Dutch Apple Cake

Dutch Apple Cake with fork

Every bite of this Dutch Apple Cake is sweet and juicy thanks to layers of thinly sliced Honeycrisps, baked up in a no fail batter with a touch of spice. This easy coffee cake has a nice crisp sugary crust that makes it irresistible.

A slice of Dutch Apple Cake on a silver pie server on a white marble ground

Dutch apple cake is made with Honeycrisp apples

Once early Fall hits I can’t bake with apples fast enough. I love to cycle through the different varieties and taste the subtle differences in the results. Today’s Honeycrisp was sweetly juicy, and even after baking the thin slices retained that famous crunch they’re known for. This cake will take any apple you want to throw at it, so go with your favorite. (It doesn’t cook long enough for any variety to get mushy, so you’ll be good to go.)

Everyone I have made this cake for absolutely loves it! It’s such a great, light cake perfect for mornings with coffee. I’m so glad I came across this blog!!

~ jes
A slice of Dutch Apple Cake with a fork stuck into it.

it’s everything you love about apple pie, in cake form!

Every country, every region really, that supports apple trees has their own favorite apple cake, and this one happens to be inspired by the way they do it in the Netherlands…the sliced fruit is folded right into a buttermilk cake batter. The thinly sliced apples create a delicious layered effect in the baked cake, making it almost like a cross between apple pie and cake.

I’ve only lightly spiced this cake with a touch of cinnamon and a little nutmeg so as not to overwhelm the delicate apple flavor. You could spice it more aggressively if you like with a combination of allspice, nutmeg, and cinnamon.

Taking a bite out of a slice of Dutch Apple Cake.

what you’ll need

Nothing too unusual in this list, although the sour cream and buttermilk are worth the trip to the market if you don’t usually stock them.

  • apples
  • flour
  • baking powder
  • salt
  • cinnamon
  • nutmeg
  • butter
  • sugar
  • eggs
  • sour cream
  • buttermilk
  • vanilla extract
Making the batter for Dutch Apple Cake

Like most of my recipes, this Dutch apple cake is super simple to throw together. It’s moist and not too sweet, which means it’s ideal for a morning or coffee break treat.

Dutch apple cake ready to bake

we love apple cakes!

One way or another I think everybody loves to make at least one apple cake each fall. If you’ve got the itch, I’ve got several others on the blog for you to try ~

Irish Apple Cake ~ a similar cake using sliced apples with a crumble topping.

Honeycrisp Apple Cardamom Cake ~ the unexpected warmth of cardamom makes this cake so special.

Apple Cider Doughnut Cake ~ no whole apples in this, but applesauce and apple cider flavor it beautifully.

Spiced Apple Cake ~ rich spicy apple butter provides the apple flavor in this cake.

Apple Walnut Zucchini Bread ~ chunks of apple combine with shredded zucchini to make an impressive bundt cake.

Dutch apple cake, with piece removed

tvfgi recommends: USA 9-inch Spring Form Pan

A spring form pan is handy for a recipe like this because the cake is very delicate, and removing it from a regular cake pan would be impossible. With a spring form pan you can release the sides so that even the most delicate cakes can be presented and sliced perfectly. I use my spring form pan for cornbread too because I love to be able to remove it and serve it on the table beautifully sliced. USA makes a whole line of bakeware and I’m slowly replacing all my pans. Plus, they’re made in the USA!

“I made this cake yesterday and it was a HUGE hit! Easy, moist, and full of that great apple taste. Enjoying another piece right now with my morning coffee. This recipe is a keeper! Thanks for sharing it.”

~ Yvonne

Dutch Apple Cake being sliced
3.74 from 134 votes

Dutch Apple Cake

Every bite of this Dutch Apple Cake is sweet and juicy thanks to layers of thinly sliced Honeycrisps, a no fail batter, and a touch of spice.  This easy cake bakes up with a nice crisp sugary crust that makes it irresistible.
Course Breakfast, coffee break, Dessert
Cuisine American, Dutch
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 12 servings
Calories 237kcal
Author Sue Moran


  • 9 inch spring form pan


dry ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg freshly grated is the way to go!

wet ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar plus 1/4 cup for sprinkling later
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 14 ounces thinly sliced peeled apples Note: best to weigh them, but that is approximately 2 and 1/2 cups. That's going to be 3-4 apples.


  • Preheat oven to 350F
  • Lightly spray a 9 inch spring form pan. If you like you can line the bottom with a round of parchment.
  • Whisk together the flour, baking powder, salt and spices, and set aside.
  • Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
  • Beat in the eggs, one at a time, and then beat in the vanilla.
  • Stir the sour cream and buttermilk together, and then add the dry ingredients to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don’t over mix.
  • Fold in the apples and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  • Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test. Note: if the top seems to be browning too quickly cover it loosely with a sheet of foil.
  • Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

Cook’s notes


Calories: 237kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 75mg | Potassium: 118mg | Fiber: 1g | Sugar: 21g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
Dutch apple cake pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Jan Rutledge
    December 26, 2021 at 11:46 am

    Yippee! Metric amounts! Really appreciate this and looking forward to trying the recipe ASAP.

  • Reply
    Christine J
    November 21, 2021 at 4:23 pm

    I don’t have nutmeg in the house – would it be terrible if I substituted pumpkin pie spice instead?

    • Reply
      Sue Moran
      November 21, 2021 at 5:07 pm

      No not at all, recipes are meant to be played with 🙂

  • Reply
    November 10, 2021 at 5:08 pm

    Sue, this cake is absolutely delicious! It’s so moist and lite and fluffy and the apple flavor is wonderful. Thanks again for another great recipe!

  • Reply
    Rozie Green
    May 17, 2021 at 8:43 am

    Just a question, does the granulated sugar mean normal white sugar or caster sugar (which is finer). I am in Australia.

    • Reply
      Sue Moran
      May 17, 2021 at 9:20 am

      That would be normal white sugar Rozie.

  • Reply
    November 1, 2020 at 1:33 pm

    5 stars
    I made this cake this afternoon. I let it cool a little, and had a small piece. It’s delicious! I’ll let it cool completely, and have another piece with custard sauce. Yum!
    Thanks for the recipe!

  • Reply
    October 20, 2020 at 7:13 pm

    5 stars
    I made this cake today. Oh my is it good. I made my own buttermilk. The cake texture is light and the apples almost melt into the batter. The best part is the sugar crust. Love the crunch. Great recipe.

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