Description
This Dutch Apple Cake is a moist and tender cake featuring a spiced apple topping that adds a delightful sweet and cinnamon-infused crunch. Perfect for dessert or afternoon tea, this recipe combines a fluffy vanilla batter with thinly sliced apples baked to golden perfection.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup butter (softened at room temperature)
- 1 cup sugar
- 1 large egg (at room temperature)
- 2 tsp vanilla extract
- ¾ cup milk (at room temperature)
Apple Topping
- 2 medium apples (peeled, cored, and thinly sliced)
- 1 tsp ground cinnamon
- ¼ cup sugar
- 1 Tbsp brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cake.
- Sift Dry Ingredients: Sift together all-purpose flour, baking powder, and salt in a bowl. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream the softened butter with sugar until the mixture is light and fluffy. This process incorporates air, which helps make the cake tender.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until the batter is smooth and well blended.
- Combine Dry and Wet Ingredients: Alternately add the sifted flour mixture and milk into the batter in small portions, mixing just until combined after each addition to avoid overmixing.
- Transfer Batter to Pan: Pour the completed batter into the prepared springform pan, smoothing the top lightly.
- Prepare Apple Topping: Toss the thinly sliced apples with cinnamon, white sugar, and brown sugar until evenly coated. This will give a sweet and spiced flavor to the topping.
- Arrange Apples: Gently press the apple slices in a single layer on top of the batter in rows. Some overlap is acceptable, but try to keep mostly one layer for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the apple topping is golden brown and a toothpick inserted into the center of the cake comes out with only a few moist crumbs.
- Cool Before Serving: Remove the cake from the oven and allow it to cool for 10-15 minutes in the pan before slicing and serving. This cooling time helps the cake set and makes it easier to cut.
Notes
- Use room temperature ingredients for better mixing and texture.
- Slicing apples thinly ensures even cooking and a delicate topping.
- You can substitute Granny Smith apples with other tart varieties if preferred.
- If you don’t have a springform pan, a regular 9-inch cake pan will work; just grease well.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dutch
