Description
This easy, vintage Dutch Apple Cake is a comforting homemade dessert featuring tender apples, buttery cake, and a hint of cinnamon. It’s quick to prepare and perfect for brunch, potlucks, or cozy family gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground cinnamon
- Optional: 1/2 tsp lemon zest
- 2 large apples (about 12 oz), peeled, cored, and thinly sliced
- 2 tbsp granulated sugar (for topping)
- 1/2 tsp ground cinnamon (for topping)
- Optional: 1 tbsp melted butter (for brushing apples)
- Optional: handful of chopped walnuts or pecans
- Powdered sugar, for dusting
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Peel, core, and thinly slice apples. Toss with 2 tbsp sugar and 1/2 tsp cinnamon in a bowl. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and 1/2 tsp cinnamon.
- In a large bowl, cream softened butter with granulated and brown sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and optional lemon zest.
- Add half the dry ingredients, then half the milk, stirring gently. Repeat with remaining flour mixture and milk until just combined. Do not overmix.
- Spread batter evenly into prepared pan and smooth the surface.
- Arrange apple slices on top in overlapping circles, gently pressing into the batter.
- Brush apples with melted butter if using, and sprinkle with extra cinnamon and sugar. Add nuts if desired.
- Bake on middle rack for 35-40 minutes, until golden and a toothpick inserted in the center comes out mostly clean.
- If edges brown too quickly, cover loosely with foil during last 10 minutes.
- Let cake cool in pan for 10 minutes, then run a knife around the edge and turn out onto a wire rack.
- Cool another 10-15 minutes before slicing. Dust with powdered sugar and serve warm or at room temperature.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture. For gluten-free, substitute a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and plant-based milk. Add nuts for crunch or a pinch of nutmeg for extra spice. Cake is best served warm and can be stored at room temperature for 2 days or refrigerated for up to 5 days. Freeze slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Dutch
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 230
- Sugar: 20
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 36
- Fiber: 2
- Protein: 4
Keywords: Dutch apple cake, apple dessert, vintage cake, easy apple cake, homemade cake, brunch cake, fall dessert, cinnamon apple cake