Baked Apple Cake Dutch Style (Printer-friendly)

Warm Dutch-inspired apple cake with cinnamon-spiced tender apples baked into golden, fluffy perfection.

# What You'll Need:

→ Apples

01 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
02 - 1 tablespoon fresh lemon juice

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

09 - 3/4 cup granulated sugar
10 - 1/3 cup packed light brown sugar
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/2 cup unsalted butter, melted and cooled
14 - 2 teaspoons vanilla extract

→ Topping

15 - 2 tablespoons granulated sugar
16 - 1/2 teaspoon ground cinnamon

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, toss the sliced apples with lemon juice. Set aside.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - In another large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add milk, melted butter, and vanilla extract, whisking until fully combined.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold in the prepared apples. Pour batter into the greased baking dish and spread evenly.
07 - In a small bowl, mix topping sugar and cinnamon. Sprinkle evenly over the batter.
08 - Bake for 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
09 - Let cool slightly before serving. Enjoy warm, optionally with a dusting of powdered sugar or a dollop of crème fraîche.

# Expert Hints:

01 -
  • It bakes up golden and forgiving, perfect for mornings when you want something more interesting than toast but easier than traditional brunch.
  • The spices fill your kitchen with a smell so good it feels like you've done something far more complicated than you actually have.
  • Serves six people from one baking dish, which means leftovers to enjoy for days without the guilt.
02 -
  • Don't slice the apples too thick or they won't soften adequately; aim for roughly quarter-inch thickness so they bake into the cake rather than staying distinct chunks.
  • Melting the butter and letting it cool slightly before mixing prevents the eggs from cooking when you combine the wet ingredients, which keeps everything silky.
  • This cake is wonderfully moist on the day you make it but can dry out if stored at room temperature; keep it covered in the fridge and reheat gently to restore its tender crumb.
03 -
  • If you don't have both types of sugar on hand, you can use all granulated sugar and add one tablespoon of molasses for the depth that brown sugar provides.
  • The secret to a cake that feels homemade rather than boxed is not overmixing; stir just until you see no dry flour streaks and then stop immediately.
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