Get the Recipe: Dutch Apple Cake
A lovely apple cake with the flavours of Dutch apple pie. A great snack cake with a buttery cake, plenty of apples and a cinnamon and brown sugar topping.
Ingredients
- 1 cup + 2 Tablespoons (140 g) all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 Tablespoons (140 g) butter, at room temperature
- 1/2 cup + 3 Tablespoons (140 g) white granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 3 Tablespoons (45 g) plain Greek yogurt, at room temperature
- 2 medium apples, cooking apples recommended, peeled, quartered, cored and sliced *see Note 1 below
For the topping:
- 1 teaspoon cinnamon
- 2 Tablespoons light brown sugar
Instructions
- Take the butter, eggs and yogurt out of the fridge 20-30 minutes ahead to allow them to come to room temperature.
- Preheat the oven to 350F (180C) with the regular bake setting (adjust as needed for convection or fan-assisted baking). Grease an 8-inch round springform pan or cake pan and line the bottom with a round of parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Add the 1/2 cup + 2 Tablespoons butter (at room temperature) and 1/2 cup + 3 Tablespoons white granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and an electric beater). Cream the butter and sugar together at medium speed until light and fluffy, for 2- 3 minutes.
- Add the 2 large eggs (at room temperature), one at a time, beating well between additions. Add the 1 teaspoon vanilla and 3 Tablespoons plain Greek yogurt (at room temperature), and mix in. With the mixer on low, spoon in the flour mixture and mix together just until combined. The batter will be quite thick.
- Spoon the batter into the prepared cake pan and level the top.
- Peel 2 medium apples (cooking apples recommended, peeled, quartered, cored and sliced *see Note 1 below), cut into quarters, remove the core, then cut each quarter into slices. Arrange the apple slices on top of the cake, inserting the core edge of the slices slightly into the batter and tilting them slightly to the side (but not flat on the batter). *Refer to the step-by-step photos above this Recipe Card for an image of the apples arranged on my cake.) You may not need to use all the apple slices. Just try to fit as many as you can, while leaving a bit of space between slices, but avoid having any apple slices touching the side of the pan.
- In a small bowl, stir together the 1 teaspoon cinnamon and 2 Tablespoons light brown sugar and sprinkle evenly over the top of the cake.
- Bake the cake for 30-40 minutes or until the cake pulls away from the edges of the pan and a tester inserted in the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan, if using a springform pan. If using a regular cake pan, allow it to cool for 20 minutes, then invert to remove. Transfer to a wire cooling rack to cool.
- Enjoy the cake warm or at room temperature. Store at room temperature, covered with plastic wrap, for up to 3 days. This cake will also freeze well for up to 3 months. I enjoy this cake slightly warm and topped with a bit of vanilla ice cream.
For the best and most accurate results, use a kitchen scale and the weight measurements provided.
The colour of your baking pan can affect the baking time! A darker pan will bake more quickly, so be prepared to check on the cake a little earlier.
Notes
Note 1: Cooking apples will keep their shape nicely as they cook, but any apple will work here. A sweeter apple will make a sweeter cake. Avoid Granny Smith apples, which are quite tart and don't soften as well when baked.
Tips!
You can replace the all-purpose flour, baking powder and salt with 140g of self-raising flour.
This cake is best enjoyed on the day it is baked, when the crust has a lovely crisp to it. It is still lovely as it sits, though the crispy crust will soften as it sits.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you may find helpful.
Serving: 1serving, Calories: 390kcal, Carbohydrates: 56g, Protein: 6g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 214mg, Potassium: 195mg, Fiber: 2g, Sugar: 28g, Vitamin A: 555IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg
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