Dutch Apple Cake Recipe: Sweet and Juicy Delight
Introduction:
Indulge in the delightful flavors of this Dutch Apple Cake, where every bite is a burst of sweetness and juiciness. Layers of thinly sliced Honeycrisp apples nestled in a fail-proof batter create a cake with a crisp sugary crust that’s simply irresistible. Whether enjoyed for breakfast, during a coffee break, or as a dessert, this easy-to-make cake is sure to become a favorite in your home.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 12 servings
- Calories: 237kcal
- Author: Sue Moran
Equipment:
- 9 inch springform 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 for best flavor)
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 (approximately 2 and 1/2 cups, about 3-4 apples)
Instructions:
- Preheat oven: Preheat the oven to 350°F.
- Prepare pan: Lightly spray a 9-inch springform pan. Optionally, line the bottom with a round of parchment paper.
- Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and spices. Set aside.
- Cream butter and sugar: In a stand mixer, cream together the soft butter and 1 cup of granulated sugar for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Incorporate eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine wet and dry ingredients: Stir the sour cream and buttermilk together. Add the dry ingredients to the mixing bowl alternately with the wet ingredients, beginning and ending with the flour. Mix until just combined, avoiding overmixing.
- Fold in apples: Gently fold in the thinly sliced apples until evenly distributed. Transfer the batter into the prepared pan and smooth out the top.
- Sprinkle sugar: Liberally sprinkle the surface of the cake with the remaining 1/4 cup of granulated sugar.
- Bake: Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. If the top browns too quickly, cover loosely with foil.
- Cool and serve: Let the cake cool briefly, then unlatch the springform and remove the outer ring. Run a knife along the edge to loosen any parts sticking to the pan. Cool completely on a rack before slicing.
Notes:
- For a different flavor, top the cake with a mixture of cinnamon and sugar before baking.
- Serve with custard sauce for a British-inspired treat.
Nutrition Information:
- Calories: 237kcal
- Carbohydrates: 34g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 64mg
- Sodium: 75mg
- Potassium: 118mg
- Fiber: 1g
- Sugar: 21g
- Vitamin A: 352IU
- Vitamin C: 2mg
- Calcium: 39mg
- Iron: 1mg
Tips for Perfect Dutch Apple Cake:
- Choose the Right Apples: Opt for Honeycrisp apples for their sweet and juicy flavor, perfect for this cake.
- Room Temperature Ingredients: Ensure your butter, eggs, and dairy are at room temperature for optimal mixing and texture.
- Don’t Overmix: Mix the batter until just combined to avoid a dense cake texture.
- Evenly Distribute Apples: Spread the sliced apples evenly throughout the batter for consistent flavor in every bite.
FAQs:
Q: Can I use a different type of apple?
A: While Honeycrisp apples are recommended for their flavor and texture, you can experiment with other varieties such as Granny Smith or Fuji.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Warm slices in the microwave or oven before serving if desired.