Dutch Apple Cake Recipe
- 3 medium tart apples, peeled and cut into 1/4-inch slices (3 cups)
- 3 tablespoons plus 1 cup sugar, divided
- 1 teaspoon ground cinnamon
- 2/3 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1. In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
- 2. In another bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.
- 3. Transfer to a greased 9-in. x 5-in. loaf pan. Push apple slices vertically into batter, placing them close together.
- 4. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Yield: 10-12 servings.
1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
Reviews for Dutch Apple Cake
"I love this recipe just as is! I've made it way too many times since I've discovered it. I do have to admit still learning how to get apples to stay in the bottom but getting better with each loaf.For who add this and that, or complain it is too bland - look for another recipe or post your own recipe. This one is true to its source!"
"Very delious, thank you Holland!! I will make it many times. I followed the recipe to the letter. Didn't know how to drizzle the apple/cinnamon juice without wasting a drop, so I boiled it then simmered it till it reduced to a syrup. Just before taking it out o f the pan, I poured it on the cake and spread it all over the top. Now it has a beautiful glaze on it. It's too beautiful to eat, but I couldn't resist a slice! Sonya Kinaschuk"
"Excellent! The whole family loved it."
"This recipe worked really well! What I did do was use 3 Tbsp. cinnamon-sugar for the sliced apples and 1 cup regular granulated sugar for the cake batter. I used 1 tsp. salt with the 2 cups of all-purpose flour, sifted together. The eggs, vanilla and butter, I kept the same. I greased and floured 9x5" loaf pan. For me, this works much better than just greasing it. I've found that I can get the loaf out much easier. I allowed the apples to stand the whole hour, then stirred apple mixture together. The juicy syrup was poured over the slices of apples and I did place the apples close together, vertically. My maternal grandmother used to make a Dutch Apple cake and had baked it in a square pan! But the technique was pretty much the same! I did bake at 300o F. for 1-1/2 hours total and the cake tested done. I ran a knife around the loaf to loosen from the loaf pan and I cooled cake 15 minutes to allow the cake to settle! The extra 5 minutes enabled me to turn the cake out of the pan much easier! This is a really great recipe and I know I'll enjoy preparing it time and again-it's a real keeper! delowenstein"
"Putting the apples vertically, as the recipie calls for, is different than many recipies and it works. Being from vermont, I couldn't help adding a splash of maple syrup and a dash of vanilla to the apple mixture. Also added a pinch of lemon zest for brightness. The low temp. And loaf style of this cake is what makes it! Pour the rest of that great apple liquid over the out of the pan cake while cooling. Fall season perfection. Great twist since pies, crisps, tarts, and round cakes are the usual."
"I love this recipe. Simple , not to sweet and a Fall favorite in our home.I would rate this a 4.5"
"This was decent. It's easy and the ingredients come together quickly. I was also skeptical with the lack of baking powder or soda, but it comes together! It's a very dense cake, like an eggey pound cake. After the cake was done baking I poured the cinnamon apple juice over the cake. If I make this again I might add some orange zest to the batter for a brightness."
"Very yummy! easy and fluffy."
"Thank you for sharing your recipe! This has become a new favorite! The only thing I've done different is folding the apples into the mixture and pour it into a Bundt pan. I also have made this with blueberries instead of apples following the same recipe and it came out fantastic!"
"very good ...i added 1 tsp baking powder... and extra cinnamon and some nutmeg to the apples. i also added a little lemon juice and a bit of sour cream... and i also only put 3 eggs instead of 4 . turned out moist . i made it in the loaf pan was good that way .. i used 4 apples ...will make it again :)"
"My wife made this for me today, it was delicious. I hope she makes it again soon."
"Delicious cake, tender and moist, not dry at all like some said. They must have measured wrong."
"Batter was really thick, probably my doing and hard to spread.Instead of using a loaf pan and sliding the apples in as the originator suggested I instead layered them as suggested by other reviewers.Man was it ever dense. The cake itself was pretty dense then you add all those apples and it weighed a ton.The cake itself was rather bland and I heavily spiced the apples which helped.I'd add more cinnamon next time and maybe some nuts and a lighter cake batter.Other wise it was a huge hit at book club."
"It was easy to make and very delicious!!"
"This is a very dense cake. Delicious and easy to make. One tip layer bottom of loaf pan with some apples first then pour in batter and add rest of apples and pour juice from apples over batter. After slicing apples I put in a plastic bag with sugar and cinnamon. Serve with ice cream and cool whip ??"
"I made this cake for the first time the other day. My husband, my neighbor and I all loved it! The batter is very good and the taste of the fresh picked apples I used really came through. Some might call that bland, but I thought it was very good!"
"I have made this twice and could never get all of the apples in."
"I have made this recipe 3 times now! The last time was the best,. I start out with a thin layer of batter on the bottom of the pan, then a thin layer of 1/3 of the apple mixture, I continue this for 2 more times ending with a layer of batter. Enough to cover the apples. I use the liquid from the apples and I brush it all over the batter on top. Turns out yummy and looks wonderful too!"
"This is yummy anytime"
"I have been making this cake for years and have always gotten rave reviews. I've never made any changes because we love it just the way it is . It is always so moist and flavorful. For those of you who say it has no flavor - HELLO!! It's supposed to taste like apples. And the more the better. I also pour the extra juice from the apples over the top. It's also great with whipped cream and a sprinkle of cinnamon. I can't say enough good things about this cake. My family requests it frequently."
"This is a wonderful old fashioned recipe. I saw some negative reviews and wanted to add my opinion. I feel the negative comments are coming from those that have failed to thoroughly mix their batter or hadn't used enough apples. Dutch apple cake is really meant to focus on the apples and should be used with a good, tart apple and FULL of them. Cram as many in as possible!! I did add a little spiced rum to my apples with the cinnamon And sugar which I thought made a huge difference and so simple. Lovely recipe."
"I'm no pastry chef, but followed the recipe, and it turned out beautifully. Simple, basic ingredients offer really good flavor. I did need to bake it about 8 min. longer than time stated. Will make again."
"We picked apples and I made this bread OMG it was so good = I made another one right away and plan to make more and freeze it."
"I made a double recipe of this cake, also added nutmeg, , and it was so good,, moist, not too sweet kind of like a pound cake texture I'll be making another double recipe of this cake this weekend. People that complained it was heavy, didnt taste good, should use it as a door stop, really should take some cooking lessons, this recipe is so easy and doesnt cost alot to make,, but I guess some people don't know how to follow recipes that's this easy"
"Has anyone tried a gluten free version of this? I'd be interested in hearing!"
"Not impressed the first time - seemed to be a bit hard to slice well between the apples. But made it a 2nd time chopping the apples into rather large pieces and it was great. Also added some cloves and nutmeg, as it did seem a bit bland. The cake was wonderful both times - not too sweet. I did make a caramel drizzle which really set it off for a good dessert."
"Made a double recipe of this over the weekend, using fresh local Galas, unsalted butter, and eggs. Loved making it, loved eating it. I found lots of flavour, and enjoyed the rich density of the cake. I believe it essential to use unsalted butter in baking, though this recipe doesn't specify its use. It is important to have all ingredients at room temperature before mixing, and I did mine by hand, so I could get a feel for the batter. It is indeed an "old fashioned" recipe, meant to be clotted with apple and the cake as "filler" holding it all together. It is a perfect show-off recipe for those basic ingredients -- tasty apples, delicious sweet butter, and excellent eggs. I do want to try an even sharper-tasting apple next time, and am thinking of trying it with late peaches. I like the idea of a little sprinkle of nutmeg, and toying in my mind with some cardamom, which would, I think, be a great old-fashioned addition. Once the apples were out of the cinnamon-sugar mixture, I used the leftover juice to make powdered sugar icing (I can't stand throwing anything away) and drizzled it over top of the cooled cake but I am not sure the cake needed it. This sort of recipe is perfect to make on Saturday morning, setting the apples to season whilst cleaning up after breakfast and gardening as the cake bakes and cools. So far, it's a great "keeper", too. To top it off, my husband adored it and has had to restrain himself from eating too much at once. Thanks so much to Elizabeth for sharing this treat."
"The reviews on this recipe are so mixed, that I wanted to put in my two cents. My family loved it. Great fall recipe. Delicate flavor, yes. I followed the directions carefully and my cake texture was like pound cake. Not dry or hard. Using a stand mixer with paddle attachment makes this recipe much easier; you really need to mix it thoroughly. Some people commented they would add leavening; I didn't and had no problems. I would recommend using a very tart, flavorful apple for this recipe. The only change I made was to add a dash of nutmeg to the cake batter, because we like nutmeg in our apple desserts. Great old-fashioned recipe!"
"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."
"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...;)"
"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."
"Very delicious fall cake!!! My children and husband made it disappear in seconds!!"
"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!"
"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."
"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."
"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."
"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."
"so delicious and moist - fabulous flavor!"
"it was too bland and hard. not very tasty."
"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."
"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!"
"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."
"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! :)"
"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."
"thought it was bland"
"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!"
"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."
"Love this! It's excellent!!"
"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!"
"This is a nice standby loaf when apples are in season....not a fussy type dessert. Made it and saved it to my favorites!!"
"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!"
"I made this in smaller size for gifts.I am glad I tried first. Something was missingso IF I make again I will put cinnamon and maybe layer more apples.I also put on top more sugar and cinnamonserved with ice cream and cooked apples.Again not happy with cake"
"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."
"This cake is absolutely delicious.It is loved by my entire family and all who has has tasted it.dlevons"
"Really good cake. Rather than insert the slices, think I will try to chop up the apples and fold in."
"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!"
"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."
"I have tasted many apple cakes but this is by far the best one."
"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"
"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 raisinnsTeresa T."
"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 SchumannBrisbane Australia"
"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."
"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."
"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."
"the flavor was wonderful but seemed to be a bit dry"
"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."
"It was an easy recipe to make and was moist and flavorful. Great fall recipe."
"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!"
"I found the cake to be rather bland and dry. Would not make it again."
"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."
"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."
"I am going to make this again so I can make french toast. that sounds wonderful. Thanks for the idea."
"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."
"[quote user="bec091474"]I do not think that the calorie/fat info are correct for this recipe....[/quote] 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.
"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."
"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"
"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."
"To lighten it up some, use egg beaters and Heart Smart butter. We are watching our cholestrol and use these ingredients in many recipes."
"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 SueLancaster, PA"
"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"
"The correct address is http://caloriecount.about.com/foodsClick on "new recipe" on the toolbar to type in all of the ingredients"
"The web site you mentioned CalorieCount@about.com does not exist. What is the correct one so we can check it out?"
"This has nothing to do with cooking. Keep politics out of here."
"I also got for 12 servings:270 Kcal11.9 fat7.9 saturated37.4 carbs20.4 sugarsi wouldn't consider this a light dessert."
" 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."
"Everybody makes comments, so what, if you don't like them, don't read them. Get a lifeAnd I won't cancel my subscription. The magazines are great."
"I WILL ALSO, AND I HAVE A LOT."
"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."
" This site is for recipes and thats all!!! "
"Is there something missing from this recipe? It doesn't seem as though there is enough liquid ingredient to blend it wwll.Link"
"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!!!"
"I think a serving (1/12 of cake) would be about 12 grams of fat instead of two grams."
"LOOKS GREAT! But do you need Fresh Apples? Or can you use pie filling?~ Susan"
"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."
"This recipe looks good, but what makes it "light"?"
"Was wondering if you could use Splenda for baking in place of the surgar? eileen053"
"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."
"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."
"I agree with bec091474..the calorie and fat content are most certainly incorrectdiane"
"Well you just made my DH's day!Thanks!!"
"I do not think that the calorie/fat info are correct for this recipe...."