Oma's Classic Dutch Apple Cake
This classic Dutch apple cake features a tender, hand-pressed sweet pastry crust layered with juicy, cinnamon-spiced apples and topped with golden dough flakes. Made in a traditional springform pan, this authentic family recipe delivers rich, warm autumn flavours and a tender crumb in every slice. Easy to prepare and perfect for dessert or cozy weekend baking!
Ingredients
- 6-8 Apples peeled, cored, sliced
- 1 cup Butter melted + 1 tbsp for greasing the pan
- 1 cup Granulated Sugar
- 1/2 tsp Baking Soda
- 2 + 1/2 cup All Purpose Flour
- 1 Egg for egg wash
- 2 tbsp Brown Sugar
- 1 tbsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Apple Pie Or Pumpkin Pie Spice optional
Instructions
- Butter and Flour Pan: Pre-heat oven to 350℉. Grease the bottom and sides of a 9 inch springform pan with butter, and dust with about 1 tbsp of flour, tapping the sides as you rotate. Tap out excess.
- Make the Dough: In a large mixing bowl, beat the flour, granulated sugar, melted butter, and baking soda, with an electric mixer until combined. The dough will be sand-like, without any large clumps.
- Press in the Base: Pour half of the dough mixture into the pan and evenly press the dough along the bottom of the pan to form a base.
- Prep and Pour the Apples: Peel and core the apples, slicing them into 1/4 inch pieces. In a medium sized mixing bowl, toss the apples with the brown sugar, cinnamon, nutmeg, and additional spices (optional), until fully coated. Pour the apples onto the base of the pan, spreading them out evenly. Leave out any of the additional liquid in the bottom of the bowl.
- Top with Hand-Pressed Dough: Press the remaining half of the dough in your palms to create 1-2 inch flattened dough flakes. Layer these over the apple slices until they're completely covered. Gently press the dough flakes with your hands to ensure there are no big gaps, and brush the egg wash over the flaky top layer before baking in the oven in the middle rack for 1 hour.
- How to Serve: Let the cake cool completely before serving or storing. Pair with a big scoop of french vanilla ice cream or a dollop of spiced whipped cream.
Wrap the bottom of the pan with a layer of aluminum foil to catch any drips.
To Prevent the Apples from Browning: Submerge the peeled apple slices in a large bowl of cold water mixed with 2 tablespoons of lemon juice. Drain before using.
Notes
How to Store the Dutch Apple Cake:
This cake stores at room temperature for up to 2 days in an airtight container.
This cake can be stored in the fridge for up to 5 days in a sealable container. Warm it up in the microwave for 10-20 minutes before serving.
This dutch apple cake freezes well. It can be frozen for up to 3 months if wrapped well in plastic wrap then foil. Defrost overnight in the fridge before warming it up in the oven for 10-20 minutes to bring back some of the crisp.