Baked Apple Cake Dutch Style

Last winter, after a particularly long week of work, I found myself craving something that felt like a hug but required zero standing at the stove. This Dutch inspired apple cake became my Saturday morning salvation, filling the entire apartment with cinnamon and butter while I sat on the couch with coffee, watching snow fall outside the window.

My neighbor actually knocked on my door the first time I baked this, convinced I had spent hours making something from her grandmothers recipe collection. When I told her it took twenty minutes of active time, she asked for the recipe before even tasting a slice.

Ingredients

• 3 large apples: Granny Smith or Honeycrisp hold their shape beautifully during baking, but use whatever looks good at the market
• 1 tablespoon lemon juice: Keeps the apples from turning brown while you prep everything else
• 2 cups all-purpose flour: Spoon and level rather than scooping directly for the most accurate measurement
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: Both work together for the right lift and tenderness
• 1/2 teaspoon salt: Balances the sweetness and highlights the spices
• 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg: Classic warm spices that scream comfort, but feel free to add cardamom if you love it
• 3/4 cup granulated sugar and 1/3 cup light brown sugar: The combination gives depth of flavor while keeping the crumb tender
• 2 large eggs: Room temperature eggs incorporate more easily into the batter
• 1 cup whole milk: Creates richness, though any milk you have on hand will work
• 1/2 cup unsalted butter, melted and cooled: Let it cool slightly so it does not cook the eggs when you mix everything together
• 2 teaspoons vanilla extract: Do not skimp here, it makes the kitchen smell incredible
• 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon: This simple topping creates a beautiful sugary crust on top

Instructions

Preheat and prep your baking dish:

Set your oven to 350°F and butter a 9x13 inch baking dish thoroughly, getting into all the corners

Prepare the apples:

Toss the peeled, cored, and thinly sliced apples with lemon juice in a large bowl to keep them fresh

Whisk the dry ingredients together:

In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended

Make the wet mixture:

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

Combine everything gently:

Fold the dry ingredients into the wet mixture just until combined, then carefully fold in the prepared apples

Add the topping and bake:

Pour the batter into your prepared dish, sprinkle the cinnamon sugar mixture evenly over the top, and bake for 40 minutes until golden

Save

This cake has become my go to for snow days, unexpected guests, and those evenings when you want dessert but cannot fathom turning on the stove. Something about the way the apples soften into the cake just feels like home.

Make It Your Own

I have added chopped walnuts and a handful of raisins to the batter, creating a version that tastes like oatmeal cookies met coffee cake. The extra texture is absolutely worth it.

Serving Suggestions

Warm slices with crème fraîche or vanilla yogurt make this feel fancy enough for brunch, though honestly, I have eaten it for breakfast, lunch, and dinner on the same day.

Storage and Reheating

This cake keeps beautifully in the fridge for three days, covered tightly. I actually think the flavors deepen overnight, making it even better the next morning.

• Reheat individual slices in the microwave for 20 seconds
• A quick toast in the oven brings back that freshly baked crunch
• Serve slightly warm for the best texture experience

Save

There is something deeply satisfying about a recipe that asks for so little effort but delivers such comfort, and this cake has earned its permanent place in my rotation.

Recipe Questions

→ What apples work best for this cake?

Granny Smith and Honeycrisp apples are ideal because they hold their shape during baking and provide a nice balance of tartness and sweetness. Other firm varieties like Braeburn or Jonagold also work beautifully.

→ Can I prepare this the night before?

Yes, you can assemble the batter and refrigerate it overnight. Bake it fresh in the morning for the best results. Leftovers also reheat beautifully in the microwave or oven.

→ What toppings go well with this cake?

A dusting of powdered sugar, a dollop of crème fraîche, whipped cream, or vanilla yogurt all complement the warm spiced flavors perfectly. For extra indulgence, try a scoop of vanilla ice cream.

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

The cake is ready when it's golden brown on top and a toothpick inserted in the center comes out clean. The edges should start pulling away slightly from the pan, and it should smell wonderfully fragrant.

→ Can I make this dairy-free?

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

→ Can I add other fruits or nuts?

Pears work beautifully as a substitute or addition to apples. Chopped walnuts, pecans, or raisins folded into the batter add lovely texture and flavor variation.