Dutch Apple Cake

Indulge in this sweet, juicy Dutch apple cake with thinly sliced apples, spice-infused batter, and an irresistible sugary crust.

Course Dessert

Cuisine Dutch

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 261kcal

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.

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.

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.