A “to-die-for” apple cake recipe inspired from a visit to Amsterdam!
Dutch Apple Cake is a wonderful dessert to help ease the transition from summer to autumn. This cake is such a crowd pleaser…and it works perfectly for both end-of-summer gatherings and those upcoming holiday parties.
What You’ll Need:
Filling
2 pounds tart apples, Granny Smith, diced
1 medium-sized lemon, juice only freshly squeezed
5 tablespoons caster sugar
2 teaspoons ground cinnamon
1/3 cup raisins
Dough
3/4 cup or 6 ounces unstalted butter, at room temperature
3/4 cup all-purpose flour
3/4 cup self-rising flour
3/4 cup castor sugar
1 large egg
1/2 teaspoon lemon zest, freshly grated
1 tablespoon water
Pinch of salt
Glaze
1/3 cup apricot jam
2 tablespoons white rum or water
What to Do:
In a small bowl, add one cup of hot water and the raisins; allow them to soak for 15 minutes.
In a large bowl add lemon juice, this will be for your apple pieces. Peel, core and cut apples into small pieces, placing them in the bowl with lemon juice. Stir apple pieces occasional to cover with lemon juice and to avoid discoloration and browning of the fruit.
Drain raisins, squeeze them with your hands and add them to the large bowl of apple pieces. Add sugar and cinnamon then mix well until covered evenly.
Preheat the oven to 350 degrees.
Butter the bottom and sides of spring-form pan generously and set aside.
In a large bowl, or stand mixer, beat butter on medium speed until soft and creamy, for 1-2 minutes. Sift all-purpose and self-raising flour directly into the bowl. Then add sugar, salt, lemon zest, water and egg.
Mix all ingredients and knead with hands until dough is smooth, shiny, soft and pliable dough that does no longer sticks to your hands. If it is too dry ad a teaspoon of water, too sticky add a little bit of all-purpose flour.
Set aside one third of the dough. Shape the rest of the dough into a ball and place it in the middle of pre-greased spring-form pan. Using the back of your hand, press the dough over the bottom and up the sides of the pan. Dough should come up 2/3 of the height of the pan. Spread as evenly as possible.
Mix the filling once and slowly spoon into the pastry lined pan.
Using the piece of dough set aside, divide into smaller pieces. Roll each piece into a long, thin round strip and use them to decorate the tart in a lattice fashion.
Bake pastry for 45-50 minutes, or until the crust becomes golden-brown.
Ten minutes prior to the cake being ready, prepare glaze. In a small saucepan combine apricot jam and rum (or water) over medium heat. Cook until jam begins to boil then immediately remove from heat.
Once the cake is finished cooking, remove from oven and immediately glaze it, using a pastry brush. Allow cake to cool slightly inside the pan and then remove the sides of the pan. Allow to cool completely and transfer to a platter or cake stand.
You can also serve the cake warm if you wish. Add a dollop of whip cream and sprinkle with ground cinnamon and serve.
Serves 8-10
