Dutch Apple Cake

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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 1 cake
Author Hostess At Heart


  • 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.


Serving: 1g | Calories: 2100kcal | Carbohydrates: 327g | Protein: 28g | Fat: 81g | Saturated Fat: 48g | Cholesterol: 515mg | Sodium: 771mg | Potassium: 1650mg | Fiber: 13g | Sugar: 212g | Vitamin A: 2886IU | Vitamin C: 17mg | Calcium: 580mg | Iron: 9mg
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