Traditional Dutch Apple Cake Recipe
If you love cozy fall desserts, you’ll adore this traditional Dutch apple cake recipe. It’s soft, buttery, and filled with juicy apples. It's a simple recipe made in a 9x13 baking dish thats perfect for any time of year, but especially during apple season.
Print
Save
Pin
Ingredients
- 3-4 apples peeled and chopped
- ½ cup butter, softened 113 g
- 1 ¼ cups granulated sugar 250 g
- 2 tablespoons brown sugar 25 g
- 2 eggs
- 1 tablespoon vanilla extract 15 ml
- 1 cup buttermilk 240 g
- 2 cups all-purpose flour 250 g
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon (1 for batter, 1 for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, sift together flour, baking soda, baking powder, 1 teaspoon cinnamon, and salt. a
- Alternate adding the dry ingredients and the buttermilk to the butter mixture. Sift in ⅓ of the dry ingredients, then add half the buttermilk. Repeat, starting and ending with flour. Mix gently after each addition.
- Fold in the chopped apples. Spread the batter evenly into the prepared pan.
- In a small bowl, mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Sprinkle evenly over the top.
- Bake for 50-60 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes before slicing.
Notes
This recipe fills a 9x13-inch dish completely. If your pan is smaller, divide into two pans or make half the recipe.
Buttermilk adds moisture and tenderness. If you don't have buttermilk, learn how to make a substitute buttermilk here.
Use firm apples like Granny Smith or Honeycrisp for the best texture. Sprinkle with a bit of powdered sugar before serving for a bakery-style finish.
