This light and moist Dutch Apple Cake bakes up easily and beautifully, is not too sweet, and can be enjoyed as dessert or with your morning coffee.

Dutch apple cake, which originates from The Netherlands, has a moist and tender crumb with plump pieces of juicy and crunchy apple. The apples in this cake recipe create the perfect amount of moisture, and the brown sugar adds deep molasses notes.

This is a not-too-sweet cake, so it can be enjoyed not only as dessert, but also as an afternoon tea cake or morning coffee cake.

To really maximize the apple taste and texture (and add to the "wow" factor, I fold half of the sliced apples directly into the batter in this recipe, and place the other half on top in a circular pattern. But you can fold all of the apples right into the batter if you don't care about creating a pretty cake top; it's just as delicious without it!

For more cake recipes, try this Strawberry Cornmeal Cake or this Pumpkin Spice Bundt Cake with Buttermilk Icing!

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• Why This Recipe Works
• Ingredients Needed
• Step-By-Step Instructions
• Frequently Asked Questions
• More Cake Recipes!
• Dutch Apple Cake Recipe

Why This Recipe Works

Tender and moist

Juicy and crunchy apples

Quick and easy cake recipe

Can be served as tea cake or coffee cake

Not too sweet

Freezer-friendly

If you are looking for more apple recipes, try this Harvest Apple Salad or these Chunky Gluten-Free Apple Muffins!

Ingredients Needed

• All-purpose flour
• Baking powder
• Salt
• Cinnamon
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• Sour cream
• Apples

Step-By-Step Instructions

Step 1. Preheat oven to 350 degrees F. Lightly spray a 9-inch spring form pan.

Step 2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

Step 3. Using the paddle attachment on a stand mixer, cream the butter, brown sugar, and sugar for several minutes, stopping once to scrape down sides of bowl.

Step 4. Add eggs, one at a time, and beat for around one minute after each addition. Add vanilla and mix well.

Step 5. Alternating, add half of the dry mixture, then the sour cream, and finish with the remaining half of the dry mixture. Mix until just combined.

Step 6. Gently fold in half of the apples and pour into prepared pan. Use an offset spatula or back of spoon to even out the batter. Arrange remaining apple slices on top of batter in preferred pattern.

Step 7. Bake for 40-45 minutes, or until the cake is no longer wiggly in the center.

Step 8. Let cake cool for 10-15 minutes on wire rack. Run a knife along the rim of cake and unlatch to remove outer ring. Cool completely before slicing.

Frequently Asked Questions

Can I substitute whole-wheat flour? Yes, but because whole-wheat flour absorbs much more moisture than all-purpose flour, I would only recommend substituting up to ½ cup with whole-wheat flour.

What is the best type of apple to use for this cake? I recommend a sweet-tart-crisp apple like Honeycrisp, Braeburn or Fuji. You could use Granny Smith, but I would add a bit more sugar since Granny Smith apples are very tart.

Can I substitute yogurt for sour cream? Yes! Use the same amount of yogurt (½ cup) for sour cream. I also tested this recipe using plant-based yogurt and it worked well!

Can I use a 9" round cake pan if I don't have a springform pan? Yes, but make sure that you spray it (or butter it) well, as it will be more likely to stick to the pan. If you don't care about taking the entire cake out of the pan to display on a platter, don't worry too much about this aspect.

Can I use an electric hand mixer instead of the stand mixer? Yes, a hand mixer will work for this recipe.

At what temperature should I serve this cake? You can serve this cake at room temperature, cold, or reheated. It is delicious at any temperature, and should be served at your preferred temperature.

How should I store this cake? Store cake in the refrigerator for up to 4 days or in the freezer (wrap individual slices in foil and place in freezer-safe bag) for up to 2 months.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

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