This traditional Dutch Apple Cake is a delightful blend of tender sponge cake and crisp, tart apples. Enhanced with cinnamon, sultanas, and a hint of Calvados or brandy, this cake is perfect for any occasion. Serve it warm with a scoop of ice cream or a dollop of Chantilly cream for a truly comforting dessert.
4smalldessert applespeeled, cored, and thinly sliced
1tablespoondemerara sugar
For the Icing:
4tablespoonsicing sugar
1–2 tablespoons Calvados or brandy
To Decorate:
75gflaked almondstoasted
A little icing sugar
Instructies
Preheat the oven to 170°C/Gas Mark 3.
Grease and line a 25cm square shallow cake tin.
In a mixing bowl, whisk the eggs, vanilla extract, and light soft brown sugar using an electric mixer on medium to high speed for about 5 minutes.
The mixture should become pale, increase in volume, and be thick enough to leave a trail when dropped from the whisk.
Gently melt the unsalted butter in a small pan.
Fold the melted butter into the whisked batter using a large metal spoon, taking care not to deflate the mixture.
Sift the plain flour, ground cinnamon, and baking powder together.
Add the sultanas and toss to coat them in the flour mixture, which helps prevent them from sinking to the bottom of the cake.
Gradually fold the flour mixture into the batter, 2 tablespoons at a time, followed by the milk.
Assemble the Cake:
Transfer the cake batter into the prepared tin and level the surface with a spatula.
Arrange the thinly sliced apples on top of the batter in a neat, overlapping pattern.
Sprinkle the apples with the demerara sugar for added sweetness and crunch.
Bake the Cake:
Bake the cake in the preheated oven for 20–25 minutes, or until the sponge is golden brown and the apples are lightly colored.
Remove from the oven and allow the cake to cool in the tin.
Prepare the Icing:
In a small bowl, whisk the icing sugar with enough Calvados or brandy to create a translucent icing.
While the cake is still warm, brush the icing over the top.
Decorate the Cake:
Arrange the toasted flaked almonds around the edge of the cake.
Dust the cake lightly with icing sugar before serving.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Dutch Apple Cake warm with a scoop of vanilla ice cream or a dollop of Chantilly cream. It’s perfect as a dessert or with an afternoon cup of tea.
Wine Recommendation:
Pair with a sweet dessert wine like Sauternes or a crisp, dry Riesling.