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.

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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.