Pin It My Dutch neighbor Nellie used to make something like this on rainy Sunday mornings when the whole neighborhood smelled like cinnamon and comfort. She never measured anything exactly just handfuls and intuition but I finally managed to pin down the ratios after watching her cook for months. Now whenever I bake this the steam on my kitchen window takes me back to her tiny apartment with the blue checked curtains.
Last autumn my daughter came home from college unexpectedly and walked through the door exactly when this was coming out of the oven. She said the cinnamon smell hit her from the sidewalk and she knew something good was happening. We ate it standing up at the counter with forks and she told me about her classes while the steam still rose from our plates.
Ingredients
- 3 large apples: Granny Smith or Honeycrisp hold their shape best during baking and provide that perfect tart sweet balance
- 1 tablespoon lemon juice: Keeps the apples from turning brown while you prep everything else
- 2 cups all-purpose flour: The base that gives this cake structure without becoming too dense or breadlike
- 1 teaspoon baking powder and 1/2 teaspoon baking soda: The lift team that makes the cake rise beautifully and stay tender
- 1/2 teaspoon salt: Essential for balancing all that sweetness and making the spices sing
- 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon ground nutmeg: This warm spice combination is what makes it taste like cozy Dutch mornings
- 3/4 cup granulated sugar and 1/3 cup brown sugar: Using both sugars gives you caramel depth from the brown sugar and crisp sweetness from the white
- 2 large eggs: Room temperature eggs incorporate better into the batter for a uniform texture
- 1 cup whole milk: Creates that soft custardy interior that makes this cake so comforting
- 1/2 cup unsalted butter melted and cooled: Butter provides richness and flavor though you want it cooled so it does not scramble your eggs
- 2 teaspoons vanilla extract: Pure vanilla makes everything taste better and rounds out all the flavors
- 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon for topping: This little dusting creates a crackly sweet crust that is absolutely worth the extra step
Instructions
- Get your oven ready and pan prepared:
- Preheat to 350°F and butter your 9x13 dish well getting into all the corners so nothing sticks later
- Prep the apples first:
- Core peel and slice your apples then toss them with lemon juice in a large bowl while you mix everything else
- Whisk your dry ingredients together:
- Combine flour baking powder baking soda salt cinnamon and nutmeg in a separate bowl so they are evenly distributed
- Mix the wet base:
- Whisk both sugars with eggs until smooth then add milk melted butter and vanilla until fully combined
- Bring it all together:
- Add dry ingredients to wet ingredients stirring just until combined then fold in those lemon kissed apples gently
- Add the finishing touch:
- Pour batter into your prepared dish spread it evenly and sprinkle the cinnamon sugar mixture across the top
- Bake until golden and perfect:
- Bake for about 40 minutes until golden brown and a toothpick in the center comes out clean
- Let it rest slightly:
- Cool for just a few minutes before serving though I will not tell anyone if you sneak a piece while it is still steaming hot
Pin It This became my go to when friends have babies or move into new apartments because it travels well and tastes even better the next day. My book club now requests it for every monthly meeting and I have started keeping a stock of apples just in case someone drops by unexpectedly.
Make It Your Own
Once you have the basic recipe down this cake is incredibly forgiving. I have added raisins chopped walnuts even a handful of dried cranberries when that was what my pantry offered. Each variation feels like discovering a new favorite.
Serving Suggestions
Warm is absolutely the way to serve this though I have been known to eat leftover slices cold straight from the fridge while standing in front of the open door at midnight. A dollop of crème fraîche or plain Greek yogurt adds a lovely tang that cuts through the sweetness.
Storage and Reheating
This keeps beautifully covered in the refrigerator for up to three days though it rarely lasts that long in my house. Reheat individual portions in the microwave for about 20 seconds or warm the whole dish in a 300°F oven for 10 minutes.
- Sprinkle powdered sugar over the top right before serving for a bakery style finish
- Try serving with a drizzle of maple syrup if you want extra sweetness
- This freezes well wrapped tightly for up to two months
Pin It There is something profoundly comforting about a cake that requires so little effort but delivers such warmth. I hope this finds its way into your regular rotation the way it has in mine.
Recipe FAQs
- → What type of apples work best for this cake?
Granny Smith or Honeycrisp apples are ideal. They hold their shape during baking and provide a pleasant tartness that balances the sweetness of the cake.
- → Can I make this dairy-free?
Yes, substitute plant-based milk for whole milk and vegan butter for unsalted butter. The cake will bake similarly with excellent results.
- → How should I store leftovers?
Cover the cooled cake and refrigerate for up to 3 days. Reheat gently before serving to restore its warm, comforting texture.
- → What optional additions enhance the flavor?
A handful of raisins or chopped nuts folded into the batter add extra texture and depth. You can also serve with whipped cream, crème fraîche, or vanilla yogurt.
- → How do I know when the cake is fully baked?
The cake is done when it's golden brown on top and a toothpick inserted in the center comes out clean, typically after 40 minutes at 350°F.