Dutch Apple Cake
Every bite of this Dutch Apple Cake is sweet and juicy thanks to a layer of sliced Honeycrisps, baked up on top of a no fail batter with a touch of spice. This easy coffee cake has a nice crisp sugary crust that makes it irresistible.
Who loves apple season?
Once early Fall hits most people love pumpkin spice but me….I cannot bake with apples fast enough. I absolutely love to use the different varieties and taste the subtle differences in the results. Today’s Honeycrisp was sweetly juicy, and even after baking the 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.)
Of course, you can get apples year-round, but if you make this cake after a day of apple picking you’ve basically won fall.
This recipe has been handed down for generations in my family. My great great grandmother was the first person to introduce me to this cake. I love it-seriously my all time go-to favorite cake recipe. Like most of my recipes, this Dutch Apple Cake is super simple to throw together. It is moist and not too sweet, which means it’s ideal for a morning or coffee break treat.
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.
Combine crust ingredients and spread into bottom of cake pan.
Line with apples
Sprinkle topping on
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Here are some other fun fall apple recipes you might enjoy:
Dutch Apple Cake
- 1 ¼ cup flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- ½ cup butter softened
- 1 egg yolk
- 2 Tablespoons milk
- ¾ cup sugar
- 2 Tablespoons butter softened
- 1 ½ teaspoon flour
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 4-6 Honeycrisp apples peeled, cored and cut into eights
Preheat the over to 375℉. Lightly grease your cake pan.
In you stand mixer; sift together dry ingredients in the crust.
Combine with yolk and milk together.
Add butter to the dry ingredients and mix; add milk/yolk mixture and combine.
Line the cakepan with the batter using fingers to press into place.
Place cut apples in a single layer over the crust.
In a small bowl, combine the topping ingredients and sprinkle it over the sliced apples.
Bake at 375℉ for 30-40 minutes. To test if cooked through simply try to stab an apple with a toothpick. If easily inserted the apple cake is done.