Dutch Apple Cake Recipe
Dutch Apple Cake Recipe photo by Taste of Home

Dutch Apple Cake Recipe

Read Reviews
4 120 108
Publisher Photo
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
TOTAL TIME: Prep: 15 min. + standing Bake: 1-1/2 hours + cooling
MAKES:10-12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + standing Bake: 1-1/2 hours + cooling
MAKES: 10-12 servings


  • 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 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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"

Reviewed Oct. 31, 2015

"Excellent! The whole family loved it."

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"

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."

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"

Loading Image