Dutch Apple Cake Recipe

Reviewed on May. 17, 2013 by LisaK.

Wrote review earlier...now the real review...I have cooked professionally, so I'm no stranger to the kitchen. However, with this particular recipe, in spite of my additions and tweaks, it tasted extremely bland. My son was less than impressed, he said the same thing, it smelled great, looked good and tastes...meh.

Reviewed on May. 17, 2013 by LisaK.

I just made this recipe, after reading the reviews I modified it a bit. Instead of the butter(which I would have loved to use that much butter but didn't have enough)I substituted 1/2 cup of sour cream and 1/2 cup of homemade applesauce. Added nutmeg as well and 1/2 tsp. of baking powder. Also cut it down to 3 eggs...the batter tasted great...we'll see how it tastes when its done. 19 year old son said he'll rate the taste...;)

Reviewed on Mar. 14, 2013 by voraciousvoxel

It's quite laborious for a product that's unhealthy and pretty boring, reminds me of a product in a Starbucks case. Apples are not really highlighted, next time I may carmelize them instead of marinating them in cinnamon/sugar so they maintain some tooth.

Reviewed on Jan. 26, 2013 by cabelli

Very delicious fall cake!!! My children and husband made it disappear in seconds!!

Reviewed on Jan. 06, 2013 by lisamaria728

So I had some apples I wanted to use and I have had this recipe in my recipe box for awhile, so I decided to try it, even though the reviews weren't so great. The only different thing I did was that I diced the apples and just stirred them into the batter. I think the recipe calls for too many apples for such a small cake. Two small ones would probably have been enough. The apples dominated the cake and I hardly tasted the actual cake part. All that aside, this cake was nothing special and I would not make it again. Deleting it from my recipe box!

Reviewed on Nov. 24, 2012 by trolleystation88

I was skeptical when reading the ingredients, noting that there was no baking powder or soda used. But this cake is excellent. I used apple pie spice instead of the cinnamon on the apples. I am going to make this for our church bazaar, with instructions to warm it in the microwave and serve with coffee for a wonderful dessert.

Reviewed on Oct. 18, 2012 by maureenc99

The cake is rather dry & not very flavorful. Needs more apples or something else to moisten it. Definitely needs to be eaten warm. If eaten cold, it isn't very good.

Reviewed on Oct. 08, 2012 by Mrs. Moreno

A coworker of my husband's brought in a couple of boxes of tart apples from his tree and told everyone to take some hom. My husband brought home a bagful, so I started looking up recipes to use them. I came across t dutch apple cake, made a loaf, and it was delicious. So delicious I made two more loaves the next weekend. The people that are calling it a bread or loaf need to remember it is a cake and not all cakes are the same which is why it is fun to try recipes from different cultures.

Reviewed on Oct. 02, 2012 by lvmyhbby

I've made this recipe two weeks in a row for parties and it was a big hit. I have a sweet tooth so when i serve it I spread on some caramel apple dip and heat in the microwave for a few seconds. This recipe is easy and delicious so you good ingredients, I used a really nice cinnamon and my guests could totally tell.

Reviewed on Sep. 22, 2012 by KristiJo

so delicious and moist - fabulous flavor!

Reviewed on Sep. 21, 2012 by lesandsue1

it was too bland and hard. not very tasty.

Reviewed on Sep. 08, 2012 by Astheart

It looks great but I am also concerned by the lack of any raising agent. Well, if I try it, I won´t be so brave not to add some. I will add baking powder.

Reviewed on Apr. 21, 2012 by cherrylady

I made the rookie error of taking this to a pot luck before I'd tried the recipe at home. I was so humiliated! Bland and dense describe it best. I agree with the reviewer who thought it would be best used as a door stop! There are tons of recipes out there -- try something else!

Reviewed on Feb. 06, 2012 by EmmyAnne24

This bread was good, but the flavor wasn't my favorite and it was a little too bland for my tastes. I probably wouldn't make it again, as I have better recipies, but if you want a simple, not over-the-top-with-flavor bread, this one will be good for you!

Reviewed on Feb. 01, 2012 by LabLoverAlways

This was a very dense loaf..It would make a good door stopper. I would not make again. I can't believe it's a contest winner.

Reviewed on Dec. 21, 2011 by mariskap

this is awesome thanks! i haven't tried the recipe, but i know when i do i will love it. we are dutch, and my mom used to make it exactly the way you have put the recipe and i will love to make it so it reminds me of her. mind you... it's not the same as when mom makes it! :)

Reviewed on Nov. 29, 2011 by GRKGDSS

Although it has plenty of butter and isn't necessarily light, the Dutch Apple Cake is very easy to make. My cake turned out very moist and it smells wonderful. I haven't tried it yet, but I'm sure that I'll get a report on how delicious it is. I'm having lunch with a friend who's birthday is in a few days. As it happens, she's originally from Holland, the cake is her gift, and she can't wait to try the cake.

Reviewed on Nov. 18, 2011 by kat83

thought it was bland

Reviewed on Oct. 12, 2011 by glomonkey

I have made this recipe many times since I first found it through Taste of Home. It is so delicious that I hate sharing it!

Reviewed on Oct. 09, 2011 by Barb34653

Wonderful!

Reviewed on Sep. 29, 2011 by ronalee59

This is the first recipe I have made from Taste of Home that did not turn out!! The bread was like a brick and I followed the directions. I would not recommend this recipe.

Reviewed on Sep. 27, 2011 by eparks78

Love this! It's excellent!!

Reviewed on Sep. 25, 2011 by tizzylish

I can't believe some people thought this was dry and bland. Mine turned out moist and delicious. I took the suggestion from one of the reviewers and poured the juice from the apples over the top. I'll definitely be making this again. Oh, and I ate it cold instead of warm and it was still delicious!

Reviewed on Aug. 03, 2011 by gouldleslie

This is a nice standby loaf when apples are in season....not a fussy type dessert. Made it and saved it to my favorites!!

Reviewed on Oct. 02, 2010 by brath

I really enjoyed this cake, however, I did dice the apples and stirred them gently into the batter before baking the second time I made it. Also, sprinkled a little cinnamon-sugar on top and chopped walnuts before baking - really, really good.

Reviewed on Sep. 16, 2010 by kelseypower_05

I really liked this bread - Instead of pushing the apples into the batter, I folded them in before I poured it into the pan. It really turned out nice because they were distributed evenly in the pan. I just wish I would have diced the apples up instead of cutting them into slices. It has a pound cake like texture, and is BEST served warm. I have passed this recipe on to others, and I will make it again soon!

Reviewed on Sep. 14, 2010 by TheChristmasLady

It needed....something...

Reviewed on Sep. 12, 2010 by cat101

I made this in smaller size for gifts.

I am glad I tried first. Something was missing

so IF I make again I will put cinnamon and maybe layer more apples.

I also put on top more sugar and cinnamon

served with ice cream and cooked apples.

Again not happy with cake

Reviewed on Jul. 01, 2010 by BABYBOOP

I found this recipe on 10/28/08 and have been making it ever since. We just can't get enough of it, that's how much we love it.

This is not a light cake by any stretch of the imagination, dense.

I make this like a coffee cake by using a 9 x 13" baking pan, this way the cake comes out thinner. Instead of using fresh apples I use 2 cans of fried apples strained, then I just push them into the dough, this gives the thin batter all the moisture it needs.

I always make 2 batches one with big crumbs and one plain.

I have been making it this way since I found this recipe.

Hope this might help those who are having trouble with it.

Reviewed on Feb. 05, 2009 by dlevons

This cake is absolutely delicious.

It is loved by my entire family and all who has has tasted it.

dlevons

Reviewed on Oct. 20, 2008 by angel_rudolf

Oh My...my mouth is so happy! I love pound cake and this was an easy applely yummy one! MUST try!

Reviewed on Oct. 19, 2008 by khinson

I made this a few days ago for my son's rehearsal dinner and everyone loved it! Great recipe, and very easy to put together.

Reviewed on Oct. 18, 2008 by monteimom

Really good cake. Rather than insert the slices, think I will try to chop up the apples and fold in.

Reviewed on Oct. 16, 2008 by Send me a username

This was wonderfully simple. I live 1 mile high and it needed no adjustments. Shared with 3 friends, all liked the moistness and taste. Will make again!

Reviewed on Oct. 12, 2008 by suce

I made this on a whim. It was very good,almost like a pound cake with apples. Warmed up a slice in the micro next day for breakfast with my coffee, very tasty! Will make again. Suceq

Reviewed on Oct. 12, 2008 by jasonadrian

Reviewed on Oct. 12, 2008 by connect

I was concerned about the lack of baking powder, so added 1/2 tsp to the recipe. Pushing the apples into the batter didn't work as well for me as hoped, so will put 1/2 batter into pan and then add apples and other 1/2 of batter. Powdered sugar on top might be good.

Reviewed on Oct. 10, 2008 by russnpa

I have tasted many apple cakes but this is by far the best one.

Reviewed on Oct. 10, 2008 by lingin

I made the Dutch Apple Cake, but at first we didn't try it warm and my husband said that it was too dry! I tried a slice in the microwave for about 15 seconds and I then put some margarine on it and I really liked it! It does need to be warmed before eating. Keep the recipes coming. Thanks, Linda

Reviewed on Oct. 10, 2008 by sumatra

I too thought it was an interesting thing to make and my house smells soooo good. Hopefully it will takst as good as it smells. next time I may add some raisinns

Teresa T.

Reviewed on Oct. 10, 2008 by neville schumann

Hi,

I made this cake for my family this week and they voted it with top marks.

I will be making it again soon.

Joan Schumann

Brisbane Australia

Reviewed on Oct. 10, 2008 by jim.allen29

Give us a break.  Heavy to one is light to another.  If it sounds too heavy don't use it.  BUT look how many people have adjusted ingrediants to make it light.  I like that it appeared in the light dessert recipes.  Let me make it lite if I want to.  Give it a rest.

Reviewed on Oct. 10, 2008 by jim.allen29

This is what i did and mine came out very moist.  When you mix the apples with their ingrediants and let it sit for an hour there will be juices and cinnamon at the bottom of the bowl.  I just poured the juices of the top of the cake and it seeped into the dough.  Very moist and delicious.  You also have to use an apple that is moist and not dry.

Reviewed on Oct. 10, 2008 by jim.allen29

Bland and dry...ummm.  Some of our guests added butter as a spead with a dash of cinnamon and one other added a spread of honey before they ate it.  Overall, I would have to believe you used a non-moist type of apple.  I have made this twice now and it has never been dry for me or any of my guests.  I haven't done this yet but you could ice the cake too.

Reviewed on Oct. 10, 2008 by jim.allen29

This recipe is simple and easy to make. My wife took half of the cake to a church meeting she was having and they all wanted the recipe. It is tasty, moist and doesn't last long. Great recipe!

Reviewed on Oct. 10, 2008 by billyk22

the flavor was wonderful but seemed to be a bit dry

Reviewed on Oct. 10, 2008 by Phyllis Prendergast

Making the Dutch Apple Cake was an interesting experience. I was surprised and needed to review the recipe a couple of times looking for a rising agent (either baking soda or baking powder). It called for neither. The cake consistency reminded me of a pound cake. Next time I would add either some cinnamon or nutmeg to the cake batter to give it a bit more flavour. I will make it again.

Reviewed on Oct. 10, 2008 by cjzook

It was an easy recipe to make and was moist and flavorful. Great fall recipe.

Reviewed on Oct. 10, 2008 by aoday@rungepaper.com

My 3 guys (hubby & 2 sons) loved this recipe! They even put slices in the toaster and drizzled it with honey for breakfast. This will be a keeper at our house. Haven't tried it yet, but I'll bet this would make excellent french toast!

Reviewed on Oct. 10, 2008 by 765432

I found the cake to be rather bland and dry. Would not make it again.

Reviewed on Oct. 10, 2008 by ChefTC

Oh My GOSH!!! This cake recipe is the most delicious thing that I think I have EVER put in my mouth!!! lol It's dense and rich and full of flavour as well.

Reviewed on Oct. 10, 2008 by menlo

I lightened up this cake even further by using a non sick spray instead of greasing the pan, Egg beaters instead of eggs, and a lighter butter blend (Smart Balance stick) instead of butter to make it even lower in calories and fat.

Reviewed on Oct. 10, 2008 by Jenru

cake reminded me of a pound cake

Reviewed on Oct. 09, 2008 by theolaro

I am going to make this again so I can make french toast. that sounds wonderful. Thanks for the idea.

Reviewed on Oct. 09, 2008 by olde68

I made this for a family get-together and had leftovers. We used it for French toast the next morning and it was delicious - both ways.

Reviewed on Oct. 08, 2008 by love2cook

bec091474

I do not think that the calorie/fat info are correct for this recipe....

Thanks for the alert! You're right--the software that calculates nutritional info didn't work properly on this recipe. According to our Registered Dietitian, the correct info is:

1 slice equals 282 calories, 12 g fat (7 g saturated fat), 97 mg cholesterol, 120 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Reviewed on Oct. 07, 2008 by ebers

Just made this cake last night and it's gone today!!!! This family just loved it. Very yummy!!!

Loves to bake

Reviewed on Oct. 06, 2008 by waumom

Reviewed on Oct. 06, 2008 by harv614

Once in a while the site goofs and puts a recipe in the wrong newsletter...it's not the end of the world! Did any of you even try this cake? I did and we throughly enjoyed it. In fact I'm baking a double batch again today...Every once in a while you have to splurge.

As for those of you that want to cancel because of political comments..go ahead, no one is forcing you to read them and you will only be hurting yourselves.

Reviewed on Oct. 06, 2008 by HJORDIS

1/4 cup of egg beaters equals 1 large egg. I use them all the time & doesn't seem to change the quality of the baked product at all. Patty

Reviewed on Oct. 06, 2008 by digjam

You mention we can use egg beaters instead of the eggs. How much should be used so the cake comes out right? I, too, would like to make a lighter version of this. It looks good.

Reviewed on Oct. 05, 2008 by dansan57

To lighten it up some, use egg beaters and Heart Smart butter. We are watching our cholestrol and use these ingredients in many recipes.

Reviewed on Oct. 04, 2008 by Bonnie Anderson

Dutch Apple Cake: Delicious but how in the world did it get into the Light Category? Glad Lisa has ideas on how to lighten it! Not the 1st time that TOH's light recipe didn't seem very light! Would like to see TOH set a standard to qualify for light category.

Bonnie Sue

Lancaster, PA

Reviewed on Oct. 04, 2008 by exrayz129

I was looking through the recipe and it looks like the egg whites could be used for the whole eggs, use 1/3 cup butter and use 2/3 cup applesauce for the remainder of the butter as well as adding some moisture to the cake.  I'm going to try it this weekend and see how it turns out.  Of course, you can substitute splenda for the sugar also.

Lisa Foss

Marilla, NY

Reviewed on Oct. 04, 2008 by CookieCarol

Huh??

Reviewed on Oct. 04, 2008 by KuriToo

The correct address is http://caloriecount.about.com/foods

Click on "new recipe" on the toolbar to type in all of the ingredients

Reviewed on Oct. 03, 2008 by billyjo

The web site you mentioned CalorieCount@about.com does not exist. What is the correct one so we can check it out?

Reviewed on Oct. 03, 2008 by tcavman15

This has nothing to do with cooking.  Keep politics out of here.

Reviewed on Oct. 03, 2008 by lilione

I also got for 12 servings:

270 Kcal

11.9 fat

7.9 saturated

37.4 carbs

20.4 sugars

i wouldn't consider this a light dessert.

Reviewed on Oct. 03, 2008 by winterwhite

 Your right about not being enough liquid to blend well. Tried the recipe and the cake portion hardly rose at all.  The so called batter was more like dough.  Very thick,  which leads me to believ that there is something missing.

Reviewed on Oct. 03, 2008 by polmuf02

Everybody makes comments, so what, if you don't like them, don't read them. Get a life

And I won't cancel my subscription. The magazines are great.

Reviewed on Oct. 03, 2008 by polmuf02

Reviewed on Oct. 03, 2008 by kd11

I WILL ALSO, AND I HAVE A LOT.

Reviewed on Oct. 03, 2008 by ecms_1957

Why are posting favorable comments from Barak Obama and unfavorable from Mr. McCain. If I see anymore, I will cancel my subscriptions and so will my friends. Didn't realize you were political at this web site.

Reviewed on Oct. 03, 2008 by crafts106t

 This site is for recipes  and thats all!!!

Reviewed on Oct. 03, 2008 by molly lenker

Is there something missing from this recipe? It doesn't seem as though there is enough liquid ingredient to blend it wwll.

Link

Reviewed on Oct. 03, 2008 by brewers

I have a recipe similar to this and you need to use fresh apples, the pie filling is too soft and will not hold up in the batter, it is worth making!!!

Reviewed on Oct. 03, 2008 by tublaci

I think a serving (1/12 of cake) would be about 12 grams of fat instead of two grams.

Reviewed on Oct. 03, 2008 by SusanMarie1956

LOOKS GREAT! But do you need Fresh Apples? Or can you use pie filling?

~ Susan

Reviewed on Oct. 03, 2008 by jimlogue

You should be able to. You might want to mix a little applesauce in with the recipe then. Sugar usually adds some moisture, which Splenda doesn't.

Reviewed on Oct. 03, 2008 by Amy Berry

This recipe looks good, but what makes it "light"?

Reviewed on Oct. 03, 2008 by eileen053

Was wondering if you could use Splenda for baking in place of the surgar? eileen053

Reviewed on Oct. 02, 2008 by tbearmom03

I also wondered, after looking at the sugar and butter content, why this came in my weekly Light Desserts Newsletter. It sounds like a great recipe, but I am wondering about lightening it by replacing some of the butter with applesauce. I'll have to experiment, since the butter is a solid shortening. It's easier to replace oil.

Reviewed on Oct. 02, 2008 by Hallie Katerina

Reviewed on Oct. 02, 2008 by bashful2

I use a web site called CalorieCount@about.com. I am always looking for a low calorie dessert, and thought this sounded too good to be true. That site has a recipe analyzer to put in your favorite recipes and it will tell you everything you want to know nutritionally, and even give you a "grade" for your recipe. When I put in the ingredients it analized it to: (for 12 servings), 252 calories, 12 grams fat and 1.5 grams of fiber. For anyone that is using Weight Watchers Points, that is 6 points per serving.

Reviewed on Oct. 02, 2008 by didee

I agree with bec091474..the calorie and fat content are most certainly incorrect

diane

Reviewed on Apr. 30, 2008 by ReneeC___NCalif

Well you just made my DH's day!

Thanks!!

Reviewed on Apr. 30, 2008 by bec091474

I do not think that the calorie/fat info are correct for this recipe....