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
The 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.
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…
… and they’re piled and piled until you almost reach the top.
The apples get a sprinkling of cinnamon-sugar.
A cake batter is poured on top of the cinnamon apples.
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.
The batter gets a generous sprinkling of cinnamon- sugar too.
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:
- 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
Recipe Details
Ingredients
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
TOPPING:
- 1 1/4 tablespoons granulated white sugar
- 1/4 teaspoon ground cinnamon
Instructions
- 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).
Notes
- 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.
I have made this pie/cake numerous times. I follow the exact recipe and measurements but I sprinkle the cinnamon sugar over each layer of the apples as I assemble it and arrange them neatly in the pan. It ensures cinnamon/sugar throughout the cake and a nice, even top when finished. Comes out perfect every time.
Really easy and yummy! I substituted 1 tsp of vanilla with 1 tsp almond extract and 2 tsp vanilla
i made this before…and it is easy and quite delicious
I followed the recipe exactly, and it turned out wonderfully! My son raves about this cake, and it is now a favorite in our house.
Can I make this in a bundt pan?
I haven’t tried a bundt pan with this cake, so not sure.
Can you use a boxed cake mix for this
I have not tried that.
Can you use box cake to make it easier?
I have not tried this.
I always wonder if recipe creators are annoyed by everyone making changes or if it’s inspiring or otherwise interesting to them. Anyway, I don’t eat eggs, so I made this vegan by substituting a commercial egg replacer for the eggs and this dessert is deliciously addictive. I think I’ll add vanilla to everything I make with cooked apples! I chose this recipe to use some of the apples from my tree. I don’t know what variety they are. They basically cooked down into apple sauce. Not sure if it’s because of the type of apple or maybe I sliced them too thin. In any case, it was still delicious and it’s even more delicious the next day!
I wonder if this could be made with peaches?
I’ve never thought about that, so I’m not sure. Worth a shot?
What if I don’t have a spring form pan?
That’s the only pan I’ve made this cake in– read through the comments and you might find a suggestion for baking it in another pan.
Would you be able to use a sugar free yellow cake instead of making one
I have not tried that, so it would be an experiment!
Can this be made with melted butter instead of oil?
Haven’t tried it!
I made this at a holiday house then realised the Oven Was broken so I dated to transfer it to a microwave safe dish and cook it in the microwave… and it worked beautifully!!!! I just told my kids it was pudding 😉 perfect!
Wondering if 9×13 pan would work instead of springform
Have only tried this in a springform pan.
I made this with 1 and 1/4 cup of sugar because I used Honeycrisp and Red Delicious apples. I loved the crunchy, crisp crust of the pie cake upon the first night, but I reheated it in the oven on the second night to get the crispy crust. The vanilla is very good with the apples and smells delicious. It looks and smells so good out of the oven. This will be my go to recipe when I have extra uneaten apples. Thank you for the easy recipe although it took time to peel and core the apples. I made the batter first to avoid the apples browning.
I felt it needed 1/2 t. of salt but I loved this, almost like a German apple cake. Yum, just yum! Lori, I’m a retired flight attendant and I actually met your husband many years ago on a flight. He told me about your blog and all of your fabulous recipes.
Thanks! I’ll have to tell him you stopped by 🙂
Any chance you have a gluten free version of this recipe??
I don’t, sorry!
Everything in this is gluten free, (except) flour. Just use gluten free flour in place of regular flour. I’ve done that with other recipes.
What if there is no apple sauce available..is there any substitute for that?
Can I replace the sugar with Splenda to make it sugar free?
I haven’t tried it, but if you’re familiar with how to bake with Splenda then it might work.
The recipe was easy to follow and looked just like the picture, however it did not meet my expectations on overall taste. I was not a fan of the strong vanilla flavor and the cake batter just didn’t have enough flavor to compliment the tart apples. If I were to make again, I would decrease the vanilla, increase the cinnamon and possibly add a little orange juice to batter in replace of applesauce.
Can this cake or pie be frozen after baking and then defrosted for serving later?
I haven’t tried that, so I’m not sure!
Has anyone ever made this with almond flour (or any other gf flour)? Thanks!
I’m not sure!
What can I replace the apple sauce with ?
Thanks
You need the applesauce!
Hi , just wondering if I mix the sugar and cinnamon with the apples in a bowl. Then add them to the pan??? I love cinnamon and apples great combo. Thanks
No need to do that- just follow the instructions and the photos. Apples first, then cinnamon/sugar.
first time I made this recipe, my apple pie cake looked like your photos 🙂 Today when I made the cake, using brown sugar instead of raw sugar, I found the batter didn’t reach the rest of the tin, but was just a thick layer on top and brown liquid had leaked under the pan.. can’t think what it could have been.
Would it make much difference if brown sugar is used compared to raw sugar?
What would cause the brown liquid to leak?
I have no idea what went wrong- sorry!
there is no b powder or b soda in this recipe? is this correct?
yes
This is baking right now and we can’t wait, but we messed it up. The mention of sugar 3 times, threw us off. I’d like to make a suggestion for the recipe. Maybe leave a space after Apples, sugar, cinnamon. A very small change, but I think it may make things clearer for us already confused people:)
I do not have unsweetened applesauce on hand.
Without an extra trip to supermarket, would you just cut back on sugar? By how much?
I think it will be fine with regular applesauce. I wouldn’t change anything.
I’m making this now.
Easy so far. Hopefully it tastes great.
Could almond flour be used
I haven’t tried using almond flour.
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.
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!
I’m not sure! Did you use the right pan?
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.
Could I use tinned pie apples instead of fresh
I haven’t tried that!
Hi,
If I make the cake the night before is it still as good the next day?
Yes, it should be fine.
I’m making this right now and thinking of making extra for a later date. Do you know if this cake freezes well?
I haven’t tried freezing this one.
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!
Hi, I love this recipe. Could I substitute sour cream for the applesauce?
I haven’t tried that!
Do you have to use Granny Smith apples?
That is what is recommended since this cake is so sweet. You can certainly sub your favorite baking apple.
This looks and sounds delicious. I can’t wait to try! I love the back story. Thanks so much!
So delicious!!!
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.
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.
can you make without apples just use apple sauce
No, that will not work.
Could you make this in a bunt pan?
No, I don’t think that would work.
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 ?
I never leave comments on recipes. But this, this is just amazing. It’s so good! I’m making it to bring for thanksgiving to my bf’s mom house. I hope they like it! If not more for me. Lmao
I wonder if you can use pumpkin instead of the oil and applesauce. Ive been craving apples AND pumpkin
Hi! I’d like to make this as my son’s birthday cake, because he loves apples! I need a larger version for our whole family…do you think I could bake it in a 9×13? Also, how do you think it would be with a frosting?
Thank you!
Sara, I have no idea as I haven’t tried either. Good luck!!!
I just made this , it was great but I think the Granny Smith apples are too tart, if I used a sweeter apple would it make the cake too sweet?
Here is some information about apples that are suggested for use in baking: https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-3-best-apples-to-use-for-baking
I’ve made this several times as a gluten free version, and it is ALWAYS the first dessert gone! I try and scare people off with gluten free but it never works!
Delicious! I baked last night and used 3/4each of oil and apple sauce. Worked perfectly! I put a bag of green apple. Next time, I will slice thicker to enjoy presence of apple. I just found a jewel of recipe. Thank you!
Loved this recipe. I am making it for the second time today. I used the 1/2 oil, 1/2 applesauce, which worked out very well. I will be sure to slice the apples a bit thinner this time, and maybe not pile them so high so i get more of the cake layer on top. Very Nice.
wow, never seen an apple pie, or cake, like this before, looks really good and love how stuffed full of apples it is, thank you for this!
I made this the other day… Fantastic, which is nothing new from the comments. I mixed in a cortland that I had, so not as tart with just grannys. I oops with refrigerating after it cooled, not just before cutting for ease, as the recipe states. This caused the delicious crust to go soggy on me. I will make it again for Thanksgiving, and know to leave it table side until 1/2 before cut n’ serve.
I normally don’t post on blogs but this recipe was sooooo good that I have to share. I followed the recipe for the most part, left the skin on the apples, added a bit of cardamom (love using this spice in apple desserts) and used both granny smith and pink ladies. Instead of using the recommended pan I wanted to make individual servings so I used ring molds that I have. I cut the apple slices in half, placed the molds on a cookie sheet, and WaLa…..individual yummy desserts. I served them with some drizzled caramel and French vanilla ice cream. Family loved, loved, loved, them. I am working on menu items for my business this is a keeper!!!!!
Happy to hear!
I found this cookbook many years ago as well and this is one of my all-time favorite desserts. It’s difficult to categorize except for “delicious.”
Glad to hear!
This recipe is terrible. I ended up having to bake this for almost 3 hours, but even after that the skewer didn’t come out clean at all. the whole thing was a gross mess of mushy apples and uncooked batter, what a waste.
Oh dear, well… something obviously went very wrong. Did you use the whole amount of oil, or did you follow the tip and use half oil/half applesauce? As you can see from my photos, I didn’t have any problems with the recipe as written from this cookbook. I’m sorry it did not work out for you.
Hi there,
Thank you for this recipe, it looks verry good.
Only i have a problem i’m from the Netherlands and my english is not so good to translate the recipe to my language do you now a site where i can easy translate it to my language.
I hope that you can help me, because i like this recipe verry much.
Friendly regards,
Tanja Passier
I’m not sure, but you can use Google to help you find a site that can help you.
I’ve made this pie/cake (using this recipe) at least 8 times – friends and family love it! It’s not too sweet as others have pointed out, and pairs well with ice cream. I have, however, made some modifications. I’m not a fan of Granny Smith apples (personal taste only), so I’ll either use a mixture of Granny Smith and a sweeter apple, or all sweeter apples. I noticed several people asking if a box cake mix can be used – yes!! After the first time, this is actually the only way I’ve made it and it turns out perfect every time. I’ve tried Spice Cake, French Vanilla and Butter Pecan mixes – all are good; I prefer the Butter Pecan (but can’t find it everywhere). I’ll be visiting my parents later this month and they’ve already asked if I’ll make this while I’m there. Great recipe!
thank you for sharing your experience… and for the tip about the boxed mix too!
Did not like this receipe at all. It was tasteless and mushy. Will not make it again.
I made this cake a few days ago. It was delicious and I’ll definitely keep the recipe, but I’ll try tweaking it a little the next time. I didn’t think the cake tasted too oily, but when I was serving it, was slightly repulsed by how greasy the parchment paper at the bottom of the pan. I like the suggestions from other commenters to substitute applesauce or mashed banana for some of the oil– might try a combination of both. Also, while the cake did not taste burnt or overcooked, the top came out looking unappetizingly black (I frantically took it out at 1h10 when I realised how black it was). Next time, I think I’ll watch it more carefully starting at about 50 minutes and cover it with aluminum foil when the top starts looking dark enough. Can be improved upon, but all in all, I was very happy with this cake.
I can’t wait to try this recipe. What size springform pan is best? Also does this need to be refrigerated or kept at room temp. What’s the best way to serve it? Cold or hot?
I just use a standard 9-inch springform pan. It should probably be kept refrigerated. I served it cold… or warm… with ice cream!
I made this and it is fabulous. Will definitely make again. My question is how to remove the parchment paper after as I don’t want to split the cake. I am using a plastic spatula to slide cake off but would like to bring to a potluck and worry people may cut into the parchment.
I usually just slide a spatula or anything large and flat underneath to slide the cake away from the parchment.
You got me with the picture…. had to try it. But being the adventurist I too did not like all the oil that the recipe called for so I thought about what you and others said & omitted it & used 1 cup of applesauce, & 1/2 c. plum puree. I certainly was not disappointed it is fabusational… in fact this is a good fit for those who eat Pie but never the crust… this ‘Pie Cake really…. REALLY! will knock your socks off…. I highly recommend it and well to all my friends…. but of course after I make it few time and take partial credit 🙂 LOL
I used half oil half yogurt, worked really well! and I added some cinnamon, ginger, and about a half teaspoon of salt to the batter…super delicious
This was a delicious recipe! I took your advice of 3/4 c. applesauce & 3/4 c. oil and was very happy I did. I got several compliments on it at my office’s potluck today, as well as a few “is this a cake, or a pie?” comments 😉 my personal vote would be cake!
I have been making a version of this cake for years! This one has more apples then cake, so I’ll be trying this one for sure. However the cake I’ve made had an amazing caramel sauce that got pour over the cake right from the oven. When you pull the cake from the oven, you poke holes in the cake then pour the sauce on. Incredible! I’m pinning this recipe for sure!
I made this today and I followed the recipe exactly, turned out perfect! I served it with a scoop of ice cream. Husband loved it. Going into my favorites.
Hi there! I see it’s been a few years since this was posted. During that time have you tried the recipe using half oil/half applesauce? Which did you prefer–all oil or half and half? Thanks!
I have not tried it that way, but I believe that others have… and have had success with it!
This recipe was a complete disaster. Way too much greasy oil. We could not eat it.
Looks better than it actually is. Yes, I followed the directions EXACTLY as they were written.
Sorry you did not enjoy… many others have commented that they’ve had success with it. My family loved it. There are other commenters who have adjusted the amount of oil with success, so perhaps try that too.
I have made this twice already. I did, however, use more cinnamon because my family really likes cinnamon. The amount of oil almost made me hesitate so what I did was substitute a portion of it with applesauce. I think I did I substituted 1/2 of the oil. Really delicious. Will definitely make it again.
Mine is in the oven now. I liked how easy this recipe was and how few ingredients were needed. My batter looked like yours but was oily & lumpy. In the oven it’s leaking oil so I put a cookie sheet under it. I’m hoping it turns out but I’m worried.
Hi!
I made this cake pie last week and it was an absolute success!! OMG!! So moist and delicious.
I made some modifications like adding cinnamon to the batter and cut the apples in cubes instead o slices…and I also added a little of bourbon.
I will definitely bake this again.
THANKS!!!!!
Just tried this with a removable bundt pan with foil on the bottom to prevent leaking (i dont have a spring pan) – added some almond extract as well and it came out SUPER good. Thank you!!
That’s pretty good German ApfelKuchen (or apple cake) recipe. Thanks for sharing!
Made this today and it was awesome! Tasted just like apple pie in cake form! Next time I will probably substitute most of the oil for applesauce! Thanks for sharing!
Made this. Wonderful. After reading comments, I added salt to the apples and extra sugar cinnamon mixture. I added this between layers o the apples.
I wanted to share my experience modifying this recipe. I made a half recipe and used 3 mini-springform pans. One I kept out to eat right away, and the other two I froze after baking (I left the bottom of the springform pan when I froze them). They are still great when thawed! This may be because they are smaller – the larger cake might not freeze as well. The cooking time was less due to the smaller size as well, around 50 minutes would do.
Hello, this looks like an interesting recipe and I really want to try it but I find that 1 1/2 cups of oil is a bit too much! can I substitute it with melted butter?
Thankyou in advance
I don’t think so, but you can read through the comments to see how others may have adapted the recipe.
Made this today. Used leftover brandy butter instead of oil (about 200 grams melted) and only had two eggs so I scooped in some yoghurt. Also put in about 1/2 cup less sugar because of the sugar in the brandy butter. The result was beautiful and very French tasting! Lovely recipe, very adaptable. Will try it again.
I love this dessert! I put a streusel topping on it, sometimes. The texture of the cake may not work for freezing after baking but do you think we could freeze it before baking?
I would not do that either… the oil might make it kind of icky.
Has anyone tried to freeze this cake? How did it turn out when defrosted?
I’m not thinking the texture of this cake would work with with freezing.
Can you use I bleached flour for the apple cake?
sure.
Hi,,I made the apple cake and I think it might be to oily tasting I use coconut and canola oil and palm sugar and white sugar,,will that change the taste?
Thanks
hard to say, but I would imagine it would.
I followed this recipe to the letter and my batter came out horrifically thick, lumpy and oily. No amount of typing will get this batter distributed through this thing. I’ve never experienced anything like this epic fail in the twenty years that I have been baking. So disappointed!
That is a bummer. The recipe comes directly from the cookbook mentioned in the post. It turned out great for us, and looks like it has been a success for others too. I wonder what happened?
can I use a cake mix??
I’ve not done that, so I don’t know.
Hopped over from Maureen’s (Orgasmic Chef) post. Amazing apple cake/pie. Saving the recipe for when I have company.
After a two mile hike, I made this recipe in a square spring form pan. Not only did my finished cake look like it was proffered by a Top Chef contestant, it tasted divine. Warm with ice cream or cold for breakfast, I am a fan.
For anyone wanting to know about substitutions: I baked this the first two times following your recipe exactly and both times it turned out perfectly. Tonight I made it again substituting 3/4 c avocado oil and 3/4 c homemade cinnamon applesauce in lieu of the oil. I then substituted 1.5 c coconut sugar for the white sugar, after refining it in the food processor. I also used the coconut sugar with the cinnamon for sprinkling it on the apples and on top. I used white all purpose flour in this. It took 1 hr 30 minutes to bake and turned out really well. A whole lot darker than the original version but really good 🙂
Can you use a box cake mixe for this
A few people have asked this, but I have never tried it that way.
How long does this cake last (the leftovers) in the fridge? Refrigerated right away after serving first time?
I’d say it should be consumed within a couple of days, and yes… store in the refrigerator.
Thank you very very much, I was looking long time ago for this recipe
I just love it.
Made this for church homecoming. Used Granny Smith plus 2 Honey Crisp apples. This was very tart!! Needs more sugar mixed within apples.
could I use vanilla cake mix store bought instead?
I don’t think so
This is a variation of the most popular russian dessest named “Sharlotka”. Every child in Russia knows how to make one, never mind the adults! Despite it’s simpleness, everybody loves it!
We russians make it as a sponge, i.e. without oil. Those of you who didn’t like the oily taste or just watching the calories can make it the russian way 🙂 The formula is proven with thousands of cooks for years: 3 eggs, 1 cup flour, 1 cup sugar. Beat the eggs with sugar until light and fluffy, add the flour carefully.
Otherwise looks just the same! Same principle of pouring batter over apples.
Sour apples work better than sweet ones for this pie. As well as for any pie, for that matter, if you ask me…
Baking this right now!
I have made this recipe twice in the last week and the reason is I submitted this into a baking contest with the featured ingredient as “Apples”. This was a huge hit with everyone I had taste test for me. However, when the judge made her opinion I was completely shocked. Please keep in mind I am not a rookie Baker my apple pie cake looks identical to the picture. This was her comment:( Slightly overbaked and slightly fallen. Very tough recipe to do for a competition!) Something had to be wrong . Any comments?
Thanks
not sure!
Looks great!!
I’ll add some raisins, dried cranberries, and ground nutmeg. Can’t wait!
I made this last night because I had a surplus of macouns from a recent apple picking trip. This cake came out wonderfully! I made it last evening, let it cool and out it in the fridge overnight. I sliced it up for breakfast this morning and it was perfect with a cup of coffee.
The cake is only lightly sweet and reminds me of desserts my grandmother used to make. I think I even under baked it just slightly (the toothpick was coming out clean, so I didn’t let it go the whole 1:20. Either way, when it’s cold, it comes out custardy and lovely.
Great cake – thanks for sharing the recipe!!!
Gotta try this! It reminds me of the Apple Cake they serve at Ikea!
Just came home from Apple picking with 25 lbs of apples! Found this recipe and it is in the oven now. Reminds me of something my German Oma would make. Can’t wait to try it!
I’m trying to make your recipe for cinnamon apple pie cake. My batter looks nothing like what’s in picture. Look really really oily. Can you help
It turns out to be a very oily batter, but it should look something like what is pictured.
I just found this recipe and am I glad I did!
I had an abundance of apples from my sisterinlaw and wanted to find something new to make with apples, so I decided to give this recipe a go.
It turned out perfect and it was delicious, thank you so much.
I have one in the oven right now! Looks so yummy. (and it is easy)
Way to much oil…. disgusting on the first try. Going to attempt again but only with 1/2 cup. Felt like I had just took a swig from the bottle of canola oil
Hmmm, I did not get that result. But let us know if you try it with less oil and how it works out!
I’m not happy with this pie/cake at all. At 1:20 it still wasn’t done. I put it in for 10 more mins. When it was cool and I took it out of the pan it had no crust on it whatsover. I stuck it under the broiler for 5 minutes to “brown” it up a bit. I followed the recipe EXACTLY, used Granny Smith apples and canola oil, only I used gluten-free flour. The pie/cake is oily and mushy with not much flavor. IF I ever make it again, I’m using 1/2 the amount of oil and sunstituting applesauce for the rest. What a dissapointing end result. The pie/cake is going in the trash. 🙁
In the oven right now! Smells so good! I used gluten-free flour so I am anxiously waiting for the final result. 🙂
I made this a couple of months ago and it turned out perfectly, it was easy to make and so good!! Have a craving for it and am going to make it this week. This recipe is a keeper and one of my favorites.
I make something very similar but I use an apple crisp topping instead of cinnamon and sugar. I put half the crisp mixture on top right away and the rest about 10 minutes before the “cake” is done. I call it apple crisp cake
I’ve made this cake 3 times now (4th one is in the oven right now:)) I use 1 cup baking stevia and 1/2 cup sugar. 1 cup whole wheat flour and 1/2 cup white. 1 cup avocado oil and 1/2 cup apple sauce. It’s my husbands favourite cake and he’s a dessert freak. Thank you for a great recipe!
Hi Lori~ I was planning to try this recipe today, but I had a question about the cinnamon-sugar. In the ingredients list it calls for 1-1/2 Tablespoons of Cinn-Sugar, but in the parentheses you state: 1-1/4 T. (Tablespoon) sugar and 1/4 teaspoon (t.) of cinnamon. Shouldn’t it be 1/4 Tablespoon (T.) Cinnamon? Thanks for the clarification!
Yes, I suppose you’re right! I should change. In any case, a mixture of sugar and cinnamon is just fine 🙂
Do the apples soften while baking or are they still crisp when the cake is done?
They soften just as much as an apple pie. I’d say they’re definitely not crunchy, but that depends on how thick you cut the apples too.
Wow … this looks amazing! I am going to try making this with a simple gluten-free white cake mix! …can’t wait to try it! 😛
To Rosie, I had the same problem that mine was leaking out at the bottom too. I will have to check the pan out when it’s done to you what’s up.
I was looking for a unique recipe for Christmas, & apple dishes are my favorite. My family loves pie, but my step-mom is known for them. Since I was making the dessert this year, I needed it to be a standout dish on it’s own, not a pie.
This recipe looked so good, I had to try it. And I am so glad I did! It was so simple, the most difficult part was peeling/slicing the apples. We used an apple corer/wedger, & then sliced each wedge in 1/2 to make them super thin.
One tip – unless you know that your springform pan is leak-proof, bake it on a cookie sheet in the oven to avoid drippage,
It came out looking like a magazine ad, I was so impressed! And the taste was divine – light & fluffy cake, drenched in moist apple slices – it truly is a cake/pie.
Leftovers were still good the next day, but 3 days out & the cake was losing texture & becoming soupy. Definitely meant to be enjoyed when served. Thanks for sharing, I’ll be keeping (& repeating) this one! ~ Tara
can i make this a day in advance, or should it be made the same day it’s served? thanks!
One day in advance should be fine. I’d keep it refrigerated.
This cake was good. But it tastes oily because of the amount of oil. Next time I make it I will sub butter or possibly coconut oil for a better flavor. The “oil” taste only hits you for couple bites, and with coffee it wasn’t bad. Everything else about the cake was wonderful!
Superfine sugar is like Redpath one it’s refined
And works perfectly for this recipe . It’s in the oven
Now cooking for my guests tomorrow hope it
Turns out great . Smells lovely ! I added a 1/2 tsp
Nutmeg to the recipe .
I made this for Thanksgiving and it was great but after it sat for a day or two the oil seeped out and pooled on the plate. I ended up throwing over half of it away. I just think it’s way too much oil. I think it could definitely be cut down some.
I made this over Thanksgiving! It turned out great! People have raved. I used a cinnamon sugar grinder I had instead of making the one in the recipe to sprinkle over the apples though. I wonder if that’s why my pie was still slightly tart (but still good!) I wish I had spring as I layered until the end. This recipe was totally worth buying a spring pan! I will be making this again!
I made this for Thanksgiving and it looked and smelled wonderful. However, it had an oily taste and after sitting for 1 day, it had oil in the bottom of the pan. Not sure why it would taste so different. May try again with a different batter.
Lori me dear, what a brilliant creation! Since my dear wife passed away I’ve had to learn how to cook… so recipes with pictures helps this dumb guy… as does easy to follow instructions (read three times with tongue sticking out in concentration). The end result was unbelievably good! I had a piece for my dinner and another (burp – pardon me) later for dessert. I shall return to this site often! Thank you very much.
I am happy to hear it was a success for you!
I made the apple cinnamon apple Pie/Cake for Thanksgiving…wonderful!! I love it. It is so moist – reminds me of a good bread pudding! I love it and will make again!
Thanks for sharing!!
Does the parchment paper matter that much? If I just spray will it still come out?
It helps keep the cake together. You can try without!
I am making this for thanksgiving but won’t have time tomorrow to bake it. How do you think it will hold up if I make it 2 days in advance?
Hopefully it will be okay… might dry out a bit though.
I subbed gluten free flour
And the oil with 1c. Oil and 1/2 c banana
It turned out awesome!!!!
Thanks!!!!
Excellent! Glad to hear this works with GF flour!
Beautiful cake–I’ve just put one together and have it in the oven now. Unfortunately, I had a problem with the batter leaking out the bottom some. Did anyone else have this problem? What did I do wrong???? Thanks for any help!
Your pan must not have a tight seal. Hope it still turned out!
I made this and frankly was disappointed. I’m sure I made it correctly, there’s only a few ingredients so hard to mess up. It looked beautiful, but I thought something was funny when I saw the ingredients. First there is no salt and it needs some. Most dessert have some salt unless maybe it has butter in it. Plus not sweet enough. I don’t like sickening sweet, and I already added more sugar and cinnamon than it called for, but it still needs more sugar. Also, I expect some more cake-ness to it. but without baking soda or baking powder it was just soggy apples. Its more of a stacked apple crumble. Sorry to say, but wanted to post.
Bummer you didn’t care for it- the recipe comes directly from the cookbook mentioned. It’s quite different than a typical American cake or pie. the apples shouldn’t be soggy at all- is there a chance you used a different variety? Some apples don’t hold up well to baking.
Just had this today at ladies’ Bible study! The gal who made it introduced me to ‘Recipe Girl’! SO happy with both! SO moist and APPLEY! You LOVE it!!!
This cake is awesome. I served it Saturday night and all I got were ooohs and ahhhs. I had to print it out and make copies for the ladies that attended. Wonderful. TX
Does this need to stay refrigerated or can it be left out on the counter? Looks delish!,
Does this need to stay refrigerated? Looks delish!
I made this tonight with 1 cup baking stevia, 1/2 cup plain white sugar, 1 cup avocado oil and 1/2 cup of apple sauce. I am a big baker and my husband is a dessert addict…I have to say, this was amazing! It was moist, sweet and beautiful to serve. I’ll definitely be making this again for company.
Thank you for sharing your adaptations, and I’m glad you enjoyed it so much!
Can I switch peaches for the apples?
Possibly, but since I haven’t tried it- I’m not sure!
This looks amazing! I shared your recipe in my latest post about Thanksgiving cakes. I hope you don’t mind! : )
http://momelite.com/thanksgiving-cakes/
Sure- thanks. Can you take the “pin it” option off of my photo though? That would be appreciated 🙂
Do I HAVE to use a springform pan??
It’s easiest to use a springform pan because it’s a very heavy, dense cake. But if you read through the comments, you may find suggestions from others who tried baking it in alternate pans.
I am not the best of cooks, but I made this & not only did it turn out, it is heavenly. I made it, had some slightly warm with coffee for breakfast, then mid morning as a snack, some with lunch & some after dinner with ice cream. Biggest mistake will be, I do not think any of it will live to see the morning sun………..do I dare make another one tomorrow? :>)
I’m so happy you enjoyed it!
wow this looks so god that if it wasn’t so late I’d make it right now
Looks great! I was wondering what you thought about using butter instead of oil and/or a combination of butter and yogurt or applesauce to cut some of the fat and calories. Thanks!
If you read through some of the comments, someone mentioned using some applesauce in there.
Thank you so much for this recipe! My family loved it! It looks just like the photo, and is so much easier than making an applie pie. Delicious and easy!
Am trying this recipe today and also added some apple juice to the cake batter to moisten abit more…hope that additional ingredient doesn’t affect your already yummy recipe!!!
Thank you for sharing!!! It’s a great dessert on a cool day!!
🙂
Made this yesterday and it was absolutely delicious. I used 2 Fuji apples and 4 Golden Delicious because I don’t like to cook with tart apples. Also used a tube pan. I didn’t let it cool all the way but was very careful taking out each serving. It was so good warm. Thank you.
HI LORI-I Just wanted to let you know that everyone who tried this recipe RAVED ABOUT FOR DAYS AFTER and couldnt believe there was NO CRUST on this PIE OR CAKE. They want me to make another one soon but I said I have other recipes to try. They said when do they get to try more? I told them I dont know them long enough to share more of your recipes. LOL LOL Ill surprise them if any leftovers from TKSGV. I do want to try the caramel apple pie. Tks
I substituted 1/2 of the oil with applesauce. I also cut back on the sugar to 1 cup. This was excellent. I will be taking this to my cooking club this month. Thanks for this great recipe!
Been eying this recipe for a month. No spring form pan on hand dang! Going to try it now with a regular cake pan. Can’t be that bad right? Also this super fine sugar. Looked in 5 different stores for it and found nothing. Does it really matter? Thanks.
I didn’t have it either- just gave the regular sugar a few whirls in my blender/food processor to make it a little finer.
it looks sooo delicious! Pie-cake, why haven´t I thought of that? 😉
So great to find new and exciting apple recipes! Pie and cake together is the best of both worlds!
Well I just made this CAKE OR PIE. Let it cool completely then refrig. it and all I can say is OMG this is STELLAR and I wont make it any other way. I got my granny apples at 3lbs for 1.00 and you know Im going to be making more of these for sure. I mixed the grannys with braeburn that I had to use up. Im using this for tkgvg. for sureeeeeeee. I did add extra cinnamon and vanilla and going to put a scoop of yogurt on top and skip dinner and DIVE INTO THIS. LOL LOL TKS FOR ONE OF YOUR MANY GREAT RECIPES I HAVE TRIED. I cant say enough about this one.
WOW, so fun to get such a nice comment. I’m so glad it was a success and that you love it so much!
Made this today for a function at church and it was a big hit! I will definitely be making this again!! It’s like apple pie with cake crust.
This was fabulous! But, I found that it needed about 1 more hour of cooking time. Crazy, huh? Maybe because my pan was aluminum.
1 hour more? Yeah, something is wrong there…
I made this today and it was delicious. The only thing I personally would do different is I would not use granny smith apples. It was just too tart for my taste. Next time I would blend Granny Smith with another sweeter apple or just use a sweeter apple all together by itself. Other than that it really is a delicious pie/cake and I would make this again!
Just made the cinnamon-apple pie cake and taking it to work this arvo for the taste test.
I took out the cake of the oven and it looked great. It even raised quite a bit and some of the apples toped the springform. Looked wonderful! After a while it felt slightly. Due to that many apples there’s not a lot topping. Just a thin crackled cinnamon layer. I also used different apples, here these sweet flavoured apples are called Elstar. The only ones I had around today and definitely not the first choice for baking. I’ll see how it turns out tomorrow. Refrigeration in progress. 🙂
I made this and it came out AMAZING!!!!!! It tastes as wonderful as it looks!!!! And so easy to follow the recipe!!! THANKS for sharing!!!
So happy to hear!
Made this today for dinner guests tomorrow. Fingers crossed that it’ll taste as good as it looks. Should I cover the cake while it’s in the fridge or will it get soggy?
I just cover the cake with plastic wrap- it should be fine.
Im wondering if you could use the Asian pears instead of apples. My parents have two trees and we have to use them some how.
I’m not sure! Let me know if you try them and they work out okay.
Lori, this looks amazing! Look at all that apple!
Doesn`t matter if it`s a pie or cake, it looks DELICIOUS!
Lori, this looks amazing. I can’t wait to make this on Saturday. Apple pie cake could be considered breakfast right??
Oh… not sure if this is a silly question but does it have to be Gold Medal Flour. I regularly use King Arthur so that’s what I have on hand.
no, you can use any flour- it is just the flour I prefer.
This looks amazing! I have to make this today!! One question though, I already have pink lady apples… would they work or does it have to be granny smith?
I only have tried Granny Smith, so I’m not sure.
I think I’m in love with this! All those apples – YES please!
Do you think this same recipe would work if I used a gluten free yellow cake mix?
I’m not sure- I haven’t tried using any sort of cake mix.
Looks great! These were on an episode of Drop Dead Diva…Stacy made them by accident and called them ‘Pakes’. Even opened her own business! The episode had a Kardashian in it too.
This looks amazing Lori!!!
Wondering, are Granny Smiths a must?
I’m sure you could probably use another variety. Probably bets to investigate which apples are best in baking.
Do you think I could do this with a regular white boxed cake mix?
I have not used a cake mix.
Looks amazing! Think one could sub out drained applesauce for some of the oil? I would love to top this with a caramel or apple cider caramel glaze.
I’d love to know if that would work out too since I often sub applesauce in my recipes!
Oh wow! This is a genius recipe 🙂 I am dying to get myself a slice of this!
I’m about to begin making this now. Will let you know how it turns out later on!!!
Please do!
This looks outrageously delicious!! Love that topping and all those layers of apples!
This makes me EXTRA excited to go apple picking!!! Gorgeous!
I am about to make this with my 3 1/2 year old twin granddaughters – but I am giving pause to ” 1 1/2 cups of veg or canola oil”………I’ve never used this much in a pie/cake before…………
Believe me- it gave me pause too!!! It works in the recipe. It’s such a dense cake that you only have a small slice.
this must be so good, pie and cake combined is amazing! All the apples must make this cake spectacular! I would love this a la mode!! MMMM
No matter what you call it, this looks phenomenal! Chock full of apples–just the way I like it!
All those layers seriously do look like pie. Amazing.
Lori!
This recipe looks amazing. Thanks for the step by step – I am going to try to make this pie for a party this weekend. Mine will have some ice cream or whipped cream on it. This will be a perfect way to welcome October.
OMG CANT WAIT TILL ALL APPLES ARE ALL IN SEASON WHICH IS COMING IN A COUPLE OF WEEKS. JUST HAVE TO GO GET A NEW SPRINGFORM PAN AS I LOANED MINE OUT AND NEVER GOT IT BACK. (My friend moved and took it with her) Boo Hoo had that puppy for about 5 yrs . Love those apples
I bought Gala Apples and mixed with P.B. and granola and put on sliced apples YUMMO
TKS FOR ANOTHER GREAT RECIPE
I can see why you loved this cake/pie. It looks beautiful.
Just beautiful, Lori! I think the authors of this cookbook took their idea from the classic French Apple Cake and put their spin on it with nearly double the batter and the addition of cinnamon sugar. (Classic French Apple Cake calls for no spices, which goes against the grain of we crazy Americans, LOL. I do the same and add spices to French Apple Cake, because that is how we like it here at our house.) David Lebovitz published Dorie Greenspan’s recipe for French Apple Cake on his blog if you’re interested in looking at the similarities. You’re right…this recipe is both like a pie and a cake! Thanks for sharing, girl! xo
This looks absolutely amazing….and my mouth was watering just looking at the picture. I wonder how this would be with a sprinkling of chopped toasted pecans and some raisins throughout the layers. Thank you for sharing this recipe.
That’s a huge stack of apples. LOVE!!
What a great recipe! I love it! Best of all, it looks delicious!
Pie and cake all in one? It’s like not having to choose which dessert to have!
I’m sure this cake must be really moist! it looks really good!
This time of the year is when I crave apple cakes 🙂 thank you for sharing!
I’ve been craving apple pie lately, this one looks like a winner!
How would this turn out if I don’t have a Springform Pan. would a tube pan work?
You definitely need a springform pan for this recipe.
Jewish women living in Australia who wrote a cookbook by way of their coffee club. That alone makes me want to get the book! Recipes like that are you know time-tested and passed down over the years and always hits. I love off the beaten path books like this. As you said, the stories alone are worth it! And this cake …wow!! As you said, could double as pie. Love the cake batter poured OVER all those apples. Amazing! Pinned!
This recipe is tempting that I want to make it right away… looks so good! thanks for sharing
That looks heavenly with all those apples in there! Pumpkin can wait a little while longer for me, there are too many delicious apple recipes to try!
Absolutely in love with this — gorgeous!! I am a huge fan of both apple pie and apple cake, so I love that I don’t have to choose 🙂
This is such a unique idea!! Loooove it!
I love this idea! So clever!
This looks seriously delicious Lori! And you know how head over heels in love with apples I am 🙂
May I use a cake mix (spice cake) instead of making the suggested batter?
that’s an interesting question- I have no idea! It would be fun to try that though.
Thanks so much for highlighting this recipe and cookbook! This is totally my type of cake…I mean, pie. Whatever, it all looks delicious! 🙂
So chock full of apples, I love it. Definitely bookmarking this recipe to make SOON!
I think I’ll need to ponder the cake/pie question over 3 slices or so of this beauty. Thanks for sharing this cookbook with us too!
Absolutely love this! That cinnamon sugar topping looks so good!
Now look what you did!?! I have to try my hand at this with my gluten-free bent!! Dang….. Just looking at this makes my mouth water!!!
I love the step-by-step pictures, it really helps! I love this recipe too…. it’s motivating me to go apple picking! 🙂
Where can I purchase the cookbook this came from – it sounds fascinating and since I have a lot of similar cookbooks I inherited from my Mom it would be a great addition to my “collection”.
That looks incredible! And super easy!
Wow, this is just so awesome! It is one giant pie that is actually easier than pie with crust and possibly even better! So cool and I must try it!! The top of this guy looks so good. All the cinnamon sugar! Mmm!
OH MY HEAVENS!!! This looks fabulous and super easy!!!
Cake, pie, whatever, this looks amazing! Usually desserts are too light on the apple filling for my liking and this looks like the perfect amount!
Oh my gosh! Your apple pie cake looks amazing! I would love a HUGE piece with my morning coffee! Awesome recipe! I have to try this one out!!!
Ok so I follow you on Facebook but I have a question or comment. It says in the topping for the sugar says “tablespoon” but I noticed there’s two areas that need the cinnamon sugar topping am I reading it right or did you mean “cups” for the sugar part? Cause I know tablespoon wouldn’t be able to cover a spring form pan. Just clarifying this ingredient.
That’s correct. The topping just goes on top.