An Apple Pie Cake is a dessert that combines the flavors of classic apple pie with the texture of a soft, moist cake. Instead of a traditional pie crust, this cake uses a spiced cake batter layered or topped with sweetened, cinnamon-flavored apples, often finished with a crumb topping or glaze. It’s easier to serve than a pie and has a tender, cake-like crumb.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk or buttermilk
For the Apple Filling:
- 3 medium apples, peeled, cored, and chopped
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
Optional Crumb Topping:
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup cold butter, cubed
- 1/2 tsp cinnamon
Instructions
- Prepare the apples:
- In a bowl, toss chopped apples with sugar, cinnamon, and lemon juice. Set aside.
- Make the cake batter:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, then gradually mix in dry ingredients and milk until smooth.
- Assemble:
- Pour half the batter into the prepared pan.
- Spread the apple mixture evenly over the batter.
- Pour remaining batter on top, spreading gently to cover apples.
- Optional crumb topping:
- Mix flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle over the top.
- Bake:
- Bake 45–50 minutes, or until a toothpick inserted into the cake (avoiding apples) comes out clean.
- Cool and serve:
- Let cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
If you want, I can also give a “sheet pan version” with extra caramelized apples for a more decadent, fall-inspired treat — it’s perfect for gatherings. Do you want that recipe?
