Cinnamon Apple Pie Cake

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I realize how confusing this must sound.  Is it a pie?  Is it a cake?  Make up your mind, RecipeGirl!  It was tough for me to decide, really.  In this recipe, a cake batter is poured in and around the apples to hold it all together in the consistency of a cake, but there are so many apples involved that it can officially pass for a pie too.  So here you go:  Cinnamon Apple Pie Cake

Slice of Apple Pie Cake
Monday Morning Cooking ClubThe recipe is one that I spotted while reading through one of the newest cookbooks I have on my shelf:  Monday Morning Cooking Club.

Here’s a description from Amazon:
In 2006, a group of Jewish women began meeting every Monday morning. They cooked, ate, drank endless cups of tea and – often heatedly – discussed the merits of different recipes. After just a few weekly meetings, the Monday Morning Cooking Club was born. Five years and hundreds of dishes later, six members of the sisterhood handpicked their favourite recipes to go into their book – the result is a generous, rich and inspiring cookbook featuring the best, most treasured recipes from a culturally diverse community. Each recipe begins with a short story of the cook and their history of the dish, and these stories, interwoven with amazing recipes, take the reader on a heartwarming and delicious journey through a community who finds a deep connection through food and the memory of generations that have gone before.

It’s a rather interesting cookbook indeed. The authors are from Australia, so it’s fascinating to read the stories that go along with the recipes.  Some of the recipes have some out-of-the-ordinary ingredients, so it’s not one that I’d cook from every day… but it’s a great one to buy if you’re a cookbook collector.  Other recipes I’m eager to try:  (there are actually a LOT):  Plumb Cake, Souffle Pancakes, Chocolate Bread and Butter Pudding, Custard Chiffon Cake, Israeli Couscous Soup, South African Cheesecake, Morroccan Fish, Chicken and Barley Soup, Chicken Paprikash, and Challah From Heaven.  There are a lot of neat things included in the book that you don’t typically see here in America.  It’s a great way to get exposed to some new food.

Making an Apple Pie Cake

How to make an Apple Pie Cake:

You need a springform pan (like the kind you make cheesecake with).  Apple slices are scattered around the bottom…

Making an Apple Pie Cake

… and they’re piled and piled until you almost reach the top.

Making an Apple Pie Cake

The apples get a sprinkling of cinnamon-sugar.

Making an Apple Pie Cake

A cake batter is poured on top of the cinnamon apples.

Making an Apple Pie Cake

Let the cake batter drizzle down and around the apples, and give the pan a few taps on the counter to settle it all in there.

CInnamon Apple Pie Cake

The batter gets a generous sprinkling of cinnamon- sugar too.

Apple Pie Cake Recipe

A quick peek into the inside of the pie- cake and you can see my dilemma. It sure looks like a cake, but it’s so full of apples that it can pass for a pie too!  I loved this recipe.  It’s really different than any apple pies or cakes I have made before, and it was a major hit with my taste testers.  Interestingly enough, the author of this recipe refers to this as her husband’s “favorite cake” in the introduction to the recipe, but she named the recipe “Cinnamon and Apple Pie.”  Clearly, everyone is confused!

Here are a few more apple cake recipes you might enjoy:

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4.34 from 3 votes

Cinnamon Apple Pie Cake

The best of both worlds in a pie and a cake put together!
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 10 servings
Calories 437kcal
Course Dessert
Cuisine American
Keyword apple cake, apple pie, apple pie cake, cinnamon apple pie cake



  • 6 to 8 medium Granny Smith apples, peeled and thinly sliced
  • 1 1/4 tablespoons granulated white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
  • 1 1/2 cups superfine white sugar (see NOTES below)
  • 3/4 cup vegetable or canola oil
  • 3/4 cup unsweetened applesauce
  • 3 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour


  • 1 1/4 tablespoons granulated white sugar
  • 1/4 teaspoon ground cinnamon


  • Preheat the oven to 350 degrees F. Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.
  • Layer the apple slices in the pan until they come about 2/3 of the way up the side. (I went a little higher than that and it worked out fine). Sprinkle the cinnamon-sugar over the apples.
  • Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil, applesauce and vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar on top. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
  • Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart. I refrigerated my cake before slicing, and that worked out well. Serve slices with ice cream (warm individual slices in the microwave, if desired).


  • You want "caster sugar" for this recipe: It is a finer grind than table sugar, but not as fine as powdered. Look for "Baker's Sugar" at the store, or simply put regular white sugar in your food processor and give it a few whirls to create superfine sugar.


Serving: 1serving | Calories: 437kcal | Carbohydrates: 65g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 63mg | Sodium: 26mg | Potassium: 174mg | Fiber: 3g | Sugar: 46g | Vitamin A: 155IU | Vitamin C: 5.2mg | Calcium: 19mg | Iron: 1.3mg
More Apple Pie Recipes...
Lori Lange of Recipe Girl

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  • Cheryl wilk wrote:

    I do not have unsweetened applesauce on hand.
    Without an extra trip to supermarket, would you just cut back on sugar? By how much?

    • Lori Lange wrote:

      I think it will be fine with regular applesauce. I wouldn’t change anything.

  • Karen Esquirell wrote:

    I’m making this now.
    Easy so far. Hopefully it tastes great.

  • Micky Geier wrote:

    Could almond flour be used

    • Lori Lange wrote:

      I haven’t tried using almond flour.

  • Margie Shrum wrote:

    The cake came out looking just like the picture, however even though the tester came out clean, we found the batter to be gummy, the apples were perfect. Since there are many recipes that allow you to substitute applesauce for the oil, is it possible that it should have been either/or and not both? Surprisingly, the cake was not very sweet which makes it perfect for serving with ice cream or possibly a caramel sauce. I plan to try it again, using half oil and half applesauce for a total of 3/4 cup and see how that works out.

  • Cindy wrote:

    I baked for 1 hour 20 mins and the middle did not get done (still batter-like). Do you think covering the pan with foil and increasing the cook time by 30 mins would be the best solution? I wouldn’t have wanted the top to be any more brown and I definitely want to make this again! It is delicious!

    • Lori Lange wrote:

      I’m not sure! Did you use the right pan?

  • Denise wrote:

    I can’t wait to make this. I making it for my hubby for Valentine’s. I looks amazing. I will let you know what we think. Thank you.

  • Barbara Monsson wrote:

    Could I use tinned pie apples instead of fresh

    • Lori Lange wrote:

      I haven’t tried that!

  • Monique wrote:

    If I make the cake the night before is it still as good the next day?

    • Lori Lange wrote:

      Yes, it should be fine.

  • Heather wrote:

    I’m making this right now and thinking of making extra for a later date. Do you know if this cake freezes well?

    • Lori Lange wrote:

      I haven’t tried freezing this one.

  • Sara wrote:

    I made mine in a Bundt pan and it turned out great! I added applesauce after everything else and hand mixed it in while spreading cake mix as I used a box of yellow cake mix instead and it turned out delicious and moist! Thanks for sharing!

  • Aeri wrote:

    Hi, I love this recipe. Could I substitute sour cream for the applesauce?

    • Lori Lange wrote:

      I haven’t tried that!

  • Stacie wrote:

    Do you have to use Granny Smith apples?

    • Lori Lange wrote:

      That is what is recommended since this cake is so sweet. You can certainly sub your favorite baking apple.

  • Linda Leone wrote:

    This looks and sounds delicious. I can’t wait to try! I love the back story. Thanks so much!

  • Fernande Patry wrote:

    So delicious!!!

  • Charlaine wrote:

    I made this today and we are really enjoying this Apple Pie Cake. There is so much tho so I plan to share it with some friends who have teenagers. I’ll be making it again.

  • Jamison M wrote:

    An apple pie with crust made of sponge cake is Scandinavian from what I know. You can get at IKEA food court. It was also very common at the National Parks restaurants in Iceland.

  • peyton obannion wrote:

    can you make without apples just use apple sauce

    • Lori Lange wrote:

      No, that will not work.

  • Shirley S wrote:

    Could you make this in a bunt pan?

    • Lori Lange wrote:

      No, I don’t think that would work.

  • YY Lin wrote:

    Thanks Lori for this lovely recipe! I tried it and it was so easy and tasted so good. All my family and friends loved it. I cut down on the oil and sugar by half and it was still moist and sweet. Thanks again and have a wonderful blessed Thanksgiving holidays ?