Baked Apple Cake Dutch Style

My neighbor brought over a slice of this Dutch apple cake one autumn morning, still warm from her oven, and I was completely won over by how effortless it seemed. She mentioned it was nothing fancy—just apples, spices, and a batter you don't have to fuss with—yet it tasted like comfort itself. I asked for the recipe that same day, thinking it would be complicated, but she laughed and said the magic was in not overthinking it. Now whenever I bake this, that morning comes back to me: the smell of cinnamon filling my kitchen, the simplicity of folding in apples, and how something so straightforward could feel like a small gift to the people eating it.

I made this for a Sunday morning gathering last winter, and something unexpected happened—everyone sat down at the table without being asked, just drawn by the smell. My sister brought it back to the table three times, each piece a little smaller than the last, and nobody minded. That's when I realized this cake does more than fill stomachs; it creates moments where people actually want to linger together.

Ingredients

• Apples (3 large, peeled and thinly sliced): Granny Smith holds its shape better, but Honeycrisp brings natural sweetness—choose based on your mood that day.
• Lemon juice (1 tablespoon): A small squeeze that keeps apples from browning and brightens the whole cake without tasting citrusy.
• All-purpose flour (2 cups): The backbone of your cake; don't sift it unless you want a denser crumb.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): Work together to give the cake its gentle rise and tender structure.
• Salt (1/2 teaspoon): Balances sweetness and makes spices sing louder than they should.
• Ground cinnamon and nutmeg (1 1/2 teaspoons and 1/4 teaspoon): These two are the soul of the cake; don't skip the nutmeg, it whispers magic.
• Granulated and brown sugar (3/4 cup and 1/3 cup): Brown sugar adds moisture and depth; together they create richness without being cloying.
• Eggs (2 large): Bind everything and add structure; room temperature eggs mix more smoothly.
• Whole milk (1 cup): Creates a tender crumb; the cake needs this moisture to stay soft as it bakes.
• Unsalted butter, melted (1/2 cup): Melting it first saves time and prevents overmixing the batter.
• Vanilla extract (2 teaspoons): Use real vanilla if you can; it adds a subtle warmth that cheap extract misses.
• Cinnamon sugar topping (2 tablespoons sugar and 1/2 teaspoon cinnamon): The finishing touch that catches light and adds texture.

Instructions

Heat your oven and prepare the dish:

Set your oven to 350°F and let it come to temperature while you work. Grease a 9x13-inch baking dish generously—you want no sticking surprises.

Prepare the apples:

Slice your apples thin, not thick, so they cook through and soften into the cake. Toss them with lemon juice immediately so they stay pale and don't oxidize.

Combine your dry ingredients:

Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl. This aerates the flour and distributes the spices evenly—no dry pockets of flavor.

Blend the wet ingredients:

In another bowl, whisk both sugars and eggs until they lighten slightly and look smooth. Add milk, melted butter, and vanilla, whisking until you see no streaks of egg.

Bring it together gently:

Pour the wet ingredients into the dry ones and stir just until you stop seeing flour—overmixing creates a tough cake. The batter should look slightly lumpy; that's exactly right.

Fold in your apples:

Add the apple slices and fold them through with a spatula until they're distributed. The batter will seem loose; this is normal and necessary.

Transfer and top:

Pour everything into your prepared dish and spread level. Mix your cinnamon and sugar, then sprinkle it across the top in an even layer.

Bake until golden:

Bake for 40 minutes until the cake is golden brown on top and a toothpick comes out clean. The edges will pull slightly from the sides of the dish when it's done.

Cool and serve:

Let it rest for 5 minutes before serving—this makes it easier to portion and lets the crumb set slightly. Serve warm, with powdered sugar or crème fraîche if you're feeling generous.

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There's a moment midway through baking when the smell becomes almost unbearable—cinnamon and apples cooking into something golden—and that's when you know you've made the right choice. I've learned to embrace that smell as permission to sit down, pour coffee, and just wait.

Storing and Reheating

This cake keeps beautifully for three days in the fridge, covered loosely so the top doesn't dry out. Reheat it gently—I prefer a low oven at 300°F for about 10 minutes, which brings back the warmth without hardening the edges. Cold cake straight from the fridge is also pleasant with yogurt, though it loses some of its charm.

Variations to Try

Once you've made this cake once, you'll start seeing possibilities everywhere. A handful of chopped pecans or walnuts folded in adds texture and earthiness; raisins plump up as they bake and hide sweet surprises throughout. Some mornings I'll add a touch of cardamom instead of nutmeg, which sounds strange but tastes like a Swedish dream.

Serving Suggestions

This cake is most alive when served warm, though it's forgiving enough to eat at room temperature. A dollop of whipped cream, a spoonful of crème fraîche, or a bowl of vanilla yogurt on the side transforms it from breakfast into something that feels more intentional. For a dairy-free version, use plant-based milk and vegan butter—the cake stays moist and the spices still shine through.

• Dust with powdered sugar right before serving for a touch of elegance.
• Pair it with strong coffee or hot tea to balance the sweetness.
• Make it the night before and reheat gently—flavors actually deepen as it sits.

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This cake has become my quiet answer to the question of what to make when someone needs comforting or celebrating. It asks so little of you and gives back so much more than its ingredients suggest.

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 tart contrast to the sweet cake. Firm varieties work best to prevent becoming mushy.

→ Can I make this ahead of time?

Yes, the cake can be baked up to a day in advance. Store covered in the refrigerator and reheat individual portions in the microwave or warm the entire dish in a 350°F oven for 10-15 minutes before serving.

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

The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should start pulling away slightly from the pan.

→ Can I add other ingredients?

Absolutely! Raisins, chopped walnuts, or pecans make excellent additions. You could also add a pinch of cardamom or allspice to enhance the warm spice profile.

→ What can I serve with this?

Crème fraîche, whipped cream, or vanilla yogurt are classic accompaniments. A dusting of powdered sugar right before serving adds a nice touch. It's also delicious on its own while still warm.

→ Can I make it dairy-free?

Yes, substitute whole milk with oat milk or almond milk, and replace the butter with a plant-based butter alternative or coconut oil. The texture remains excellent with these swaps.