Dutch Apple Cake
Total TimePrep: 15 min. + standing Bake: 1-1/2 hours + cooling
- 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, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
- In another bowl, cream butter and remaining sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth.
- Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together.
- Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts1 slice: 282 calories, 12g fat (7g saturated fat), 97mg cholesterol, 120mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
Sep 22, 2019
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.
Sep 15, 2019
Extremely heavy. Fairly tasteless. Would not make again and waste the ingredients.
Sep 11, 2019
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.
Aug 5, 2019
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.
Jan 28, 2018
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.
Jan 22, 2018
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.
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!
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
Oct 31, 2015
Excellent! The whole family loved it.
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