Baked Apple Cake Dutch Style

My neighbor's kitchen smelled like cinnamon and caramelized apples on a Saturday morning, and she handed me a warm slice of this Dutch-style apple cake without saying much—just a knowing smile. That one bite changed how I thought about breakfast, turning it from something rushed into a moment worth lingering over. The cake is tender and golden, nothing fussy about it, just honest comfort that tastes like someone cared enough to bake. I've made it dozens of times since, always with that same cozy feeling, and it never disappoints.

I served this to my sister on a quiet Sunday morning, and she asked for the recipe before finishing her slice—that's when I knew I had to write it down properly. She's not the type to be impressed easily, but something about the warmth of it, the way the apples softened into the cake, made her pause mid-bite. Now she makes it for her kids before school, and they request it more than store-bought cereals.

Ingredients

• Apples: Three large ones (Granny Smith or Honeycrisp work beautifully), peeled, cored, and thinly sliced—the thinner they are, the more they'll melt into the cake.
• Lemon juice: Just a tablespoon to keep the apples from browning and to brighten the flavor without anyone tasting lemon.
• All-purpose flour: Two cups (250 g) gives the cake its tender structure—don't pack it when measuring.
• Baking powder and baking soda: A teaspoon and half teaspoon respectively create the right rise without making it cake-y.
• Salt: Half a teaspoon anchors all the spices and makes them sing.
• Ground cinnamon: One and a half teaspoons is the backbone of the flavor—use the good stuff if you have it.
• Ground nutmeg: Just a quarter teaspoon adds depth that people can't quite name but will notice when it's missing.
• Granulated sugar: Three-quarters cup (150 g) sweetens the batter without overwhelming it.
• Light brown sugar: One-third cup (75 g) packed adds moisture and a subtle molasses note that makes everything taste richer.
• Eggs: Two large ones bind everything together and give the cake its tender crumb.
• Whole milk: One cup (240 ml) keeps the cake moist and tender—don't skip it for something thinner.
• Unsalted butter: Half a cup (115 g) melted and cooled ensures even mixing and luxurious texture.
• Vanilla extract: Two teaspoons rounds out the spices with warmth.
• Cinnamon sugar topping: Two tablespoons sugar mixed with half a teaspoon cinnamon creates that crispy, sweet finish on top.

Instructions

Set your oven and baking dish up for success:

Preheat to 350°F (175°C) and generously grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray—this prevents sticking and creates those golden edges everyone fights over.

Prepare your apples:

Slice them thin and toss with lemon juice so they don't oxidize and lose their fresh flavor. Set them aside while you handle the dry work.

Whisk the dry team together:

Flour, baking powder, baking soda, salt, cinnamon, and nutmeg go into a bowl—whisk them together so the leavening and spices distribute evenly.

Build the wet base:

Whisk both sugars with eggs until smooth, then add milk, melted butter, and vanilla extract until fully combined and smooth.

Combine wet and dry gently:

Gradually stir the dry mix into the wet mix just until combined—overmixing toughens the cake, so stop while you still see a few flour streaks.

Fold in the apples:

Gently fold the sliced apples into the batter, then pour everything into your prepared baking dish and spread it level.

Add the finishing touch:

Mix together the sugar and cinnamon for the topping, then sprinkle it evenly over the batter before baking.

Bake until golden:

Bake for 40 minutes until the cake is golden and a toothpick inserted in the center comes out clean—the kitchen will smell unreal by the end.

Cool slightly and serve:

Let it cool for just a few minutes before cutting, then enjoy it warm with powdered sugar or crème fraîche if you're feeling fancy.

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There was a morning when my teenage niece actually sat down at the breakfast table instead of grabbing something to go, just because this cake was still warm. That quiet moment, with her choosing to stay and eat slowly, meant more than any compliment—it reminded me why cooking matters.

Variations That Actually Work

I've played around with this cake more times than I should admit, and most experiments were disasters, but a few stuck around. Adding a handful of raisins or chopped walnuts deepens the flavor without changing the texture, and sometimes I'll substitute half the all-purpose flour with whole wheat flour for earthiness. For dairy-free versions, plant-based milk and vegan butter swap in seamlessly—the cake doesn't know the difference, and neither will anyone eating it.

Serving and Storage Wisdom

Serve it warm, ideally within an hour of baking when the cake is still tender and the spices feel alive. It's equally good at room temperature, but something about the warmth brings out the apple flavor and makes the crumb feel softer.

Make It Your Own

This cake is forgiving and flexible—it wants to be made, and it wants to make people happy. The beauty is that you can tweak it based on what you have in your kitchen and what your family loves without worrying you'll ruin it.

• Leftovers keep covered in the fridge for up to three days and taste even better reheated, the apples softening further into the crumb.
• For extra richness, serve with whipped cream, vanilla yogurt, or a scoop of cinnamon ice cream if you're making this for dessert.
• Make it dairy-free by swapping plant-based milk and vegan butter, checking that all other ingredients fit your diet.

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This cake lives in that perfect space between breakfast and dessert, between simple and special, and it never fails to bring people to the table. Make it once, and you'll understand why it's worth repeating.

Recipe FAQs

→ What apples work best for this cake?

Granny Smith and Honeycrisp apples are ideal because they hold their texture during baking. Tart varieties balance the sweetness, while firmer apples prevent the cake from becoming too mushy.

→ Can I prepare this the night before?

Yes, you can mix the batter and slice the apples ahead of time. Store them separately in the refrigerator and combine just before baking for the freshest 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 40 minutes at 350°F.

→ Can I make it dairy-free?

Absolutely. Substitute whole milk with oat or almond milk, and replace butter with vegan butter or coconut oil. The texture remains just as delicious.

→ What toppings complement this cake?

powdered sugar, crème fraîche, whipped cream, or vanilla yogurt all pair beautifully. For extra texture, add chopped nuts or raisins to the batter before baking.

→ How should I store leftovers?

Keep covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or warm the entire dish in a 300°F oven for 10-15 minutes.