DUTCH APPLE CAKE
My husband and I came to Canada from Holland more than 40 years ago. This traditional Dutch recipe is a family favorite and has frequently gone along with me to potluck suppers and other get-togethers. —Elizabeth Peters, Martintown, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. , In another bowl, cream butter and remaining sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. , Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together. , Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 282 calories, Fat 12g fat (7g saturated fat), Cholesterol 97mg cholesterol, Sodium 120mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH APPLE CAKE WITH HOMEMADE CARAMEL SAUCE
Provided by Martina McBride
Categories dessert
Time 1h5m
Yield one 13-by-9-inch cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter with a mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the eggs, 1 at a time, beating just until blended after each addition. Add the apple, beating just until blended.
- Whisk together the flour, baking soda, cinnamon, cloves and salt; add to the butter mixture, and mix just until blended. Stir in the walnuts, if desired.
- Pour into a lightly greased 13-by-9-inch baking pan. Bake 30 to 35 minutes or just until a wooden pick inserted into the center comes out clean. Let cool on a wire rack 10 minutes. Serve with Homemade Caramel Sauce and, if desired, whipped cream or ice cream.
- Cook the sugar, half-and-half, butter, and salt in a small saucepan over medium-low for 5 to 7 minutes, whisking slowly, until thickened. Remove from the heat, and let cool slightly before serving.
- Keep refrigerated up to one week after you make it. Just be sure to warm it up before serving.
WARM LEMON PUDDING CAKES
Spoon into these lovely lemon pudding cakes and discover a layer of luscious lemon pudding beneath the cake!
Provided by Jennifer Segal
Categories Desserts
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F and set a rack in the middle position. Spray six (6-oz) ramekins with nonstick cooking spray.
- In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar and whisk until smooth.
- In the bowl of an electric mixer, beat the egg whites until soft peaks form. (The peaks should curl when you lift the beaters out of the bowl.) Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.
- Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Using a teapot or pitcher, pour room temperature water into the pan to reach halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. (They will sink a bit as they cool; that's okay.) Dust with Confectioners' sugar and serve with berries, if desired.
- Make Ahead: The cakes can be made a day ahead of time. Once completely cool, cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.
Nutrition Facts : Calories 248, Fat 7 g, Carbohydrate 43 g, Protein 6 g, SaturatedFat 3 g, Sugar 36 g, Fiber 1 g, Sodium 152 g, Cholesterol 105 g
DUTCH APPLE CAKE
This is another great cake for the fall. When apples are plentiful and delicious there are so many ways to thank mother nature for its bounty. I pick a lot of the wild apples in the fall, and turn them into great desserts.
Provided by Carol
Categories World Cuisine Recipes European Dutch
Yield 15
Number Of Ingredients 11
Steps:
- Sift flour with baking powder and salt.
- In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
- Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
- Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.8 g, Cholesterol 13.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 185.2 mg, Sugar 19.3 g
LEMON DRIZZLE CAKE
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Provided by Tana Ramsay
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
- Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Nutrition Facts : Calories 399 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
THE BEST DUTCH APPLE CAKE
This Dutch apple cake recipe is one of the best apple cake recipes of all time. It's moist, delicious and very easy to make.
Provided by Sarah Thomas-Drawbaugh
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat the oven 375 degrees.
- Grease a 9-inch spring form pan or metal baking dish. Set aside.
- In a large mixing bowl, sift together the flour, baking powder, sugar and salt.
- Next, using two knives or a fork gently cut the soft butter into the flour mixture. Making sure to incorporate it until there are no large lumps.
- Next, add a whisked egg, vanilla and milk.
- Gently fold everything together until the batter forms. It will be slightly sticky so don't worry. The juice from apples will moisten the cake as it bakes.
- Next, peel and slice 3 medium sized apples. I used 2 honey crisp and 1 grnny smith apple.
- If you opt to slice the apples, you should get about 4 slices per quarter. If you cube the apples, just give them a rough chop. Each piece should be about the size of a nickel.
- In a separate mixing bowl, add the cubed apples, cinnamon, cane and brown sugar. Toss until the apples are evenly coated.
- Next, pour the batter into the greased pan. Spread the batter and place the apples on top of the batter.
- Gently press the apples into the batter.
- Bake for 40 minutes or until the center is fully cooked.
- Remove from the oven and serve slightly warm.
Nutrition Facts : ServingSize 1 serving, Calories 307 kcal, Carbohydrate 50 g, Protein 6 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 34 mg, Sodium 635 mg, Fiber 3 g, Sugar 22 g, UnsaturatedFat 5 g
DUTCH APPLE CAKE
Delicious apple cake with a crispy topping.
Provided by ChloeFrances4792
Time 35m
Yield Makes One 20cm cake tin
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/gas mark 4/fan 160C. Grease and line a 20cm cake tin.
- Cream the margarine and sugar together until light and fluffy. In a separate bowl, beat the eggs with a fork.
- Mix the eggs, a little at a time to the margarine and sugar. Sieve in the flour and baking powder.
- Spread the mixture into the cake tin.
- Core the apple and slice thinly. Arrange the apple slices over the cake mix and then sprinkle the cinnamon and sugar on top.
- Place in the oven and bake for around 20 minutes, until golden brown and springy to the touch.
DUTCH APPLE CAKE WITH HOT LEMON SAUCE
Make and share this Dutch Apple Cake With Hot Lemon Sauce recipe from Food.com.
Provided by Steve P.
Categories Breads
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Mix and sift dry ingredients.
- Cut in butter.
- Add milk and egg, and mix quickly.
- Spread dough in a shallow greased 8x8-inch pan.
- Pare, core, and slice apples; press into dough.
- Bake 30 minutes.
- Serve with hot lemon sauce:.
- In a saucepan, mix sugar and cornstarch.
- Add boiling water, stirring constantly.
- Cook 8 to 10 minutes.
- Add zest, lemon juice, and butter.
- Serve over Apple Cake.
Nutrition Facts : Calories 557.2, Fat 21.6, SaturatedFat 13.1, Cholesterol 89.9, Sodium 540.2, Carbohydrate 87, Fiber 3.4, Sugar 47.4, Protein 6.7
APPLE CAKE WITH LEMON SAUCE
I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20-24 servings.
Number Of Ingredients 20
Steps:
- For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, combine the flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11x7-in. baking pan (13x9-in. baking pan may be used); decrease baking time by 15-20 minutes. Bake at 375° for 55 minutes or until a toothpick inserted in the center comes out clean., For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon peel, juice and butter. Pour sauce over cake.
Nutrition Facts : Calories 285 calories, Fat 14g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
DUTCH APPLE CAKE
Steps:
- This cake has been made at Ballymaloe for years. We even have guests who ask for it specifically every time they visit. The fruit sinks to the bottom as it cooks, leaving a light sponge on top with a lovely sugary crust.
- Preheat the oven to 400 degrees F. Line the sides and base of a 8 by 8-inch square cake pan with parchment paper.
- Using an electric whisk or hand held mixer, whisk the eggs, 6 ounces caster sugar, and vanilla extract in a large bowl, until the mixture is thick and mousse-like, and the whisk leaves a figure of eight pattern, this will take about 5 minutes.
- Melt the butter in a saucepan with the milk, and then pour the mixture onto the eggs, whisking continuously. Sift in the flour, cinnamon, and baking powder, and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared pan, and smooth the surface.
- Peel and core the apples, and cut them into thin slices, and then arrange them over the batter. They will sink to the bottom. This is meant to happen! Sprinkle the cake with the remaining 1/2 ounce sugar, and bake in the oven for 10 minutes. Reduce the oven temperature to 350 degrees F, and bake until well risen and golden brown, about 20 to 25 minutes.
- Allow the cake to cool in the tin, cut into squares and serve warm. It is delicious with cream!
DUTCH APPLE CAKE WITH VANILLA SAUCE
I found this recipe in a magazine a long time ago (can't recall the name). It's very simple and absolutely delicious, especially when served warm with vanilla ice cream. I added a streusel topping for the "cobbler effect" which may be omitted, if you wish. My friends and family loved it. I hope you do, too!
Provided by Sara in FL
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Peel, core, and cut apples into small pieces.
- Place in greased pie plate.
- Sprinkle with a little sugar.
- Cream the rest of the sugar with remaining cake ingredients.
- Beat well and pour over apples.
- Bake 30 minutes at 350 degrees.
- While cake is baking, prepare streusel.
- In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold margarine or butter and press together with your fingers until crumbly.
- Remove pie plate from oven after 30 minutes of baking and top with streusel.
- Bake for another 15-20 minutes until golden.
- Let cake cool for 10-15 minutes.
- Cut in slices and serve warm or cold with warm vanilla sauce.
- For sauce, microwave all ingredients until thick and clear (or heat in a saucepan on medium, stirring often).
- *Don'tforget the vanilla ice cream!
- It's soooo good together.
DUTCH APPLE PIE
Number Of Ingredients 15
Steps:
- 1. Brush bottom and sides of crust with egg white. Place on baking sheet. Bake at 375°F for 5 minutes.2. Sprinkle apples with lemon juice. In large bowl stir togther granulated sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon and nutmeg. Add apples. Gently toss until coated. Spoon into crust. 3. In small bowl combine 1/2 cup flour and 1/2 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.4. Bake on baking sheet at 375°F about 50 minutes or until topping is golden and filling is bubby. Serve warm or at room temperature.*NOTE: Omit lemon juice if apples are tart
Nutrition Facts : Nutritional Facts Serves
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