Dutch apple cake. Just the name conjures up images of warm spices, tender apples, and a crumble topping so irresistible, it disappears in minutes. This delightful treat is a fall classic, perfect for cozy evenings, holiday gatherings, or simply satisfying your sweet cravings. What sets it apart from a traditional apple pie is its simplicity. No need for intricate lattice work or double crusts here!
This recipe will guide you step-by-step on How To Make Dutch Apple Cake that will impress your family and friends. It’s easier than you think, I promise!
Ingredients You’ll Need:
For the cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
For the apple topping:
- 4-5 medium apples (such as Gala, Honeycrisp, or Granny Smith), peeled, cored, and sliced
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the crumble topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (55g) cold unsalted butter, cut into small pieces
Tools of the Trade:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Sharp knife for slicing apples
- Rubber spatula
- Parchment paper (optional, for easy removal)
Baking the Perfect Dutch Apple Cake: A Step-by-Step Guide
1. Preparing the Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you prefer, you can line it with parchment paper for easy removal later.
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix in the wet ingredients: Gradually add the buttermilk and vanilla extract to the batter, mixing until just combined. Don’t overmix.
- Pour the batter into the prepared pan: Spread it evenly using a spatula.
2. Creating the Apple Layer:
- Combine apple slices, brown sugar, and spices: In a separate bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, and a pinch of salt. Make sure the apples are evenly coated.
- Arrange the apple mixture over the batter: Spread them out in a single layer as much as possible.
3. The Finishing Touch: Crumble Topping
- Combine dry ingredients: In a medium bowl, combine the flour, brown sugar, and cinnamon for the crumble.
- Cut in the butter: Add the cold butter pieces to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
- Sprinkle crumble evenly over the apples.
4. Baking Time:
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The edges of the cake will be golden brown, and the topping bubbly.
5. Cooling and Serving:
- Let the cake cool in the pan for at least 30 minutes before serving. This allows the filling to set.
- Serve warm or at room temperature. This cake is delicious on its own, but you can also top it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips and Tricks for Dutch Apple Cake Success:
- Apple varieties: While I recommend Gala, Honeycrisp, or Granny Smith, feel free to experiment with your favorite types of apples. A mix of sweet and tart varieties provides a balanced flavor.
- Buttermilk substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for about 5 minutes before using.
- Prevent a soggy crust: For a crispier crust, you can pre-bake the cake batter for about 10 minutes before adding the apple topping and crumble.
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Frequently Asked Questions About Dutch Apple Cake:
Can I make this cake ahead of time?
Absolutely! You can assemble the cake and refrigerate it for up to 24 hours before baking. You might need to add a few minutes to the baking time if you’re baking straight from the refrigerator.
Can I freeze Dutch apple cake?
Yes, you can. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
What can I serve with Dutch apple cake?
While delicious on its own, this cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce.
Conclusion:
This Dutch apple cake recipe is a keeper – it’s simple, comforting, and always a crowd-pleaser. Don’t be intimidated by the steps; with a little patience and love, you’ll have a warm, fragrant cake ready to share (or keep all to yourself!).
I encourage you to give this recipe a try and experience the magic of a homemade Dutch apple cake. Don’t forget to share your baking journey and photos in the comments below! We’d love to hear about your experience.
Happy Baking!
