A light Dutch apple cake — an airy sponge folded through with cinnamon-spiced apple, topped with more apple slices and a dusting of powdered sugar.
This Dutch-style apple cake is everything a home bake should be — a light, cinnamon-scented sponge studded with soft apple and finished with a dusting of sugar. It's forgiving, fuss-free, and fills the house with the smell of autumn no matter the season.
Prep 20 min
Cook 50 min
Total 70 min
Easy
- 4 Eggs
- 200g Sugar
- 200g Self-Raising Flour
- 200g Melted Butter
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 3 Apples
- Pinch Salt
- Sprinkling Ground Sugar
Video
Preparation
- Preheat the oven to 180°C (350°F). Grease a cake pan and line it with baking paper.
- In a large bowl, beat the eggs and sugar until tripled in volume and fluffy.
- Sift in the self-raising flour and fold it through, keeping in as much air as possible, then add the melted, slightly cooled butter and mix until combined.
- Fold in the cinnamon, a pinch of salt and the vanilla extract.
- Gently fold in the diced apple until evenly distributed — you can roll the pieces in a little extra cinnamon first.
- Pour the batter into the prepared pan and smooth the top.
- Arrange apple slices over the top, pressing lightly, and sprinkle with almond shavings if you like.
- Bake for about 45–50 minutes, until a skewer inserted into the centre comes out clean.
- Let the cake cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar.
Tips from the ZestyPlate Kitchen
- Beating the eggs and sugar until tripled in volume is what gives the cake its airy lift, so be patient here.
- Fold the flour and apple gently to keep all that air you whipped in.
- Let the melted butter cool slightly before adding, or it can deflate the batter.
- Tossing the apple pieces in a little cinnamon first stops them sinking and adds flavour throughout.
Frequently Asked Questions
A firm, slightly tart eating apple like Elstar or Braeburn holds its shape and balances the sweet sponge.
A skewer inserted in the centre should come out clean, usually around 45–50 minutes. Cover loosely with foil if the top browns too fast.
Yes — it freezes well for up to 2 months. Wrap tightly and dust with fresh sugar after thawing.
