Recipe by Carol
"This is another great cake for the fall. When apples are plentiful and delicious there are so many ways to thank mother nature for its bounty. I pick a lot of the wild apples in the fall, and turn them into great desserts."
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1 1/2 teaspoons
1 1/2 cups
apples - peeled, cored and cut into eighths
This cake turned out great! Lovely, light and very delicious! I made a couple substitutions to it though - instead of 1/2 cup shortening I used 1/2 cup butter and I used 1 cup (packed) brown sugar instead of the white. Also added a couple dashes of cinnamon and a few more chopped apples in the batter.
Just made this lastnight and it's practically gone already! Will definitely make this again.
I found the dough too sweet and not stiff enough. The fruit fell right through to the bottom.
I made this apple cake with apples that had been hanging aroung the kitchen and it was so moist and delicious. The cinnamon and sugar combo added to the top really gave it a great gooey flavor. I'm embarassed to say, but I ate most of it before my family could get any. I guess it gives me an excuse to make more!!
This cake is DIVINE! I made it in a 9x11 pan and used three granny smith apples. My family managed to eat the entire thing within one hour of it coming out of the oven! It was soooo good. Crispy top with light cake on the bottom and perfectly baked apples. I think I'll have to make this one again very soon. Yum.
This was sooooo good. My sister made it last night and my family devoured it all within an hour of coming out of the oven. I was astonished when I came to have a piece and there was barely any left! I've never tasted a cake this good in my life. It was absolutely divine. The sugar on top made it crispy and gooey, and she used granny smith apples which worked out perfectly. I can't wait to have it again!
This was a nice cake. I made it in a smaller tube pan and put the apples some butter brown sugar and some cinnamon on the bottom then put batter on top. The apples and brown sugar made a nice glaze when the cake was turned out of the pan. It is great warm but keeps well too for morning coffee.
This is a wonderful dessert. Due to my husband's wheat allergy I made some changes to make it without eggs. dairy or wheat. I used egg substitute, soy milk and gluten free flour mix. I used brown sugar for white and cut up a small apple fine dice to add to the cake. We also love cinnamon so put 1/2 tsp and 1/4 tsp ginger and cloves in it. I put the sliced apples and cinnamon/sugar mix on top artfully and baked for all of 50 minutes. Make this for your gluten free friends, it works great. Served with rice ice-cream and didn't miss a thing. Yummmm..........Thankyou Carol for sharing.
I made this last night, I didn't have shortening, so I used margarine, used 1/4 c. brown sugar and the rest splenda instead of sugar and almond flavoring because I had no vanilla. I also used splenda on the top with cinnamon, nutmeg and ginger. It was really good but the next time I will add applesauce and apple to the batter.
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Apple Cake
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 68
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