I am excited about my Apple Pie Cake which blends crisp apples and tender cake effortlessly. I combine sliced apples, all-purpose flour, and a pinch of nutmeg with butter, sugar, and vanilla to create a delightful fusion of flavors. Every slice delights me with a twist on classic apple recipes.

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I’ve always been intrigued by recipes that blur the lines between classics, and this Apple Pie Cake is definitely one of those treats where sometimes you want cake and sometimes you want pie… or both!

I first experimented with combining 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt, along with creamy unsalted butter and vegetable oil to get that perfect moist texture. When I mixed in 1 cup granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract, I knew I was onto something special.

The star of the show for me is the fresh apple filling – using 4 cups of peeled and thinly sliced apples, 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg, with a splash of lemon juice to brighten things up. Then topping it off with a crumb topping made from a mix of 1/2 cup flour, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, and melted butter really brings it all together.

This recipe is a fun twist on apple desserts that I hope will spark your creativity in the kitchen.

Why I Like this Recipe

1. I really love how this recipe gives me the best of both worlds – it’s like having a cake and a pie in one, and its flavor combo just rocks my taste buds.
2. I dig how the crumb topping adds a crunchy texture on top, making every bite interesting and not just plain sponge.
3. I appreciate that it’s super approachable to bake even if i’m not an expert, so i can whip it up on a weekend with no fuss.
4. I enjoy the burst of warm spices like cinnamon and nutmeg mixed with sweet apples, it fills my kitchen with a cozy, homey vibe that i can’t resist.

Ingredients

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All-purpose flour provides carbohydrate energy and structure, though it lacks extra fiber.
Unsalted butter adds rich flavor and moisture but isnt healthy if used too much.
Apples are a natural source of fiber and vitamins while giving a slight tart taste.
Granulated sugar brings sweetness to both the cake and topping, making it delicious.
Eggs supply protein and help bind the ingredients together, enhancing texture.
Brown sugar offers a deep caramel flavor that pairs well with warm spices.

Ingredient Quantities

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1/2 cup milk

4 cups apples, peeled and thinly sliced (about 4 medium apples)

1/2 cup brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

1/2 cup unsalted butter, cut into small pieces (for the apple filling)

1/2 cup all-purpose flour (for the crumb topping)

1/3 cup light brown sugar (for the crumb topping)

1/2 teaspoon ground cinnamon (for the crumb topping)

1/4 cup unsalted butter, melted (for the crumb topping)

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a large bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup vegetable oil and 1 cup granulated sugar until light and fluffy.

4. Add 3 large eggs, one at a time, and stir in 2 teaspoons vanilla extract, then mix in 1/2 cup milk.

5. Slowly add the dry ingredients into the wet mixture and stir until combined.

6. Pour half of the batter into the prepared pan and then layer 4 cups thinly sliced apples over the batter. Drizzle 1 tablespoon lemon juice over the apples.

7. Sprinkle the apple layer with a mixture of 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Dot the apples with 1/2 cup unsalted butter cut into small pieces.

8. Spoon the remaining batter on top and smooth the surface with a spatula.

9. In a small bowl, mix 1/2 cup all-purpose flour, 1/3 cup light brown sugar, and 1/2 teaspoon ground cinnamon then stir in 1/4 cup melted unsalted butter. Sprinkle this crumb topping evenly over the batter.

10. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving and enjoy!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Spatula
8. Measuring cups and spoons
9. Toothpick
10. Knife and cutting board for the apples

FAQ

Q: Can I use different types of apples for this recipe?

A: Yes you can, but sweeter apples like Fuji or Gala work best. Just keep in mind that tart apples might change the overall flavor a little bit.

Q: Do I have to peel and slice the apples thinly?

A: It’s important to peel them and slice evenly so they cook uniformly. If the slices are too thick, they might not soften properly during baking.

Q: Can I substitute the unsalted butter with salted butter?

A: You can, but you might need to adjust the additional salt in the recipe. I’d recommend reducing the extra salt a bit if you do that change.

Q: How do I know when the apple filling is done?

A: Check that the apples are tender and slightly caramelized. They should break apart easily when poked with a fork.

Q: How long should I store leftover apple pie cake?

A: It will keep well in an airtight container in the fridge for about 3 days. Just let it come to room temperature or give it a quick warm in the microwave before eating.

Apple Pie Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use margarine instead. It might give a slightly different flavor but works just fine.
Vegetable oil can be swapped with canola oil if you’re looking for a milder taste in your cake.
You can try using almond milk in place of regular milk. It gives a cool nutty flavor, but nothing major.
For granulated sugar, you might substitute coconut sugar. Just be careful with the liquid adjustments since it can be a tad stickier.

Pro Tips

1. Let all your wet ingredients come to room temperature before mixing them with the dry ingredients. This makes your batter mix smoother and can help avoid an overly dense cake.
2. When layering the apples, try to spread them evenly. If some spots get too many apples, those parts might overcook or not blend well with the rest of the cake.
3. Don’t overmix the batter after combining the ingredients. Overworking it can make the finished cake turn out tough even if you’re aiming for a light texture.
4. Always check your cake with a toothpick a few minutes before the expected finish time, because ovens can vary a lot and you might end up with an overbaked cake if you wait too long.

Apple Pie Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Small mixing bowl
6. Whisk
7. Spatula
8. Measuring cups and spoons
9. Toothpick
10. Knife and cutting board for the apples

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup milk
4 cups apples, peeled and thinly sliced (about 4 medium apples)
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 cup unsalted butter, cut into small pieces (for the apple filling)
1/2 cup all-purpose flour (for the crumb topping)
1/3 cup light brown sugar (for the crumb topping)
1/2 teaspoon ground cinnamon (for the crumb topping)
1/4 cup unsalted butter, melted (for the crumb topping)

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a large bowl, cream 1/2 cup unsalted butter (softened) with 1/2 cup vegetable oil and 1 cup granulated sugar until light and fluffy.
Add 3 large eggs, one at a time, and stir in 2 teaspoons vanilla extract, then mix in 1/2 cup milk.
Slowly add the dry ingredients into the wet mixture and stir until combined.
Pour half of the batter into the prepared pan and then layer 4 cups thinly sliced apples over the batter. Drizzle 1 tablespoon lemon juice over the apples.
Sprinkle the apple layer with a mixture of 1/2 cup brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Dot the apples with 1/2 cup unsalted butter cut into small pieces.
Spoon the remaining batter on top and smooth the surface with a spatula.
In a small bowl, mix 1/2 cup all-purpose flour, 1/3 cup light brown sugar, and 1/2 teaspoon ground cinnamon then stir in 1/4 cup melted unsalted butter. Sprinkle this crumb topping evenly over the batter.
Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool before serving and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.