Fluffy on the inside with crisp and cinnamon on top, this silky smooth Dutch Apple Cake is the perfect yummy treat. A great dessert for autumn or around the holidays.
I can’t get enough of fall desserts and my family enjoys them year round. We enjoy all things pumpkin, apple, and cinnamon during the holidays. Needless to say, we gobble up this Dutch Apple Cake in no time.
Most of these simple ingredients you likely have on hand already.
Follow along as we make the most delicious apple cake.
step 1: apple cake batter
- cream the butter, white and brown sugar
- add in eggs one at a time
- add in your flour mixture a bit at a time
- mix until smooth
step 2: apple crumble layer
- mix crumble ingredients with fresh chopped red apples and stir
- spread half the batter into prepared 9×13 baking dish
- add apple crumble
- spread remaining batter on top of the apple crumble, then bake
Follow these tips for a perfect cinnamon apple cake every time.
- it’s essential that your milk, eggs and butter are at room temperature so butter and sugar emulsion don’t break when adding the eggs.
- leave ingredients out for at least 2 hours to bring to room temperature
Can I use green apples for this recipe?
- because this is a sweet cake, I recommend using only red apples. They are less firm and sweeter than green apples.
how to store leftovers
- leftover apple cake is best stored in on the counter in a sealed container for up to 3 days (5 days in the fridge).
- Freeze individually in sealed, air-tight bags for up to 3 months.
how do I make a simple glaze?
- 2 cups confectioner’s sugar
- about 3 tablespoons milk or half and half
- 1/2 to 1 teaspoon vanilla extract
Combine glaze ingredients and whisk until a thick liquid forms.
what to serve with apple cake
I recommend serving this apple streusel cake with coffee, ice cream, caramel or tea.
Dutch Apple Cake
- 1 9×13 baking dish
- Preheat the oven to 350F. Then grease a 9×13 baking dish with a piece of butter.
- Place softened butter and white and brown sugar in a large bowl. Combine with a spatula first, then use an electric mixer to cream your mixture until light and fluffy (about 3 minutes). Note: it’s essential that ingredients are at room temperature so butter and sugar emulsion don’t break when adding the eggs.
- Add one egg at a time and use a whisk to mix after each addition. Next, add vanilla extract and mix.
- In a different bowl, mix flour, baking powder, and salt.
- Add ⅓ of the flour mixture into the egg mixture bowl. Stir to combine and add ¼ cup of milk and combine. Follow with ⅓ of flour, stir, and then another ¼ cup of milk. Finish by combining the remaining flour. Set the batter aside.
- Prepare the apple crumble by mixing all the crumble ingredients until well combined.
- Pour half of the cake batter into the prepared baking pan, followed by ½ of the apple crumble. Then, add the remaining batter and the crumble on top.
- Bake the cake for 50 to 55 minutes or until an inserted toothpick, comes out clean.
- Let it cool to room temperature before unmolding it. For the size of the cake, it’s easier to slice it first and then transfer it one piece at a time.
- Combine ingredients in a bowl and whisk. Pour over cake when ready to serve.
- To bring butter, eggs, and milk to room temperature, you can leave them over the counter for one to two hours, depending on the room’s temperature.
- glaze may be prepared ahead of time and stored in the fridge when ready to serve
- store in the fridge for up to 5 days