Pennsylvania Dutch Apple with Cinnamon Sugar (Dairy Free)

 
This Pennsylvania Dutch Apple cake is a cinnamon-laden apple cake that tastes like a delicious blend of apple cake and apple pie.  We hope you enjoy this olive oil, dairy free version which puts the apple taste front and center! Baking apples such as Fuji, Gala, Jazz and Jonagold are great choices for this cake.       

 

 

The Cake 🎥

YOU WILL NEED

VANILLA CAKE MIX
WET INGREDIENTS

3 large eggs (about 189g, weighed with shell)
¾ cup extra-virgin olive oil (150g)
⅔ cup plain, unsweetened apple sauce (160g)
Finely grated zest from one lemon
1 teaspoon ground cinnamon

STIR-IN

1 medium baking apple peeled, cored
and coarsely chopped (1½ cups, 170g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the apple sauce, lemon zest, ground cinnamon and vanilla cake mix, then mix on low speed for one minute until just combined.
  • Stir in chopped apples until well combined.
  • Pour batter into prepared pan, sprinkle evenly with the cinnamon sugar topping.
  • Bake for 45-50 minutes until golden brown and toothpick inserted in center comes out clean. Cool in baking pan for 5-10 minutes before unmolding.

 

The Sugar 

YOU WILL NEED

INGREDIENTS

3 tablespoons superfine or castor sugar
1 teaspoon ground cinnamon
Chopped walnuts

 

INSTRUCTIONS
  • Mix all three ingredients together until well blended.

 

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Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Vegan Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
  • Stir all wet ingredients together.
  • Place cake mix in a large bowl. Slowly add the liquid blend to the cake mix while mixing with a hand-held whisk until well combined.
  • Mix stir ins (nuts, berries, chopped fruit, chocolate chips etc.) into batter until just blended.
  • Scrape batter into prepared pan(s) and sprinkle with toppings (e.g. sliced almonds)
  • Bake immediately following the guidelines in the recipe.
  • Cool in baking pan for about 10 minutes before unmolding.
  • Cool cake completely before frosting.