apple pie cake

Craving some cake, but still hungry for pie? This fruity dessert combines the best of both worlds, with apple-pie goodness blended into a moist sheet cake. 

Apple Pie Cake

Gold Medal™ all-purpose flour

brown sugar

salt

butter,

apples, peeled, thinly sliced

cinnamon

lemon juice

Betty Crocker™ Super Moist™ yellow cake mix

water

eggs

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

In medium bowl, stir together flour, 1/2 cup brown sugar and the salt. With pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In a large bowl, gently stir together Apple Mixture ingredients; set aside.

In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Arrange apple mixture evenly over cake batter and sprinkle with Topping.

Bake 45 to 50 minutes. Cool completely, about 2 hours.

The perfect blend of pie and cake to make a delicious treat!

Apple Pie Cake Recipe

Flour

Brown Sugar, packed

Salt

Butter,

apples,

tbsp Brown Sugar, packed

Cinnamon

Lemon

box of Yellow Cake Mix

Water

In a medium bowl, stir together the brown sugar, flour, and salt. With a fork, work in the butter till crumbled. Set aside.

Topping

In a large bowl, mix apples with brown sugar, cinnamon, and lemon juice. Set aside.

Apples

In a large bowl, beat the cake mix, water, oil, and eggs together on low for about 30 seconds. Then mix on medium speed for about 2 minutes.

In a 13&#215;9 greased pan, pour the cake batter. Then layer in the apples on top of the cake batter. Then sprinkle the topping over the apples.

Bake for about 30 minutes at 350 degrees. You will know it is done when a toothpick is inserted into the cake and it comes out clean.

Cake

This easy apple cake recipe comes together in minutes and makes for a delicious brunch or dessert that is sure to please!

Quart Apple Pie Filling

Cup Milk

Cup Salted Butter, Melted

Cups Unbleached, All-Purpose Flour

Baking Powder

Tablespoon Salted Butter, softened

Sugar

Tablespoons Unbleached, All-Purpose Flour

Preheat the oven to 375 degrees Fahrenheit.

Grease a 9" square cake pan.

Combine all the ingredients in a small bowl.

Mix well with a fork until everything is...

Mix well with a fork until everything is combined. Set aside.

Whisk together the flour, baking powder, and cinnamon...

Whisk together the flour, baking powder, and cinnamon in a large bowl. Set aside.

Whisk together the egg, melted butter, and milk...

Whisk together the egg, melted butter, and milk until thoroughly combined.

Pour the wet ingredients into the dry and...

Pour the wet ingredients into the dry and and stir until almost combined.

Add the apple pie filling and mix until...

Add the apple pie filling and mix until the batter comes together completely.

Spread the batter into the prepared cake pan.

Sprinkle the streusel topping over the batter evenly.

Bake in the preheated oven for 45 minutes...

Bake in the preheated oven for 45 minutes or until browned and an inserted toothpick comes out clean.

Cool on wire rack before serving.

There is nothing as comforting as a home-baked apple cake. This easy, super moist recipe is packed with fresh apples, cosy spices and a crunchy crumble topping. It is irresistibly good!

Easy Moist Apple Cake

medium/large apples (any red baking apple (Royal Gala, Honey Crisp, etc.))

white granulated sugar

all purpose flour

(omit

unsalted butter (melted)

cornstarch (also known as cornflour in some countries)

tsp baking powder

¼ tsp baking soda

powdered ginger

¼ tsp ground cloves

nutmeg

eggs (room temperature)

unflavoured vegetable oil (I use canola oil)

Greek yoghurt (room temperature)

vanilla essence/extract

Preheat oven to 160 °C (320°F) with the fan on (see note 1 if you don&#39;t have a fan function) and grease or line a 9 inch springform cake tin (I use my homemade cake release to grease my tin).

Peel all the apples. Halve and remove the core of two of the apples and slice them in thin slices (about 2-3mm in thickness).

With the remaining apple, grate it using the largest holes on your grater (see note 2), and set it aside to use in the cake batter later on in the recipe. You should end up with 120g of the shredded apple, give or take a few grams.

In a bowl combine soft brown sugar and cinnamon. Mix well and then add in the sliced apples. Mix well so that all the apples are coated in the sugar/cinnamon mixture. Set aside for later.

Sliced Apple Topping

In a bowl combine soft brown sugar, white granulated sugar, flour, salt and cinnamon. Mix until well combined.

Next add in the melted butter and mix until well combined. I like to use my fingers towards the end to ensure everything is mixed well. The crumble should resemble thick/coarse crumbs (see note 3 if it doesn&#39;t). Set aside for now.

Crumble (Streusel Topping)

Sift together flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Whisk until well combined and set aside.

In a large bowl combine soft brown sugar, eggs, vegetable oil, Greek yoghurt and vanilla. Whisk until smooth and no lumps remain.

Add the grated apple from earlier (along with any liquid that&#39;s come out of the apple) and using a spatula, fold it into the wet mixture until well combined.

Finish off by adding the presifted dry ingredients into the wet mixture, and fold until just combined. Do not overmix, so only fold until you can&#39;t see any more streaks of flour running through the batter.

Cake Batter

Pour the cake batter into the springform cake tin. Evenly spread the batter out and drop the cake tin lightly on the counter once to remove any large air bubbles.

On top of the cake batter, evenly spread out the sliced apples, discarding any liquid at the bottom of the bowl that has come out of the apples (see note 4).

Finish off by evenly spreading the crumble on top of the apples. It may seem like a lot of crumble, but be sure to use it all up!

Bake for 45 minutes, or until a toothpick comes out clean. There should be no wet batter on the toothpick, but moisture/cinnamon from the apples is okay :)

Let it cool in the cake tin for 10 minutes, before removing the sides of the springform cake tin. Let it cool for a further 20 minutes before transferring to a serving platter/cake stand. No need to let it completely cool, you can serve it warm (which is how I like mine!).

Assembly

I made this cake for the first time yesterday and brought it to my in-law’s for dessert today and they loved it.  I’ll definitely be making this cake on repeat throughout the Autumn season. Thank you so much for this recipe!

Masha'Allah such a lovely cake!! Made it yesterday.. perfect for the cold fall weather. Jazak'Allahu-khair for sharing. Never realized ginger and cloves add such a nice overall flavour.
If it helps others, I used regular full fat yoghurt and a 10" pan..both worked out nicely.

Woww I just tried this apple crumble cake yesterday and I’m in love, the steps were easy to follow, it requires quite a bit of time to make, but so worth it, it really satisfies that apple pie/ crumble craving and such a nice dessert to have on those warm days, thanks so much MK for sharing such a fabulous recipe, I’m excited to try more of your recipes!!!

https://content.jwplatform.com/videos/6sWMOmD0.mp4

There is nothing as comforting as a home-baked apple cake. This easy, super moist apple cake recipe is packed with fresh apples, cosy spices and a crunchy crumble topping. It is irresistibly good!

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Apple Pie Cake

Apple Pie Cake Recipe

Apple Pie Cake

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Top 4 apple pie cake recipes from across the web

The most viewed apple pie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Pie Cake

Apple Pie Cake Recipe

Apple Pie Cake

Easy Moist Apple Cake

The most viewed apple pie cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine