Dutch Apple Cake

Name: Dutch Apple Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 4 large eggs; 200 g granulated sugar; 200 g self-raising flour; 200 g unsalted butter, melted and slightly cooled; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1 pinch kosher salt; 2 tart apples (Granny Smith or Bramley), peeled and diced; 1 tart apple, peeled and thinly sliced (for top); 2 tbsp powdered sugar, for dusting

From the kitchen of Carly

A Dutch one-bowl cake studded with diced apples and topped with a fan of apple slices. Lighter than American apple pie, denser than sponge. The cinnamon-vanilla scent that takes over the kitchen is the reason to make it. Beat the eggs and sugar properly. Three minutes minimum; you want triple-volume foam. Skip this and the cake stays flat.

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Servings: 8
Difficulty: easy

Ingredients

8 servings

4large eggs
200 ggranulated sugar
200 gself-raising flour
200 gunsalted butter, melted and slightly cooled
1 tspvanilla extract
1 tspground cinnamon
1 pinchkosher salt
2tart apples (Granny Smith or Bramley), peeled and diced
1tart apple, peeled and thinly sliced (for top)
2 tbsppowdered sugar, for dusting

Instructions

Heat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, beat the eggs and sugar with a hand mixer for 3 to 4 minutes, until pale, fluffy, and tripled in volume. This is what gives the cake its lift; don't shortcut it.
Sift the self-raising flour over the egg mixture. Fold gently with a spatula, working from the bottom up to preserve the air.
Drizzle in the cooled melted butter, the cinnamon, salt, and vanilla. Fold gently until just combined.
Add the diced apples to the batter. Fold once or twice to distribute; don't overmix.
Pour the batter into the prepared pan. Smooth the top.
Arrange the thinly sliced apple in a fan or concentric circles across the surface. Press lightly so they sink slightly into the batter but the tops stay visible.
Bake on the middle rack for 45 to 50 minutes. A skewer inserted in the center should come out clean (a few moist crumbs are fine; wet batter means more time).
Cool in the pan for 10 minutes. Run a knife around the edge, release the springform, and turn out onto a wire rack to cool completely.
Dust with powdered sugar just before serving. Serve at room temperature, or warmed slightly with vanilla ice cream.

Substitutions

self-raising flour to 200g all-purpose flour + 2 tsp baking powder + 1/2 tsp salt. Self-raising flour is a UK / Dutch staple. The substitute version works identically.
tart apples to Granny Smith, Bramley, Honeycrisp, or Braeburn. Tart varieties hold their shape better. Sweet apples (Gala, Fuji) get mushy.
ground cinnamon to 2 tsp Dutch apple pie spice mix (kruidnoten). Apple pie spice has cinnamon plus nutmeg, cloves, and cardamom. More authentic to the Dutch original.

Pairs well with: Vanilla bean ice cream or whipped cream, A cup of strong black coffee or hot chai, A drizzle of warm caramel sauce for special occasions

Adapted from TheMealDB.