Dutch Apple Cake, or “Appeltaart” as it’s known in the Netherlands, is a beloved classic that has warmed Dutch homes for generations. Unlike American apple pies, the Dutch version features a cake-like base with a sweet, spiced apple filling and a beautiful lattice top.
It’s a perfect balance of tender cake and juicy apples, making it an ideal treat for any season.
What makes this recipe truly special is its versatility and homey charm. Whether you’re serving it at a family gathering, enjoying it with afternoon coffee, or presenting it as a dessert for guests, Dutch Apple Cake never disappoints.
The aroma of cinnamon and apples baking in the oven creates an atmosphere of comfort that’s hard to resist. This recipe preserves the authentic flavors while being simple enough for bakers of all skill levels to master.
INGREDIENTS
For the cake batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the apple filling:
- 4-5 medium-sized apples (preferably Granny Smith or Jonagold)
- 2 tablespoons lemon juice
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons raisins (optional)
For the topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
INSTRUCTIONS
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, or line it with parchment paper.
Begin by preparing the apples. Peel, core, and slice them into thin wedges, about ¼-inch thick. Place the apple slices in a large bowl and toss with lemon juice to prevent browning. Add the sugar, cinnamon, nutmeg, flour, and raisins if using.
Gently mix until all apple slices are coated, then set aside.
In a medium bowl, whisk together the flour, baking powder, and salt for the cake batter. Set this dry mixture aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined after each addition. Be careful not to overmix, as this will result in a tough cake.
Pour about two-thirds of the batter into the prepared pan, spreading it evenly. Arrange half of the apple mixture over the batter, making sure to leave some of the juices behind in the bowl.
Spoon the remaining batter over the apples. It doesn’t need to completely cover them – the batter will spread during baking. Arrange the remaining apple slices on top in a decorative pattern.
Brush the top with beaten egg and sprinkle with the cinnamon-sugar mixture. This will give the cake a beautiful golden finish.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
Allow the cake to cool in the pan for about 15 minutes before removing the sides of the springform pan. Let it cool completely on a wire rack before serving. This cake tastes even better the next day when the flavors have had time to meld.
FAQs
1. Can I use different types of apples for this recipe?
Yes, you can! While Granny Smith and Jonagold apples are traditional choices because they hold their shape well when baked and offer a nice tartness, you can experiment with other varieties. Honeycrisp, Braeburn, or Pink Lady apples also work beautifully.
For the best flavor, consider using a mix of sweet and tart apples.
2. Can I make this cake ahead of time?
Absolutely! Dutch Apple Cake actually improves with time as the flavors develop. You can bake it a day in advance and store it at room temperature, covered with foil or in an airtight container.
It will stay fresh for up to 3 days at room temperature or up to a week in the refrigerator.
3. Is there a way to make this recipe dairy-free?
Yes, you can substitute the butter with a plant-based butter alternative and use almond, soy, or oat milk instead of regular milk. The texture might be slightly different, but the cake will still be delicious.
4. Can I freeze Dutch Apple Cake?
Yes, this cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
5. What can I serve with Dutch Apple Cake?
Traditional Dutch Apple Cake is often served with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with caramel sauce, custard, or a sprinkle of powdered sugar. In the Netherlands, it’s commonly enjoyed with coffee or tea.
CONCLUSION
Dutch Apple Cake is more than just a dessert; it’s a celebration of simple, wholesome ingredients coming together to create something truly special. The combination of tender cake, warm spices, and juicy apples makes for a comforting treat that appeals to people of all ages.
Whether you’re an experienced baker or trying your hand at baking for the first time, this recipe offers a rewarding experience with delicious results.
The beauty of this classic recipe lies in its adaptability. Feel free to make it your own by adjusting the spices, adding nuts, or experimenting with different apple varieties. No matter how you customize it, the essence of this beloved Dutch tradition will shine through.
So gather your ingredients, preheat your oven, and prepare to fill your home with the irresistible aroma of freshly baked Dutch Apple Cake. Your friends and family will thank you!
