Save The first time I encountered this Dutch apple cake was during a foggy morning visit to a bed and breakfast in Vermont. The innkeeper had just pulled it from the oven, and the scent of cinnamon and baked apples wrapped around me like a wool blanket. I remember thinking how brilliant it was to have something cake-like for breakfast without the fuss of flipping pancakes or standing over a stove. When she mentioned it was inspired by her Dutch grandmother's recipe, I knew I had to recreate it. Now it's become my go-to when I want to feed a crowd something that feels special but comes together with almost zero stress.
Last autumn, my sister came over for a weekend visit with her two kids. I had this cake baking when they arrived, and my nephew stood by the oven practically counting down the minutes. The way his eyes lit up when I finally served it warm, with a little melting pat of butter on top, made me realize this is exactly the kind of food memory childhoods are built on. We ate it for breakfast both days they stayed, and I think they loved the ritual of it more than the cake itself.
Ingredients
- Apples: Granny Smith and Honeycrisp are my go-to because they hold their shape during baking while becoming tender and yielding
- Lemon juice: This prevents the apples from turning brown and adds a subtle brightness that cuts through the sweetness
- Flour: All-purpose provides just enough structure without making the cake heavy or dense
- Cinnamon and nutmeg: The warming spices that make this taste like comfort itself
- Sugars: The combination of white and brown sugar gives the cake depth and a slight caramel note
- Eggs: Provide structure and richness while helping bind everything together
- Milk: Whole milk creates the most tender crumb, though I've used buttermilk with great results
- Melted butter: Adds incredible flavor and keeps the cake moist for days
- Vanilla extract: Don't skip this, it rounds out all the flavors beautifully
Instructions
- Preheat your oven and prepare the dish:
- Get your oven to 350°F and butter a 9x13-inch baking dish thoroughly, paying attention to the corners
- Prepare the apples:
- Toss the sliced apples with lemon juice in a large bowl and set them aside while you mix everything else
- Whisk together the dry ingredients:
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended
- Mix the wet ingredients:
- Whisk both sugars with the eggs until smooth, then add the milk, melted butter, and vanilla until fully combined
- Combine batter and apples:
- Gently fold the dry ingredients into the wet mixture, then fold in the apples and pour everything into your prepared dish
- Add the cinnamon sugar topping:
- Mix the extra sugar and cinnamon in a small bowl and sprinkle it evenly across the top of the batter
- Bake until golden:
- Bake for about 40 minutes until the cake is golden brown and a toothpick in the center comes out clean
- Let it rest before serving:
- Give the cake at least 10 to 15 minutes to cool slightly, which helps it set and makes serving easier
Save This recipe has become my secret weapon for unexpected guests. I once had a friend drop by unannounced on a rainy Sunday, and I threw this together while we caught up. By the time we finished our first cup of coffee, the house smelled incredible and we had something warm and comforting to share. She texted me later that day asking for the recipe, and now she makes it for her family every weekend.
Make It Your Own
I've learned that this cake welcomes all kinds of additions. Sometimes I toss in a handful of raisins or chopped walnuts, and other times I add a pinch of cardamom to the spice mix. Once I added dried cranberries and orange zest, which made it feel extra festive for a holiday brunch.
Serving Suggestions
While this cake is perfect on its own, a dollop of crème fraîche or Greek yogurt adds a lovely tang. My husband prefers his with a scoop of vanilla ice cream, turning breakfast into dessert. On particularly lazy mornings, I've been known to drizzle it with maple syrup instead.
Storage And Reheating
This cake keeps beautifully for about three days in the refrigerator, though it rarely lasts that long in my house. I reheat individual portions in the microwave for about 20 seconds, which brings back that just-baked texture and warmth.
- Wrap leftover cake tightly to prevent it from drying out
- It freezes well for up to a month if you want to make it ahead
- The flavors actually develop and improve after a day or two
Save There's something deeply satisfying about a recipe that feels like a hug from the inside out. This cake has become a staple in our home, and I hope it brings as much warmth to your kitchen as it has to mine.
Kitchen Q&A
- → What type of apples work best?
Granny Smith or Honeycrisp apples are ideal because they hold their texture during baking while providing balanced sweetness. Tart varieties prevent the cake from becoming overly sweet.
- → Can I prepare this ahead of time?
Yes, mix the batter and apples the night before, refrigerate, and bake fresh in the morning. The finished cake also stores well covered in the refrigerator for up to 3 days.
- → What makes this Dutch-style?
The casserole format and generous spice amounts reflect traditional Dutch apple baking traditions. It's designed as a straightforward, comforting dish meant for relaxed morning meals.
- → Can I make this dairy-free?
Substitute plant-based milk for whole milk and vegan butter for the melted butter. The texture and flavor remain delicious while accommodating dietary preferences.
- → How do I know when it's done?
The cake is ready when the top is golden brown and a toothpick inserted in the center comes out clean. This typically takes 40 minutes at 350°F.
- → What toppings work well?
Crème fraîche, whipped cream, or vanilla yogurt complement the warm cake beautifully. A light dusting of powdered sugar adds an elegant finish without overwhelming the apple flavor.