Dutch Apple Cake

A piece of apple cake with a scoop of ice cream.

5 from 1 vote

This Dutch apple cake is the perfect mix of fluffy cake and spiced apples, baked until golden. Cozy, comforting, and full of autumn flavor.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, Snack

Cuisine: American

Servings: servings

Calories: 286kcal

Author: Rosemary Molloy

Ingredients

¼ cup butter softened
¼ cup granulated sugar
½-1 teaspoon vanilla extract
1 teaspoon lemon zest
1 large egg room temperature
2 cups cake/pastry flour
2 teaspoons baking powder
1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
¾ cup milk (whole or 2% milk)

EXTRAS

2-3 tablespoons butter very soft
2-3 medium apples (cored, peeled and sliced into eighths)
¼ cup brown sugar
1 teaspoon cinnamon

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour or spray an 8 inch round pan.
Whisk together the flour, baking powder and salt.
In a small bowl combine the brown sugar and cinnamon.
In the mixer cream together the butter, sugar, vanilla and zest. Add the egg and beat until fluffy, 2-3 minutes. Alternately add the dry ingredients with the milk, beat until smooth 1 minute.
Transfer the batter to the prepared pan, spread evenly. Press the cut apples into the batter in a regular pattern. Brush lightly with the softened butter. Sprinkle with the brown sugar mixture. Bake for approximately 40-45 minutes or until done. Serve warm with a scoop of vanilla ice cream. Enjoy!

Notes

How to store the Dutch Apple Cake

Once cooled, cover the cake tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.

To freeze the cake - wrap the cooled slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutrition