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Dutch apple cake recipe

Dutch apple cake recipe

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  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This Dutch-style apple cake is lovely and moist with a layer of cinnamon apples on top! Simply perfect served warm with plain yogurt or whipped cream.

37 people made this

IngredientsMakes: 1 cake

  • 125g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 1 or 2 teaspoons vanilla extract
  • 125g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 350g apples
  • 25g granulated sugar
  • 1 teaspoon cinnamon, or to taste

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat the oven to 180 C / Gas 4. Grease a 23cm springform cake tin with butter and dust with flour.
  2. Beat softened butter and caster sugar together until light and creamy. Add eggs, one by one, beating well after each one. Stir in vanilla extract.
  3. Mix the flour, baking powder and salt together in a bowl; fold into cake mixture with a spatula until smooth.
  4. Peel the apples and slice them into bite-size cubes; sprinkle cinnamon and sugar on top.
  5. Spoon the cake mixture into the prepared cake tin; arrange apple pieces in 1 layer on top of the cake, leaving a border of about 1 cm around the sides.
  6. Bake for 35 minutes in the preheated oven. Allow to cool for 5 minutes in the tin before removing cake.

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Reviews & ratingsAverage global rating:(15)


Recipe: Campfire Dutch Oven Apple Dump Cake

I love cooking with my cast-iron Dutch oven over an open fire. Dutch ovens are great for making “Dump Cakes,” meaning, you dump everything into the oven, close it up, and let it bake. My boys made their own Dump Cake during our weekend campout — so simple and so delicious. They’d like to share their recipe with you!

Campfire Dutch Oven Apple Dump Cake Serves 8-10 You will need:

    • One yellow or white cake mix
    • One can of Sierra Mist, Sprite, or another lemon-lime soda
    • Two cans of apple pie filling
    • Aluminum foil
    Start a fire, and wait until you have a nice bed of hot coals. (You can also use charcoal, which is what we did.) Line the Dutch oven with aluminum foil for easier cleanup. Pour the cake mix into a mixing bowl, and add the entire can of pop. Stir until it’s well-mixed — it will be bubbly! (The fresh peas from our garden that are on the table are not part of this recipe, but they’re fun to snack on while you’re making a cake!) Empty both cans of pie filling into the Dutch Oven and spread into a level layer. Pour the contents of the mixing bowl over the apples. Spread into a level layer and close the Dutch Oven. Take a few moments to lick all of the utensils used to prepare the cake. Set the Dutch Oven in a fire pit over a hot bed of coals. Add 10-12 hot coals to the lid of the oven. Allow cake to bake. After about 30 minutes, begin checking the cake for doneness. (If you use a lid lifter, you can leave the coals on the lid while peeking inside.) Ours took about 40 minutes to bake. Use a camp shovel or tongs to remove the hot coals or ashes from the lid. Remove the Dutch Oven from the heat. Open the Dutch Oven and serve hot. So easy, and so good!

    Dutch Apple Cake

    • 3 large firm and tart apples (such as Granny Smith or Honeycrisp), peeled and diced
    • 1 1/4 cup sugar, divided
    • 2 Tbs. corn starch
    • pinch of salt
    • 2 tsp. cinnamon, divided
    • juice of 1/2 a lemon
    • 2 1/2 cups all purpose flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 2 sticks butter, at room
    • 2 eggs
    • 1 Tbs. vanilla paste or extract
    • Turbinado sugar
    • Whipped cream for serving

    Pre-heat oven to 350F. Spray a 9" springform pan with non-stick spray.

    In a medium bowl combine the apples, 1/4 cup sugar, corn starch, pinch of salt, 1 tsp. cinnamon and lemon juice. Stir well and set aside.

    In another medium bowl whisk together the flour, large pinch of salt, baking powder, baking soda and remaining cinnamon. Set aside.

    In the bowl of a stand mixer, cream together butter and remaining sugar until light and fluffy. Add eggs and vanilla bean paste and mix until well combined. Stir in flour mixture until just combined.

    Place half of the batter in the bottom of the springform pan in an even layer. Top with apples then sprinkle on the remaining batter and press gently with your hands to form an even crust. Sprinkle with turbinado sugar and bake for 50 - 60 minutes or until a toothpick comes out clean.


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    You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

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    The Very Best Apple Dessert Cake

    I&rsquove been doing this special and remarkably easy recipe for years. The apples can be windfalls or even shrivelled ones left in the fruit bowl. Serve warm with ice cream or crème fraîche as a dessert, or with coffee in the morning as one would a Danish pastry, again warm, dusted with icing sugar.

    INSTRUCTIONS

      Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.

    PREPARING AHEAD - Best made to serve warm but can be made the day before. And, once cooked and cold, you can wrap and freeze it for a maximum of 3 months.

    AGA - With the grid shelf on the floor of the roasting oven and the cold plain shelf on the second set of runners, cook the cake for about 20 minutes or until pale golden brown, watching carefully. Transfer the plain shelf (which is very hot!) to the middle of the simmering oven, then lift the cake very gently on to this and bake for a further 30-40 minutes or until a skewer comes out clean when inserted into the centre of the cake.

    This recipe is from: Mary Berry's New Aga Cookbook (Headline)


    Find the most delicious recipes here

    Spray dutch over with cooking spray first for easy cleanup.

    Dump (hence the name of the recipe) the apple pie filling in a 12" Dutch oven (use one can for a 10" Dutch oven).

    Dump the cake mix over the pie filling and gently spread evenly (do not mix).

    Slice the butter space out evenly over the cake mix.

    Bake at 350 for about an 1 hour. You'll know it's done when you smell the wonderful aroma of the apple and the cake mix.


    Dutch Apple Cake

    **To make this fruit sweetener, mix together 1/8 cup frozen apple juice concentrate (thawed) and 1/8 cup granulated fructose.

    1. Combine fruit sweetener and apple butter. Beat in egg.
    2. Combine flour, baking powder, and salt. Blend into creamed mixture.
    3. Fold in apples and nuts.
    4. Pour into 8" x 8" pan which has been sprayed with non-stiock coating. Bake for 15-20 minutes at 325°.

    Recipe Yield: Prep Time: 20 Minutes - Cost: Dutch apple cake recipe - Recipes,[nobr][H1toH2]`Servings: 12 - Difficulty Level: 2


    Use Buttermilk instead?

    I had some buttermilk that needed to be used. I thought, "Why not this apple pancake?" I made no changes to anything else. Just subbed the buttermilk in place of the regular milk.

    YUMMY! In fact, I may just plan on buying buttermilk on purpose, just for this.

    The resulting pancake with the buttermilk is just a bit fluffier. Wunderbar! Here's how it looked:


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