Dutch Apple Cake

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Written by McDonald, T.  |  Date 2nd of September 2024

I really missed Dutch apple cake, so I started looking around for a recipe.  I used to buy Dutch apple cake from Holland & Barrett, but they don't seem to do it any more.  I have tried to recreate that cake from memory and with no recipe to guide me. Much to my amazement, I couldn't find one suitable recipe anywhere.  Since I was really missing it, I decided to make my own by modifying a banana bread recipe I had made years ago.  This cake is stodgily delightful and sweet, which is exactly what I was looking for!

Notes

  • The oats are what makes it stodge.
  • Yes, you can add other fruit to it if you want.
  • The loaf cake will not rise too much.  That is ok so don't worry.


Time—1hr

Makes 1 loaf cake


Ingredients

For compote

  • Cooking apples x 500 g
  • 6 tbsps of caster sugar + 1 tbsps for optional topping
  • 1 tbsp of dark brown sugar
  • 1 tbsp of golden syrup 
  • 40 g of sultanas (you can add other dried fruit like figs of cherries if you want.)
  • 60 g of vegetable oil
  • 3/4 cup of vegan milk 
  • 3/4 cup of water
  • 1/4 tsp of salt

Dry ingredients

  • 500 g of strong white bread flour
  • 50 g of rolled oats 
  • 2 tsps of chai seeds 
  • 2 tsps of baking powder

Apparatus

  • W12.7 x D23 x H7 cm loaf tin
  • Medium sized saucepan
  • Large mixing bowl
  • Wooden spoon
  • Measuring cups
  • Measuring spoons 

 

Method

  1. Peel and dice the apples.  
  2. Add all the compote ingredients to the saucepan and stew until the apple is largely broken down.
  3. Allow to cool a little and add to the mixing bowl.
  4. Add all the dry ingredients and stir until everything is mixed up completely. You should have a thickish porridge like viscosity.
  5. Pour into a loaf pan and bake at 200 C in a preheated oven for 40 – 45 minutes. 
  6. Once out of the oven, leave to cool for about 30 minutes before attempting to transfer to a cooling rack. Otherwise, the sugar coating on top will still be hot and sticky and will make a dreadful mess.

The compote should look something like this with really soft chunks of apple.

 


The mixture should be like thick porridge.

 

For an extra delight, top the dough with some sugar before putting in the oven. 

Sprinkle sugar on top to give it a sweet top.

 

Cut a slice off and eat it as it is.  It will keep in the fridge for up to 6 days in an air tight container.

 

Results 

Although the cake loaf has come out ok, I felt the need to make some alterations.  I added more sugar, bread flour and oil.  In addition, I added less sugar to the topping as too much just ended up giving it a thick sugar coating that was too crisp.  The recipe in this post is the revised one.




I hope you decide to give this a try. If you do, please let me know what you thought in the comments or on Twitter.  Please like, share with your friends and subscribe.   

Location: United Kingdom

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