Dutch Apple CAke
This Dutch Apple Cake is the perfect breakfast or tea-time treat. It's subtly sweet with just a hint of spice and full of fresh apple flavor. The cake is incredibly moist due to both the buttermilk and sour cream. It's an easy-to-make crowd pleaser!
Ingredients
- 1 1/2 cups Flour
- 1 tsp. Baking powder
- 1/4 tsp. Salt
- 1/2 tsp. Cinnamon
- 1/4 tsp. Nutmeg freshly grated if possible
- 1/2 cup Butter softened
- 1 cup Sugar
- 1 1/2 tsp. Vanilla
- 3 Eggs
- 1/4 cup Sour cream creme fraiche or plain yogurt works too
- 1/4 cup Buttermilk
- 3-4 Apples, peeled & sliced into thin half moons (14 oz. or about 2 1/2 cups)
- Powdered sugar, sifted to finish
Instructions
- Preheat oven to 350F degrees.
- Grease a 9 or 10-inch springform pan. Place on a rimmed baking sheet (just in case your pan is prone to leaking).
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl of a stand mixer or using an electric hand mixer, cream the butter and sugar together for about 3 minutes until fluffy and light. Beat in the eggs, one at a time. Mix in the vanilla.
- Combine the sour cream and buttermilk together in a small bowl or measuring cup.
- Turn the mixer to low speed. Alternate between adding the flour mixture and sour cream mixture, beginning and ending with the flour mixture. Don't overmix.
- Stir in the apples using a spatula or wooden spoon. Transfer the batter evenly into the prepared pan.
- Bake for 40-45 minutes, until the center of the cake is lightly golden and set. A toothpick inserted into the center of the cake should come out clean.
- Allow the cake to cool on a wire rack and remove the outer ring of the springform pan. Once cooled, dust generously with powdered sugar. Slice and serve.
Notes
*Note: Bake time varies according to the juiciness of the apples and the pan size.
Recipe adapted from The View From Great Island.