This apple dump cake with walnuts needs no kneading and no rolling pin: you simply layer a dry mixture and a spiced apple filling in a pan, and the oven does the rest.
American dump cakes usually start from a boxed cake mix. This version from the Balkans is made from scratch: a dry blend of flour, semolina and sugar is layered with grated apples, walnuts and cinnamon, then covered with butter. The cake fills the house with the smell of cinnamon and looks like you worked on it for hours. When will you bake it?
Quick Overview
- What it is: A no-dough apple cake made from a dry layer mix of flour and semolina.
- Key trick: Adding water to the grated apples moistens the dry layers so they bake into a cohesive cake.
- Time: 15 minutes of prep and about 40 to 45 minutes in the oven.
At a Glance
- Prep time: 15 minutes
- Baking time: 40 to 45 minutes
- Servings: 24 pieces
- Difficulty: Easy (beginner-friendly)
- Calories: about 340 kcal per piece
- Trend: Stress-free Christmas baking
Ingredients
The original recipe uses a 200 ml cup, which is smaller than a US cup (240 ml). The amounts below are converted.
Apple filling
- 3 1/3 lb (1.5 kg) apples, preferably tart
- 3/4 cup plus 2 tablespoons (200 ml measure, about 170 g) granulated sugar
- 2 cups (200 g) ground walnuts
- 4 teaspoons (10 g) ground cinnamon
- 3/4 cup plus 2 tablespoons (200 ml) water
Dry mixture
- 2 1/2 cups (600 ml measure, about 325 g) all-purpose flour
- 1 2/3 cups (400 ml measure) fine semolina or Cream of Wheat (farina), not instant
- 3/4 cup plus 2 tablespoons (200 ml measure, about 170 g) granulated sugar
- 2 teaspoons (10 g) baking powder
For the pan and the top
- 1 cup plus 2 tablespoons (250 g) butter or stick margarine, sliced, for covering the top
- Extra butter for greasing the pan generously
Instructions
- Prepare the apples: Wash, peel and coarsely grate the apples. In a large bowl, mix them with the first portion of sugar, the ground walnuts and the cinnamon. Let the mixture stand for at least 10 to 15 minutes so the apples release their juice.
- Mix the dry ingredients: In another bowl, combine the flour, baking powder, sugar and semolina. This is your “dough”.
- Key step: Pour 1 cup of water (200 ml) over the rested apples and stir. This is the secret: the water moistens the dry mixture during baking so it turns into a cohesive cake.
- Divide the dry mixture: Split the dry mixture into 3 equal parts.
- Layer: Grease a 14 × 10-inch (35 × 25 cm) baking pan generously with butter. Scatter one third of the dry mixture evenly across the bottom and smooth it with your hand.
- Add the filling: Spread half of the apple mixture over the dry layer. Pat it down gently rather than spreading it, so you do not disturb the bottom layer. Cover with the second third of the dry mixture.
- Finish: Add the remaining half of the apples and cover everything with the last third of the dry mixture.
- Butter the top: Slice the 250 g of butter and arrange the slices closely over the entire surface so it is fully covered.
- Bake in an oven preheated to 350°F (180°C) for about 40 to 45 minutes. The cake is done when the top is golden brown and the butter has soaked in completely.
Video Recipe
Tips for Perfect Apple Dump Cake
- Let it cool completely. Cool the cake fully, ideally overnight. If you cut it while hot it will crumble; once cooled it firms up and slices into neat squares.
- Pick tart apples. Granny Smith or similar varieties give a good contrast to the sweet dry layers.
- Cover the top completely. The butter slices have to cover the whole surface so the top bakes golden and the layers stay moist.
Variations
- Holiday version: Add a handful of raisins soaked in rum and a pinch of ground cloves to the apple mixture.
- Without nuts: If there is a nut allergy, leave out the walnuts and replace them with shredded coconut or a little more semolina.
Frequently Asked Questions (FAQ)
- Why do I add water to the apples? The dry mixture needs moisture to bind together. Apple juice alone is sometimes not enough, and the cake would stay dry and powdery. The water solves that.
- Is this a real dump cake? It follows the same idea of layering without mixing a batter, but it does not use a boxed cake mix. The dry layers are made from flour, semolina, sugar and baking powder.
- Can I use a coarser flour? The recipe works best with all-purpose flour, which blends with the liquid more quickly. A coarser flour or a flour-semolina blend may stay sandy.
- What can I use instead of baby semolina? Regular (not instant) Cream of Wheat, also called farina, or fine semolina.
- Can I bake it ahead for Christmas? Yes. Since the cake needs to cool completely, bake it the day before and cut it just before serving.
Cut into squares once cooled and serve with coffee or tea during the holidays.
The recipe is based on a version by Domaći Recepti, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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