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Dutch Apple Cake

Dutch Apple Cake

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For the crumbed mixture:

  • ¾ cup sugar
  • 1 ½ tablespoons flour
  • ¼ teaspoon cinnamon
  • 3 tablespoons butter

For the Dutch apple cake:

  • ½ cup butter
  • 1 ¼ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 egg yolk
  • 2 tablespoons milk
  • Apples, cut into slices


For the crumbed mixture:

Mix and sift the dry ingredients. Cut in the butter until coarse crumbs are formed.

For the Dutch apple cake:

Preheat the oven to 350 degrees. Cream the butter until light and fluffy. Add sifted dry ingredents and mix thoroughly. (Dry ingredients should be mixed and sifted 3 times before adding to the butter.) Beat egg yolk and milk together and stir into mixture.

Press the mixture on the bottom of a buttered coffee cake pan. Press the apple slices into the dough, putting them close enough to overlap. Sprinkle the crumbed mixture over top and bake in the oven for about 50 minutes.

Recipe Summary

  • 1 package 2-layer-size yellow cake mix
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 cup applesauce
  • 1 ⅓ cups peeled and very finely chopped apples (2 medium)
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • Milk

Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan set aside. Prepare cake mix according to package directions, except stir cinnamon and cloves into dry cake mix and substitute applesauce for the water. Stir in apples, raisins, and pecans. Pour batter into the prepared tube pan, spreading evenly.

Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean and top springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Remove cake from pan cool completely on wire rack.

For icing, in a small bowl stir together powdered sugar and maple syrup. Gradually stir in enough milk to reach drizzling consistency. Spoon icing over cooled cake.

Dutch Apple Cake

  • 3 large firm and tart apples (such as Granny Smith or Honeycrisp), peeled and diced
  • 1 1/4 cup sugar, divided
  • 2 Tbs. corn starch
  • pinch of salt
  • 2 tsp. cinnamon, divided
  • juice of 1/2 a lemon
  • 2 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 sticks butter, at room
  • 2 eggs
  • 1 Tbs. vanilla paste or extract
  • Turbinado sugar
  • Whipped cream for serving

Pre-heat oven to 350F. Spray a 9" springform pan with non-stick spray.

In a medium bowl combine the apples, 1/4 cup sugar, corn starch, pinch of salt, 1 tsp. cinnamon and lemon juice. Stir well and set aside.

In another medium bowl whisk together the flour, large pinch of salt, baking powder, baking soda and remaining cinnamon. Set aside.

In the bowl of a stand mixer, cream together butter and remaining sugar until light and fluffy. Add eggs and vanilla bean paste and mix until well combined. Stir in flour mixture until just combined.

Place half of the batter in the bottom of the springform pan in an even layer. Top with apples then sprinkle on the remaining batter and press gently with your hands to form an even crust. Sprinkle with turbinado sugar and bake for 50 - 60 minutes or until a toothpick comes out clean.

Caramel Glaze

  • 6 tablespoons unsalted butter
  • ⅓ cup packed dark brown sugar
  • ⅓ cup packed light brown sugar
  • ½ cup whipping cream
  • Pinch salt

In a medium skillet, melt butter. Add dark brown sugar, light brown sugar, whipping cream, and salt. Cook and stir until blended over medium-low heat for 2 minutes. Increase heat and boil for 2 minutes or until dime-size bubbles cover the surface of the glaze. Remove from heat. Cool about 5 minutes or until glaze begins to thicken. Spoon over cake.

Recipe Summary

  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup butter or margarine, melted
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup chopped apple
  • ½ cup finely chopped walnuts
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon set aside.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar sprinkle over the top of the bars.

Bake for 25 to 30 minutes in preheated oven finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

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Recipe: Campfire Dutch Oven Apple Dump Cake

I love cooking with my cast-iron Dutch oven over an open fire. Dutch ovens are great for making “Dump Cakes,” meaning, you dump everything into the oven, close it up, and let it bake. My boys made their own Dump Cake during our weekend campout — so simple and so delicious. They’d like to share their recipe with you!

Campfire Dutch Oven Apple Dump Cake Serves 8-10 You will need:

    • One yellow or white cake mix
    • One can of Sierra Mist, Sprite, or another lemon-lime soda
    • Two cans of apple pie filling
    • Aluminum foil
    Start a fire, and wait until you have a nice bed of hot coals. (You can also use charcoal, which is what we did.) Line the Dutch oven with aluminum foil for easier cleanup. Pour the cake mix into a mixing bowl, and add the entire can of pop. Stir until it’s well-mixed — it will be bubbly! (The fresh peas from our garden that are on the table are not part of this recipe, but they’re fun to snack on while you’re making a cake!) Empty both cans of pie filling into the Dutch Oven and spread into a level layer. Pour the contents of the mixing bowl over the apples. Spread into a level layer and close the Dutch Oven. Take a few moments to lick all of the utensils used to prepare the cake. Set the Dutch Oven in a fire pit over a hot bed of coals. Add 10-12 hot coals to the lid of the oven. Allow cake to bake. After about 30 minutes, begin checking the cake for doneness. (If you use a lid lifter, you can leave the coals on the lid while peeking inside.) Ours took about 40 minutes to bake. Use a camp shovel or tongs to remove the hot coals or ashes from the lid. Remove the Dutch Oven from the heat. Open the Dutch Oven and serve hot. So easy, and so good!
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    Pennsylvania Dutch Apple Cake

    My mother used to make a simple apple cake when I was a kid growing up outside of Lebanon, Pennsylvania. She made it in her tin baking pan that lasted her more than fifty years. When the weather grew cool and apple season was in full swing, we would visit a local apple farm, one of many that dotted the Pennsylvania Dutch countryside. I can still smell the apples as they were being squeezed through presses to make cider, and remember the peck-sized wooden baskets of apples that we carried home. My dad usually picked up a gallon jug of unfiltered cider too.

    You may use any variety of apple that you prefer for baking. I chose Granny Smiths for their tart flavor and firm texture, but my mother favored MacIntosh apples. Our Meyer lemon tree is loaded with ripe fruit, but any lemon will do here. We certainly didn’t have lemon trees in Pennsylvania! Because this is an old-fashioned recipe, I used my mother’s vintage 1948 hand beater to mix the cake batter for my Pennsylvania Dutch Apple Cake.

    Serves 4-6

    1. Preheat oven to 375 degrees.

    2. Using a small bowl, combine the brown sugar, raisins, walnuts, cinnamon, nutmeg and ginger. Set topping aside.

    3. Butter and flour a 9-inch square baking dish. Set aside.

    4. Using a medium-sized bowl, sift together the flour, baking powder and salt. Add the sugar and stir to combine.

    5. In another medium-sized bowl, beat together the egg, white sugar, melted butter, milk, vanilla and lemon zest. Stir to combine, then add the flour mixture. Mix until just combined.

    6. Pour batter into baking dish. Press apple slices into cake batter. Sprinkle topping over apple slices.

    7. Bake 20-25 minutes until cake tester comes out clean and cake top is golden brown. Sift some powdered sugar over warm cake. Serve warm or at room temperature.

    Traditional Dutch Apple Cake

    Hands up who likes apple cake! Don’t we all, really? Especially now it’s autumn, on a cold and dark Sunday afternoon, with some cream and a nice cup of tea or coffee.

    My mum used to buy an apple cake like this from one particular baker in the area where we lived. Apple cake and speculaas, those were the two reasons why we went there for especially, they were both just amazing. When the baker went eventually closed and when I moved away, I had to learn to make the apple cake and the speculaas myself and that is just what I did.

    Take your time

    We call this traditional Dutch apple cake actually something else at home, we call it ‘the one with quite a bit work to it’, as opposed to the ‘quick and easy apple cake‘. It is also by far the most popular one. Because we have 3 birthdays in the autumn, it is not uncommon to see it with candles on in our house… For a birthday I am happy to spend a bit more time on a cake anyway, so that is quite all right.

    If you decide to make one, just take your time for it and it will be ok, it isn’t difficult and it is worth the effort, really! Rolling out the pastry both for the bottom as for the lattices simply takes some time. Peeling and slicing 1 kg of apples does as well. Unfortunately that is not something you can not really ask the kids to help you with, unless you have one of these great apple peelers. They are amazing as long as the apples are fairly regular in shape.

    For the tin, you a metal tin or or a stoneware dish, either are fine. The diameter of the one I used in the picture is 25 cm. Remember to butter and dust with flour if you are not using baking paper.

    Scroll down for the recipe. I hope it will work out just as well for you as it does for us. I’d love to hear how you get on!

    Local apples

    I would like to add a little bit on apples. We live in an area with so many orchards, there really is an abundance of local apples in Kent. Yet if you buy apples in a supermarket, it seems easier to find apples from New Zealand and South Africa, even in the autumn.

    That seems surreal and sad, so just a little note on local apples. The farmers markets and the farm shops have so much choice as it comes to apples at the moment! I often buy a mix and then we all try and taste them at home.

    These Russett apples (photo below), are a variety that came on our top 3 list in the past few years. I only got to know them at the farmers market. They are not very popular with the super markets. The brown colour probably puts them off and that is why you may not know them. The brown is a bit like the brown of a pear, but without the green in between. The taste is quite sweet and the texture is just right, crispy and not too hard. It is perfect for eating or cooking.

    There are of course many other delicious varieties like Bramley, Discovery, Red Devil, Golden Delicious,… All of these are good to cook and to eat. I actually prefer to use the sweet varieties when I can, because if you use cooking apples you need to add quite some sugar. If I happen to have cooking apples though, I use those just as well. Our own apple tree has apples that need sugar when I bake, but we take them as they are!

    So if you don’t normally do this already, next time when you buy apples from the supermarket, have a look at where they have come from and consider if it makes sense.

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