Place each apple half cut-side down and use a sharp knife to make parallel thin slices halfway through, scoring the apple without cutting it into separate slices. A chopstick placed alongside the apple can help prevent cutting all the way through. If some pieces separate, simply arrange them back together on the batter.
-
Transfer the scored apple halves to a bowl and toss with the lemon juice and 2 tablespoons sugar.
-
Whisk together the all-purpose flour and almond flour in a medium bowl and set aside.
-
In a large bowl, cream the butter and 75 g sugar with electric beaters until light and fluffy. Add the maple syrup and mix to incorporate. Beat in the egg yolks, vanilla, and almond extract until just combined. Sprinkle in the baking powder and salt and mix until they disappear. Add the flour mixture in two additions, mixing until just combined.
-
In a clean bowl, beat the egg whites until stiff peaks form.
-
Fold one-quarter of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites with a rubber or silicone spatula until barely combined; a few faint streaks of white are fine.
-
Scrape the batter into the prepared pan and smooth the top. Arrange the apple halves on the batter — there’s no need to press them down; they will sink as the cake bakes. If any sugary lemon juice remains in the bowl, drizzle it over the apples. Scatter flaked almonds around the apples.
-
Bake 45 to 50 minutes, until a tester inserted in the center comes out clean. Ovens vary, so begin checking at 35 minutes if yours runs hot.
-
Remove the cake from the oven and cool in the pan on a wire rack. After 10–15 minutes you may release the springform sides if you wish, but wait until the cake is completely cool before transferring it to a serving plate. Dust with powdered sugar before serving.
Recipe Notes
- Pink-fleshed apples are lovely here, but any crisp, flavorful apple that holds its shape when baked will work.
- Though the original recipe uses very small apples, four small- to medium-sized apples (eight halves) fit well and give a satisfying apple-to-cake ratio.
- “Robust” or “extra dark” maple syrup (formerly labeled Grade B) delivers the strongest maple flavor. Regular maple syrup is fine; the maple note will be subtler.
- If you don’t want to wash beaters mid-recipe, whip the egg whites first with clean beaters and refrigerate them while you finish the batter — then fold them in. This approach works well in practice.
- The original baking time is shorter, but in my experience 45–50 minutes is more reliable. If your oven is excellent, check at 35 minutes; underbaked cake will appear pale and wobble slightly when you pull out the rack.
