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.
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
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.
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
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.
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.
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
Equipment
- 9 inch spring form pan
Ingredients
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.
Instructions
- 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.
Notes
-
Top the cake with a mixture of cinnamon and sugar for a different effect.
-
You might want to try this with custard sauce, the way they love it in the British Isles.
Nutrition
This is my go-to apple cake recipe! I often make it in a muffin tin – works and tastes great!!
I never thought to make muffins, love that!
HI SUE, CAN YOU TELL ME WHAT SORT OF APPLES YOU USE. TART, RED OR SWEET YELLOW, WE HAVE DIFFERENT NAMES FOR OURS HERE.THANKS.
I used Honeycrisp for this cake, which are sweet and red, with an extra crisp texture, but I really think you can use whatever you like, it doesn’t cook all that long so most apples won’t get mushy.
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.
I’m so happy it worked out so well for you 🙂
Hi,
I accidently came across your blog and saw “Dutch Apple cake” and coincidence will that i am Dutch! So I can tell you that this is indeed one way of eating applecake in the Netherlands! But we eat apples also as a pie, or as a crumble cake, sheetcake, every way you can eat an Apple! Only we use often raisins and nuts, like walnuts, in our Apple pie. But this one’s well loved in my country! You picked the right one! I like your blog! And i’ll make your recipe of “our” applecake. Count on it.
Have a great day and Thanks for the recipe!
Lovely greetings from the Netherlands,
Marja
Thanks for the vote of confidence Marja!
This looks amazing, I am making for dinner tomorrow, with custard on the side!
Yes to the custard! That stuff is awesome…enjoy 🙂
Such an easy cake to bake, and a crowd pleaser at our family dinner. We added dried cranberries (‘tis that season here in the Wisconsin Northwoods) and made the custard to serve with. It was yummie, and made for a wonderful breakfast coffee cake the next morning.
You’ve just inspired me to do a fresh cranberry version of this cake! The custard and dried cranberries sounds pretty tasty.
Although I have lots of apple cake recipes, this one appealed to me because of the sliced rather than chopped apples mixed with the batter. Such a lovely cake! And thanks for giving the weight and volume of the apples, Sue. Many recipes say 3-4 apples or something like that, and the more precise measurements account for variannce in fruit size. Can’t wait to have a reason to make this! Heck, who needs a reason!
Beautiful cake, Sue! I love the pretty sugar crust!
I had a few gala apples leftover from a trip at TJ’s so I thought this would be a great way to use them up. I made this today and followed the recipe exactly and it is sooo good. The cake isn’t terribly sweet but then you have a bite of apple which brings this cake all together. The only thing I would recommend is putting a piece of parchment on the bottom of your springform pan. Even though I sprayed lightly, the cake stuck slightly. I did use a sharp knife that lifted the cake fine but I think parchment would make it a little easier. But the cake is fantastic! Highly recommend.
Thanks Kim I actually made a note about the parchment just now in the recipe, good point. I sometimes just leave the cake on the bottom of the pan and serve it that way. But the parchment would make it easier to slide off.
HI Sue, Made this & it’s a flavourful apple cake just as you said. Lovely – great after dinner & husband likes it for breakfast! Karen
Thanks Karen, I’m so glad this cake has been a success for readers, we loved it, and you can never have enough apple recipes! I ate it for breakfast too 😉