Dutch Apple Cake

Thanks to our recipe contributor Elizabeth Peters, this Dutch apple cake recipe comes straight from the Netherlands. It follows unspoken European dessert standards, where cakes are generally lighter and less sweet than American ones. But that’s what I love about this authentic Dutch apple cake. It’s not too much, so the cinnamon-sugar-macerated apples really get to shine, and there isn’t a mound of butter to weigh it down. I feel better about having a slice at breakfast, and inevitably sneaking one for a midday snack … and, of course, for dessert. (My Opa—who emigrated from Amsterdam—would approve.)

There are two ways to make a Dutch apple cake. This recipe keeps the apples quite thick, sticks them vertically into the batter, and bakes the batter in a loaf pan. The cake is slightly denser and more akin to a pound cake than to a snacking cake. The other type of Dutch apple cake arranges very thinly sliced apples on top of the batter and bakes them in a round cake pan. If that’s what you’re looking for, try our German apfelkuchen recipe.

Ingredients for Dutch Apple Cake

• Apples: Always wash, peel and core your apples first, in that order. For this recipe, you’ll cut the apples into 1/4-inch-thick slices.
• Sugar: Granulated sugar sweetens the Dutch apple cake. Use light brown sugar if desired.
• Cinnamon: Sweet, woody cinnamon adds cozy, warming flavor to this cake. Avid bakers should check out the other types of cinnamon, each of which can add its own nuances to a given recipe.
• Butter: Soften the butter to room temperature so it’s easy to cream with the sugar.
• Eggs: Take the four eggs out of the fridge when you take the butter out. You want these ingredients to be at room temperature so they create an emulsified batter, which will give the Dutch apple cake volume and structure.
• All-purpose flour: Your Dutch apple cake can quickly become dense if you accidentally add too much flour to the batter. Measure the flour the right way and avoid sticking your measuring cup straight into the bag of flour.

Directions

Step 1: Macerate the apples

In a large bowl, toss the sliced apples with 3 tablespoons of sugar and the cinnamon. Let the mixture stand for one hour.

Step 2: Make the batter

Preheat the oven to 300°F. In another bowl, cream the butter and remaining sugar until they’re light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour and salt. Gradually beat the flour mixture into the creamed mixture until the batter is smooth.

Editor’s Tip: Use a hand mixer or stand mixer to make creaming the butter and sugar easier. After mixing all the wet ingredients, be sure to scrape down the sides and bottom of the bowl to ensure everything is incorporated. Do the same after adding the dry ingredients.

Step 3: Pour it into the pan and press in the apples

Transfer the batter to a greased 9×5-inch loaf pan. Push the apple slices vertically into the batter, placing them close together.

Step 4: Bake the cake

Bake the Dutch apple cake until a toothpick inserted into the center comes out clean, 1 hour and 30 minutes to 1 hour and 45 minutes. Cool the cake for 10 minutes in the pan so it can finish setting up (it’s technically still baking due to the residual heat!). Remove the Dutch apple cake from the pan and transfer it to a wire rack. Serve the cake warm. A bit of homemade whipped cream on each slice is always a lovely addition.

Recipe Variations

• Add more baking spices: Enliven the cake with more baking spices like nutmeg and ginger. They’ll pair beautifully with the tart-sweetness of the apples and the woody cinnamon notes.
• Include nuts: I’m a big fan of texture in my desserts, so I like to fold a handful of nuts into the batter. Almonds, pecans, walnuts or hazelnuts would be great here.
• Finish with caramel: Who can resist anything caramel-apple flavored? Drizzle the top of your Dutch apple cake with salted caramel sauce for an extra touch of sweetness.
• Add a touch of lemon: Lemon’s brightness plays wonderfully with the chunks of apples in this Dutch apple cake recipe. Add 1 teaspoon of lemon zest to the batter if desired.

How to Store Dutch Apple Cake

Store leftover Dutch apple cake in an airtight container or wrapped tightly in storage wrap. It can be kept at room temperature for up to five days or in the fridge for up to one week. Keep in mind, though, that the fridge will dry out the cake a bit.

Can you freeze Dutch apple cake?

Yes, you can freeze Dutch apple cake. Allow the cake to cool completely to room temperature, then wrap it tightly in a few layers of storage wrap, followed by a layer of aluminum foil to prevent freezer burn. Store the cake in the freezer for up to two months. Thaw the cake at room temperature before slicing and enjoying it again.

Dutch Apple Cake Tips

Can you bake this Dutch apple cake in a different-sized pan?

Yes, you can bake this Dutch apple cake in a different pan. Instead of a 9×5-inch baking pan, try an 8-inch square pan, a 9-inch round cake pan or three 5-3/4×3-inch mini loaf pans.

What are the best apples to use for a Dutch apple cake?

The best apples to use for a Dutch apple cake are tart, firm apples, like Honeycrisp, Granny Smith and Pink Lady apples. These are the best apples for apple pie and baking in general. Avoid mealy, soft apples, like McIntosh.

Can you make a Dutch apple cake that is gluten-free?

We haven’t tested this recipe with gluten-free flour yet, but if you want to give it a try, I would suggest using one of the best gluten-free flour blends as a substitute for all-purpose flour. That’s the only ingredient that needs to be swapped to make this cake gluten-free, but do be careful about baking sprays like Pam. Most actually have flour in them! Line the pan with parchment paper instead of using spray.