The Dutch Apple Snacking Cake returns each autumn as a simple, spice-filled bake that pairs well with cooler evenings.
Ingredients and Preparation
The recipe calls for a total time of 1½ hours plus cooling and yields 12 servings. Core components include all-purpose flour, light brown sugar, kosher salt, ground cinnamon, baking powder, butter, Honeycrisp apples, granulated sugar, buttermilk, eggs, vegetable oil and vanilla extract.
For the streusel, combine 1¼ cups flour, 1 cup packed light brown sugar, 1½ teaspoons kosher salt, 1½ teaspoons cinnamon, ½ teaspoon baking powder and ½ cup melted butter. Mix by hand until marble-size clumps form, then set aside.
Slice 1 lb of peeled, cored Honeycrisp apples thinly, then coat them with 2 Tbsp flour. This step helps the fruit stay suspended in the batter.
In a separate bowl, whisk together 1 cup granulated sugar, the same amount of kosher salt, the same amount of baking powder, ¼ teaspoon baking soda and 1⅔ cups flour. Rub in the same amount of chilled butter until the mixture resembles damp sand.
Add 2 large eggs, â…” cup buttermilk, 2 Tbsp vegetable oil and 1 Tbsp vanilla extract; stir until no dry flour remains. Fold in roughly two-thirds of the apple slices.
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Baking Process
Preheat the oven to 350 °F and line an 8-by-8-inch metal pan with parchment, leaving overhang on all sides. Lightly spray the pan and parchment with nonstick vegetable oil spray.
Spread the batter evenly in the pan, then scatter the reserved streusel and the remaining apple slices over the top. Bake for 65–75 minutes until a tester inserted in the centre emerges clean.
After baking, move the pan to a wire rack and let the cake cool in place. Use the parchment overhang to lift the cake onto a cutting board, dust with powdered sugar and cut into twelve pieces.
Seasonal baking often reflects local produce and comfort traditions. Apples and warm spices have long anchored autumn desserts, offering both flavor and a sense of continuity as daylight shortens.
Serving and Storage
The cake can be sliced and served warm or at room temperature. It stores well for up to five days when wrapped tightly at room temperature, allowing the flavors to meld further.
