Baked Apple Cake Dutch Style

The smell of cinnamon wafting through the house on a gray Saturday morning pulled me out of bed like nothing else. My grandmother used to make something similar when we visited, and I'd sit on her kitchen counter watching her peel apples with that old paring knife she'd had for decades. This cake feels like slipping into a warm sweater, the kind that's been worn through seasons of cozy breakfasts and lazy weekends.

I made this for a brunch last fall when friends canceled last minute, leaving me with a mountain of apples from an orchard trip. The house filled with such incredible aromas that my neighbors actually knocked on the door to ask what I was baking. We ended up eating warm squares straight from the pan, standing around the kitchen island and forgetting we had planned to go out for breakfast entirely.

Ingredients

• 3 large apples: Granny Smith or Honeycrisp hold their shape beautifully and provide that perfect tart sweetness balance that keeps this cake from being cloying
• 1 tablespoon lemon juice: This little trick keeps the apples from turning brown while you prep everything else, plus it brightens the overall flavor
• 2 cups all-purpose flour: The structure builder here, though I've accidentally used bread flour in a pinch and it still turned out surprisingly tender
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: This double act gives the cake its soft pillowy rise without making it too dense
• 1/2 teaspoon salt: Dont skip this, it makes all the spices sing and keeps the cake from tasting flat
• 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg: The warm spice duo that makes everything smell like autumn appeared in your kitchen
• 3/4 cup granulated sugar and 1/3 cup brown sugar: Using both gives you crisp edges and a moist tender crumb that stays fresh longer
• 2 large eggs: Room temperature eggs incorporate better and help create that silky texture we're after
• 1 cup whole milk: I've used low fat and it works, but whole milk gives you that rich bakery style result
• 1/2 cup unsalted butter melted and cooled: Let it cool slightly so it doesnt scramble your eggs when you mix everything together
• 2 teaspoons vanilla extract: Pure vanilla makes a noticeable difference here, so splurge if you can
• 2 tablespoons sugar and 1/2 teaspoon cinnamon for topping: This creates a lovely spiced sugar crust that makes the cake look as good as it tastes

Instructions

Preheat your oven to 350F and butter a 9x13 inch baking dish:

Do this first thing so your oven is ready when you are, and use real butter for the dish because it adds a subtle richness to the edges

Toss the sliced apples with lemon juice:

Give them a gentle coating so every piece gets that bright acid protection while you measure out the dry ingredients

Whisk together the dry ingredients in a separate bowl:

Take your time to really incorporate the baking powder and soda so you dont get any bitter pockets in your finished cake

Whisk the sugars and eggs until smooth:

Spend a good minute here getting everything creamy before adding the milk, butter, and vanilla

Gradually add the dry ingredients to the wet mixture:

Use a spatula and fold gently until just combined, remembering that a few streaks of flour are better than an overworked tough cake

Fold in the apples and pour into your prepared dish:

The batter will be thick and dotted with apple slices, and you want to spread it evenly so it bakes uniformly

Mix the topping sugar and cinnamon and sprinkle over the batter:

This is the therapeutic part where you get to dust the whole surface with that spiced sugar snow

Bake for 40 minutes until golden and set:

Your kitchen should smell incredible, and a toothpick in the center should come out with just a few moist crumbs

Let it cool slightly before serving:

This is the hardest part because the aromas are intoxicating, but giving it 15 minutes makes slicing so much easier

Save

My sister requests this every time she visits from the city, saying it's the only thing that makes her feel like she's truly home. We've started a tradition of making it together on Sunday mornings, taking turns peeling apples and catching up on the week's small moments while the coffee brews.

Make It Your Own

After dozens of batches, I've learned that this cake is beautifully forgiving. A handful of raisins or chopped walnuts folded in with the apples adds lovely texture and makes it feel even more substantial. Sometimes I toss the apples in a bit of the spiced sugar mixture before folding them in, which creates little pockets of caramelized sweetness throughout.

Serving Suggestions

While this cake is perfectly delicious on its own, a dollop of crème fraîche or a scoop of vanilla yogurt takes it over the top. I've also served it for dessert with vanilla ice cream melting into the warm slices, which somehow transforms it into an entirely different experience. For breakfast, a light dusting of powdered sugar makes it feel extra special without much effort.

Storage And Reheating

The secret I learned after making this for years is that it actually tastes better the next day when the spices have had time to deepen and meld. Store it covered in the refrigerator for up to three days, though it rarely lasts that long in my house. When reheating, pop individual squares in the microwave for about 20 seconds or warm the whole pan in a 300F oven for 10 minutes to bring back that fresh baked magic.

• If freezing, wrap individual portions tightly and they will keep for up to three months
• Add a splash of milk when reheating leftovers to restore moisture
• The topping may soften in storage but the flavor remains just as wonderful

Save

There's something profoundly satisfying about a recipe that brings people together around the kitchen counter, forks in hand, before the day has barely begun.

Common Questions

→ What type of apples work best?

Granny Smith and Honeycrisp apples are ideal choices because they hold their texture during baking while providing a nice balance of tartness and sweetness.

→ Can I prepare this the night before?

Yes, you can assemble the batter the night before and store it covered in the refrigerator. Bake it fresh in the morning for the best aroma and texture.

→ 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, typically after about 40 minutes at 350°F.

→ What can I use instead of all-purpose flour?

You can substitute with a 1:1 gluten-free flour blend for a gluten-free version, or try whole wheat pastry flour for added nutrition while maintaining tenderness.

→ Can I freeze leftovers?

Yes, individual slices freeze well wrapped tightly. Reheat in the microwave or oven for a warm, fresh-baked taste anytime.