Dutch Apple Crumb Cake
Indulge in the warm, spiced decadence of this Dutch Apple Crumb Cake—a delightful fusion of moist cake, tart apples, and a buttery cinnamon crumb topping. Perfectly balanced with cozy hints of cinnamon and nutmeg, this recipe transforms simple ingredients like diced Granny Smith or Honeycrisp apples into a comforting treat that's ideal for any occasion. The tender, fluffy cake base pairs beautifully with the crunchy, golden streusel-like crumb topping, making every bite irresistible. Ready in just under 90 minutes, this dessert or brunch centerpiece is easy to prepare and serves a crowd. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a show-stopping finish to your autumn or holiday gathering.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (room temperature)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (lightly packed)
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Milk
- 2 cups Apples (peeled, cored, and diced; e.g., Granny Smith or Honeycrisp)
- 1.25 cups All-purpose flour (for crumb topping)
- 0.5 cups Brown sugar (for crumb topping)
- 1 teaspoons Ground cinnamon (for crumb topping)
- 0.5 cups Unsalted butter (melted, for crumb topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together 2.5 cups of all-purpose flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined.
Fold in the diced apples gently, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it into an even layer.
To make the crumb topping, combine 1.25 cups of all-purpose flour, 0.5 cups of brown sugar, and 1 teaspoon of cinnamon in a small bowl. Pour in the melted butter and mix with a fork until crumbly.
Sprinkle the crumb topping evenly over the cake batter.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
5946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1039 mg | 346% | |
| Sodium | 2172 mg | 94% | |
| Total Carbohydrate | 861.9 g | 313% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 488.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 623 mg | 48% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1748 mg | 37% | |
*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.
