Oma’s Classic Dutch Apple Cake

If you’re looking for the best fall baking recipe, this classic Dutch apple cake is the only one you will ever need! Packed with tender apples and warm autumn spices, it features a unique hand-pressed sweet pastry topping. The layered golden, buttery dough flakes across the top take this classic apple cake to the next level, bringing all the cozy flavours of an apple pie and crumble into every slice.

Growing up, this cake was a staple at most family get-togethers. My Oma brought it so often that its sweet cinnamon aroma and golden buttery crust are seared into my brain as the ultimate family dessert. While my aunt and cousins carry on the yearly tradition of getting together to bake a huge batch of these every autumn, having a warm slice on my own counter immediately brings back those cozy family memories.

Why You’ll Love This Dutch Apple Cake Recipe

• One Dough, Two Functions: The rich, sweet pastry acts both as the base of the cakes crust, and as the hand-pressed, flakey top layer, saving you lots of time.

• Double Duty Dessert: This apple cake recipe combines the soft and tender apples you’d get in an apple pie, with the rich, crumbly topping of an apple crumble.

• Time Tested Family Recipe: Passed down from my Oma, this authentic Dutch recipe is a proven crowd pleaser perfect for a fall or Thanksgiving dessert table.

• No Roll Out Required: No having to deal with rolling out a fussy pie crust! This dough can be pressed to the bottom of your cake pan by hand, making it a super simple, make-ahead apple dessert!

What You’ll Need For This Easy Dutch Apple Cake

Apples: The apple is the star of the show! You’ll need 6-8 apples depending on size, peeled, cored, and sliced into 1/4 inch pieces. I will use Honey Crisp or Granny Smith, which tend to hold firm through the baking process. Using the wrong type of apple could result in a mushy filling.

All Purpose Flour: For the apple cake base and hand-pressed flakey topping.

Butter: Half a cup of melted butter helps add moisture and flavour to the dough. The dough comes together easily and doesn’t require a ton of labour.

Granulated Sugar: Mixed in with the butter and flour to add sweetness to to dough.

Brown Sugar: Brown sugar adds a warm sweetness to the apples while keep everything moist.

Egg: Brushed onto the hand-pressed topping to help deliver a beautifully browned crispy look.

Spices: A blend of Cinnamon, nutmeg, and an added pinch of pumpkin pie spice or apple pie spice gives the apple cake incredible flavour and aroma.

Lemon Juice: Added to the freshly sliced apples, it helps keep them from browning, which adding some acidity.

Baking Soda: Helps keep the dough nice an tender.

How to Make Dutch Apple Cake

1. Butter and Flour Pan: Pre-Heat oven to 350 ℉. Using a piece of parchment paper (or a leftover butter wrapper), grease the bottom and sides of a 9 inch springform pan with a thin layer of butter. Dust 1 tablespoon of all-purpose flour into the pan, tilting and tapping the sides as you rotate it to evenly coat the interior. Tap out any excess flour into the sink. Tip: I also wrap the base of the springform pan with a layer of aluminium foil. This helps catch any drips and keeps your oven from smoking and future cleanups.

2. Make the Dough: In a large bowl, mix the flour, granulated sugar, melted butter, and baking soda with a hand mixer until well combined, about 2 minutes on medium-high. Your dough should appear sand-like without any large clumps, largest should be about pea sized.

3. Press in the Base: Pour half of the dough mixture into your buttered and flour springform pan. Spread and firmly press the dough evenly along the bottom of the pan with your hands until you have your base.

4. Prep and Pour the Apples: Peel and core the apples, and slice into 1/4 inch pieces. In a medium sized mixing bowl, toss the apples in the brown sugar and spices until evenly coated. Pour the apples into the pan, but leave out any additional liquid in the bottom of the bowl.

Pro Tip to Prevent Browning: If you’re slicing a large batch of apples and want to keep them from turning brown while you work, submerge the peeled slices in a large bowl of cold water mixed with 2 tablespoons of lemon juice. Once finished slicing, drain them before tossing them with your sugar and spices!

5. Top with Hand-Pressed Dough Flakes: Press the remaining dough into your palm to create 1-2 inch flatten ed dough flakes. Layer these over the apples until they are completely covered or there is no dough left. Gently press the flakes down over the apples to ensure there are not big gaps, without breaking the flakes. Beat the egg with 1 tablespoon of water in a small bowl, and brush the egg wash over the flaky top layer before baking in the oven for 1 hour. Cool completely before cutting and serving.
   
   Note: Some dough flakes will inevitably break or crumble, this is fine. The flaky topping isn’t meant to look perfect :)!

How To Store Dutch Apple Cake

• Room Temperature: You can store this dutch apple cake in an airtight container at room temperature for about 2 days.

• In the Fridge: This dutch apple cake can be stored in the fridge for up to 5 days in a sealable container. I would recommend pre-slicing the cake prior to putting in in the fridge. Simply pop it in your microwave for 20-30 seconds to heat it back up before serving.

• Freezer: The dutch apple cake can be frozen for up to 3 months wrapped in plastic wrap and foil. Defrost overnight in the fridge before placing it back in the oven for 10-20 minutes to re-heat.

More Fall Baking Favourites To Try

If you enjoyed this classic Dutch apple cake, I’d love to hear from you! Please leave a star rating and a quick comment below to let me know how it turned out—your feedback helps other home bakers find and enjoy this recipe, too. Happy baking!