German Apple Cake (Versunkener Apfelkuchen)

Ingredients

BATTER

• 3 cups all-purpose flour
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter or 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 water

Directions

1. 1

   Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.

2. 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. 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. 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. 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. 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.