Why You’ll Love This Recipe

You get both cake and fruit in every bite — soft crumb with juicy apple bits.
The cinnamon-sugar topping gives a lightly crisp contrast to the tender cake beneath.
It’s straightforward to make — no complex layers or fillings — just mix, arrange apples, sprinkle, and bake.
It’s versatile: serve warm or at room temperature, and it’s great for breakfast, dessert, or tea time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

Apples (peeled, cored, and sliced)
Sugar
Butter (melted)
Oil (optional)
Eggs
Vanilla (extract or paste)
Milk
All-purpose flour
Baking powder
Salt

For the topping:

Sugar
Ground cinnamon

(Optional: powdered sugar for dusting after baking)

Directions

Preheat the oven (around 350 °F / 180 °C). Grease and line (or flour) a round or square cake pan with enough depth.
Peel, core, and slice the apples. Toss with a bit of lemon juice to prevent browning if desired.
In a mixing bowl, whisk together melted butter, oil (if using), sugar, eggs, and vanilla until smooth.
In another bowl, mix the dry ingredients (flour, baking powder, salt).
Gradually fold dry ingredients into the wet mixture, alternately with milk, until just combined. Don’t overmix.
Pour about half of the batter into the prepared pan and smooth it.
Arrange half of the apple slices over the batter.
Spoon the remaining batter over the apples (gently) and spread to cover.
Top with the remaining apple slices, arranging them in a decorative or even layer.
Sprinkle the cinnamon-sugar mixture evenly over the apple layer.
Bake until the cake is golden and a toothpick inserted in the center comes out with moist crumbs (no raw batter). Time will depend on your pan size (often 50–70 minutes).
Let the cake cool for 10 minutes in the pan, then loosen the edges and invert or remove. Let cool completely (or partially) before serving.
Optionally dust the top with powdered sugar just before serving.

Servings and timing

This recipe yields about 8 servings (depending on pan size and slice thickness)

Preparation time: ~ 15–20 minutes
Baking time: ~ 50–70 minutes
Cooling / resting: ~ 10–15 minutes
Total time: ~ 1 hour to 1 hour 30 minutes

Variations

Streusel topping: Add a buttery crumble (flour, sugar, cold butter) on top of the cinnamon-sugar for extra crunch.
Spiced twist: Add ground nutmeg, allspice, or cardamom into the batter or topping.
Nuts: Sprinkle chopped pecans or walnuts over the apples before baking.
Mixed fruit: Combine apples with pears or berries for variation.
Glaze: Drizzle a simple vanilla glaze or caramel sauce over slices when serving.
Gluten-free / dairy-free: Use a gluten-free flour blend and plant‑based milk or oils.

Storage/Reheating

Store cooled cake in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 4–5 days.
To reheat, warm individual slices in the microwave or in a low oven (around 325 °F / 160 °C) until warmed through.
If the cake has dried slightly, serve with a splash of cream, custard, or a scoop of ice cream to add moisture.

FAQs

1. What type of apples should I use?

Use firm, tart or semi-tart apples (e.g. Granny Smith, Honeycrisp, Braeburn) so they hold shape when baked.

2. Can I skip the oil and use only butter?

Yes, but using a bit of oil (along with butter) helps keep the cake moist longer. You may need to adjust slightly.

3. Do I need to peel the apples?

Peeling gives a smoother texture; leaving the skin is okay if the apples are thin-skinned and tender, but you’ll notice more texture.

4. Can I prepare this ahead of time?

Yes — you can slice the apples and toss them in lemon juice several hours ahead. Assemble the batter and apples just before baking for best texture.

5. How do I know when it’s done baking?

Insert a toothpick or cake tester into the center. If it comes out with moist crumbs (not wet batter), it’s done.

6. Why did my apples sink to the bottom?

If the batter is too thin or apples are heavy, they may sink. Use a slightly thicker batter, and gently press apples only partway into the batter rather than burying them.

7. Can I make this in a bundt pan or loaf pan?

Yes — adjust baking time accordingly. A bundt pan version is a known variant. (Allrecipes)

8. Can I use frozen apples?

You can, but thaw and drain well to avoid excess liquid that would make the cake soggy.

9. Should I dust with powdered sugar?

It’s optional but nice for presentation. Do it just before serving so it doesn’t dissolve or fade.

10. What’s the difference between Dutch apple cake and apple pie?

Dutch apple cake is more cake-like with apples baked into it plus a sweet topping, whereas apple pie is a pastry crust filled with apples and usually enclosed or topped with crust.

Conclusion

Dutch Apple Cake is a classic and lovely way to enjoy apples in a simple, homey dessert. With its balance of soft crumb, tender fruit, and a hint of crisp on top, it’s perfect for family gatherings, coffee time, or a comforting dessert. Give it a try — you’ll soon see why it’s a favorite for many.

Dutch Apple Cake

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Dutch Apple Cake is a moist, tender cake filled with sliced apples and topped with a crunchy cinnamon-sugar layer. This easy, comforting dessert is perfect for breakfast, coffee time, or as a cozy fall treat.

Author: Laura
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: European
Diet: Vegetarian

Instructions

Preheat oven to 350°F (180°C). Grease and line an 8-inch round or square cake pan.
Peel, core, and slice the apples. Toss with lemon juice if desired to prevent browning.
In a bowl, whisk together melted butter, oil (if using), sugar, eggs, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Stir until just combined.
Pour half the batter into the prepared pan and spread evenly.
Arrange half the apple slices over the batter.
Spoon the remaining batter over the apples and gently spread to cover.
Top with the remaining apple slices in an even or decorative layer.
Mix the cinnamon and sugar for topping, then sprinkle evenly over the top apple layer.
Bake for 50–70 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not raw batter).
Let cool in the pan for 10–15 minutes. Loosen edges and remove to a wire rack to cool further.
Dust with powdered sugar before serving, if desired.

Notes

Use firm, tart apples like Granny Smith or Honeycrisp for best texture.
Add chopped nuts or a streusel topping for extra crunch.
Don’t overmix the batter — it should remain tender.
Can be served warm or at room temperature.

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 310
Sugar: 28g
Sodium: 160mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg