Dutch Apple Cake
Total TimePrep: 15 min. + standing Bake: 1-1/2 hours + cooling
Fantastic! Didn’t make any changes, delicious as written. A keeper!
My second try turned out flawless and perfect. The first time I added BP as I read in the comments that the cake won't rise without it, but it turned out a mess and disaster. The second try, I stuck exactly as the recipe told me to do and the outcome was tasty and as it should be, like the picture shown in the recipe. Try it and it won't fail you!
Made today, easy recipe resulting in a moist tasty bread. Only adjustment was adding 1tsp baking powder. Will make again. Thanks for the recipe.
Delicious! Will make Again! I took tips from other reviews. I greased and floured the pan, put a layer of apples on the bottom, I also layered the apples in with the batter. I added 1 tsp baking powder, used 2 teaspoons cinnamon and in addition to the vanilla I added 1/2 teaspoon of almond extract. I poured the liquid from the apples on top of the batter before putting it in the oven. The only issue I had was the batter was so stiff and hard to work with so I added 2 tablespoons milk and that made a huge difference, Baked it at 325 for 90 minutes and it came out excellent!
A bread-cake hybrid. Simply sweet. A great recipe. Next time, would mix in a few of the apples, as there were too many for the top. Will definitely make again.
Extremely heavy. Fairly tasteless. Would not make again and waste the ingredients.
This is authentic Dutch Apple cake. It is different from American cake in that it is not light and not as sweet as our cakes. Eating it is a cultural experience. Knowing that you are sampling a tradition of the Netherlands may make the cake more palatable to some of you. I used to fly KLM a lot and would travel through Amsterdam, scheduling a long layover so I could spend the day in the city. On every visit, I bought a piece of appeltaart in one of the many corner bakeries. It's still a favorite treat for me. This is recipe is a good rendition.
I found this to be very heavy, dry and tasteless. Very surprised it had no leavening agent, which would explain it coming out of the oven the same size as it went in. Won't be making it again. Waste of apples and 4 eggs.
I was given 4 lbs of apples and was looking for some recipes came upon this recipe and looked easy enough to make.. Made the recipe just as is and Did not change anything.. I truly enjoyed it only thing I think I over mixed the batter it was a heavy loaf but either way I Will be making it again. I love the taste as it pares well with my morning coffee. My family and I, want to Thank you Holland for your original recipe.
I diced the apples and stirred them into the batter. It came out very moist. I baked it at 300 degrees as stated, but then I made it again , stirring in the apples and baking it at 350 for 55 minutes. It came out just as good.