It’s September, and fall starts this week. It’s time for apple picking and baking with apples. 

BUT I have an alternative for you. Prepare yourself for an eye opener. You don’t need to pick or peel any apples for this cake. 

If you’re torn between deciding to make an apple pie or an apple cake, this recipe is for you. There’s a generous filling of spiced pie apples nestled between layers of golden cake.

You get the best of both worlds, with apple-pie goodness blended into a moist cake. This Apple Pie Cake is a wonderful dessert mashup, offering a harmonious blend of textures and flavours. 

Whether it’s a casual brunch or Thanksgiving dinner, this Apple Pie Cake fits the bill. It’s a definite crowd pleaser. 

This is a large cake, that I usually make in a large rectangular Pyrex dish. This time I tried it in a well greased and floured Bundt pan. This cake freezes well.

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5 from 1 vote

Apple Pie Cake

Course Dessert

Ingredients

• 8 oz (250g) butter
• 1 ½ cups organic sugar
• 4 large eggs, room temperature
• 3 cups all purpose flour
• 3 tsp baking powder
• Pinch of salt
• 1 cup milk
• 1 tsp pure vanilla
• 2 x 285g tins pie apples
• Cinnamon and sugar
• 1 tbsp butter

Instructions

• Heat oven to 350°F.
• Grease a large rectangular Pyrex dish and set aside*
• Cream butter and sugar in a large bowl, with a hand mixer until light and creamy.
• Add eggs, sifted dry ingredients, milk and vanilla and beat until smooth.
• Pour the mixture into the large baking dish and spoon the apples on top.
• Sprinkle with cinnamon and sugar.
• Dot with butter and bake for 45 minutes.
• *This is a large cake, so be sure that the dish is large enough, otherwise use 2 x 9” diameter Pyrex dishes. For this recipe, I baked the mixture in a large Bundt pan.