Baked Apple Cake Dutch Style

There's something magical about waking up to the smell of cinnamon and apples baking through the house. This Dutch-inspired apple cake came into my life during a particularly gray autumn when I needed warmth in every possible form. It became my weekend ritual, something I could put together in my pajamas while the coffee brewed, then forget about until the whole kitchen smelled like a bakery.

I remember bringing this to a friend's brunch last winter, still warm from the oven with that sugar-cinnamon crust glistening. Everyone assumed it must have taken hours of careful work, but I just smiled and watched them go back for seconds. Theres something about a casserole-style cake that feels both homey and special, like youre serving comfort on a platter.

Ingredients

• 3 large apples: Granny Smith or Honeycrisp hold their shape beautifully while becoming tender and fragrant
• 1 tablespoon lemon juice: Keeps the apples from browning and adds a bright contrast to the warm spices
• 2 cups all-purpose flour: The foundation for a tender crumb that supports all those lovely apple slices
• 1 teaspoon baking powder and 1/2 teaspoon baking soda: Together they give the cake just enough lift without making it too airy
• 1/2 teaspoon salt: Enhances all the flavors and keeps the cake from tasting flat
• 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg: This spice combination is pure autumn warmth in every bite
• 3/4 cup granulated sugar and 1/3 cup light brown sugar: The white sugar creates structure while brown sugar adds deep caramel notes
• 2 large eggs: Bind everything together while contributing richness
• 1 cup whole milk: Makes for a tender, moist crumb that feels luxurious
• 1/2 cup unsalted butter melted and cooled: Adds incredible flavor and keeps the texture soft
• 2 teaspoons vanilla extract: Dont skimp hereit rounds out all the spices and makes everything taste complete
• 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for topping: Creates this irresistible cinnamon-sugar crust that everyone fights over

Instructions

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Get your oven ready:

Preheat to 350°F and butter a 9x13-inch baking dish. Do this first so you're not scrambling later.

Prep the apples:

Toss the peeled, cored, and thinly sliced apples with lemon juice in a large bowl. The juice keeps them fresh and adds subtle brightness.

Whisk the dry ingredients:

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

Make the wet mixture:

Whisk the granulated sugar, brown sugar, and eggs until smooth, then add the milk, melted butter, and vanilla until fully combined.

Combine everything gently:

Gradually stir the dry ingredients into the wet mixture just until combined. Some lumps are perfectly fine and mean you haven't overworked the batter.

Fold in the apples:

Gently fold those prepared apples into the batter, then pour everything into your greased dish and spread it evenly.

Add the cinnamon-sugar topping:

Mix the topping sugar and cinnamon in a small bowl, then sprinkle it evenly across the batter. This is what creates that beautiful crust.

Bake until golden:

Bake for 40 minutes until the cake is golden and a toothpick in the center comes out clean. Your kitchen will smell amazing right about now.

Let it rest slightly:

Cool for just a few minutes before serving. Warm slices are best, maybe with a little powdered sugar or crème fraîche if you're feeling fancy.

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This cake has become my go-to for new neighbors and tired friends. Something about a warm, spiced apple cake feels like receiving a hug. My sister now requests it every time she visits, and honestly, I love that it's become part of our family story.

Making It Your Own

I've learned that a handful of raisins or chopped walnuts folded into the batter adds lovely texture and sweetness. Sometimes I add a pinch of cardamom to the spice mix when I want something a little different. The recipe is forgiving and welcomes your personal touch.

Serving Suggestions

While this cake is absolutely perfect on its own, I've found that a dollop of crème fraîche or vanilla yogurt takes it to another level. It cuts through the sweetness and adds this lovely tang. For an extra special breakfast, serve it alongside scrambled eggs and fresh fruit.

Storage and Make-Ahead Tips

The beauty of this cake is that it actually tastes better the next day as the apples soften and the flavors deepen. Store it covered in the fridge for up to three days and reheat individual slices in the microwave for about 20 seconds.

• I sometimes bake it the night before and reheat it for breakfast the next morning
• Leftovers make an incredible afternoon snack with a cup of tea
• The cake also freezes beautifully if you want to keep some for later

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Theres nothing quite like cutting into that cinnamon-crusted top while the steam still rises. This is the kind of recipe that turns a regular morning into something worth savoring.

Frequently Asked Questions

→ What type of apples work best?

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

→ Can I make this ahead of time?

Yes, bake it up to a day in advance and store covered in the refrigerator. Reheat individual portions before serving for the best texture and warmth.

→ How do I know when it's done?

The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean, typically after 40 minutes of baking at 350°F.

→ Can I add other ingredients?

Absolutely. Fold in raisins, chopped walnuts, or pecans to the batter for extra texture and flavor. These additions complement the apples beautifully.

→ Is this suitable for special diets?

The cake is naturally vegetarian. For dairy-free versions, substitute plant-based milk and vegan butter. Use gluten-free flour blends if needed, though results may vary slightly.

→ What's the best way to serve?

Warm serving is ideal. Top with powdered sugar, crème fraîche, whipped cream, or vanilla yogurt. It's delicious for breakfast, brunch, or as a light dessert.