Dutch Apple Cake

This is a different take on the apple cake.


  • 6 small apples, peeled, cored, and cut in half
  • 1 Tbsp. lemon juice
  • 2 cups flour
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
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  • about 1/2 cup seedless raspberry preserves, or currant jam
  • cinnamon sugar


Preheat the oven to 375 degrees F. Generously butter a 10 inch cast iron skillet, or a 10 inch skillet or cake pan.

Core, peel, and halve the apples, then put them in a quart of water with the lemon juice added. Drain the apples, then microwave them on high for 4 or 5 minutes, until they are tender when pierced with a fork. Alternately, you can bake them for 15 to 20 minutes. How long depends on the variety and size. Allow to cool.

Mix the dry ingredients in one bowl. In another bowl, beat together the wet ingredients. Pour the liquid ingredients into the dry and stir until blended. Pour the batter into the prepared pan.

Arrange the apples in a circle in the batter, pushing them down into the batter gently. Fill the center of each apple with a spoonful of jam. Sprinkle with cinnamon sugar.


Bake for 35 minutes, or until the top is risen, golden, and the center tests done. This cake is excellent served warm. Cut into 6 servings, each serving containing an entire half apple.

Source: "Superfoods: 300 Recipes for Foods That Heal Mind and Body" by Dolores Riccio

By Free2B from North Royalton, OH

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