Warm and fresh out of the oven, this delicious Dutch Apple Cake has a crispy top and a hefty amount of apples. The charm of this cake is in its rustic appearance. It doesn’t need any frosting or dusting with confectioners’ sugar. Moist, tender, flavorful and perfect on its own. Not only that – it’s easy to put together, requiring just pantry staples.
Start by preheating the oven and greasing the springform pan. Next, whisk together the dry ingredients. In a bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add in the vanilla extract. Whisk together the sour cream and buttermilk. Gradually add the dry ingredients and the sour cream buttermilk mixture in three parts, beginning and ending with the flour mixture. Finally, fold in the sliced apples. Do not overmix. Transfer the cake batter to the prepared baking pan and sprinkle the top with granulated sugar. Bake the cake until golden brown and crackly on top. Let the cake cool slightly and enjoy!
To make the Dutch Apple Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly grease an 8-inch round springform pan and line the bottom with parchment paper.
In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon grated nutmeg. Set aside.
In a stand mixer, cream together ½ cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Add in 3 eggs, one at a time, beating well after each addition.
Beat in 1 ½ teaspoons pure vanilla extract.
Stir together ¼ cup sour cream and ¼ cup buttermilk, and then add the dry ingredients to the mixing bowl alternately with sour cream buttermilk mixture, starting and ending with the flour. Mix until just combined, but do not over mix.
Fold in 14 ounces sliced apples.
Pour the batter into the prepared baking pan and smooth out the top. Sprinkle the top liberally with ¼ cup granulated sugar.
Bake for 40-45 minutes or until the top is golden and slightly cracked. The exact cooking time will depend on the pan size you use. Note: If the top is browning too quickly, cover it loosely with a sheet of foil.
Let the cake cool for 5 minutes in the pan, and then transfer to a wire rack.
Serve the cake warm and enjoy!
This moist and tender Dutch Apple Cake is packed with fresh apples and plenty of flavor. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!
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