Save to Pinterest My neighbor knocked on my door one Saturday morning holding a warm pan covered in foil. She'd made too much, she said, but I think she just wanted to share what she called her lazy Dutch pancake. One bite and I understood why she couldn't keep it to herself. The edges were caramelized and crisp, the inside soft and apple-packed, and the whole thing tasted like cinnamon-sugar mornings without any of the stovetop juggling.
I started making this for Sunday brunches when friends would come over still half asleep. Someone would wander into the kitchen following the smell of cinnamon and butter, and by the time everyone sat down, the pan was already half gone. It became the dish people asked about before they even agreed to come over, the one that made late mornings feel worth waking up for.
Ingredients
- Apples: Granny Smith or Honeycrisp work best because they hold their shape and balance the sweetness, but any firm apple will do if that's what you have on hand.
- Lemon juice: A quick toss keeps the apples from browning and adds a subtle brightness that cuts through all the sugar and spice.
- All-purpose flour: The base that holds everything together without weighing it down, giving you a tender crumb that's more cake than pancake.
- Baking powder and baking soda: These two work together to give the batter a gentle lift, creating pockets of softness around the apple slices.
- Ground cinnamon and nutmeg: The warm spices that make your kitchen smell like a bakery and give every bite that cozy, almost nostalgic flavor.
- Granulated and light brown sugar: Granulated adds sweetness, brown sugar brings a hint of molasses and moisture that makes the texture richer.
- Eggs: They bind the batter and add structure, so the cake sets up firm enough to slice but stays soft inside.
- Whole milk: Adds richness and keeps the crumb moist, but you can swap it for any milk you prefer without losing much.
- Unsalted butter: Melted and cooled, it adds flavor and tenderness, and using unsalted lets you control the saltiness perfectly.
- Vanilla extract: A couple teaspoons deepen the sweetness and round out all the other flavors so nothing tastes flat.
- Topping sugar and cinnamon: Sprinkled on top before baking, it creates a thin, crackly crust that's the best part of every slice.
Instructions
- Prep the oven and pan:
- Preheat your oven to 350°F and grease a 9x13-inch baking dish generously with butter or nonstick spray. A well-greased pan makes all the difference when you're trying to get clean slices later.
- Toss the apples:
- Peel, core, and thinly slice your apples, then toss them in a large bowl with the lemon juice. Set them aside while you mix the batter so they stay bright and don't turn brown on you.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything's evenly distributed. This step keeps you from getting clumps of spice or pockets of baking soda in the finished cake.
- Combine the wet ingredients:
- In another large bowl, whisk the granulated sugar, brown sugar, and eggs until smooth and slightly pale. Add the milk, melted butter, and vanilla, whisking until the whole mixture looks silky and unified.
- Bring the batter together:
- Gradually add the dry ingredients to the wet, stirring gently until just combined. Stop as soon as you don't see streaks of flour, because overmixing will make the cake tough instead of tender.
- Fold in the apples:
- Add the prepared apples to the batter and fold them in gently with a spatula. Pour everything into the greased baking dish and spread it out evenly, making sure the apples are distributed throughout.
- Add the topping:
- In a small bowl, mix the topping sugar and cinnamon, then sprinkle it evenly over the batter. This will bake into a sweet, spiced crust that crackles when you cut into it.
- Bake until golden:
- Slide the pan into the oven and bake for 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. The edges should look slightly caramelized and pull away from the sides just a bit.
- Cool and serve:
- Let the cake cool for a few minutes before slicing, so it holds together better. Serve it warm, maybe with a dusting of powdered sugar or a spoonful of crème fraîche if you're feeling fancy.
Save to Pinterest One morning I served this to my dad, who never says much about food, and he went back for seconds before he finished his coffee. He didn't say it was good, he just asked if I'd make it again next weekend. That's when I knew it was a keeper, the kind of recipe that doesn't need compliments because the empty pan says everything.
How to Store and Reheat
I always make the whole pan even if it's just me, because this cake keeps beautifully in the fridge for up to three days. Cover it tightly with foil or transfer slices to an airtight container, then reheat individual pieces in the microwave for about 30 seconds or warm the whole thing in a low oven. The apples get even softer and the spices deepen overnight, so day-two slices might actually be better than fresh.
Ways to Make It Your Own
This recipe is forgiving enough to handle all kinds of add-ins and swaps. I've stirred in a handful of raisins when I had them sitting around, and once I added chopped walnuts for crunch, which my sister loved. If you want it dairy-free, swap the milk and butter for plant-based versions and it'll still bake up tender. You could even use half whole wheat flour if you want it a little heartier, though it'll be slightly denser.
Serving Suggestions
I usually serve this straight from the pan with nothing more than a fork, but it's also wonderful with a dollop of vanilla yogurt or a drizzle of maple syrup if you want it sweeter. Whipped cream turns it into dessert, and crème fraîche adds a tangy richness that makes it feel more grown-up. Sometimes I'll dust the top with powdered sugar right before serving, just to make it look a little more special.
- Try it with a scoop of vanilla ice cream for an easy dessert that tastes like apple pie without the fuss.
- Pair it with strong black coffee or chai tea to balance the sweetness and bring out the warm spices.
- Serve it alongside scrambled eggs and bacon for a full brunch spread that covers sweet and savory.
Save to Pinterest This cake has become my answer to lazy mornings and last-minute guests, the recipe I reach for when I want something warm and homemade without the effort. I hope it finds a spot in your kitchen rotation, because nothing beats pulling a golden, cinnamon-scented pan out of the oven and knowing breakfast is already done.
Common Recipe Questions
- → What type of apples work best for this cake?
Granny Smith and Honeycrisp apples are ideal choices. Granny Smith provides tartness that balances sweetness, while Honeycrisp offers natural sweetness and texture. You can mix varieties for complexity.
- → Can I prepare this cake ahead of time?
Yes, leftovers keep covered in the refrigerator for up to 3 days. Reheat gently before serving to restore warmth and tenderness. You can also prepare the batter several hours ahead and bake when ready.
- → How do I prevent the cake from becoming dry?
Avoid overmixing the batter once dry ingredients are added—mix just until combined. The milk and melted butter keep the crumb moist. Don't overbake; check doneness at 40 minutes with a toothpick.
- → What are good serving suggestions?
Serve warm with whipped cream, crème fraîche, vanilla yogurt, or a dusting of powdered sugar. A dollop of ice cream transforms it into dessert, while it's equally lovely with morning coffee or tea.
- → How can I make this dairy-free or gluten-free?
For dairy-free, substitute plant-based milk and vegan butter in equal amounts. For gluten-free, use certified gluten-free all-purpose flour with xanthan gum. Check all ingredient labels for allergen warnings.
- → Can I add extra ingredients to customize the cake?
Absolutely. Fold in a handful of raisins, chopped walnuts, or pecans into the batter. A splash of apple cider or brandy enhances the apple flavor. Adjust sweetness by adding vanilla or almond extract.