Mary Berry Dutch Apple Cake

This easy and delicious Dutch Apple Cake by Mary Berry is the perfect treat for a cozy afternoon. With tender apples, a soft buttery cake, and a cinnamon-sugar topping, it’s both simple and comforting. You can make it with pantry staples and a few apples, making it an effortless dessert that’s sure to impress.

Ingredients Needed

Cake:

• 4 medium Granny Smith apples
• ½ tablespoon lemon juice
• 200 g (1 cup) granulated sugar
• 85 g (6 tablespoons) melted butter
• 28 g (2 tablespoons) olive oil or vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla paste or extract
• 250 g (2 cups) all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 180 g (¾ cup) milk, room temperature

Topping:

• 40 g (3 tablespoons) granulated sugar
• ½ teaspoon cinnamon

Serving:

• Powdered sugar for dusting

How To Make Dutch Apple Cake

1. Preheat the oven: Preheat to 350°F (180°C). Grease and line an 8-inch (20 cm) round cake pan with 3-inch (7.5 cm) high sides.
2. Prepare the apples: Peel, core, and slice the apples into ¼-inch slices. Toss them with lemon juice to prevent browning.
3. Mix wet ingredients: In a large bowl, mix melted butter, oil, sugar, vanilla, and eggs until fully combined.
4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet ingredients, folding in gently along with the milk. A few small lumps of flour are okay.
5. Layer the cake: Pour half the batter into the prepared cake pan. Arrange half of the apple slices over the batter. Spoon the remaining batter on top, followed by the rest of the apple slices, overlapping slightly if needed.
6. Add the topping: In a small bowl, mix the sugar and cinnamon, then sprinkle generously over the apples.
7. Bake: Place the cake in the oven and bake for 60-70 minutes until golden brown. Insert a skewer into the center to check; it should come out with just a few moist crumbs.
8. Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a butter knife around the edges of the cake to loosen it. Carefully flip the cake onto a cooling rack and peel off the parchment paper. Flip it again so it cools right-side up.
9. Serve: Once cooled to room temperature, dust with powdered sugar before serving.

Recipe Tips

• Use firm apples: Granny Smith apples are best because they hold their shape during baking and give the cake a nice tartness. Avoid softer apples as they can become mushy.
• Room temperature ingredients: Make sure the eggs and milk are at room temperature to help the batter mix evenly and rise properly.
• Do not overmix the batter: Gently fold the dry ingredients into the wet. Overmixing can make the cake dense instead of light and fluffy.
• Layer the apples snugly: Arrange the apple slices closely together in each layer for a perfectly even bite of apple in every slice.
• Check for doneness: Insert a skewer into the center; if it comes out clean or with a few crumbs, the cake is done. If it’s still wet, bake for a few more minutes.

How To Store Leftovers?

• Refrigerate: Let the leftover Dutch Apple Cake cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: After cooling, wrap the cake in plastic wrap and then in foil. Place it in a freezer-safe bag or container. The cake can be frozen for up to 2 months. To serve, thaw it in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 slice (79g)

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 20mg
• Sodium: 240mg
• Total Carbohydrate: 36g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Spanish Chicken
• Mary Berry Salted Caramel Traybake
• Mary Berry Banana Tray Bake
• Mary Berry Lentil Soup