Apple Pie Cake

Apple Pie Cake has always reminded me of autumn weekends at my grandmother’s house because she loved anything with apples and cinnamon. One crisp afternoon, I helped her mix slices of golden apples into a thick batter and we layered them into a round cake pan. The aroma that filled her kitchen while it baked is something I’ll never forget and that memory still warms me every time I recreate it in my own kitchen.

I make this Apple Pie Cake when I want something that feels nostalgic yet easy to put together and it blends the cozy flavors of classic apple pie with the soft, buttery texture of a cake and it’s perfect for brunches and tea times and spontaneous get-togethers with friends and I know you’re going to love it too.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Apples – The star fruit, providing sweetness, moisture, and texture
• All-purpose flour – Creates structure and body for the cake
• Baking powder – Gives the cake its light, airy rise
• Granulated sugar – Sweetens the batter and enhances the apple flavor
• Eggs – Bind everything together and add richness
• Butter – Adds that classic buttery flavor and tender crumb
• Cinnamon – Warms up the flavor and pairs beautifully with the apples
• Vanilla extract – Rounds out the sweetness with a fragrant note
• Salt – Enhances all the other flavors
• Powdered sugar – For a delicate dusting on top after baking

Tools You’ll Need

• Mixing bowls – One for wet and one for dry ingredients
• Whisk – For blending the dry ingredients evenly
• Hand mixer or stand mixer – Makes it easy to cream the butter and sugar
• Spatula – To fold in the apples without overmixing
• 9-inch springform pan – Helps the cake bake evenly and releases cleanly
• Oven – Where the transformation happens
• Cooling rack – Allows the cake to cool evenly after baking

Instructions

Step 1:

I start by preheating the oven to 350°F and greasing a 9-inch springform pan to make sure nothing sticks.

Step 2:

I peel and slice the apples into thin wedges, then I toss them with cinnamon and a little sugar to bring out their flavor.

Step 3:

In a bowl, I whisk together the flour, baking powder, salt, and set it aside.

Step 4:

Using a hand mixer, I cream the softened butter and sugar until it’s fluffy and pale in color. This step makes the cake light and moist.

Step 5:

Next, I add in the eggs one at a time, mixing well after each addition, then I stir in the vanilla extract.

Step 6:

I gradually add the dry ingredients into the wet mixture and mix until just combined, being careful not to overwork the batter.

Step 7:

I gently fold in half of the apple slices into the batter, then I pour the mixture into the prepared pan and smooth the top.

Step 8:

I arrange the remaining apple slices in a spiral or decorative pattern on top and then I bake for 50–60 minutes until golden and a toothpick comes out clean.

Step 9:

Once it’s out of the oven, I let it cool for at least 15 minutes before removing the sides of the springform pan and dusting with powdered sugar.

Tips

If I have extra apples, I like to caramelize a few slices with butter and brown sugar on the stove and spoon them over each slice when serving. I’ve also tried using a mix of apple varieties—like Granny Smith and Honeycrisp—for a deeper flavor. And don’t skip the powdered sugar on top, it adds the perfect finishing touch!

Ways to Serve

This Apple Pie Cake is lovely on its own, but I also enjoy serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a hot cup of tea or mulled cider, making it a great choice for cozy gatherings or holiday brunches.

Frequently Asked Questions

Can I use other fruits in this Apple Pie Cake?

Yes! Pears or peaches make a great seasonal twist, just adjust the baking time slightly if needed.

Can I make Apple Pie Cake ahead of time?

Absolutely. I usually bake it the night before and keep it covered at room temperature. It’s even better the next day.

How should I store leftover Apple Pie Cake?

I recommend wrapping it in foil or plastic and keeping it in the fridge. It will stay fresh for up to 4 days.

See You in the Kitchen

I hope you give this Apple Pie Cake a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite cake or holiday dessert board.

Happy Cooking!

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