Pin It There's something about the smell of cinnamon and baked apples that fills a kitchen with an ease I can't quite explain. My neighbor handed me this recipe years ago, jotted on the back of a grocery list, and mentioned it was how her Dutch grandmother started Sunday mornings—no flipping required, just one pan and patience. I was skeptical at first, wondering if a cake could really work as breakfast, but the first time I pulled it from the oven, golden and barely jiggling in the center, I understood the appeal immediately. It's become my go-to when I want something warm and comforting without the fuss of traditional baking.
I made this for my partner on a rainy Tuesday morning when neither of us felt like getting out of bed, let alone starting the day properly. I mixed the batter while they made coffee, and by the time it came out of the oven, the whole apartment smelled like a Dutch bakery. We sat in our kitchen chairs with forks and ate directly from the warm pan, which might be the most honest way to enjoy it anyway.
Ingredients
- Apples: Three large ones, peeled and sliced thin so they soften into the cake rather than remaining firm chunks; Granny Smith gives tartness while Honeycrisp adds natural sweetness, and the lemon juice prevents browning while brightening the spices.
- All-purpose flour: The foundation that keeps this tender rather than dense, and two cups is the right amount to balance the wet ingredients.
- Baking powder and baking soda: These work together to give the cake its gentle rise and soft crumb; don't skip either one.
- Salt: A half teaspoon enhances the spices and deepens the apple flavor in ways subtle but noticeable.
- Ground cinnamon and nutmeg: The heart of the Dutch influence, with cinnamon warming everything and nutmeg adding an almost floral earthiness.
- Granulated and brown sugar: Combined they create a cake that's sweet but not cloying, with the brown sugar contributing molasses notes.
- Eggs: Two large eggs bind and enrich the batter, making it tender rather than cakey in texture.
- Whole milk: Creates a softer crumb than using less liquid; it's essential to the casserole-style texture that makes this special.
- Unsalted butter, melted: Half a cup distributed evenly through the batter keeps everything moist and adds richness without heaviness.
- Vanilla extract: Two teaspoons round out the flavor with subtle sweetness that doesn't compete with the spices.
- Cinnamon-sugar topping: Two tablespoons granulated sugar mixed with half a teaspoon cinnamon creates a subtle crunch on top that contrasts beautifully with the soft cake beneath.
Instructions
- Set your oven and prepare the pan:
- Preheat to 350°F and grease a 9x13-inch baking dish thoroughly so the cake releases easily once cooled. This temperature is gentle enough to bake the apples through without browning the top too quickly.
- Toss the apples:
- Slice your apples thin and toss them with lemon juice in a bowl, coating everything evenly; this prevents browning and adds a subtle brightness that keeps the cake from tasting one-dimensional.
- Combine your dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in one bowl until evenly distributed. This step ensures the leavening agents and spices are spread throughout rather than clumping.
- Mix the wet base:
- Whisk granulated sugar, brown sugar, and eggs until the mixture looks pale and thick, then add milk, melted butter, and vanilla extract and whisk until smooth. Don't skimp on the whisking here; this is where the cake develops its tender texture.
- Bring them together gently:
- Pour the dry ingredients into the wet mixture and stir with a spatula until just combined, stopping before you see streaks of flour. Overmixing develops gluten and makes the cake dense, so resist the urge to be thorough.
- Fold in the apples:
- Add the lemon-coated apples and fold them through the batter carefully, then pour everything into your prepared baking dish and smooth the top. The apples will distribute themselves as the cake bakes.
- Add the topping:
- Mix cinnamon and sugar in a small bowl and sprinkle it evenly across the surface of the batter. This creates a subtle textured finish as it bakes.
- Bake until golden:
- Bake for 40 minutes; the cake is done when the top is golden and a toothpick inserted in the center comes out clean or with just a crumb or two clinging to it. The edges might pull slightly away from the sides of the dish.
- Rest and serve:
- Let the cake cool for five to ten minutes before serving so it sets slightly but remains warm. Serve plain, with powdered sugar, crème fraîche, or whipped cream depending on your mood.
Pin It A friend once told me that a good breakfast cake is the kind you don't feel guilty eating with your hands straight from the dish, and this one proved her right. It's become the recipe I make when someone's had a difficult week or when I want to turn an ordinary morning into something small and warm and good.
Why This Tastes Like Home
The Dutch approach to baking is to keep things simple and let quality ingredients speak for themselves, which is exactly what happens here. The apples don't need caramelizing or any fussy preparation; they just soften into the cake and perfume it from within, while the spices create a flavor that feels both nostalgic and new depending on when you eat it. There's no complicated technique or mysterious step, just good flour, good eggs, and good fruit baked until the kitchen smells like someone loves you.
Making It Your Own
The beauty of this recipe is how forgiving it is when you want to adjust it. I've added a handful of raisins soaked in warm water, which plump up and add subtle sweetness, and once I stirred in some chopped walnuts right before baking, which gave unexpected texture. Some mornings I dust the finished cake with powdered sugar, other times I serve it with a dollop of vanilla yogurt or whipped cream, depending on what feels right.
Storage and Leftover Magic
This cake actually improves after a day as the flavors settle and meld, making it perfect for baking ahead or enjoying leftovers without any guilt. Cover it loosely with plastic wrap or foil and keep it in the refrigerator for up to three days, then warm individual servings in a low oven or microwave so it tastes just-baked again. I've also frozen leftover slices wrapped in parchment and foil, and they thaw quickly on the counter or reheat beautifully in a 300°F oven for about ten minutes.
- Let any leftover cake come to room temperature before storing so condensation doesn't make it soggy.
- If you're serving it cold from the fridge, a quick thirty seconds in the microwave restores the soft texture beautifully.
- Make this on a weekend morning and you'll have a ready excuse to sit with coffee and a slice whenever the moment calls for it.
Pin It This cake has become my answer to the question of what to make when I want to feed people something that feels like care without being complicated. Bake it warm, serve it generous, and watch it disappear.
Recipe FAQs
- → What apples work best for this cake?
Granny Smith and Honeycrisp apples are ideal because they hold their shape during baking while providing a nice balance of tartness and sweetness. Other firm varieties like Braeburn or Jonagold also work well.
- → Can I prepare this the night before?
Yes! The batter can be assembled the night before and stored covered in the refrigerator. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed since the batter will be cold.
- → How do I know when the cake is done?
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should start pulling away slightly from the pan.
- → Can I make this dairy-free?
Absolutely. Substitute the whole milk with oat milk or almond milk, and use plant-based butter or coconut oil instead of dairy butter. The texture remains delicious with these simple swaps.
- → What's the best way to store leftovers?
Keep leftover cake covered in the refrigerator for up to 3 days. It reheats beautifully in the microwave for about 20-30 seconds or in a warm oven. You can also freeze individual portions wrapped tightly for up to 2 months.
- → Can I add other ingredients?
Definitely! A handful of raisins, dried cranberries, or chopped walnuts pair wonderfully with the apples. You could also add a pinch of cardamom or allspice to enhance the warm spice profile.