Baked Apple Cake Dutch Style

My neighbor brought over a slice of this Dutch apple cake one autumn morning, and I was immediately struck by how it occupied this perfect middle ground between breakfast and dessert. She'd learned to make it from her grandmother in Amsterdam, who apparently kept a cast-iron skillet of it warming on the stovetop throughout fall. The cake was tender and spiced in a way that felt both comforting and sophisticated, nothing like the dense coffee cake I'd grown up with. I asked for the recipe that same day, and now it's become my solution whenever I want something warm and satisfying without the fuss of flipping pancakes.

I made this for a small gathering last November, and what I remember most vividly is my mother standing in the kitchen doorway asking what smelled so incredible. When I explained it was just apples and cinnamon baking into cake, she looked almost disappointed that there wasn't some secret ingredient involved. By the time it came out of the oven, three people were already hovering nearby with plates, and we ended up eating it straight from the baking dish with spoons while it was still warm, which felt wonderfully informal and right.

Ingredients

• Granny Smith or Honeycrisp apples: Use tart varieties that hold their shape rather than turning to mush; their acidity cuts beautifully through the sweetness of the batter.
• Lemon juice: This prevents the apples from browning and brightens the overall flavor in a subtle way that makes people wonder what the secret is.
• All-purpose flour: No need for specialty flour here; this cake values simplicity and texture over complexity.
• Baking powder and baking soda: Work together to give the cake lift without requiring any folding or whipping technique.
• Ground cinnamon and nutmeg: Toast these together in a dry skillet for thirty seconds before measuring if you want to deepen their flavor, though it's not essential.
• Granulated and brown sugar: The combination of both creates moisture and a subtle caramel undertone that feels more refined than using just one type.
• Eggs: Bind everything and contribute to the cake's tender crumb structure.
• Whole milk: Creates a batter that's more pourable than typical cake batters, which is intentional and part of the appeal.
• Unsalted butter, melted: Adds richness while the melting prevents overmixing, which would toughen the cake.
• Vanilla extract: A small amount of real vanilla makes a noticeable difference, so don't skip it or substitute with imitation.
• Cinnamon sugar topping: Gives the finished cake a textured, slightly crisp surface that contrasts with the soft interior.

Instructions

Prepare your oven and pan:

Preheat to 350°F and grease a 9x13-inch baking dish thoroughly with butter or nonstick spray; this cake is moist and will stick if given the chance.

Toss the apples:

Slice your apples thinly and toss them with lemon juice immediately to prevent browning and to distribute the acid evenly, which protects the flavor.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl; this ensures the spices and leavening agents are distributed evenly throughout the cake.

Mix the wet ingredients:

Whisk sugar, brown sugar, and eggs until the mixture looks smooth and slightly pale, then add milk, melted butter, and vanilla, whisking until fully combined without any lumps.

Combine wet and dry:

Add the dry ingredients to the wet ingredients and stir gently until just combined; overmixing toughens the cake, so stop as soon as you see no dry flour.

Fold in the apples:

Gently fold the apple slices into the batter with a spatula, then pour everything into your prepared baking dish and smooth the top evenly.

Add the topping:

Mix granulated sugar and cinnamon in a small bowl and 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 top should be set but still slightly tender.

Cool and serve:

Let the cake cool for 10 minutes before serving warm, optionally with powdered sugar, crème fraîche, or whipped cream.

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There's something about serving this cake on a rainy afternoon that transforms an ordinary Tuesday into something quieter and more intentional. My partner took one bite last week and asked if I'd made it myself or if I was hiding a Dutch grandmother somewhere in my family tree, which made me laugh out loud in a way I hadn't in days.

Why This Cake Works for Every Occasion

This baked apple cake exists in that generous middle space where it belongs equally at a casual weekday breakfast, a Sunday brunch table, or even a simple dessert course. The Dutch influence means it was built for practicality and comfort rather than showiness, which paradoxically makes it feel more elegant because it doesn't try too hard. You can pull it from the oven and serve it immediately, or let it sit for hours and it tastes just as good.

Storage and Make-Ahead Options

This cake actually improves slightly if you let it sit overnight, as the spices deepen and the texture settles into something almost more tender. Store it covered in the refrigerator for up to three days, and you can reheat individual portions in a low oven or eat it straight from the fridge if you prefer. The batter can be prepared up to two hours in advance and kept in the refrigerator before baking, which makes this recipe excellent for weekend entertaining when you want to minimize morning stress.

Variations and Personal Touches

Once you've made this cake a few times and understand its temperament, you'll notice how easily it accommodates additions and adjustments. A handful of raisins or chopped walnuts stirred into the batter adds texture, though they're not necessary since the apples provide plenty of interest. I've also experimented with using half whole wheat flour and a touch of cardamom instead of nutmeg, and both changes felt natural rather than forced.

• Add a teaspoon of fresh ginger or a pinch of allspice if you want the spice profile to feel warmer and more complex.
• Top the finished cake with a light dusting of powdered sugar just before serving for visual elegance without extra effort.
• Serve alongside vanilla yogurt, crème fraîche, or lightly whipped cream for richness that feels indulgent but not heavy.

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This cake has become the recipe I reach for when I want to make someone feel genuinely cared for without spending hours in the kitchen. It's honest food, the kind that tastes like home should taste.

Your Questions Answered

→ What type of apples work best for this cake?

Granny Smith and Honeycrisp apples are ideal choices because they hold their texture during baking and provide a nice balance of tartness to complement the sweet batter. You can also use Jonagold, Braeburn, or Fuji apples depending on your preference for sweetness and crispness.

→ Can I prepare this cake ahead of time?

Yes, this cake keeps beautifully. Store covered in the refrigerator for up to 3 days and reheat individual portions before serving. The flavors often deepen after a day, making it an excellent option for meal prep or making the day before a brunch gathering.

→ How do I know when the cake is 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 slightly away from the sides of the pan, which usually takes about 40 minutes at 350°F.

→ Can I make this dairy-free?

Absolutely. Substitute the whole milk with your favorite plant-based milk such as almond, oat, or soy milk. Replace the butter with vegan butter or coconut oil. The texture and flavor will remain delicious with these simple substitutions.

→ What toppings go well with this cake?

Warm cake pairs wonderfully with whipped cream, crème fraîche, or vanilla yogurt. For extra indulgence, try a dusting of powdered sugar, a drizzle of caramel sauce, or a scoop of vanilla ice cream. Fresh berries also make a lovely addition when serving as dessert.

→ Can I add other ingredients to the batter?

Definitely. A handful of raisins, dried cranberries, or chopped walnuts and pecans add wonderful texture and flavor. You could also incorporate shredded carrots or zucchini for extra moisture, or swap some of the cinnamon for cardamom to vary the spice profile.