Dutch Apple Cake Recipe

5 from 10 votes

This Dutch apple cake has a moist and tender crumb with plump pieces of juicy and crunchy apple creating the perfect amount of moisture. Rich brown sugar and cinnamon add deep molasses notes and warm spice. This light and moist cake bakes up easily and beautifully, is not too sweet, and can be enjoyed as dessert or with your morning coffee.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American, Dutch

Diet: Vegetarian

Servings: servings

Calories: 235kcal

Author: MaryAnne

Equipment

9-inch springform pan

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ cup (1 stick) unsalted butter, room temperature
½ cup brown sugar, packed
¼ cup granulated sugar
1 teaspoon vanilla extract
3 eggs, room temperature
½ cup sour cream
1 ½ apples peeled and thinly sliced
1 ½ apples, peeled and diced

Instructions

Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
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.
Add eggs, one at a time, and beat for around one minute after each addition. Add vanilla and mix well.
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.
Gently fold in the diced 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.
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.

Video

Notes

How to serve: 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.
Storage: Store cake in the refrigerator for up to 4 days in an airtight container.
Mix just until combined. Overmixing could produce extra gluten, creating a chewier cake, and we are going for a lighter texture. Overmixing could also cause your cake to sink in the middle. We want to avoid that!
Use an electric hand mixer if you don't have a stand mixer.
Use a 9" round cake pan if you don't have a springform pan. 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 about this aspect.

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