Oh, you know those recipes that feel like finding your comfiest jumper in the laundry, still warm from the dryer? That is exactly what this Dutch apple cake with sour cream does for me. I found a version of it during a short spell in Berlin, and then adapted it at home in Bristol with Ellie tugging my apron and Muffin waiting for crumbs. It turns simple pantry stuff into something reliably good when you do not have time for drama.
The apples just sort of surrender into the batter as it bakes, getting soft and jammy without turning into mush. That little bit of cinnamon? It is subtle, it is there, and people keep sneaking back for another slice. I like that it is forgiving. Forgot to soften the butter once. Oops. Room temperature is best though, trust me on this one.
If you want an easy, moist cake that still feels a bit special, this one fits the bill. It reminds me of slow rivers in Norwich and messy Sunday pizzas. The kind of recipe you make when you want comfort but also need something that will survive a busy day.
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!
Stand mixer or electric hand beater if you have one. It saves your arms when a small person is demanding snacks. No mixer? A wooden spoon and elbow grease will do. You just want the butter and sugar light and fluffy so the cake gets a nice rise.
A medium bowl to whisk dry ingredients, a sharp knife, a peeler and a corer for the apples, a rubber spatula for folding, and a wire rack to cool. Use a round springform pan, about eight inches, lined with parchment. It makes life easier when you want the cake out whole. I learned this the scraping way once while Muffin stared hopefully.
Pick good apples. I use Honeycrisp when I can because their juice basically makes a built in syrup in the batter. If you only have tart apples like Granny Smith, add a tablespoon or two more sugar and you will be fine. I once used chunky apple pieces and it ended up more like fruit salad than cake. Slice them thin. About a quarter inch. They soften properly without turning into mush.
Cream the butter and sugar until pale and fluffy, scraping the bowl a few times. Add the eggs one at a time so the batter stays smooth. Stir the sour cream and buttermilk together before adding so they mix evenly. That keeps the crumb tender instead of chewy. Also, grate a bit of fresh nutmeg if you have it. It brightens the spice without being over the top.
Top with a decent sprinkle of sugar so the surface gets a little crackle as it bakes. If it is browning too fast, cover loosely with foil to prevent the top getting bitter. Let it cool in the pan for five minutes, then lift to a rack. Rushing this step makes the cake fall apart. Been there. Learned that.
Imagine your cinnamon apple cake getting a nutty upgrade. Toast half a cup of walnuts until fragrant, chop them and fold them in with the apples. I sometimes replace a couple tablespoons of flour with ground walnuts to keep the balance. They add texture and a toasty note that pairs well with the fruit. If someone has a nut allergy, just skip them and the cake is still lovely.
For a springform pan apple cake with a summery vibe, stir in a cup of fresh blueberries right before adding the apples. They burst during baking and make pretty pockets of colour. If you use frozen, thaw and drain them first so the batter does not get watery. I drop the sugar by a tablespoon when I add berries so the cake does not become too sweet.
Take your buttermilk apple cake to new heights by adding half a teaspoon of ground cardamom to the dry mix. It gives a floral, warm lift that plays with the cinnamon and nutmeg without stealing the show. Measure carefully though. Too much and it gets floral in a way people do not expect.
This traditional Dutch dessert is lovely warm with a scoop of vanilla ice cream melting over the top. For a lighter touch, a dusting of icing sugar or a spoon of yogurt keeps it simple. For brunch or a potluck, slice thin and serve with fresh apple wedges on the side.
Pair it with coffee to cut the richness, or chai to echo the spices. I once put a wedge on a small plate with sharp cheddar and people were oddly obsessed. It works as a German apple cake inspired snack if you like sweet and salty together. For colder days, warm slices and drizzle with caramel. Rich, but satisfying. Share small pieces.
Yes. Swap in full fat plain yogurt and you will get similar tang and moisture. I have used Greek yogurt on a whim and Ellie loved it. Avoid low fat versions as they can dry the cake out.
Storing this easy moist apple cake recipe properly means wrapping it tightly in plastic or an airtight tub at room temperature for up to two days. For longer keep it in the fridge up to five days and bring to room temperature before serving so the spices smell alive again. I freeze slices individually wrapped for up to a month and reheat gently.
If your apples are very tart, add an extra tablespoon or two of sugar to the batter and maybe a sprinkle on top. It balances the sharpness without making the cake cloying. I did this once with Granny Smith and it turned into a favourite batch.
Yes. Use a one to one gluten free flour blend that contains xanthan gum. You may need a splash more buttermilk if the batter seems dry. Watch the bake time as it can change a little.
A regular round cake tin will do if you grease and line it well. The springform just makes removal easier but the taste is the same. I have even used a square pan and cut the cake into bars for sharing, adjusting the time slightly.
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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