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Dutch Apple Cake Recipe
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Dutch Apple Cake Recipe

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My husband and I came to Canada over 40 years ago from Holland. This traditional Dutch recipe is a family favorite and frequently goes along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario
Featured In: Autumn Apple Recipes
TOTAL TIME: Prep: 15 min. + standing Bake: 1-1/2 hours + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 1-1/2 hours + cooling
MAKES: 10-12 servings

Ingredients

  • 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

Nutritional Facts

1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

Directions

  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.
Originally published as Dutch Apple Cake in Country Woman September/October 1997, p31


Reviews for Dutch Apple Cake

AVERAGE RATING
(109)
RATING DISTRIBUTION
5 Star
 (60)
4 Star
 (26)
3 Star
 (11)
2 Star
 (5)
1 Star
 (7)
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MY REVIEW
Karen User ID: 8973893 257156
Reviewed Nov. 23, 2016

"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!"

MY REVIEW
1914skin User ID: 8300958 236328
Reviewed Nov. 4, 2015

"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"

MY REVIEW
astarzynski@new.rr.com User ID: 3864962 236044
Reviewed Oct. 31, 2015

"Excellent! The whole family loved it."

MY REVIEW
delowenstein User ID: 3766053 233869
Reviewed Oct. 2, 2015

"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"

MY REVIEW
wunsmartcookie User ID: 8543626 233617
Reviewed Sep. 28, 2015

"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."

MY REVIEW
ellsbury User ID: 8108786 233340
Reviewed Sep. 23, 2015

"I love this recipe. Simple , not to sweet and a Fall favorite in our home.I would rate this a 4.5"

MY REVIEW
jensweetser User ID: 4168486 232504
Reviewed Sep. 8, 2015

"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."

MY REVIEW
hamhock32 User ID: 7001222 229525
Reviewed Jul. 13, 2015 Edited Jul. 14, 2015

"Very yummy! Easy and fluffy."

MY REVIEW
ChrissieMcG User ID: 8237246 219211
Reviewed Jan. 30, 2015

"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!"

MY REVIEW
mia2560 User ID: 8235280 219152
Reviewed Jan. 29, 2015

"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 :)"

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