I know it sounds confusing: is this a pie or a cake? It’s both. In this recipe, a light cake batter is poured over a generous amount of apple slices so the final dessert has the tender crumb of a cake but is packed with apples like a pie. Meet Cinnamon Apple Pie Cake.
I first found this recipe in the cookbook Monday Morning Cooking Club and have been making it for years. The book collects favorite recipes and memoir-style stories from a group of women who met weekly to cook and share food and memories. It’s a lovely collection of dishes that reflect a range of cultural influences and home cooking traditions.
The cookbook offers lots of interesting recipes I’d like to try, from plum cake and soufflé pancakes to custard chiffon cake and savory dishes like Israeli couscous soup. It’s not an everyday reference for simple meals, but it’s great for discovering new flavors and techniques and for any cookbook collector who enjoys stories behind the food.
The method is straightforward. A springform pan (the same kind used for cheesecakes) is ideal for this cake. Thinly sliced apples are layered into the pan—piled high so they reach most of the way up the sides.
The apple layers are dusted with a cinnamon-and-sugar mixture, which caramelizes slightly as the cake bakes and enhances the apple flavor.
Next, a simple cake batter is prepared and poured over the apples so it can settle into the gaps between slices. Give the pan a few taps on the counter to help the batter flow down and surround the fruit.
A light dusting of cinnamon-sugar on top before baking gives the finished cake a lovely spiced crust.
When you slice into the finished dessert you’ll see why it’s hard to call it strictly a pie or strictly a cake: the texture reads like cake, but the volume of spiced baked apples feels very pie-like. It’s a favorite to serve to guests—delicious on its own or with a scoop of vanilla ice cream.
How to make an Apple Pie Cake:
Use a 9½ to 10-inch springform pan. Arrange peeled, thinly sliced apples in the pan, piling them so they come about two-thirds of the way up the side. Sprinkle the apples with a bit of cinnamon and sugar. Prepare a simple batter and pour it over the apples, tapping the pan to help the batter settle around the fruit. Sprinkle more cinnamon-sugar on top, then bake until set. Cool completely in the pan before removing and slicing.
More apple cake ideas you might enjoy
- Chopped Apple Cake with Sticky Toffee Topping
- Caramel Apple Upside Down Cake
- Cinnamon Apple Cake
- Apple Topped Cream Cheese Coffee Cake
- Apple Cinnamon Upside Down Cake
Cinnamon Apple Pie Cake
Ingredients
PIE-CAKE:
- 6 to 8 medium Granny Smith apples, peeled and thinly sliced
- 1¼ tablespoons granulated white sugar (for apple layer)
- ¼ teaspoon ground cinnamon (for apple layer)
- 3 large eggs
- 1½ cups superfine white sugar (see notes)
- ¾ cup vegetable or canola oil
- ¾ cup unsweetened applesauce
- 3 teaspoons vanilla extract
- 1½ cups all-purpose flour
TOPPING:
- 1¼ tablespoons granulated white sugar (for topping)
- ¼ teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F. Spray a 9½ to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and spray again.
- Layer the apple slices in the pan until they come about 2/3 of the way up the side (you can go a bit higher if needed). Sprinkle the apples with 1¼ tablespoons sugar and ¼ teaspoon cinnamon.
- Make the batter: beat the eggs and 1½ cups superfine sugar until light and fluffy. Add the oil, applesauce and vanilla and beat well. Stir in the flour until combined.
- Pour the batter over the apples. Sprinkle the top with the remaining 1¼ tablespoons sugar mixed with ¼ teaspoon cinnamon. Tap the pan on the counter a few times so the batter sinks down and surrounds the apples.
- Bake for 1 hour and 20 minutes, or until a skewer inserted into the center comes out clean. Cool completely in the pan before removing; warm cakes may break apart. Refrigerating before slicing helps produce neat slices. Serve plain or with ice cream; warm individual slices briefly in the microwave if you prefer them warm.
Notes
- This recipe calls for superfine or caster sugar. If you can’t find it, pulse regular granulated sugar in a food processor for a few seconds to make it finer, which helps the batter dissolve more easily.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.