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Apple Dutch Cake

I have a recipe for both apple and peach Dutch cake - both of which sound spectacular but with the fact that apples are currently in season - I'll share the apple version of this recipe. She has versions from 1951, 1956, and 1966. This version is a combination of a few decades of notes, deciphered to the best of my ability. The end result is delicious - so I am hopeful that I got it right and that you'll agree! ☺️

*Ingredient that you can find at your Illinois Farmers Market


1 1/2 cups flour

1 3/4 tsp baking powder

1/2 tsp salt

3 tablespoons sugar

1/3 cup butter, room temperature

1/3 cup milk

1 tsp vanilla

1 egg*

3-5 apples depending on size, cored, peeled, and sliced*

1/4 cup cinnamon and sugar mixture


  • Preheat oven to 400 degrees and greased a pie pan.

  • In a large bowl, combine all of the dry ingredients with a fork.

  • Add the eggs and milk into the dry mixture.

  • Add the butter to the mixture, a little at a time, and mix to combine.

  • Drop batter onto the greased pie pan.

  • Press sliced and peeled apples into the dough.

  • Sprinkle with the cinnamon and sugar mixture.

  • Bake for about 40 minutes. Check about half way through to make sure the apples aren't burning or crisping too quickly. If so, cover with foil for the remaining time.

  • Allow to slightly cool and serve warm.

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