October 2, 2012

Dutch Apple Cake

     Hello!   Today's recipe is one I found on the Taste of Home website (here) It's apple season and once Aaron brought home a peck of apples from Carter Hill Orchard (here) I knew I'd be baking with them!
     Dutch Apple Cake is incredibly moist and dense, it almost has the density of a pound cake.  I used Macintosh apples and found that the apples almost melted into the loaf after baking.  Absolutely delicious!
     This recipe is quick and simple to make but does take a while to bake.  The apples must be cut and allowed to sit in cinnamon and sugar for an hour before the batter is prepared.  Also, the original recipe says to bake it at 300 for 1 1/2 to 1 3/4 hours but I ended up baking mine for over 2 hours! 

Dutch Apple Cake

  • 3 medium, tart apples peeled and cut into 1/4" slices
  • 3 tbsp plus 1 cup sugar, divided
  • 1 tsp cinnamon
  • 2/3 cup butter, softened
  • 4 eggs
  • 2 cups flour
  • 1 tsp vanilla
  • 1/8 tsp salt

1.  In large bowl combine apples, cinnamon and sugar; let stand for 1 hour

2.  Preheat oven to 300.  In another bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add vanilla.  Combine flour and salt; gradually add to creamed mixture and blend until smooth.

3.  Transfer batter to a greased 9x5" loaf pan.  Push apple slices vertically into batter, placing them close together.

4. Bake loaf for 1 1/2 to 1 3/4 hours, or until toothpick inserted near center comes out clean.  Cool for 10 minutes before removing from pan.  Serve warm.  Enjoy!

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