Saturday, November 23, 2019

Apple Pie Cake

Apple Pie Cake

I saved an Apple Pie Cake recipe from Martha Stewart (link below) last year and never got around to making it. Last weekend, I bought some lovely Granny Smith Apples and made this recipe and boy am I glad I did. I wanted a more amped up spice profile so I increased the amount of cinnamon, and added clove and allspice. I opted for dark brown sugar but you can use light brown if you prefer. Instead of using 12 apples as listed in the recipe ingredients, I used 10. I think 12 apples as the recipe says is too much and in many of the reviews I read, a lot of people used less apples. 10 apples cover the springform pan to the top. If you do not have a springform pan you can use a 9-inch cake pan but it needs to be 3 inches high to fit all the apples. The aroma while this baked in the oven was heavenly, just like an apple pie! This dessert is a cross between an apple pie and crisp and the combination of the two is divine. With each bite you get a scrumptious crumb with yummy apple pie spices, tart tender apples, and a crunchy bottom layer. I bought pumpkin ice cream and it was the perfect compliment. This is a wonderful fall recipe and one to share with family and/or friends on Thanksgiving. Recipe and directions below.

Apple pie cake

My Nordic Ware Springform Pan is great for keeping the sides looking lovely

Apple pie cake

2 cups All Purpose Flour (I use King Arthur)

1 cup Light or Dark Brown Sugar, packed (I use Dark Brown)

3 1/2 tablespoons Ground Cinnamon, divided

1/2 teaspoon Ground Allspice

1/4 teaspoon Ground Clove

1 cup (2 sticks) Unsalted Butter, cold and cut into cubes

9-10 Granny Smith Apples or any tart apple you prefer (I used 10)

2 tablespoons Freshly Squeezed Lemon Juice (plus more for sprinkling over the apples as you slice them; it keeps the apples from browning)

Side view of Apple pie cake slice

Apple pie cake served with pumpkin ice cream

Apple pie cake and pumpkin ice cream - the perfect combo!

In a large bowl whisk together the flour, sugar, and 2 1/2 teaspoons of ground cinnamon, allspice and clove.

Using a pastry cutter, cut into the butter until you see small pieces. Takes about 2-3 minutes. I prefer using the pastry cutter but you may use a stand or hand held mixer.

Press 2/3 of the flour mixture in the bottom of the springform pan and 1-inch up the sides of the springform pan or cake pan.

Peel the apples and then use corer.

Apple pie cake right out of the oven

Granny Smith Apple

I use my Norpro Corer; easy peasy

Ta da!
Take each sectioned apple and thinly slice. Add in a large bowl, sprinkle with a little lemon juice after you slice every 2-3 apples and toss together.

Once the apples are sliced, add the remaining 1 teaspoon of ground cinnamon, and 2 tablespoons of lemon juice and toss together.

Heat oven to 350°F.

Place apples in pan pressing down and making sure the sides are filled.

Add the remaining crumb mixture all around the top and sides covering completely.

With a pastry cutter cut into butter until they are small pieces

Press 2/3 of  mixture into bottom of pan and I inch around the sides

Top with the apples while pressing down into the pan

Place over a baking sheet lined with aluminum foil.

Bake for 1 hour and 15 minutes, or until golden brown on top. I added an extra 5 minutes so check it after 1 hour and 5 minutes and adjust the time accordingly.

Place pan on cooling rack.

Wait 10 minutes and run a knife around the edges.

Add remaining mixture on top

Ready to bake!

Friendly's Limited Edition Pumpkin Ice Cream I bought to serve with this recipe

Let cake cool in the springform or cake pan so it sets up completely.

Remove from springform pan once cooled.

Serve at room temperature with ice cream if desired.

For the Martha Stewart Apple-Pie Cake recipe, visit:


Sophia/Two Frys

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