Apple Pie Cake
Apple Pie Cake is a delightful twist on a classic favorite, combining the warm flavors of apple pie with the soft, moist texture of cake.
Ingredients
Apple Pie Filling
- 2-3 pieces Apples (medium size, cut in ½ inch cubes, red gala or granny smith apples)
- 2 tbsp Butter *
- 50 g Light Brown Sugar
- 1 tsp Cinnamon Powder
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch
- 1 tbsp Maple Syrup
Cinnamon Sponge Cake
- 300 ml Milk * (unsweetened almond milk or whole milk, room temp)
- 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
- 227 g Butter *
- 90 g Powdered Sugar (sifted)
- 2-3 tsp Vanilla Extract
- 1 tsp Cinnamon Powder
- 55 ml Whipping Cream * (room temp)
Baked Crumble Topping
- 40 g All Purpose Flour
- 25 g Light Brown Sugar
- ⅛ tsp Salt
- 20 g Butter * (melted)
Instructions
Apple Pie Filling Instructions
- In a saucepan, melt 2 tbsp of butter over medium heat.
- Add the cubed apples, 50 g of light brown sugar, 1 tsp of cinnamon powder, vanilla extract, cornstarch, and maple syrup.
- Cook until apples are slightly softened. Set aside to cool.
Cinnamon Sponge Cake Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix 300 ml of milk with apple cider vinegar and let it sit for 5 minutes.
- In another bowl, whisk together 70 g brown sugar, 165 g cane sugar, vegetable oil, 2 tsp vanilla extract, cinnamon powder, cornstarch, baking powder, baking soda, all-purpose flour, and salt.
- Add the milk mixture and stir until combined.
Buttercream Frosting Instructions
- In a large mixing bowl, cream 227 g of butter until light and fluffy.
- Gradually add 90 g of powdered sugar, continuing to mix.
- Add in 2-3 tsp of vanilla extract, 1 tsp of cinnamon powder, and whipping cream until desired consistency is reached.
Baked Crumble Topping Instructions
- In a bowl, combine 40 g all-purpose flour, 25 g light brown sugar, salt, and melted butter.
- Mix until crumbly.
Cake Assembly Instructions
- In a greased cake pan, pour half of the cake batter.
- Layer the apple pie filling over it, then add the remaining batter on top.
- Finish with the crumble topping.
- Bake for about 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting with the buttercream.
Notes
Serve warm with a scoop of vanilla ice cream or simple Greek yogurt honey drizzle. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.