Save Last autumn, my kitchen filled with the most incredible cinnamon scent while this cake baked. I'd brought home too many apples from the orchard, you know how that happens. This Dutch-style cake rescued me from a kitchen full of fruit and became our family's new breakfast tradition. Something about waking up to that warm, spiced aroma makes even the grayest morning feel cozy.
My mother-in-law stayed over last winter and I threw this together the night before. She walked into the kitchen asking what bakery I'd visited at dawn. That's when I knew this recipe was a keeper for holidays, brunches, and any time you want to look like you put in way more effort than you actually did.
Ingredients
- 3 large apples: Granny Smith holds its texture beautifully, but Honeycrisp adds lovely sweetness. Peel them thin so they bake into tender ribbons throughout the cake.
- 1 tablespoon lemon juice: Keeps the apples from turning brown while you prep everything else, plus adds a tiny brightness that balances the warm spices.
- 2 cups all-purpose flour: The foundation that creates a soft, tender crumb. Sift it if you have time, but I rarely bother and nobody notices.
- 1 teaspoon baking powder and 1/2 teaspoon baking soda: Together they give the cake just enough rise without making it too fluffy or dry.
- 1/2 teaspoon salt: Somehow makes all the spices taste more vibrant and prevents the cake from tasting flat.
- 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg: This ratio hits that sweet spot of warmly spiced without overpowering the delicate apple flavor.
- 3/4 cup granulated sugar and 1/3 cup brown sugar: The white sugar sweetens while the brown sugar adds caramel depth and keeps the cake incredibly moist.
- 2 large eggs: Room temperature eggs incorporate better and help create that golden, velvety texture we're after.
- 1 cup whole milk: Makes the cake tender and rich. I've used 2% in a pinch and it still turns out lovely.
- 1/2 cup unsalted butter, melted and cooled: Let it cool slightly so it doesn't scramble your eggs when you mix everything together.
- 2 teaspoons vanilla extract: Pure vanilla makes all the difference here. I never regret using the good stuff.
- 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon for topping: This little dusting creates the most beautiful crackly cinnamon-sugar crust on top.
Instructions
- Get your oven ready:
- Preheat to 350°F and butter a 9x13 baking dish. Do this first so you're not scrambling later.
- Prep the apples:
- Toss the sliced apples with lemon juice in a large bowl. The acid keeps them fresh and adds subtle brightness.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl until evenly combined.
- Whisk the wet ingredients:
- Beat both sugars with eggs until smooth. Add milk, melted butter, and vanilla, whisking until fully incorporated.
- Combine batter:
- Gradually stir the dry ingredients into the wet mixture just until combined. Those few visible flour streaks are better than an overmixed tough cake.
- Add the apples:
- Gently fold in the prepared apples, then pour everything into your prepared dish and spread it evenly.
- Add the cinnamon topping:
- Mix the topping sugar and cinnamon, then sprinkle it over the batter. This creates that gorgeous spiced crust.
- Bake until golden:
- Bake for 40 minutes until the top is golden brown and a toothpick comes out clean from the center.
- Let it rest:
- Cool slightly before serving. Those first few minutes help the cake set and make slicing easier.
Save 
Save Last Christmas morning, my sister took one bite and immediately asked for the recipe. She couldn't believe something so impressive-looking came from such simple ingredients and minimal effort. That's the magic of this cake—it makes you look like a kitchen wizard without any fancy techniques.
Make Ahead Magic
I often assemble this cake the night before and store it covered in the fridge. The flavors meld together beautifully, and in the morning I just pop it in the oven while everyone's waking up. Breakfast is ready before anyone even asks what's to eat.
Serving Ideas
Warm slices with a dollop of crème fraîche or Greek yogurt are absolute heaven. For special occasions, I've been known to serve it with vanilla ice cream for dessert and call it an apple cobbler cake. Nobody complains.
Storage and Make Again Tips
Leftovers keep covered in the fridge for up to three days, though in my house they rarely last that long. I actually prefer it on day two—the spices have deepened and the texture becomes even more tender and pudding-like in the best way possible.
- Try tossing chopped pecans or walnuts into the apple mixture for lovely crunch
- A handful of raisins soaked in warm rum for 10 minutes before folding in adds grown-up sophistication
- Reheat individual slices in the microwave for 30 seconds to recapture that fresh-baked magic
Save 
Save There's something so deeply comforting about a recipe that delivers such warmth with so little fuss. Hope this becomes as beloved in your kitchen as it has in mine.
Recipe FAQ
- → What type of apples work best?
Granny Smith and Honeycrisp apples are ideal because they hold their texture during baking. Their tartness balances perfectly with the sweet spiced batter.
- → Can I prepare this the night before?
Yes! The batter can be assembled and refrigerated overnight. Let it come to room temperature for 20 minutes before baking, or add 2-3 extra minutes to the baking time.
- → How do I know when it's done?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it's ready. The top should be golden brown and slightly springy to the touch.
- → Can I freeze leftovers?
Absolutely. Wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 300°F for 10-15 minutes.
- → What can I use instead of a 9x13 dish?
A square 9-inch pan works well for a taller cake. Two 8-inch round pans will also work, though baking time may decrease to 30-35 minutes.
- → Can I add other fruits?
Pears or peeled peaches make excellent substitutes. You can also add a handful of raisins or chopped walnuts to the batter for extra texture and flavor.