This Dutch apple cake is the perfect mix of fluffy cake and spiced apples, baked until golden. Cozy, comforting, and full of autumn flavor, it’s a simple yet impressive seasonal dessert!
This easy Dutch apple cake is the kind of recipe that makes the whole kitchen smell like fall. With its soft, buttery crumb and cinnamon sugar apple topping, it’s similar to my apple cinnamon cake, making it cozy, comforting, and perfect for crisp autumn days.
Unlike an American-style Dutch apple pie with a pastry crust and crumb topping, this is like the traditional version you would find in the Netherlands. It has a tender cake base with apple slices pressed into the top then baked until golden; a little like my Italian apple pie and apple cake in one, but lighter and perfect for serving with a cup of coffee or tea.
Why You’ll Love This Recipe
- Simple yet impressive: The batter for this Dutch apple cake recipe comes together quickly, and the apple topping makes it look bakery-worthy without extra effort.
- Perfect for apple season: A cozy dessert that highlights fresh apples and warm cinnamon, ideal for fall gatherings or an afternoon treat.
Ingredient Notes
- Apples: Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape best during baking and balance the sweetness of the cake.
- Butter: Use softened butter for the batter so it creams easily, and very soft butter for brushing over the apples before baking to help them caramelize.
- Granulated sugar: Added to the cake batter for sweetness.
- Lemon zest: Brightens the flavor and adds a hint of freshness that complements the cinnamon and apples.
- Cake or pastry flour: Gives the Dutch apple cake a softer, more tender crumb.
- Brown sugar and cinnamon: The classic topping that adds sweetness, spice, and gentle caramelization as it bakes.
- Milk: Whole or 2% milk gives the richest flavor, but you can use what you have on hand.
How to Make Dutch Apple Cake
To start, preheat your oven so it’s ready to go when the batter is mixed. Lightly grease and flour the cake pan, or give it a quick spray with baking spray to keep the cake from sticking.
In a medium sized bowl, whisk together the flour, baking powder, and salt. This step makes sure the leavening is evenly distributed so you don’t get any pockets of baking powder in the cake.
In another small bowl, stir the brown sugar and cinnamon together, this will be your sweet, spiced topping.
Next, in a mixing bowl, using a hand mixer or stand mixer, cream the butter, granulated sugar, vanilla, and lemon zest until light and fluffy. This is what gives the cake its tender crumb. Beat in the egg.
Alternate adding the dry ingredients and the milk, mixing just until smooth.
Spread the batter evenly in your prepared pan.
Press the apple slices gently into the top in a nice pattern, they’ll sink in slightly as they bake. Brush the top of the apples with the softened butter and sprinkle generously with your cinnamon sugar mixture.
Bake until the cake is golden and a toothpick comes out clean. Let it cool for a bit so the slices hold together, then serve warm with ice cream or whipped cream for the ultimate treat.
recipe tips
- Check for doneness: The Dutch apple cake is ready when the top is golden and a toothpick inserted into the center comes out clean. If the apples look done but the center still feels wet, give it a few more minutes.
- Make your own cake flour: If you only have all-purpose flour, remove 2 Tablespoons of flour from each cup and replace it with 2 Tablespoons of cornstarch. Sift well before using.
- Choose the right apples: Firm, slightly tart apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape and flavor best while baking.
- Don’t overmix: Once the dry ingredients are added, mix just until combined to keep the cake light and tender.
- Pattern matters: Arranging the apple slices in a neat circle or spiral not only looks pretty but ensures even baking in this Dutch apple cake recipe.
Variations to Try
- Spice it up: Add a pinch of nutmeg or ground ginger to the cinnamon sugar topping for extra warmth.
- Nutty crunch: Sprinkle chopped pecans or walnuts over the apples before baking for added texture and flavor.
- Citrus twist: Swap the lemon zest for orange zest to give the cake a softer, sweeter citrus note.
- Extra tender crumb: Use half butter and half neutral oil, such as vegetable or canola, for an even softer texture that stays moist longer.
- Powdered sugar: For a sweeter finish, sprinkle the Dutch apple cake with powdered sugar before serving.
This classic Dutch Apple Cake is a simple and full of flavor cake, it’s the perfect everyday cake for fall or any time of year. I hope you enjoy it too!
- ¼ cup butter softened
- ¼ cup granulated sugar
- ½-1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 large egg room temperature
- 2 cups cake/pastry flour
- 2 teaspoons baking powder
- 1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
- ¾ cup milk (whole or 2% milk)
EXTRAS
- 2-3 tablespoons butter very soft
- 2-3 medium apples (cored, peeled and sliced into eighths)
- ¼ cup brown sugar
- 1 teaspoon cinnamon
-
Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round pan.
-
Whisk together the flour, baking powder and salt.
-
In a small bowl combine the brown sugar and cinnamon.
-
In the mixer cream together the butter, sugar, vanilla and zest. Add the egg and beat until fluffy, 2-3 minutes. Alternately add the dry ingredients with the milk, beat until smooth 1 minute.
-
Transfer the batter to the prepared pan, spread evenly. Press the cut apples into the batter in a regular pattern. Brush lightly with the softened butter. Sprinkle with the brown sugar mixture. Bake for approximately 40-45 minutes or until done. Serve warm with a scoop of vanilla ice cream. Enjoy!
How to store the Dutch Apple Cake
Once cooled, cover the cake tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
To freeze the cake – wrap the cooled slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Calories: 286kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 96mg | Potassium: 235mg | Fiber: 2g | Sugar: 19g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg | Phosphorus: 140mg
recipe FAQs
I have not tested it, but you could try swapping the cake flour with a 1-to-1 gluten-free baking blend. Results may vary, so be sure to check the texture and baking time.
I like to use an 8-inch round pan for the traditional look, but you can also bake it in an 8-inch square pan. Just keep an eye on the baking time since a different shape may cook slightly faster or slower.
Once cooled, cover the cake tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Yes. Wrap cooled slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Warm individual slices in the microwave for 10–15 seconds or in a low oven until just heated through.
Related
It’s All About Pasta
Amazing pasta recipes to make your mouth water!
Authentic Italian Desserts
75 Traditional Desserts Made Easy