Apple Pie Cake
Make my Apple Pie Cake this holiday season and have the family request it next year! This cake brings all the warmth and nostalgia of apple pie in an easy-to-make cake form. Regardless of the occasion, this eggless cake makes the perfect dessert to share with loved ones!
Yield: 10 servings
Equipment
- 2 x 8-inch Round Cake Pans (20cm)
Ingredients
Apple Pie Filling Ingredients
- 2-3 Apples (medium size) cut in ½ inch cubes, red gala or granny smith apples
- 2 tbsp Butter* see notes for options
- 50 g Light Brown Sugar
- 1 tsp Cinnamon Powder
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch
- 1 tbsp Maple Syrup
Cinnamon Sponge Cake Ingredients
- 300 ml Milk* room temp; see notes for options
- 1 tbsp Apple Cider Vinegar* or lemon juice
- 70 g Light Brown Sugar
- 165 g Cane Sugar or castor sugar
- 90 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 2 tsp Cinnamon Powder
- 15 g Cornstarch
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 225 g All Purpose Flour
- ¼ tsp Salt
Buttercream Frosting Ingredients
- 227 g Butter* see notes for options
- 2-3 tsp Vanilla Extract
- 1 tsp Cinnamon Powder
- 90 g Powdered Sugar sifted
- 55 ml Whipping Cream* room temp; see notes for options
Baked Crumble Topping Ingredients
- 40 g All Purpose Flour
- 25 g Light Brown Sugar
- ⅛ tsp Salt
- 20 g Butter* melted; see notes for options
Instructions
Apple Pie Filling Instructions
- In a medium-sized saucepan, melt the butter over medium heat until it bubbles.
- Add the chopped apples, brown sugar, cinnamon, and vanilla extract.
- Stir the mixture and cook for about 7-8 minutes, until the apples are half cooked and bubbly.
- Remove the saucepan from heat and stir in the maple syrup.
- Transfer the filling to a container and let it cool to room temperature.
Cinnamon Sponge Cake Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with baking paper.
- In a bowl, combine the milk and vinegar, and let it sit for 5 minutes until it slightly curdles.
- Add both types of sugar, vegetable oil, and vanilla extract to the bowl. Mix with a whisk until the sugars are dissolved.
- Sift in the dry ingredients (cinnamon, corn starch, baking powder, baking soda, flour, and salt) and mix until smooth.
- Divide the cake batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes or until the cakes are firm to the touch and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely on a wire rack. Trim a very thin layer off the top of each sponge cake before assembling.
Buttercream Frosting Instructions
- In a mixing bowl, whip the softened butter and sifted powdered sugar together using an electric whisk or a paddle attachment for about 5 minutes, until the mixture is fluffy and creamy.
- Add the whipping cream, cinnamon powder, and vanilla extract to the bowl.
- Continue to whip until the frosting is smooth and well combined.
Frosting Note: This recipe makes a light layer of frosting. For a fully frosted celebration cake, I recommend making 1½ times the frosting recipe.
Baked Crumble Topping Instructions
- In a bowl, combine the light brown sugar, all-purpose flour, and salt.
- Pour in the melted butter and mix until the mixture resembles coarse crumbs.
- Spread the crumbly mixture evenly onto a small baking sheet lined with parchment paper.
- Chill it in the refrigerator or freezer before baking for an hour.
- Preheat your oven to 350°F (175°C) and bake the crumble topping until it turns golden brown.
Cake Assembly Instructions
- Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.
- Place a small amount of frosting on the center of your cake stand or serving plate.
- Place one layer of the cake on the prepared cake stands or plate.
- Using an offset spatula or butter knife, spread a layer of frosting (about 4-5 scoops) evenly over the top of the first cake layer. Smooth it out to ensure an even surface.
- Add a thick layer of cooled apple filling on top of the buttercream.
- Carefully place the second cake layer on top of the frosted first layer. Align it as evenly as possible.
- Apply a crumb coat by spreading a thin layer of frosting over the entire cake. Chill the cake in the refrigerator for about 30 minutes.
- Frost the cake with the remaining frosting.
- Chill the cake for 30 minutes in the fridge for the frosting to set.Decorate the cake with the remaining apple filling and sprinkle baked crumble.
Notes
- Cup vs. Weighing Scale: U.S. cup measurements can vary depending on how ingredients are measured. For the most accurate results, use a digital kitchen scale and measure in grams.
- Apples: Granny Smith, Honeycrisp, Gala, and Pink Lady all work well. For the best flavor, use a combination of tart and sweet apples.
- Milk: Use whole milk or unsweetened dairy-free milk such as Oatly or Silk.
- Butter: Use salted or unsalted butter. For a vegan version, I recommend Country Crock Plant Butter, Miyoko’s Plant Milk Butter, or Earth Balance.
- Whipping Cream: Use full-fat whipping cream. For a vegan version, use an unsweetened dairy-free whipping cream such as Silk Dairy-Free Heavy Whipping Cream Alternative or Country Crock Plant Cream.
- Sugar: Cane, granulated, or castor sugar can be used. For a vegan version, use a vegan-friendly sugar such as Zulka Organic Cane Sugar.
- Frosting Amount: This recipe makes a light layer of frosting. For a fully frosted celebration cake, make 1½ times the frosting recipe.