Table of Contents

Dutch Apple Coffee Cake: A Slice of Comfort

There’s a certain magic to coffee cake. It’s not quite dessert, not quite breakfast, but somehow perfectly acceptable (and encouraged!) at any time of day. My grandmother, Oma Elsa, had a particularly wonderful version, and on chilly autumn afternoons, the aroma of baking apples and cinnamon would fill her cozy kitchen. While her recipe was a closely guarded secret, this Dutch Apple Coffee Cake evokes the same feelings of warmth and comfort – a symphony of sweet apples, tangy sour cream, and the unexpected, delightful bite of Gouda cheese.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9
Yield: 1 (9-inch) square cake
Dietary Type: Not specified

Ingredients

¾ cup light sour cream
1 ¼ teaspoons baking powder
1 ⅔ cups all-purpose flour
½ teaspoon salt
⅓ cup unsalted butter, softened
½ cup extra finely granulated sugar (also called berry or basterd sugar)
1 large egg
1 teaspoon vanilla extract
3 Granny Smith apples, peeled and sliced
8 ounces mild Gouda cheese, cut in wedges
⅔ cup demerara sugar (coarse dark)
½ cup slivered almonds or hazelnuts

Equipment Needed

9-inch square glass pan
Mixing bowls
Electric mixer (handheld or stand mixer)
Measuring cups and spoons

Instructions

Begin by preparing the sour cream mixture. In a small bowl, combine the sour cream and baking powder. Stir well and set aside. The mixture will begin to bubble slightly; this is normal and helps create a tender crumb.
In a separate, medium-sized bowl, whisk together the all-purpose flour and salt. This ensures that the salt is evenly distributed throughout the batter.
In a large mixing bowl, cream together the softened unsalted butter and extra finely granulated sugar until light and fluffy. This process incorporates air into the mixture, contributing to a lighter texture in the final cake. Use an electric mixer for best results.
Add the egg and vanilla extract to the butter and sugar mixture. Continue beating until well combined and the mixture is light and fluffy.
Now, add the sour cream mixture to the butter mixture. Mix well to combine. The batter may appear slightly curdled at this stage, but don’t worry – it will come together in the next step.
Gradually add the flour and salt mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Grease a 9-inch square glass pan thoroughly with butter or cooking spray. This will prevent the cake from sticking to the pan.
Spread half of the batter evenly into the prepared pan. A small offset spatula or the back of a spoon can be helpful for this.
Arrange ¾ of the apple slices and Gouda cheese wedges in a concentric circle on top of the batter. Distribute them evenly to ensure every bite has a taste of both.
Add the remaining batter on top of the apples and cheese, spreading evenly. It’s okay if some apples and cheese remain visible; they will create a beautiful topping.
Top with the rest of the cheese and apples.
In a small bowl, combine the demerara sugar and slivered almonds (or hazelnuts). Mix well.
Sprinkle the brown sugar and nut mixture evenly over the top of the cake. The demerara sugar will create a lovely crunchy topping.
Bake in a preheated oven at 375 degrees Fahrenheit for 35 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake begins to brown too quickly, you can tent it loosely with foil during the last 10-15 minutes of baking.
Let the cake cool in the pan for at least 15 minutes before slicing and serving. This allows the cake to set and makes it easier to cut.

Expert Tips & Tricks

Use room temperature ingredients: Make sure your butter and egg are at room temperature for optimal creaming and emulsification. This will result in a smoother, more evenly textured cake.
Don’t overmix: Overmixing the batter develops gluten, leading to a tough cake. Mix just until the ingredients are combined.
Toast the nuts: Toasting the almonds or hazelnuts before adding them to the topping will enhance their flavor and add a nice crunch.
Cheese Selection: While mild Gouda is recommended, you can experiment with other semi-hard cheeses like Edam or Havarti for a slightly different flavor profile.
Make-Ahead Tip: The batter can be prepared a day ahead of time and stored in the refrigerator. Let it come to room temperature before baking.

Serving & Storage Suggestions

This Dutch Apple Coffee Cake is delicious served warm or at room temperature. It pairs perfectly with a cup of coffee, tea, or a glass of milk. For a special treat, top it with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds, or in a preheated oven at 350 degrees Fahrenheit for a few minutes.

For longer storage, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	15g	75%
Cholesterol	58mg	19%
Sodium	200mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	2g	8%
Sugars	25g	N/A
Protein	8g	16%

Please note that nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum for best results.
Dairy-Free: Use a plant-based sour cream alternative. Substitute the butter with a vegan butter substitute. Choose a plant-based cheese alternative.
Apple Varieties: While Granny Smith apples provide a nice tartness, you can use other apple varieties like Honeycrisp, Fuji, or Gala for a sweeter flavor.
Spice it up: Add a teaspoon of ground cinnamon or apple pie spice to the batter for a warmer flavor.
Citrus Zest: Adding the zest of one lemon to the batter can brighten the flavors and add a refreshing note.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of sugar instead of berry sugar?
A: Yes, regular granulated sugar can be used as a substitute for berry sugar, but the berry sugar’s finer texture helps it dissolve more easily, resulting in a smoother batter.

Q: Can I use a different type of cheese?
A: Yes, you can experiment with other semi-hard cheeses like Edam, Havarti, or even a mild cheddar. Just be sure to choose a cheese that melts well.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day ahead of time and stored at room temperature or in the refrigerator. Reheat slightly before serving for best results.

Q: My cake is browning too quickly. What should I do?
A: If the top of the cake is browning too quickly, you can tent it loosely with foil during the last 10-15 minutes of baking.

Q: Can I freeze this cake?
A: Yes, this cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Final Thoughts

This Dutch Apple Coffee Cake is more than just a recipe; it’s an invitation to create moments of joy and connection. It’s a perfect treat to share with loved ones, a comforting indulgence on a cozy afternoon, and a delicious way to celebrate the flavors of the season. So gather your ingredients, preheat your oven, and get ready to bake a slice of pure happiness. And don’t forget to share your baking adventures and any delicious variations you discover!

Dutch Apple Coffee Cake Recipe