This Dutch apple cake is decadently soft and topped off with fresh apples, sweet brown sugar, and warm cinnamon! Enjoy your cake with coffee at breakfast, as a sweet afternoon snack, or simply as an after-dinner dessert. It's hard to resist when every bite is bursting with sweet, juicy apples!
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Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
Sift the flour, baking powder, and salt together. Set aside.
Using your stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until smooth.
Alternate between mixing in the sifted ingredients and the milk in small amounts until both have been fully incorporated. Transfer the batter to your prepared pan.
Toss the thinly sliced apples with the cinnamon, white sugar, and brown sugar to make the apple topping and mix well to combine. Gently press the apples into the top of your cake in rows (some overlap is ok, but try to stick to 1 layer of apples).
Bake at 350°F (175°C) for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Once done, remove the cake from the oven and let it cool for 10-15 minutes before serving.
Notes
A springform pan is incredibly useful due to the delicate nature of this cake. You may also use a 7x11 pan, but I highly recommend greasing it and using parchment paper on the bottom of the pan to make your cake easier to remove. Be sure to let it cool before slicing.
A medium-sized apple will yield roughly ¾ cup of sliced or cubed apples while a larger apple will yield closer to 1 cup.
You want to use apples that hold up well to baking. Honeycrisp, Braeburn, Pink Lady, Jonagold, or Granny Smith would be my first choices.
Using room temperature ingredients will prevent the butter and sugar from breaking the emulsion once the eggs are added. It also will help your cake bake evenly.
To store: Once cooled, Dutch apple cake can be stored in an airtight container at room temperature for 3 days or refrigerated for 5 days.
To freeze: I recommend freezing individual slices by wrapping them in plastic wrap and placing them into heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before eating or reheating.
To reheat: If you prefer your cake warm, reheat individual slices in the microwave for 30 seconds.
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