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–+ servings

Dutch Apple Cake (1920s Old Recipe)

This vintage Dutch Apple Cake is a classic upside-down cake featuring caramelized apples layered over a spiced, tender cake.
A beloved recipe from the early 1900s, it reflects the Pennsylvania Dutch tradition of fruit-topped breakfast cakes. Best served warm, this old-fashioned treat pairs beautifully with Chantilly cream or vanilla ice cream.
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Prep Time 30 minutes
Cook Time 35 minutes
Course Dessert
Servings 9 -inch cake

Equipment

  • 9-inch cake pan
  • Pastry cutter or fork
  • Mixing bowls

Ingredients
  

Bottom Layer:

  • 2 tablespoons butter softened
  • ½ cup packed dark brown sugar
  • ¼ teaspoon grated nutmeg
  • 2 cups thinly sliced apples Granny Smith, Gala, or Honeycrisp

Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • ¼ teaspoon ground mace or substitute with nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup cold butter cut into small cubes
  • ¾ cup buttermilk
  • 1 large egg

Instructions
 

Preparing the Bottom Layer:

  • Preheat your oven to 375°F.
  • Generously coat a 9-inch cake pan with the softened butter. Evenly sprinkle the brown sugar and nutmeg over the bottom of the pan.
  • Arrange the sliced apples decoratively over the sugar mixture, ensuring they are evenly distributed.

Making the Cake Batter:

  • In a large bowl, whisk together the flour, baking soda, salt, granulated sugar, mace (or nutmeg), and cinnamon.
  • Add the cubed cold butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs.
  • In a separate bowl, whisk together the buttermilk and egg until well combined. Pour this mixture into the dry ingredients and stir gently until just combined. The batter will be slightly lumpy.

Assembling and Baking:

  • Spoon the batter over the arranged apples, spreading it carefully without disturbing the fruit layer. Lightly press down to ensure even distribution.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the top turns golden brown.
  • Once baked, run a sharp knife along the edges to loosen the cake. Immediately invert onto a serving plate while still warm.
  • Serve fresh out of the oven with Chantilly cream or vanilla ice cream for an authentic old-time experience.

Notes

Best Served Warm: This cake is at its peak flavor when enjoyed right out of the oven. As it cools, the center may become more moist.
Apple Selection: For a balance of tartness and sweetness, Granny Smith apples provide a pleasant contrast, while Gala or Honeycrisp add a naturally sweet touch.
Keyword antique baking recipe, old recipes, old-fashioned apple cake, Pennsylvania Dutch apple cake, traditional Dutch apple cake, upside-down apple cake, vintage dessert recipe
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