Indulge in this sweet, juicy Dutch apple cake with thinly sliced apples, spice-infused batter, and an irresistible sugary crust.
When it comes to the fall, I'm all about apples - from apple pie cupcakes to cinnamon apple bread to an apple custard pie.
There is just something warm and comforting about apples in the fall and you'll feel no different after one bite of this Dutch apple cake.
Why This Recipe Works
- Pie in cake form - If you love apple pie, this is basically its cousin.
- Texture contrast - This cake combines soft, juicy apple layers with a crisp, sugary crust, creating a delightful contrast in textures that pleases the palate.
- Foolproof - The batter ensures consistent results, making it a reliable and easy-to-master dessert for both novice and experienced bakers.
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Ingredient Notes
- Apples - Opt for fresh, crisp apples like Granny Smith. They hold their shape well during baking and provide a pleasant balance of sweetness and tartness.
- Lemon juice - Keeps the apples from browning.
- Sugar - I like using a combination of granulated sugar and light brown sugar for added sweetness and flavor.
- Butter - Use unsalted butter to control the salt content in your cake. If you only have salted butter, reduce the added salt in the recipe accordingly.
- Buttermilk - Adds a slightly tangy flavor while also leading to a tender texture.
- Eggs - Fresh eggs at room temperature incorporate better into the batter, resulting in a more tender crumb.
- Vanilla extract - Pure vanilla extract enhances the overall flavor of the cake. Use the real thing for the best taste.
- Flour - All-purpose flour is commonly used in cake recipes as it has the right amount of gluten.
- Baking powder/soda - Ensure your baking powder and baking soda is fresh to help the cake rise properly. Check the expiration date and store it in a cool, dry place.
- Spices - Common spices used include cinnamon and nutmeg. Adjust the spice blend to your taste preferences, but be cautious not to overwhelm the apple flavor. Also don't forget the salt!
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients. Some variations include:
- I like the combination of granulated and light brown sugar, but you can use all of one or the other.
- While unsalted butter is the go-to, you can use canola oil or vegetable oil.
- If you're vegan or have an egg allergy, you can replace each egg with a flax or chia egg. To make one flax/chia egg, mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoon of water and let it sit for a few minutes until it thickens.
- If you don't have buttermilk, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for a few minutes until it curdles.
- If you want to go a little healthier than all-purpose flour, try whole wheat flour or use half whole wheat and half all-purpose. If you are gluten-free, I recommend Bob's Red Mill Gluten-Free Flour.
- I'm a fan of Granny Smith apples, but Honeycrisp is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Whisk the sugars and melted butter before adding in the buttermilk, eggs and vanilla extract to a large bowl.
In another bowl, whisk together the dry ingredients.
Stir into the wet ingredients into the dry ingredients until just combined.
Pour half of the batter into a greased cake pan. Add half of the apples in an even layer.
Add the remaining batter on top and top with the apples. Sprinkle the cinnamon sugar over top and bake at 350°F for 45-50 minutes.
FAQs
It is a classic dessert made with layers of thinly sliced apples, typically Granny Smith or similar varieties, baked in a sweet, spiced batter. It often features a sugary or crumbly topping and is known for its delightful combination of flavors and textures.
Granny Smiths are best for apple desserts as they hold their shape and give the filling a great sweet-tart flavor. However if you like your cake sweeter, you can use apples like Galas, Pink Ladies or Honeycrisps.
This means that the cake was more than likely overbaked. Every oven is different so start checking doneness at 45 minutes and check every 5 minutes after that. Keep in mind the exterior will be brown and caramelized.
To maximize the shelf life of the Dutch apple cake, place it in a covered airtight container or cover with plastic wrap to prevent it from drying out.
• Cake at room temperature will last 2-3 days
• Cake in the fridge will last 1 week
• Cake in the freezer will last 4 months
Equipment
The equipment you use is important to how the cake turns out. What is needed is the following:
- Large bowl - Need a bowl to be able to mix together the ingredients.
- Wooden spoon - You want a quality wooden spoon to mix the ingredients together.
- Springform cake pan - A 9 inch pan works best and makes it easy to release the cake.
Pro Tips/Recipe Notes
- For even cooking and distribution of apple flavor, slice the apples thinly, about ⅛ to ¼ inch thick. A mandoline slicer or a sharp knife can help achieve consistent slices.
- If you want some added crunch, fold in 1 cup toasted walnuts.
- To easily remove the cake from the pan and ensure it doesn't stick, line the bottom of the cake pan with parchment paper. Grease the sides of the pan as well.
- You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 10 minutes before removing from the pan.
Other Apple Recipes
If you’ve tried this Dutch apple cake or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Dutch Apple Cake
Ingredients
Cake
- 4 cups Granny Smith apples, peeled, cored and thinly sliced (~4 apples)
- 2 teaspoon lemon juice
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup unsalted butter, melted
- ¾ cup buttermilk
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Topping
- 2 tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9 inch spring form pan and line with parchment paper.
- Slice the apples in ¼ inch slices and add to a bowl, tossing with the lemon juice so they don't brown.
- In a large bowl, whisk together the sugars and melted butter before adding in the buttermilk, eggs and vanilla extract.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Stir into the wet ingredients until just combined.
- Pour half of the batter into the cake pan. Add half of the apples in an even layer before adding the remaining batter on top. Top with the remaining apples. Mix together the sugar and cinnamon and sprinkle over the apples.
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes back mostly clean. Let cool for 10 minutes. Run a knife along the edge to loosen the cake and unlatch the spring. Let cool completely on a rack before slicing.
Notes
- For even cooking and distribution of apple flavor, slice the apples thinly, about ⅛ to ¼ inch thick. A mandoline slicer or a sharp knife can help achieve consistent slices.
- If you want some added crunch, fold in 1 cup toasted walnuts.
- To easily remove the cake from the pan and ensure it doesn't stick, line the bottom of the cake pan with parchment paper. Grease the sides of the pan as well.
- You know the cake is done when you insert a toothpick in the center and it comes out clean.
- Allow the cake to completely cool for at least 10 minutes before removing from the pan.
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