Dutch Apple Cake
The perfect apple cake with cinnamon streusel topping and a gooey layer of apple spice inside.
Servings 12
Calories 538kcal
Equipment
- 1 9x13 baking dish
Ingredients
cake batter
- 1 cup butter room temperature
- 4 eggs at room temperature
- 1 tbsp vanilla extract
- ½ cup milk at room temperature
- 1 cup white sugar
- 1 cup white sugar
- ¾ cup brown sugar
- 3 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
crumble topping
- 1½ cup brown sugar
- 2 tsp ground cinnamon
- ½ cup melted butter
- ⅓ cup all-purpose flour
- 2 red apples peeled and diced into small cubes
glaze (optional)
- 2 cups confectioner's sugar
- 3 tbsp milk or half and half
- 1 tsp vanilla extract
Instructions
cake batter
- Preheat the oven to 350F. Then grease a 9x13 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.
crumble
- 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.
glaze
- Combine ingredients in a bowl and whisk. Pour over cake when ready to serve.
Notes
- 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
Nutrition
Calories: 538kcal | Carbohydrates: 106g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 322mg | Potassium: 192mg | Fiber: 2g | Sugar: 78g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 2mg