I’ve never really felt the need to get bossy in the kitchen before, but I am about to stand up on a soap box and preach.
I don’t care if it’s 100 degrees outside, you will want to run to that oven and make this most unbelievable, melt in your mouth, moist Dutch Apple Cake. There’s I’ve said it, ordered it really. (Well, unless you are on my 17 day diet, then my deepest apologies and don’t allow me to tempt you because this will be a downfall. Just wait one more month and use it as one of your splurge days.)
This is by far the moistest cake I have ever inhaled eaten and it’s nearly impossible to stop at one piece. This is typically one of those recipes I can pass on by. It doesn’t necessarily “look” like it would be a recipe I’d get bossy over, but then I tried it, again and again.
Do you see those layers of apples? Seven, seven full apples!
With seven apples, I like to tell myself it’s nearly just straight fruit. 🙂
I love cooking with apples and using them in recipes. From my favorite Apple Almond Salad, Baked Apple Oatmeal or Easy Oatmeal with Diced Apples to my Melt in your mouth Apple Coffee Cake , which uses a short cut that you do NOT want to miss, you can see I love my apple recipes, but this one tops it (and trust me, I’ve tried hundreds.)
I wish I could take full credit for this one, but it comes forwarded from a friend to a friend to me, and I am forever grateful.
Once you try it, you will look past all my bossiness and realize no apology was needed. 🙂
What’s your favorite way to use apples (besides just yummy and raw, of course) ?
Recipe: Dutch Apple Cake with Caramel Glaze
Summary: With 7 apples, this apple delight is the most deliciously moist apple cake I’ve ever eaten.
Ingredients
- 7 apples
- 3 cups up bleached all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg (freshly grated preferred)
- 3 eggs
- 1 1/2 cups canola or vegetable oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 1/2 teaspoons vanilla
- 1 1/4 cups cups chopped pecans *optional
- 1 recipe of Caramel Glaze
Instructions
- Preheat oven to 325 degrees
- Butter and Flour a 13×9 baking pan.
- Peel, quarter, core and cut length ways, then cross wise so that you have 16 pieces per apple.
- In separate bowl, mix flour, cinnamon, nutmeg, baking soda and salt.
- In large eggs, mix eggs to combine, then whisk in sugars, oil and vanilla until blended well.
- Gradually mix in flour mixture until well blended.
- Fold apples and pecans into batter, just to coat. (The batter will be thick.)
- Spread batter evenly into the prepared pan.
- Bake approximately one hour or until toothpick comes out clean when testing in the center of the cake.
- Remove cake and let cool on wire rack while preparing Caramel Glaze.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 12
This Apple Cake is unbelievable without the glaze, but the addition of the caramel glaze takes it over the top.
Recipe: Caramel Glaze
Instructions
- Melt six tablespoons of unsalted butter in medium skillet.
- Add 1/3 cup packed dark brown sugar, 1/3 cup packed light brown sugar, 1/2 cup whipping cream, and a pinch of salt.
- Cook and stir until well blended over medium – low heat for two minutes.
- Increase heat and boil for two minutes until dime size bubbles cover the surface of the glaze.
- Remove from heat and cool slightly until glaze thickens, approximately five minutes.
- Spoon over cake.
oh, my that does sound really good!
I’m not sure why but my Creamy Mexican Chicken linked up twice. Can you remove one of them? Thanks for hosting. I can’t wait to come back tonight to see what everyone has linked up.
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Jen Reply:
June 18th, 2013 at 10:29 am
No problem. I deleted the second one for you. 🙂
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Saving this one for fall when apples are in season here in Upstate NY! But my favorite way to use apples is fried apple fritters sprinkled with cinnamon and brown sugar. Heaven!
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I shared a delicious and easy recipe for Glazed Lemon Muffins, they are grain-free, refined sugar-free and have a dairy free option!
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Jen Reply:
June 18th, 2013 at 10:44 am
sounds delicious – how wonderful for all those trying to avoid the refined things. 🙂
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Jen, you are going to get so many folks in trouble by sharing that recipe. I think that I will voluntarily be one of them 🙂
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Jen Reply:
June 18th, 2013 at 12:44 pm
I know. It doesn’t look like it would be amazing, but it is by far one of the best cake recipes I’ve had. 🙂
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Wow!! That cake sounds and looks a.maz.ing. – I will definitely be trying it! Thanks for hosting Jen! 🙂
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This cake sounds fabulous, but that glaze just puts it over the top!!
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Ha! I like it when you get bossy! I will totally make this. 🙂
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Oh yum! My mom made something called Fresh Apple Cake that was almost identical to this recipe. It is SOO good! Only thing is, all that sugar keeps me from making it except on the rare occasion. Definitely perfect for a special treat!
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Jen Reply:
June 20th, 2013 at 12:39 pm
I am going to experiment with this and cut the sugar and mix half oil, half applesauce. I’lll let you know 🙂
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Your Dutch Apple Cake sounds fabulous! =)
Thanks for hosting!
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I made this last night to have for lunch today with your recipe for your lasagna, They both turned out beautifully and tasted amazing. I invited my grandparents and a good time was had by all with the good food before us. Thank you for posting both recipes. I look forward to browsing your blog in search of more things I must try.
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Jen Reply:
August 4th, 2013 at 7:16 pm
So thrilled to hear this, especially when you were surrounded by such wonderful company. 🙂 Thanks for sharing.
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Was it Better Homes & Garden? : http://www.bhg.com/recipe/layer-cakes/scotts-fresh-dutch-apple-cake-with-caramel-glaze/
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Jen Reply:
August 13th, 2013 at 7:43 am
Thank you, thank you. I felt so bad not knowing. 🙂
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Hi! I’m Dutch – live in Holland – so this recipe caught my eye.
It sounds lovely, and I’ll be sure to pin it and try it, once I can afford the carbs… :S
In Holland we use mainly one kind of apple for cooking (apple pies, cakes, sauce etc), which is called “GOUDRENET”. In English it’s called “GOLDEN RENNET”, it’s sort of a brown apple with only a little bit of red in it and the skin is rough. I can taste imediately if something is made with Goudrenets or another apple, so I guess there’s a reason we use them!
Just thought I’d share that…
Guinan
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Wow, all of the very best ingredients!! Looks heavenly~
Visiting from Thistlewood Farm!
Happy Holidays,
Jemma
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Looks really moist and delicious ~ I have a suggestion, though. Since it is an apple cake, I would substitute at least half of the oil with unsweetened applesauce. This would make the recipe much healthier and I bet it would taste just as good!
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Jen Reply:
December 14th, 2013 at 10:48 pm
you are right. I do this with lots of recipes and it’s a great substitute.
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I received , with my subscription to BHG, a recipe magazine with 2013 favorites. Of which this is one of the recipes (Dutch Apple Cake wth Caramel Glaze). Can anyone help me out with the 7 apples–small, medium or even about how many cups? It just seems like a lot of apples?
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Jen Reply:
May 3rd, 2014 at 10:24 am
It is a lot of apples, but the amount is what makes it so delicious. It’s one of those recipes where you could use small or medium apples.
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My Mom asked me to make this when I visited because she thought it sounded like one she used to make. Well it was fantastic! We had a piece warm out if the oven without glaze and it was heavenly. As we were visiting family the next day we said we would bring dessert! I froze it that night because Mom likes to say ‘if the cake freezes well its a keeper’. Happy to say it was successful and we served it that night warmed up with the glaze and it was a huge hit! We used Granny Smith apples and the tartness of these apples really balances out the sugar content of the cake. Delicious!
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Jen Reply:
August 18th, 2014 at 10:59 am
I am SO glad you mentioned that it freezes well.I thought it would be since it’s so moist, but we always eat too much of it at one sitting to get that far. I am going to add that into post. 🙂
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I made this wonderful cake last night to take to a family dinner. Not a crumb was left! It really was amazing! Very moist and full of spicy flavor! I made this recipe just as written, but I will definitely try subbing some apple sauce for some of the oil (1 1/2 cups of oil…YIKES!) Thank you so much for sharing this wonderful recipe!
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Jen Reply:
November 16th, 2014 at 8:52 pm
I know. It’s so good but the oil is a LOT!! I know apple sauce would be a great option, but the original is just too good. So for company, oil, maybe for family, apple sauce. 😉
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I have a potluck at church next week, and now I know what I’m going to take! I’m going to substitute apple sauce for 1/2 the oil which will make the cake a little lighter and give it even more apple flavor. Thanks for post 🙂
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Jen Reply:
October 21st, 2015 at 4:47 pm
That sounds like a great option. Let me know how you enjoy the applesauce in it.
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This cake is amazingly good! What makes it even more delicious is knowing it is dairy free! I made the cake for my dad who is lactose and tolerant. I made a few minor changes to the recipe. I cooked the apples in cinnamon and brown sugar. Instead of mixing the apples and nuts in the batter I put down half the cake batter and then layered the nuts and apples before put the rest of the batter on top to make it like a apple pie cake. I also sprinkled brown sugar inside the batter and on top of the cake. My last change I made is that I used ice cream syrup caramel instead of the caramel buttercream since my dad can’t do the butter.
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Jen Reply:
July 24th, 2016 at 11:03 pm
Thanks for sharing how you tweaked it. That’s great for those that need it dairy free. 🙂
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