You only need one apple for this Dutch Apple Cake. It is a quick and easy dessert to put together, and the perfect dessert for a chilly fall day.
John and I took advantage of the day and went on a walk. The weather was cool and a bit windy. By the time we got back, I was bitten by the baking bug and craving a baked apple dessert and had my sights set on this Dutch Apple Cake.
With just the two of us, sometimes the challenge is making something that doesn’t go to waste because it makes more than the two of us can eat. I remembered a recipe for Dutch Apple Cake that I wanted to try some time ago. One apple, and it is baked in an 8×8 pan so none of it would go to waste.
This cake is perfect when you want something that isn’t too filling. It isn’t overly sweet but is tender and delicious.
This cake is great served warm with a little cream or a dollop of ice cream. (I used ice cream for investigational purposes). This cake came out so moist, and the top was delicious with that little sugar crunch.
- 2 eggs at room temperature
- 6 ounces caster sugar superfine, plus 1/2 ounce extra for sprinkling
- 1/2 teaspoon vanilla extract
- 6 tablespoons butter
- 2 1/2 ounces milk
- 4 1/2 ounces all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 1/4 teaspoons baking powder
- 2 small or 1 large apples
Preheat the oven to 400 degrees F. Line a 8x8-inch square pan with parchment paper.
Using a hand held mixer, beat the eggs, 6 ounces sugar and vanilla extract in a large bowl until the mixture is thick. This will take about 5 minutes.
Melt the butter and milk together in a saucepan. Drizzle the mixture over the egg mixture, stirring or beating on low continuously. Sift in the flour, cinnamon and baking powder, and fold carefully into the batter until no lumps remain. Pour the batter into the lined pan.
Peel, core and thinly slice enough apple to line the top of the batter. Apples will sink and that's o.k. because they are supposed to. Sprinkle the remaining sugar over the top.
Bake for 10 minutes and then reduce the oven temperature to 350 degrees F. Bake for an additional 20 to 25 minutes or until golden brown.
Cool the cake in the pan.
Cut and serve with cream or ice cream.
Recipe adapted from Dutch Apple Cake by Rachel Allen.
There’s no shortage of cake recipes on Hostess At Heart. Another great cake perfect for fall is Upside-Down Peach Cake with Hot Rum Sauce!