Apple Cake (German Versunkener Apfelkuchen)

Versunkener Apfelkuchen translates to Sunken Apple Cake. There are countless apple cakes in Germany, but this one, in which a rather plain batter rises up and bakes around sliced apples, has to be one of the most popular. Cakes like these are often called Mittwochskuchen (Wednesday Cakes) because they can easily be made during the week when time is short.

3 medium apples
½ medium lemon
½ cup + 2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
9 Tbsp. + 1 tsp. butter, at room temperature
½ tsp. pure vanilla extract
3 large eggs
1½ cups all-purpose flour, unbleached
2 tsp. baking powder
¼ tsp. fine sea salt
1-2 Tbsp. demerara raw sugar

Schlagsahne (Whipped Cream):
2 cups heavy cream, cold
4 tsp. Monk Fruit Sweetener with Erythritol (Granular)
1½ tsp. pure vanilla extract

Arrange a rack in the middle of the oven and heat to 350°F (180°C/160°C fan, Gas Mark 4). Line the bottom of a 9" springform pan with parchment paper; set aside.

Peel, core, and quarter the apples. Thinly slice each quarter lengthwise without cutting all the way through to the core side, leaving the quarter hinged together like a fan. Finely grate the zest of the lemon into the bowl of a stand mixer fitted with the paddle attachment (alternatively, use an electric hand mixer and large bowl). Squeeze the juice from the lemon half into a small bowl; set aside.

Add the sugar and butter to the lemon zest and beat on medium speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the vanilla and 1 of the eggs. Beat until combined before adding the second egg. Beat until combined and then add the third egg. Scrape down the sides of the bowl again and beat until combined.

Whisk together the flour, baking powder and salt together in a medium bowl. With the mixer on low speed, beat in the flour mixture until just combined and beat in the reserved lemon juice. Scrape down the sides with a spatula and give the batter one last mix by hand.

Scrape the batter into the prepared pan and smooth the top. Gently press the apple quarters into the batter, core-side down, leaving only a bit of space between each quarter. If you have any apple left over, separate the slices and insert them into any open space available. Sprinkle the top evenly with the demerara sugar.

Bake for 20 minutes. Rotate the pan and continue baking until the cake is golden-brown and a tester inserted into the cake (not apple) comes out clean, 15-20 minutes more.

Place the pan on a wire rack to cool for 5 minutes. Run a thin knife around the edge of the cake and removing the springform ring. Let cool to room temperature.

When ready to serve, make the whipped cream: place all the ingredients in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium-high speed until stiff peaks form.

Serve the cake at room temperature with a spoonful of the whipped cream.

• Make-Ahead: The whipped cream can be made and stored in the refrigerator for up to 1 hour.
• Storage: The cake will keep at room temperature, wrapped lightly in plastic wrap, for up to 2 days.