Dessert · Dutch

Dutch Apple Cake

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 13, 2026

This Dutch apple cake is light, buttery, and packed with tender cinnamon apples in every bite. The batter comes together with just a few pantry staples, and the whipped eggs give it a soft, airy crumb. Dust it with powdered sugar and serve with coffee or tea for an easy afternoon treat.

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Dutch Apple Cake

Why you'll love this

  • Just a handful of everyday ingredients.
  • Light, airy crumb loaded with cinnamon apples.
  • Great with coffee or tea any time of day.
  • No fancy technique needed, just whip, fold, and bake.

EveryDayMeal recipe

Dutch Apple Cake

Prep
20m
Cook
50m
Total
70m
Serves
8
Level
Easy

Ingredients

  • 4 large eggs
  • 1 cup granulated sugar
  • 1 3/4 cups self-rising flour
  • 1 3/4 sticks (14 tablespoons) butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon, plus more for the apples
  • 3 medium apples, peeled and diced (plus 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 9-inch cake pan and line the bottom with parchment paper so the cake releases cleanly.
  2. In a large bowl, beat the eggs and granulated sugar together until the mixture triples in volume and turns pale and fluffy, about 5 minutes. This is what gives the cake its light crumb, 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.
  4. Pour in the melted, slightly cooled butter and fold until just combined. Stir in the vanilla, cinnamon, and a pinch of salt.
  5. Toss the diced apples with a little extra cinnamon, then fold them gently into the batter so they're spread evenly throughout.
  6. Pour the batter into the prepared pan and smooth the top with a spatula. Arrange a few apple slices on top and press them in lightly.
  7. Bake for 45 to 50 minutes, until the top is golden and a 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.
  9. Dust the cooled cake with powdered sugar just before serving.

Tips from the kitchen

  • Cool the melted butter before adding it so it doesn't deflate the whipped eggs.
  • Use firm, tart apples like Granny Smith or Honeycrisp so they hold their shape as they bake.
  • Don't overmix once the flour goes in; fold gently to keep the batter airy and the crumb tender.

Estimated nutrition per serving: 340 cal · 5g protein · 42g carbs · 18g fat

Make it your own

  • Sprinkle sliced almonds over the top before baking for a little crunch.
  • Swap in pears for some of the apples for a softer, sweeter flavor.
  • Add a handful of raisins or chopped walnuts to the batter.

Storing & make-ahead

Store covered at room temperature for up to 3 days, or wrap and refrigerate for up to 5 days. It also freezes well for up to 2 months; thaw at room temperature and dust with fresh powdered sugar before serving.

Good to know

Can I use all-purpose flour instead of self-rising?
Yes. For each cup of all-purpose flour, whisk in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
Why did my cake turn out dense?
The eggs and sugar likely weren't whipped long enough, or the batter was overmixed after adding flour. Whip until tripled and fold gently.
What apples work best?
Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the sweetness.
Can I make it ahead?
Absolutely. Bake a day ahead, store covered, and dust with powdered sugar just before serving.

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