Baked Apple Cake Dutch Style

My aunt's kitchen in Amsterdam always smelled like cinnamon and butter on Sunday mornings, and this baked apple cake was her quiet way of saying welcome. Years later, when I finally asked for the recipe, she laughed and said it wasn't fancy—just honest fruit and spice baked into something warm. There's no flipping, no fussing, just apples and cake getting to know each other in the oven while you pour coffee and breathe in the steam rising from the dish.

I made this for a friend who'd just moved to a new apartment, and we sat on unopened boxes eating it straight from the pan with forks, laughing about how it didn't matter that nothing else was unpacked—at least breakfast was figured out. That's when I realized this cake isn't really about being Dutch or traditional or perfect; it's about showing up with something that makes a moment feel less lonely.

Ingredients

• Large apples (Granny Smith or Honeycrisp): Three apples, peeled, cored, and thinly sliced—the tartness keeps the cake from feeling one-note sweet, and thin slices mean they soften evenly in the heat.
• Lemon juice: A tablespoon tossed with the apples prevents browning and adds a gentle brightness that makes people wonder what the secret ingredient is.
• All-purpose flour: Two cups forms the foundation; don't sift unless your flour is clumpy because it already incorporates air.
• Baking powder and baking soda: A teaspoon and half-teaspoon respectively work together to lift the cake gently without deflating it after it cools.
• Salt: Half a teaspoon anchors all the flavors so nothing tastes flat or one-dimensional.
• Ground cinnamon and nutmeg: Use one and a half teaspoons of cinnamon and a quarter-teaspoon of nutmeg for warmth that doesn't overwhelm the apples themselves.
• Granulated and brown sugar: Three-quarters cup granulated plus a third cup packed brown sugar creates moisture and depth; the combination is better than either alone.
• Eggs: Two large eggs bind everything and give the crumb structure without making it dense.
• Whole milk: One cup keeps the batter pourable and the finished cake tender rather than cakey.
• Unsalted butter (melted and cooled): Half a cup adds richness and helps the cake stay soft for days.
• Vanilla extract: Two teaspoons enhance without announcing themselves; skip the imitation kind if you can.
• Cinnamon sugar topping: Two tablespoons sugar mixed with half a teaspoon cinnamon creates a subtle crunch and visual warmth on top.

Instructions

Prepare the oven and pan:

Heat to 350°F (175°C) and grease a 9x13-inch baking dish generously so the edges release without sticking. This temperature bakes the apples through without browning the cake too fast.

Coat the apples:

Toss your thin-sliced apples with lemon juice in a bowl and let them sit for a minute. This prevents browning and starts the seasoning process.

Combine the dry ingredients:

Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl until evenly distributed. Don't overthink this step—just make sure you don't see streaks of cinnamon.

Mix the wet base:

In a large bowl, whisk the sugars and eggs until smooth and pale, about a minute. Add milk, cooled melted butter, and vanilla, whisking until no streaks remain.

Bring wet and dry together:

Pour the dry mixture into the wet ingredients and stir gently until just combined—a few lumps are fine and actually preferable to overworking the batter. Stop as soon as you don't see flour anymore.

Fold in the apples:

Add the lemon-coated apple slices and fold them through with a spatula until evenly distributed. Pour the entire batter into the greased dish and smooth the top gently.

Add the finishing touch:

Mix the cinnamon sugar in a small bowl and sprinkle it evenly over the batter. This creates a subtle textured top layer.

Bake to golden:

Bake for 40 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a crumb. Let cool for 10 minutes—this helps it set slightly while still being warm.

Save

My neighbor tasted this warm from the oven with a cup of strong coffee, and the first thing she said was, 'This is what morning should taste like.' I think she meant that it's simple enough to make on a regular Tuesday but feels special enough to make you sit down and actually notice breakfast instead of rushing through it.

Why This Cake Stays Moist

The apples release moisture as they bake, which gets absorbed back into the crumb, keeping everything tender even after cooling. The combination of whole milk and melted butter also contributes to this, creating a texture somewhere between cake and pudding cake. This is exactly why you can cover leftovers and reheat them gently without them drying out.

Serving and Pairing Ideas

Serve this warm or at room temperature, and it's completely different each time. A dollop of crème fraîche melts into the warmth, or a spoonful of vanilla yogurt makes it feel lighter and more breakfast-like than dessert. Powdered sugar dusted on top adds elegance if you're serving it to guests.

Storage and Make-Ahead Notes

This cake actually improves on day two because the flavors settle and deepen. Cover it tightly and keep it in the fridge for up to three days, then warm it gently in a low oven or microwave for a few seconds to bring back the comfort of fresh-baked. You can also prepare the batter up to 4 hours ahead (before adding the apples) and keep it covered in the fridge, folding in the apples just before baking.

• For extra texture and flavor, fold in a handful of raisins or chopped walnuts with the apples.
• If dairy-free, swap plant-based milk and vegan butter without changing proportions—the cake bakes the same.
• A pinch of cardamom along with the cinnamon creates a subtle sophistication if you want to experiment.

Save

This is the kind of recipe that becomes a quiet ritual, the thing you make when you want your kitchen to smell like home and your morning to slow down. It's perfect as is, but it's also a foundation—add what you love, skip what you don't, and make it yours.

Recipe Questions & Answers

→ Can I use different types of apples?

Yes, you can use various apple varieties. Granny Smith provides tartness and holds shape well, while Honeycrisp adds natural sweetness. Feel free to mix varieties for a balanced flavor profile.

→ How should I store leftovers?

Store leftover cake covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or warm the entire dish in a 350°F oven for 10-15 minutes.

→ Can I make this dairy-free?

Absolutely. Substitute whole milk with your favorite plant-based milk like oat, almond, or soy milk. Replace the butter with vegan butter or coconut oil in equal amounts.

→ What can I serve with this apple cake?

This pairs wonderfully with crème fraîche, whipped cream, or vanilla yogurt. A dusting of powdered sugar adds elegance. For breakfast, serve alongside coffee or tea.

→ Can I add other mix-ins?

Yes, raisins, chopped walnuts, or pecans make excellent additions. You can also add a teaspoon of cardamom or allspice to enhance the warm spice profile.

→ Why should I toss apples in lemon juice?

Lemon juice prevents the apples from oxidizing and turning brown while you prepare the batter. It also adds a bright note that balances the sweetness of the cake.