German Apple Cake (Versunkener Apfelkuchen)

Epicurious | October 2000 The World of Jewish Desserts This is one of the many types of apple cake popular throughout central Europe. I have seen apple cakes, a traditional Rosh Hashannah dessert, served on Sabbath and holiday tables from Israel to Australia

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• BATTER

• 3  cups all-purpose flour
• 1  tablespoon double-acting baking powder
• 1⁄2 teaspoon salt
• 1  cup unsalted butter or 1  cup margarine, softened
• 1 3⁄4 cups sugar
• 3  large eggs, separated
• 1⁄2 cup milk
• 3  lbs cooking apples, Golden Delicious, Granny Smith, Gravenstein, Greening, Jonathan, Macoun, Pippin, Starr, Winesap, Yel (8 medium cored and diced, peeling is optional)

• GLAZE

• 1⁄2 cup confectioners' sugar
• 1⁄2 cup light brown sugar
• 1⁄2 teaspoon vanilla
• 2  tablespoons milk or 2  tablespoons water

Directions

1. Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.