Baked Apple Cake Dutch Style

My neighbor brought this over one Saturday morning, warm from her oven, and the smell hit me before she even stepped through the door—cinnamon, butter, and something deeply comforting that made the whole kitchen feel like a hug. She'd learned it from her Dutch grandmother and swore it was the easiest way to feed a crowd without standing at the stove flipping anything. One bite and I understood why she made it constantly, especially when she wanted people to feel welcome.

I made this for my book club last October when someone was going through a rough time, and watching everyone go quiet for that first bite told me everything. It's the kind of dish that doesn't announce itself loudly but settles into people's hearts, the way a good friend does.

Ingredients

• Large apples (Granny Smith or Honeycrisp, 3 peeled and thinly sliced): Tart apples hold their shape better and don't disappear into mush, which is exactly what you want for texture.
• Lemon juice (1 tablespoon): A small squeeze keeps the apples from browning and adds a quiet brightness that makes people ask what the secret is.
• All-purpose flour (2 cups): This is your cake structure—don't sift it unless you're the fussy type, but do spoon and level for accuracy.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): Together they lift the cake without making it dense or heavy.
• Salt (1/2 teaspoon): Never skip this—it wakes up the cinnamon and makes you wonder why everything tastes better.
• Ground cinnamon and nutmeg (1 1/2 teaspoons and 1/4 teaspoon): These are the soul of the cake, warming and nostalgic without being overpowering if you measure carefully.
• Granulated and light brown sugar (3/4 cup and 1/3 cup): The combination creates depth—brown sugar adds caramel notes that pure white sugar can't match.
• Large eggs (2): They bind everything together and give the cake its tender crumb.
• Whole milk (1 cup): This keeps the batter pourable and the finished cake moist rather than cakey, which is the whole point.
• Unsalted butter, melted and cooled (1/2 cup): Melted butter distributes evenly through the batter, making sure every bite feels rich and luxurious.
• Vanilla extract (2 teaspoons): A bit more than usual because vanilla loves apples and cinnamon like they're old friends.
• Cinnamon sugar topping (2 tablespoons sugar mixed with 1/2 teaspoon cinnamon): This creates the prettiest finish and gives you those little sweet, spiced bits on top.

Instructions

Get your oven and baking dish ready:

Preheat to 350°F (175°C) and grease your 9x13-inch dish generously—butter works best because it won't smoke, and you want the sides to turn golden. This takes two minutes and saves you from a stuck cake later.

Prepare the apples:

Peel, core, and slice them thin—about 1/4 inch if you're measuring by eye—then toss with lemon juice in a bowl. This step takes longer than you'd think but thinner apples distribute better through the batter.

Whisk your dry ingredients:

In one bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg, stirring with a fork or whisk until evenly mixed. Don't worry about lumps—they'll break down when you add the wet ingredients.

Mix the wet ingredients:

In another bowl, whisk sugar and eggs until they're pale and slightly fluffy, then add milk, melted butter, and vanilla, whisking until smooth. This takes about a minute of actual whisking and matters more than you'd think.

Combine wet and dry:

Pour the dry mixture into the wet ingredients and stir gently with a spatula until just combined—stop as soon as you don't see white streaks of flour. Overmixing makes the cake tough, so resist the urge to beat it into submission.

Fold in the apples and get it in the oven:

Gently fold the apples into the batter, then pour everything into your prepared dish, spreading it so the apples are distributed evenly. Work quickly at this point so the oven doesn't lose heat.

Add the sparkly topping:

Mix sugar and cinnamon in a small bowl and sprinkle it generously over the batter—this is where you get to be generous without regret. It'll melt slightly into the cake and create a lovely texture.

Bake until golden:

Bake for 40 minutes, watching until the top turns golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The kitchen will smell incredible around minute 30.

Cool and serve:

Let it rest for 5 to 10 minutes so the structure sets slightly, then serve warm with whatever makes you happy—whipped cream, crème fraîche, or powdered sugar. Warm cake is always better than cold cake.

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My sister made this for my birthday breakfast last spring, and there was something about eating warm apple cake in my pajamas while sunlight streamed through the kitchen window that felt like being taken care of without anyone having to say it. That's what this recipe does—it speaks in the language of comfort without ever trying too hard.

When to Make This

This cake belongs at breakfast tables, brunch spreads, and late afternoons when the day needs a little gentleness. It's equally at home as a dessert after a casual dinner or as the excuse to gather people around your table on a slow weekend morning. I've made it in autumn when apples are at their best, but honestly, it works any time you want your kitchen to smell like a Dutch bakery.

Variations to Try

Once you make it once and fall into the rhythm, you'll start imagining what else could live in this batter. A handful of raisins swells with moisture and adds chewy sweetness, while chopped walnuts or pecans bring texture that makes people pause mid-bite and ask what you did differently. Some mornings I've added a pinch of cardamom alongside the cinnamon, and it whispers something almost scandinavian into the flavor.

Storage and Make-Ahead Wisdom

This cake keeps beautifully in the refrigerator for three days covered loosely, and reheating it in a warm oven brings back that just-baked softness that plastic wrap can't steal. You can also make the batter the night before, store it covered in the fridge, and bake it in the morning—just add two to three minutes to the baking time since you're starting cold. It freezes well too, though I rarely let mine last long enough to find out.

• Slice and wrap individual pieces in foil if you want to grab breakfast on the way out the door.
• Reheat covered in the oven at 325°F for about 10 minutes so it doesn't dry out.
• Serve it plain, with whipped cream, with yogurt, or with nothing at all because sometimes warm cake is enough.

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There's something about a warm slice of this cake that makes the world feel a little softer. Make it for someone you love, or better yet, make it and invite them over to eat it while it's still warm.

Recipe Questions & Answers

→ What type of apples work best?

Granny Smith or Honeycrisp apples are ideal because they hold their shape during baking and provide a nice balance of tartness to complement the sweet spiced batter.

→ Can I prepare this the night before?

Yes, you can mix the batter and slice the apples the night before. Keep them refrigerated separately, then combine and bake in the morning for fresh results.

→ How do I know when it's done baking?

The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean. This typically takes about 40 minutes at 350°F.

→ Can I make this dairy-free?

Absolutely. Substitute the whole milk with your favorite plant-based milk and replace the melted butter with vegan butter or coconut oil.

→ What toppings pair well?

A dusting of powdered sugar, a dollop of crème fraîche, whipped cream, or vanilla yogurt all complement the warm spiced flavors beautifully.

→ How should I store leftovers?

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 10-15 minutes.