🍏 Dutch Apple Cake
Like cake with your apples? You'll love Dutch Apple Cake! Starring loads of cinnamon-sugared slices on a thin cake layer. Teatime done right.Before you startAs with most baking, it’s best to have your ingredients at room temperature. When you’re combining the wet ingredients, you don’t want to be adding cold milk or egg to hot melted butter.
Servings: 8 slices
Equipment
- Baking dish, 30x20cm (or equivalent)
Ingredients
- 30 g butter
- extra butter
- 165 g self-raising flour
- teaspoon baking powder
- 80 g caster sugar
- 1 egg
- 120 ml whole milk
Topping
- 25 g granulated sugar
- ÂĽ teaspoon ground cinnamon
- pinch salt
- 500 g Granny Smith apples (about 4 medium)
- 20 g butter
Instructions
- Preheat Oven - to 180°C
- Butter - melt directly into a heatproof screw-top jar (without the lid). Allow it to cool slightly30 g butter
- Prepare Dish - generously grease the base and sides well with butter. Line the base and up two opposite sides with baking paper. Leave some overhang for easier removal of the baked cakeextra butter
- Dry Ingredients - weigh the flour, baking powder and sugar directly into a sieve over a large bowl165 g self-raising flourteaspoon baking powder80 g caster sugar
- Wet Ingredients - to the melted butter, add the egg and milk. Put the lid on tight and shake until blended. Keep separate from the dry ingredients for now while you prep your apple slices1 egg120 ml whole milk
- Cinnamon Sugar - combine the sugar and cinnamon together well so that it becomes an even colour25 g granulated sugarÂĽ teaspoon ground cinnamonpinch salt
- Prep Apple - cut each apple in quarters. Closely peel off the skin using a small sharp knife. Cut out the core and cut very thin slices (about 2mm thick). Try to keep the slices grouped together in order for easier arranging later500 g Granny Smith apples
- Melt Butter - in the microwave and set aside20 g butter
- Combine Batter - shake up the jar again. Pour the wet ingredients over the dry. Fold gently with a silicone spatula until no dry bits remain (try not to overwork)
- Spread Batter - dollop batter into the prepared baking dish. Using a wet spatula, spread out into an even thin layer
- Apple Layers - pick up a sliced apple quarter. Drag the slices slightly apart so that it becomes a flattened layer of slices. You can be as OCD as you like with this - you might want to make there is the same distance between each slice. You may choose not to include smaller pieces of apple. It will taste good however you arrange your apples.
- Topping - brush the butter over the apple slices and any exposed batter. Sprinkle over the cinnamon sugar
- Bake - for about 40 minutes (turning the baking dish halfway though). A skewer/thin knife inserted at a slant through the middle of the cake should come out clean. The sugar on the top will have melted. Allow dish to cool on a cooling rack before loosening around the non baking paper-lined sides. Lift out the cake by pulling the baking paper overhangs away from each other
Notes
The apple slices may brown slightly as they get exposed to the air. Don’t worry about this. It doesn't affect flavour and the cinnamon sugar and browning will mask this anyway.
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Leftovers
Keep well covered in a cool place (not the fridge - it will dry out the cake) for up to 3 days.Â