Back to Recipe Menu

Dutch apple cake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cream 100 gm brown sugar with the caster sugar and 185 gm softened butter in a large bowl using an electric hand beater.
  • Then add the eggs, one at time, continually mixing until the mixture is smooth and pale brown in colour.
  • In another large bowl, combine the flour, bicarb, baking powder and 1 tspn ground cinnamon with a wooden spoon.
  • Mix in the buttermilk and flour mixture using a wooden spoon, alternating. Then fold in the chopped apples.
  • Brush a springform cake tin with melted butter and line the base with baking paper. Then spoon in the cake mixture and even out the top.
  • To make the topping, combine the oats with 30 gm melted butter and the remaining brown sugar and cinnamon.
  • Spread the topping over the cake and cook in the oven for about 40 mins until a skewer comes out clean. Then leave the cake on a rack to cool before slicing and serving.



  • 100 gm + ½ cup brown sugar
  • 200 gm caster sugar
  • 1 small packet unsalted butter
  • 3 eggs
  • 375 gm plain flour
  • 1 tspn bicarb of soda
  • 1 tspn baking powder
  • 2 tspn ground cinnamon
  • 1 cup buttermilk
  • 3 Granny Smith apples, peeled, cored & chopped
  • ½ cup rolled oats

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm