Baked Apple Cake Dutch Style (Printable Version)

Golden cake layered with cinnamon-spiced apples, ideal for breakfast or dessert.

# What You'll Need:

→ Apples

01 - 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
02 - 1 tablespoon fresh lemon juice

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

09 - 3/4 cup granulated sugar
10 - 1/3 cup packed light brown sugar
11 - 2 large eggs
12 - 1 cup whole milk
13 - 1/2 cup unsalted butter, melted and cooled
14 - 2 teaspoons vanilla extract

→ Topping

15 - 2 tablespoons granulated sugar
16 - 1/2 teaspoon ground cinnamon

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, toss sliced apples with lemon juice and set aside.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - In another large bowl, whisk granulated sugar, brown sugar, and eggs until smooth. Add milk, melted butter, and vanilla extract, whisking until fully combined.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold prepared apples into batter. Pour mixture into greased baking dish and spread evenly.
07 - In a small bowl, mix topping sugar and cinnamon. Sprinkle evenly over batter.
08 - Bake for 40 minutes, or until golden and a toothpick inserted in the center comes out clean.
09 - Let cool slightly before serving. Enjoy warm, optionally with powdered sugar or crème fraîche.

# Expert Tips:

01 -
  • It's a one-pan wonder that feels more impressive than the minimal effort required.
  • The apples stay tender and flavor the entire cake from within, no fancy technique needed.
  • It works equally well for breakfast, brunch, or a simple dessert depending on what you're in the mood for.
02 -
  • Don't overbake this; the moment a toothpick comes out clean is the right moment, because carryover heat will continue cooking it as it rests and it shouldn't be dry.
  • Melting and cooling your butter before adding it prevents scrambling the eggs and keeps the batter smooth rather than broken-looking.
03 -
  • Slice your apples as thin as possible so they integrate into the cake rather than remaining as distinct pieces; a mandoline makes this effortless if you have one.
  • If your eggs are cold from the fridge, let them sit out for a few minutes before whisking so they combine smoothly with the other wet ingredients.
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