Baked Apple Cake Dutch Style

My neighbor showed up at my door one autumn morning with a basket of apples from her orchard and a handwritten note: "Make this the Dutch way." I'd never heard of baked apple cake before, but something about the simplicity appealed to me—no flipping, no fussing, just apples and spice melting into warm cake while the kitchen filled with that impossibly good smell. It turned out to be the kind of recipe that doesn't demand perfection, just good ingredients and a little patience.

I've made this cake on gray Sunday mornings when nobody wanted to leave the house, and also on crisp fall afternoons when friends dropped by unexpectedly. Every time, it became the thing people asked about—not because it's fancy, but because there's something deeply satisfying about a warm slice with coffee, the kind of food that makes conversation flow easier.

Ingredients

• Apples (3 large, such as Granny Smith or Honeycrisp): Tart varieties hold their shape and cut the sweetness; peel, core, and slice them thin so they soften into the cake without turning mushy.
• Lemon juice (1 tablespoon): A small amount brightens the apples and prevents them from browning while you work.
• All-purpose flour (2 cups/250 g): This is the cake's backbone; measure by weight if you can, as it makes a real difference in texture.
• Baking powder and baking soda (1 teaspoon and 1/2 teaspoon): Together they lift the cake without making it cakey in a way that feels wrong for breakfast.
• Salt (1/2 teaspoon): Don't skip this; it makes every other flavor louder.
• Cinnamon and nutmeg (1 1/2 teaspoons and 1/4 teaspoon): These warm spices are what make people ask "what is that smell?" Use freshly ground if your spice jar has been sitting around for years.
• Sugars (3/4 cup granulated and 1/3 cup packed brown sugar): The brown sugar adds moisture and a subtle caramel note that makes the cake feel less one-dimensional.
• Eggs (2 large): Room temperature eggs mix more smoothly into the batter and create a more tender crumb.
• Whole milk (1 cup/240 ml): The liquid that keeps everything tender; use whatever you have, though full-fat makes it richer.
• Unsalted butter, melted (1/2 cup/115 g): Melted butter distributes evenly and creates a softer texture than creaming butter and sugar separately.
• Vanilla extract (2 teaspoons): A modest amount that whispers rather than shouts.
• Cinnamon-sugar topping (2 tablespoons sugar and 1/2 teaspoon cinnamon): This simple finish gives you something to look forward to with every bite.

Instructions

Heat the oven and prepare:

Preheat to 350°F (175°C) and grease your 9x13-inch baking dish with butter or spray. A greased dish is a happy dish—nothing sticks, nothing disappoints.

Ready the apples:

Toss your sliced apples with lemon juice in a bowl and set them aside. This small step prevents browning and keeps the apples looking fresh.

Whisk the dry team:

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is evenly distributed. Take your time here; whisking aerates the flour naturally.

Build the wet base:

In a large bowl, whisk the granulated sugar, brown sugar, and eggs until the mixture is smooth and slightly pale. This takes about a minute of actual whisking, not just stirring.

Bring the liquids together:

Add milk, melted butter, and vanilla to the egg mixture and whisk until fully combined. The butter should be cool enough that it doesn't scramble the eggs, but warm enough to blend smoothly.

Combine dry and wet gently:

Pour the dry ingredients into the wet ingredients and stir until just combined. Overmixing develops gluten and makes the cake tough, so stop stirring the moment you don't see dry flour anymore.

Fold in the apples:

Gently fold the apple slices into the batter with a spatula, then pour everything into your prepared baking dish and spread evenly. The apples will settle as it bakes, so don't worry about perfecting the surface.

Add the topping:

Mix the cinnamon-sugar topping in a small bowl and sprinkle it evenly over the batter. This creates a subtle sweetness and hint of spice on every surface that touches the pan.

Bake until golden:

Bake for 40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The kitchen will smell like a Dutch bakery by minute 30.

Cool slightly and serve:

Let the cake cool for 10 minutes before slicing. Serve warm with nothing, or with a drift of powdered sugar, a spoonful of crème fraîche, or whipped cream if you're feeling generous.

Save

I brought this cake to a friend's house one morning and watched it disappear before we'd finished our second cup of coffee. That's when I knew it wasn't just a recipe—it was the kind of food that brings people together without trying.

Why This Recipe Works Every Time

The magic is in the balance. Unlike some coffee cakes that are either too dry or too sweet, this one hits a quiet middle ground where the apples provide natural moisture and acidity, the spices anchor everything with warmth, and the batter itself is just sturdy enough to hold everything without feeling heavy. It's the kind of recipe that works because nothing in it is trying too hard.

Timing and Temperature

I've learned that baking this at 350°F instead of a higher temperature makes a difference—the cake bakes through gently, the top doesn't brown too quickly, and the apples have time to become tender without the edges drying out. Twenty minutes in, the kitchen smells incredible. Forty minutes in, you're done.

Variations and Serving Ideas

Once you've made it the classic way, you can play. I've added a handful of raisins when I wanted something chewier, and chopped nuts when I felt like it. A dollop of vanilla yogurt alongside makes it feel lighter for breakfast; whipped cream with a pinch of nutmeg makes it feel like dessert.

• For extra flavor and texture, fold in a handful of raisins or chopped walnuts before pouring into the baking dish.
• Leftovers keep covered in the fridge for three days and taste just as good when reheated gently in a 300°F oven.
• You can make this dairy-free by swapping plant-based milk and vegan butter without changing the outcome.

Save

This cake has become my answer to mornings when I want something warm and comforting without much fuss. It's the kind of recipe you return to because it never lets you down.

Recipe FAQs

→ What type of apples work best for this cake?

Granny Smith and Honeycrisp apples are excellent choices because they hold their shape during baking and provide a nice balance of tartness and sweetness. Other firm varieties like Braeburn or Jonagold also work well.

→ Can I prepare this cake the night before?

Yes, you can assemble the batter and refrigerate it overnight. In the morning, simply bake as directed. Leftovers also keep well covered in the refrigerator for up to 3 days and reheat beautifully.

→ What toppings complement this apple cake?

The cake is delicious on its own, but you can elevate it with a dusting of powdered sugar, a dollop of crème fraîche, whipped cream, or vanilla yogurt. For extra texture, try adding chopped nuts or raisins to the batter.

→ How do I know when the cake is done baking?

The cake is ready when it's golden brown and a toothpick inserted in the center comes out clean. This typically takes about 40 minutes at 350°F (175°C). Let it cool slightly before serving for the best texture.

→ Can I make this dairy-free?

Absolutely. Substitute the whole milk with your favorite plant-based milk (oat, almond, or soy work well) and use vegan butter in place of unsalted butter. The texture and flavor remain excellent.

→ What size baking dish should I use?

A 9x13-inch (23x33 cm) baking dish is ideal for this recipe. This size allows the cake to bake evenly and achieve the perfect thickness—neither too thick nor too thin.