Dessert · Dutch

Dutch Apple Cake

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 15, 2026

This cozy Dutch apple cake is tender, lightly spiced with cinnamon, and loaded with soft chunks of fresh apple in every bite. The batter comes together fast, and a dusting of powdered sugar makes it look bakery-pretty with almost no effort. It's the kind of cake you'll want with coffee in the afternoon or as an easy dessert after dinner.

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Dutch Apple Cake

Why you'll love this

  • Just one bowl and simple pantry staples.
  • Soft, tender crumb packed with real apple.
  • Looks impressive with only a dusting of powdered sugar.
  • Great with coffee or as a fuss-free dessert.

EveryDayMeal recipe

Dutch Apple Cake

Prep
20m
Cook
48m
Total
68m
Serves
10
Level
Easy

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 2/3 cups self-rising flour
  • 1 cup (2 sticks) butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon, plus more for tossing ground cinnamon
  • 3 medium apples, peeled and diced (reserve a few slices for the top)
  • pinch salt
  • as needed powdered sugar, for dusting

Equipment

  • 9-inch cake pan
  • Parchment paper
  • Large mixing bowl
  • Electric mixer
  • Wire cooling rack

Instructions

  1. Preheat your oven to 350 degrees F. Grease a cake pan and line it with parchment paper so the cake lifts out cleanly later.
  2. In a large bowl, beat the eggs and granulated sugar together until the mixture is pale, fluffy, and tripled in volume, about 4 to 5 minutes. This air is what keeps the cake light, so don't rush it.
  3. Sift the self-rising flour over the egg mixture and gently fold it in, keeping as much air in the batter as you can. Pour in the melted, slightly cooled butter and fold just until combined.
  4. Fold in the vanilla, 1 teaspoon cinnamon, and a pinch of salt until evenly distributed.
  5. Toss the diced apple with a little extra cinnamon, then gently fold the pieces into the batter so they're spread throughout.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the reserved apple slices over the surface and press them in lightly.
  7. Bake for 45 to 50 minutes, until the top is golden and a wooden skewer inserted in the center comes out clean.
  8. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar just before serving.

Tips from the kitchen

  • Beating the eggs and sugar fully is the secret to a light crumb, so keep going until the mixture holds a ribbon when you lift the beater.
  • If you don't have self-rising flour, use 1 2/3 cups all-purpose flour mixed with 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
  • Firm, tart apples like Granny Smith or Honeycrisp hold their shape best and balance the sweetness.

Estimated nutrition per serving: 320 cal · 5g protein · 38g carbs · 17g fat

Make it your own

  • Sprinkle sliced almonds over the top before baking for a little crunch.
  • Swap half the apple for pears for a softer, sweeter flavor.
  • Add a handful of raisins soaked in warm water for extra moisture.

Storing & make-ahead

Store covered at room temperature for up to 3 days or refrigerate for up to 5. It freezes well wrapped tightly for up to 2 months. Dust with fresh powdered sugar after thawing.

Good to know

Can I use all-purpose flour instead of self-rising?
Yes. Use 1 2/3 cups all-purpose flour plus 2 1/2 teaspoons baking powder and 1/2 teaspoon salt.
Do I need to peel the apples?
Peeling gives a softer texture, but you can leave the skins on if you prefer a little extra bite and color.
How do I know when it's done?
Insert a wooden skewer into the center. If it comes out clean with no wet batter, the cake is ready.
Can I make it ahead?
Absolutely. Bake a day ahead, store covered, and dust with powdered sugar right before serving.

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