Dutch Apple Cake

Dutch Apple Cake

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"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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servings 193 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Sift flour with baking powder and salt.
  2. In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
  3. Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
  4. Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.


  1. 40 Ratings

Most helpful positive review

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 s...

Most helpful critical review

I found the dough too sweet and not stiff enough. The fruit fell right through to the bottom.

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Least positive

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 s...

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....

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. Cr...

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...

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 gl...

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 brow...

Lovely light and not too sweet cake. I added some chopped apple in the batter as another reviewer had suggested and I ended up using 4 small apples all up, would probably add even more next tim...

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 sp...

This recipe is heaven sent! I've never tasted or made a cake this moist, soft, and delicious! It wasn't too bland or too sweet! Although, I did use a half a stick of butter instead of shortening...

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