Dutch Apple Cake
User Reviews
3.9
Dutch Apple Cake
Description
The Dutch Apple Cake uses a mixture of dry spices including cinnamon and nutmeg along with baking powder for leavening. Butter and sugar are creamed to incorporate air, resulting in a light texture. Eggs, vanilla, sour cream, and buttermilk add moisture and richness while balancing the tang of the apples folded into the batter. As the cake bakes, the sugar sprinkled on top forms a gently crackled surface that adds slight crunch and sweetness.
The thinly peeled apple slices soften while retaining shape and contribute a pleasant, fresh fruit character. The balance of spices enhances the overall depth without overwhelming the natural apple flavor.
This cake suits serving as a dessert or teatime treat and can be complemented by custard or cream to introduce extra richness, echoing a traditional British serving suggestion noted in the tips.
Ingredients
dry ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg freshly grated is the way to go!
wet ingredients
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1 cup granulated sugar plus 1/4 cup for sprinkling later
- 1 1/2 tsp vanilla extract
- 3 egg large
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces apple thinly sliced peeled; best to weigh approx 2 1/2 cups (3-4 apples
Instructions
- Preheat oven to 350F
- Lightly spray a 9 inch spring form pan. If you like you can line the bottom with a round of parchment.
- Whisk together the flour, baking powder, salt and spices, and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the dry ingredients to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the apples and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. Note: if the top seems to be browning too quickly cover it loosely with a sheet of foil.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.
Notes
- Sprinkling cinnamon sugar on top before baking adds extra warmth and texture to the crust.
- Serve with custard sauce for a traditional style dessert popular in the British Isles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 75mg | 3% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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