Dutch Apple Cake That Breaks the Internet: Crisp Edges, Custardy Middle, Zero Leftovers

You want a dessert that looks fancy, tastes outrageous, and doesn’t require pastry-chef credentials? This Dutch Apple Cake is your MVP—soft, buttery crumb topped with jammy apples and a crackly cinnamon crust. It’s the kind of cake that vanishes before the coffee even cools.

Bonus: no fussy pie dough or special equipment. If you can slice apples and stir batter, you’re already winning.

What Makes This Recipe Awesome

• Texture trifecta: Tender cake base, juicy apples, and a crisp sugar-cinnamon finish. Every bite hits different—in the best way.
• Weeknight-easy: One bowl for the batter, no chilling, no complicated steps.

  You’re in and out in under an hour.

• Brunch-to-dessert flexible: Works for lazy Sundays with coffee or dressed up with ice cream for date night.
• Foolproof for crowds: Slices clean, travels well, and doesn’t demand refrigeration right away.
• Classic, not cloying: Balanced sweetness lets the apples shine. It’s nostalgic without being sugar-heavy.

Shopping List – Ingredients

• Apples: 3 medium firm apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
• All-purpose flour: 1 1/2 cups (190 g)
• Granulated sugar: 3/4 cup (150 g), plus 1–2 tbsp for topping
• Light brown sugar: 2 tbsp (optional, for deeper caramel notes)
• Baking powder: 1 1/2 tsp
• Fine salt: 1/2 tsp
• Ground cinnamon: 1–1 1/2 tsp (divided)
• Unsalted butter: 1/2 cup (115 g), melted and slightly cooled
• Eggs: 2 large
• Whole milk: 1/2 cup (120 ml)
• Vanilla extract: 2 tsp
• Lemon zest: 1 tsp (optional, but brightens flavor)
• Turbinado sugar: 1 tbsp (optional, for extra crunch on top)

How to Make It – Instructions

1. Heat the oven: Preheat to 350°F (175°C). Grease a 9-inch springform pan or standard cake pan, then line the base with parchment.
2. Prep the apples: Peel, core, and slice thinly (about 1/8–1/4 inch).

   Toss with 1/2 tsp cinnamon and 1 tbsp granulated sugar. Optional: add a squeeze of lemon to keep them bright.

3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, salt, 1 tsp cinnamon, and brown sugar (if using).
4. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk sugar, melted butter, eggs, milk, vanilla, and lemon zest until smooth.
5. Combine: Pour wet into dry and stir just until no dry streaks remain. The batter will be thick—good sign.
6. Assemble: Scrape batter into the pan and smooth the top.

   Arrange apple slices in circles or shingled layers on top. Press gently so they nestle but don’t sink.

7. Top it off: Sprinkle 1–2 tbsp granulated sugar (and turbinado if using) evenly over the apples for that signature crackle.
8. Bake: 40–50 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs. If edges brown too quickly, tent loosely with foil.
9. Cool: Let rest 15 minutes in the pan, then run a knife around the edge and release.

   Cool another 15–20 minutes before slicing so it sets. Patience is the secret ingredient, sorry.

10. Serve: Warm or at room temp. Finish with powdered sugar, whipped cream, or vanilla ice cream if you’re feeling extra.

Storage Tips

• Room temp: Keep covered for up to 2 days.

  The top stays crisp the first day, then softens—still amazing.

• Fridge: Store airtight up to 4 days. Rewarm slices at 300°F (150°C) for 8–10 minutes to revive texture.
• Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat to restore the magic.

What’s Great About This

• Low effort, high flex: The batter is forgiving.

  Slightly different apple varieties? No problem.

• Visually stunning: That apple mosaic looks bakery-level without the drama.
• Balanced sweetness: It pairs with coffee, tea, or a post-dinner drink without sending you into sugar shock.
• Kid- and guest-approved: Familiar flavors, cozy aroma, and instantly comforting.

Avoid These Mistakes

• Overmixing the batter: Tough cake alert. Stir only until combined.
• Apple slices too thick: They won’t soften in time.

  Aim for thin, even slices for tender bites.

• Skipping the sugar topping: That final sprinkle creates the coveted crackle. Don’t deprive yourself.
• Cutting too hot: The crumb will smear. Give it at least 15–20 minutes to set before slicing.
• Using only soft apples: Red Delicious = mush.

  Choose firm, baking-friendly varieties for structure and flavor.

Recipe Variations

• Almond twist: Add 1/2 tsp almond extract to the batter and scatter 1/4 cup sliced almonds on top before baking.
• Brown-butter upgrade: Brown the butter until nutty, cool slightly, and proceed. Flavor depth goes through the roof.
• Spice blend: Swap cinnamon for 1 tsp apple pie spice or a mix of cinnamon, nutmeg, and cardamom.
• Caramel drizzle: Warm store-bought dulce de leche or salted caramel and drizzle over the cooled cake. Subtle?

  Not really. Delicious? Absolutely.

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.

  Add 1 tbsp milk if batter feels stiff.

• Dairy-light: Use plant milk and swap butter for neutral oil or vegan butter. Texture stays tender.

FAQ

Which apples are best for Dutch Apple Cake?

Firm, slightly tart apples are ideal—Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Mix two varieties for complexity.

Avoid mealy types; they collapse into mush.

Can I make it ahead?

Yes. Bake the day before, cool completely, and cover. Rewarm at 300°F (150°C) for 10 minutes before serving to refresh the crumb and crisp the top slightly.

Do I need a springform pan?

No, but it helps with easy release and clean edges.

A 9-inch round or square pan works. Just line with parchment and grease well.

Why is my cake dense?

Most likely overmixing or too much flour. Measure flour properly (spoon and level) and mix just until combined.

Also check that your baking powder is fresh.

Can I reduce the sugar?

You can drop the batter sugar by 2–3 tablespoons without wrecking texture. Keep the topping sugar, IMO—that’s where the signature crunch comes from.

How do I keep the apples from browning?

Toss slices with a bit of lemon juice while you prep the batter. Browning won’t affect taste much, but lemon keeps them pretty.

Is this the same as Dutch Apple Pie?

Nope.

Dutch Apple Pie has a crust and often a crumble topping. This is a simple, buttery cake topped with apples—lighter, faster, and just as satisfying.

Can I add raisins or nuts?

Definitely. Fold 1/3 cup golden raisins or chopped walnuts into the batter, or sprinkle nuts on top for extra crunch.

The Bottom Line

This Dutch Apple Cake punches way above its weight: fast to make, gorgeous to serve, and impossible to stop eating.

It turns basic pantry staples and a few apples into a bakery-level treat with zero stress. Keep this one in your rotation for brunch, potlucks, or anytime you want applause without breaking a sweat. Your future self (and your guests) will thank you.