Dutch Apple Cake with Hot Lemon Sauce
Indulge in the perfect balance of cozy and zesty with this Dutch Apple Cake with Hot Lemon Sauce. This dessert combines a moist, buttery cake studded with layers of warm cinnamon-spiced apples, baked to golden perfection. The star of the show is the luscious hot lemon sauce, made with fresh lemon juice, sugar, and butter, offering a tangy contrast to the sweetness of the cake. Easy to prepare in under an hour, this dessert is ideal for fall gatherings or whenever you’re craving comforting flavors with a citrusy twist. Serve it warm, draped in the silky lemon sauce, for a treat that will delight your family and guests alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 Large eggs
- 0.75 cups Whole milk
- 1 teaspoons Vanilla extract
- 3 medium Apples (peeled, cored, and thinly sliced)
- 1 teaspoons Ground cinnamon
- 2 tablespoons Brown sugar
- 3 tablespoons Lemon juice
- 1.5 tablespoons Cornstarch
- 1 cup Water
- 0.5 cups Granulated sugar (for sauce)
- 2 tablespoons Unsalted butter (for sauce)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, eggs, milk, and vanilla extract to the dry ingredients. Beat until smooth and uniform.
Pour the batter into the prepared pan, spreading it evenly.
In a small bowl, toss the sliced apples with ground cinnamon and brown sugar until coated.
Arrange the apple slices on top of the cake batter in a circular, overlapping pattern. Press them lightly into the batter.
Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the hot lemon sauce. In a small saucepan, combine lemon juice, cornstarch, and water. Mix until smooth.
Add the granulated sugar and butter to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and begins to gently bubble.
Remove the sauce from heat and set aside. Keep warm.
Once the cake is done baking, allow it to cool for 10 minutes in the pan before removing it and transferring to a cooling rack.
Slice the cake and serve warm or at room temperature, drizzled generously with the hot lemon sauce.
Nutrition Facts
Calories |
3957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.8 g | 178% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 2331 mg | 101% | |
| Total Carbohydrate | 658.7 g | 240% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 433.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
