Dutch Apple Cake
This Dutch Apple Cake is rustic, buttery, and full of cozy cinnamon-spiced apple flavor. With a tender crumb and caramelized apple topping, it’s the perfect nostalgic dessert — simple enough for breakfast, elegant enough for entertaining.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk
- Spatula
- Parchment Paper
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground cinnamon
Wet Ingredients
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup milk
Topping
- 2 medium apples Granny Smith or Honeycrisp, thinly sliced
- 1 tbsp brown sugar for sprinkling on top
- optional pinch of nutmeg or lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry. Mix gently until just combined.
- Pour batter into prepared pan. Arrange apple slices in a circular pattern on top.
- Sprinkle with brown sugar and optional extra cinnamon.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10–15 minutes. Remove and serve warm or at room temperature, dusted with powdered sugar if desired.
Notes
Use firm apples for best texture. Add lemon zest to brighten sweet apples. Serve with yogurt, whipped cream, or caramel drizzle depending on the occasion.