Apple Pie Cake
This Apple Pie Cake combines the cozy spice of apple pie with the tender crumb of cake. With layers of cinnamon-sugar apples baked into golden batter, it’s comfort food at its best — simple enough for weeknights, special enough for gatherings.
Equipment
- Mixing Bowls
- Whisk
- 9x9-inch Baking Dish
- Cooling Rack
Ingredients
Core Ingredients
- 5–6 apples Granny Smith or Honeycrisp, peeled and sliced
- 2 cups all-purpose flour
- 1 cup granulated sugar reserve 2 tbsp for tossing apples
- 1/4 cup brown sugar for depth
- 2 large eggs
- 1/2 cup butter melted
- 2 tsp baking powder
- 2 tsp ground cinnamon divided
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Peel and slice apples. Toss with 1 tsp cinnamon and 2 tbsp sugar. Set aside.
- In a large bowl, whisk flour, baking powder, salt, and remaining sugar.
- In another bowl, beat eggs, melted butter, and vanilla until smooth.
- Stir wet ingredients into dry just until combined. Do not overmix.
- Spread half the batter into a greased 9x9-inch pan. Layer with half the apples. Repeat with remaining batter and apples on top.
- Bake at 350°F (175°C) for 45–50 minutes, until golden and a toothpick inserted in the center comes out clean.
- Cool 10 minutes before slicing. Serve warm with ice cream or powdered sugar dusting.
Notes
Variations: Make it gluten-free with a 1:1 flour blend. Add cranberries or walnuts for holiday flair. Bake in muffin tins for portable portions. Drizzle caramel sauce on top for indulgence.