Save Last winter morning, I stood in my kitchen watching steam curl off my coffee, realizing I wanted something warm and comforting but not the hassle of flipping pancakes. This baked apple cake became my solution, a Dutch-inspired creation that feels like a hug in a baking dish. The whole house fills with cinnamon and apples while it bakes, making even the grayest morning feel cozy.
I first made this for a friend who was recovering from surgery, and she texted me two days later saying she had already made it twice. Something about this cake feels medicinal in the best way possible, like grandma's house but with enough structure to slice and serve.
Ingredients
- 3 large apples: Granny Smith holds its shape beautifully, but Honeycrisp adds natural sweetness that means you can reduce the sugar slightly
- 1 tablespoon lemon juice: Keeps the apples from turning brown and adds a bright contrast to all those warm spices
- 2 cups all-purpose flour: Don't pack it down, scoop lightly or your cake might turn dense
- 1 teaspoon baking powder and 1/2 teaspoon baking soda: Both work together for that perfect rise, neither alone gives quite the right lift
- 1/2 teaspoon salt: Seems unnecessary but actually makes all the spices sing
- 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon nutmeg: Classic Dutch spice blend that hits every comfort button
- 3/4 cup granulated sugar and 1/3 cup brown sugar: The white sugar crisps the edges, brown sugar keeps the crumb tender
- 2 large eggs: Room temperature eggs incorporate better into the batter
- 1 cup whole milk: I've used 2 percent and it still works, but whole gives that luxurious tender crumb
- 1/2 cup unsalted butter, melted and cooled: Melted butter creates a different texture than creamed butter, more like a coffee cake
- 2 teaspoons vanilla extract: Do not skimp here, this is the flavor backbone of the whole cake
- 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon for topping: This creates this incredible cinnamon-sugar crust that my kids fight over
Instructions
- Get your oven ready:
- Preheat to 350°F and butter a 9x13-inch baking dish thoroughly, getting into all the corners so nothing sticks.
- Prep the apples:
- Peel, core, and thinly slice those apples, then toss them with lemon juice in a large bowl until they're all glistening.
- Whisk the dry team:
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
- Mix the wet ingredients:
- Whisk both sugars with eggs until smooth, then add milk, melted butter, and vanilla until everything is incorporated.
- Bring it together:
- Pour the dry ingredients into the wet mixture, stirring gently until just combined, then fold in those lemony apples.
- Add the magic topping:
- Spread the batter into your prepared dish, mix that extra cinnamon and sugar, and sprinkle it evenly over the top.
- Bake until golden:
- Slide it into the oven for about 40 minutes until golden brown and a toothpick comes out clean from the center.
Save My sister-in-law asked for the recipe after Thanksgiving brunch, and when she made it for her family, her husband declared it the best thing she'd baked in their ten years of marriage. High praise from someone who claims he doesn't even like cake that much.
Making It Your Own
I've added a handful of raisins or chopped walnuts to the batter, and both additions disappear into the background while adding interesting texture. The original Dutch version sometimes includes currants, which I've tried and loved, but my family prefers it without.
Serving Suggestions
Warm is really the only way to serve this properly, though I've been known to eat cold slices straight from the fridge at midnight. A dollop of crème fraîche or lightly sweetened whipped cream transforms it from breakfast to dessert in seconds.
Storage and Make-Ahead Tips
This cake actually tastes better on day two, when the flavors have had time to settle and the spices have deepened. Keep it covered in the fridge and give it a quick warm-up in the microwave.
- Ten seconds in the microwave brings back that fresh-baked texture
- Freeze individual portions wrapped tightly for those busy weekday mornings
- The cinnamon-sugar topping softens in the fridge, so add a fresh dusting before serving leftovers
Save There's something deeply satisfying about a breakfast that feels like dessert but still feels like proper nourishment. This cake has earned its permanent spot in my morning rotation, right next to the coffee maker.
Recipe FAQs
- → Can I use different apple varieties?
Yes, any firm apples work well. Granny Smith provides tartness, while Honeycrisp or Braeburn offer natural sweetness. Avoid very soft varieties as they may lose their texture during baking.
- → How should I store leftovers?
Cover the cooled cake and refrigerate for up to 3 days. Reheat gently in a 300°F oven or microwave before serving to restore warmth and texture.
- → What can I serve with this cake?
Whipped cream, crème fraîche, vanilla yogurt, or a light dusting of powdered sugar complement the flavors beautifully. Serve warm for the best taste.
- → Can I make this dairy-free?
Absolutely. Substitute plant-based milk for whole milk and vegan butter for unsalted butter. The cake will maintain its soft texture and warm flavor profile.
- → Can I add mix-ins to the batter?
Yes, fold in raisins, chopped nuts, or shredded coconut along with the apples. These additions add texture and depth without affecting baking time.
- → How do I know when the cake is fully baked?
Insert a toothpick in the center; it should come out clean with no wet batter. The top should be golden brown and spring back when lightly touched.