Can You Make a Rustic, Apple-Infused Cake in Just 105 Minutes?
Craving a cozy, fruit-filled dessert that’s perfect for fall gatherings? What if you could bake a tender, cinnamon-spiced cake studded with tart apples in just 105 minutes? Dutch Apple Cake, a contest-winning recipe with 99 reviews, is your answer—ideal for autumn brunches, family dinners, or gifting. Ready to fill your kitchen with warm, apple-cinnamon aromas? Let’s get baking!
Overview: Why Dutch Apple Cake Shines
What makes Dutch Apple Cake so special? This award-winning recipe combines a buttery, moist batter with tart apple slices infused with cinnamon and sugar, creating a rustic, flavorful loaf with a stunning vertical apple pattern. Baked in a 9×5-inch loaf pan, it’s perfect for slicing and sharing at breakfasts, tea time, or potlucks. The straightforward method is beginner-friendly, kid-approved, and adaptable for dietary needs, yielding 12 generous slices.
Time requirement: 105 minutes active (15 minutes prep, 90 minutes cooking), plus 1 hour for apples to stand. The single-pan method keeps it simple.
Difficulty level: Easy! If you can slice apples and mix batter, you’re set. A 9×5-inch loaf pan, mixing bowls, and a mixer or whisk are the main tools, and kids can help arrange apples or sprinkle cinnamon.
Health perks: Apples provide fiber and antioxidants, while moderate butter and sugar keep it balanced as a treat. The recipe supports gluten-free or vegan diets with swaps, making it a wholesome indulgence.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 12 servings (from a 9×5-inch loaf). Each ingredient plays a key role, with swaps for flexibility.
- Tart apples (3 medium, peeled, 1/4-inch slices, ~3 cups): Add juicy texture and tart flavor. Sub: Granny Smith, Honeycrisp, or pears; use firm varieties.
- Sugar (3 tablespoons + 1 cup, divided): 3 tablespoons sweeten apples, 1 cup for batter. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup for batter.
- Ground cinnamon (1 teaspoon): Adds warm, spiced flavor to apples. Sub: Pumpkin pie spice or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg.
- Butter (2/3 cup, softened): Enriches batter for tenderness. Sub: Vegan butter or coconut oil.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Salt (1/8 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
These ingredients are pantry staples and seasonal, creating a wholesome, indulgent treat.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a 9×5-inch loaf pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Prepare apples: In a large bowl, toss 3 cups peeled, 1/4-inch apple slices with 3 tablespoons sugar and 1 teaspoon cinnamon. Let stand for 1 hour to soften and release juices. Tip: Stir occasionally to coat evenly; use tart apples for best flavor contrast.
- Preheat oven and prep pan: Preheat to 300°F (149°C). Grease a 9×5-inch loaf pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In another large bowl, cream 2/3 cup softened butter and 1 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Add 1 teaspoon vanilla; beat until combined. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour and 1/8 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually add dry ingredients to the wet mixture, beating until smooth (about 1-2 minutes). Tip: Don’t overmix to keep cake tender; batter will be thick.
- Assemble: Transfer batter to the greased loaf pan; spread evenly. Push apple slices vertically into the batter, placing them close together in rows or a pattern. Tip: Press apples deeply but not to the bottom for a pretty look; use all slices for maximum flavor.
- Bake: Bake at 300°F for 90-105 minutes (1-1/2 to 1-3/4 hours) until a toothpick inserted in the center comes out clean. Tip: Check at 90 minutes; cover with foil if browning too quickly.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Slice into 12 pieces and serve warm. Tip: Run a knife around edges to loosen cake; a serrated knife ensures clean slices through apples.
Assembly: Plate It Like a Pro
This cake is golden and apple-studded, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Slice into 12 even pieces and place 1-2 per plate, showcasing the vertical apple slices. Tip: Angle slices to highlight the apple pattern.
- Garnish: Dust with confectioners’ sugar or drizzle with a glaze (1/2 cup confectioners’ sugar + 1 tablespoon milk). Tip: Sprinkle with cinnamon or add a dollop of whipped cream for elegance.
- Serving suggestion: Pair with coffee, tea, or vanilla ice cream for a complete dessert or breakfast. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a rustic vibe, use white or wooden plates to highlight the golden cake and apples. Serve on a long platter for gatherings. Tip: Add a few apple slices or a cinnamon stick for a seasonal touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to serve warm. Tip: Wrap tightly to prevent drying out.
- Freezing: Freeze cooled cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently. Tip: Wrap in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Prepare apple mixture up to 1 day ahead; store in fridge. Mix batter a day ahead and refrigerate; assemble and bake fresh for best texture. Tip: Drain excess apple juices before adding to batter to avoid sogginess.
Health tip: Storing properly preserves the apples’ fiber and antioxidants, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use vegan butter, flax eggs, and ensure sugar is vegan-friendly.
- Gluten-free option: Use gluten-free flour blend.
- Lower sugar: Reduce batter sugar to 3/4 cup and apple sugar to 2 tablespoons; add 2 tablespoons applesauce to batter.
- Nutty twist: Sprinkle 1/4 cup chopped pecans or walnuts over batter with apples.
- Spiced boost: Add 1/4 teaspoon nutmeg or ginger to apple mixture.
- Fruit swap: Replace apples with pears or a mix of apples and cranberries.
Conclusion: Savor Your Dutch Apple Cake
You’re now ready to master Dutch Apple Cake! This wholesome, contest-winning treat brings tart apples, cinnamon, and buttery batter together for a cake that’s perfect for autumn brunches, family dinners, or gifting. With just 105 minutes and a loaf pan, you can create a flavorful, rustic dessert that’s as delicious as it is beautiful. Play with vegan or spiced twists to make it your own. Grab that loaf pan, slice some apples, and enjoy this cozy delight. Share your results in the comments—I’d love to hear how it turned out!
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Dutch Apple Cake
Description
Craving a cozy, fruit-filled dessert that’s perfect for fall gatherings? What if you could bake a tender, cinnamon-spiced cake studded with tart apples in just 105 minutes? Dutch Apple Cake, a contest-winning recipe with 99 reviews, is your answer—ideal for autumn brunches, family dinners, or gifting.
Ingredients
Here’s the lineup for 12 servings (from a 9×5-inch loaf). Each ingredient plays a key role, with swaps for flexibility.
- Tart apples (3 medium, peeled, 1/4-inch slices, ~3 cups): Add juicy texture and tart flavor. Sub: Granny Smith, Honeycrisp, or pears; use firm varieties.
- Sugar (3 tablespoons + 1 cup, divided): 3 tablespoons sweeten apples, 1 cup for batter. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup for batter.
- Ground cinnamon (1 teaspoon): Adds warm, spiced flavor to apples. Sub: Pumpkin pie spice or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg.
- Butter (2/3 cup, softened): Enriches batter for tenderness. Sub: Vegan butter or coconut oil.
- Large eggs (4, room temperature): Bind and add structure. Sub: Flax eggs (4 tablespoons flaxseed meal + 12 tablespoons water) for vegan.
- Vanilla extract (1 teaspoon): Enhances flavor with warmth. Sub: Almond extract or omit.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose.
- Salt (1/8 teaspoon): Balances sweetness. Sub: Kosher salt or omit for low-sodium.
These ingredients are pantry staples and seasonal, creating a wholesome, indulgent treat.
Instructions
Ready to start? You’ll need a 9×5-inch loaf pan, mixing bowls, and a mixer or whisk. These steps are simple, with tips for success.
- Prepare apples: In a large bowl, toss 3 cups peeled, 1/4-inch apple slices with 3 tablespoons sugar and 1 teaspoon cinnamon. Let stand for 1 hour to soften and release juices. Tip: Stir occasionally to coat evenly; use tart apples for best flavor contrast.
- Preheat oven and prep pan: Preheat to 300°F (149°C). Grease a 9×5-inch loaf pan with butter or cooking spray; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Cream wet ingredients: In another large bowl, cream 2/3 cup softened butter and 1 cup sugar with a mixer or whisk until light and fluffy (5-7 minutes). Add 4 eggs, one at a time, beating well after each. Add 1 teaspoon vanilla; beat until combined. Tip: Room-temperature eggs ensure a smooth batter; scrape bowl sides for even mixing.
- Combine dry ingredients: In a medium bowl, whisk 2 cups flour and 1/8 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
- Mix batter: Gradually add dry ingredients to the wet mixture, beating until smooth (about 1-2 minutes). Tip: Don’t overmix to keep cake tender; batter will be thick.
- Assemble: Transfer batter to the greased loaf pan; spread evenly. Push apple slices vertically into the batter, placing them close together in rows or a pattern. Tip: Press apples deeply but not to the bottom for a pretty look; use all slices for maximum flavor.
- Bake: Bake at 300°F for 90-105 minutes (1-1/2 to 1-3/4 hours) until a toothpick inserted in the center comes out clean. Tip: Check at 90 minutes; cover with foil if browning too quickly.
- Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly. Slice into 12 pieces and serve warm. Tip: Run a knife around edges to loosen cake; a serrated knife ensures clean slices through apples.
FAQs: Your Questions Answered
Can I use sweet apples? Yes, but tart apples (like Granny Smith) balance sweetness better; reduce sugar to 3/4 cup if using sweet varieties.
What are the health benefits? Apples provide fiber and antioxidants; moderate butter keeps it balanced.
How do I know the cake is done? A toothpick comes out clean after 90-105 minutes.
Can I prep for a party? Yes! Prep apples a day ahead; bake fresh for best texture.
Kid-friendly? Totally! Apple-cinnamon flavor appeals to kids; supervise apple slicing for safety.
Why is my cake dense? Overmixed batter or cold eggs. Mix minimally and use room-temperature eggs.
Gluten-free? Use gluten-free flour blend.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze for 3 months; thaw before serving.