Dutch Apple Cake Story

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 * 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

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

Ingredients Needed

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

Recipe Instructions

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

Recipe Instructions

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.

Recipe Instructions

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

Recipe Instructions

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.

Recipe Instructions

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.

Recipe Instructions

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

Recipe Instructions

SERVE AND ENJOY!