Dutch Apple Cake

Ingredients

• 57 g (¼ cup)softened butter
• 50 g (¼ cup)granulated sugar
• ½–1 teaspoonvanilla extract
• 1 teaspoonlemon zest
• 1 largeegg, at room temperature
• 240 g (2 cups)cake or pastry flour
• 2 teaspoonsbaking powder
• 1 pinch; if using unsalted butter, add ¼ teaspoonsalt
• 180 ml (¾ cup)whole or 2% milk
• 2–3 tablespoons (28–42 g)very soft butter
• 2–3 mediumapples, cored, peeled and cut into eighths
• 50 g (¼ cup)brown sugar
• 1 teaspooncinnamon

Instructions

1. 1

   Prepare the pan

   Heat the oven to 180°C (350°F). Grease and flour an 20 cm (8-inch) round cake tin, or coat it with cooking spray.

2. 2

   Mix dry ingredients

   Whisk the flour, baking powder and salt together.

3. 3

   Combine spiced sugar

   Mix the brown sugar and cinnamon in a small bowl.

4. 4

   Make the batter

   In a mixer, cream the butter, granulated sugar, vanilla and lemon zest. Add the egg and beat for 2–3 minutes, until fluffy. Add the dry ingredients alternately with the milk, then beat for 1 minute, until smooth.

5. 5

   Add the apples

   Transfer the batter to the prepared tin and spread it evenly. Press the apple pieces into the batter in a regular pattern. Brush them lightly with the very soft butter, then sprinkle over the brown sugar mixture.

6. 6

   Bake until done

   Bake for approximately 40–45 minutes, or until done. Serve warm with a scoop of vanilla ice cream.

What is Dutch apple cake?

Dutch apple cake is a cake topped with apples, rather than a pastry-encased pie. The name is used for several styles of apple cake; this American version has a soft sponge with cinnamon and brown sugar over the fruit.

The batter gives the apples a tender base, while the topping adds a gently spiced finish. Arranging the slices in a pattern makes the fruit an attractive part of the cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 5g protein, 44g carbs, 10g fat.

The flour, sugar and apples provide most of the carbohydrate, while butter contributes much of the fat and the egg, milk and flour add some protein. Pair a slice with plain yoghurt or serve it after a meal with fruit for a more balanced plate.

Choosing the apples

Apple choice: Use firm apples that hold their shape in the oven. A mix of tart and sweet varieties works well if you have them.

Even slices: Cut the apples into eighths as directed, keeping the pieces a similar thickness so they soften at roughly the same rate.

Getting a fluffy sponge

Creaming: Beat the butter and sugar with the vanilla and zest before adding the egg. Beating the egg for the full 2–3 minutes helps build the fluffy texture described in the method.

Alternating: Add the flour mixture and milk in turns, then stop once the batter is smooth after the final minute of mixing.

The cinnamon-sugar topping

Soft butter: Brush the apples lightly with very soft butter so the topping can cling to the fruit. The butter should be soft enough to brush on without melting it separately.

Even coverage: Sprinkle the cinnamon and brown sugar over the apples as evenly as you can. This distributes the spiced topping across the surface.

How to tell when it is baked

Timing: Start checking at about 40 minutes; the recipe gives a baking window of 40–45 minutes. The exact time can vary with the oven and the tin.

Doneness: Look for a golden surface and a cake that is set through the centre. If it still seems underdone, give it a little longer and check again.

Serving the cake

Warm slices: The method suggests serving the cake warm, when the sponge and apples are soft. Vanilla ice cream is the suggested accompaniment.

For a simpler plate, serve a slice on its own or with a spoonful of yoghurt. Let the cake cool briefly before cutting so the slices hold together.

Recipe notes & tips

• Bring the egg to room temperature before mixing it into the creamed butter.
• Measure the flour carefully and avoid packing it into the measuring cup.
• Arrange the apple pieces evenly so each slice gets a similar amount of fruit.
• Use butter that is very soft for brushing over the apples.
• Begin checking the cake at 40 minutes, as ovens can bake at different rates.

Variations

• Mixed apples: Combine tart and sweet apples for a more layered fruit flavour.
• More spice: Add a little extra cinnamon to the brown sugar mixture.
• Citrus note: Use the full amount of vanilla and lemon zest for a brighter aroma.
• Pear swap: Replace some of the apples with firm pear slices.
• Simple serving: Offer the cake warm with vanilla ice cream, as suggested in the method.

Common mistakes to avoid

• Cold egg: Let it reach room temperature so it incorporates more readily into the creamed mixture.
• Lumpy dry mix: Whisk the flour, baking powder and salt thoroughly before adding them.
• Overmixing: Stop beating once the batter is smooth after the final minute.
• Uneven fruit: Cut the apples into similar-sized eighths and arrange them regularly.
• Underbaking: Check the centre as well as the colour, and bake longer if it is not set.

How to store

Once cool, cover the cake or place it in an airtight container and keep it at room temperature for up to 2 days, or refrigerate it for up to 4 days. Warm individual slices briefly in the microwave or in a low oven.

Frequently asked questions