posted in Cake and Cupcakes

Cinnamon Apple Pie Cake

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

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.

Apple Pie Cake 1

Here’s how you make it:  You need a springform pan (like the kind you make cheesecake with).  Apple slices are scattered around the bottom…

Apple Pie Cake 2

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

Apple Pie Cake 3

The apples get a sprinkling of cinnamon-sugar.

Apple Pie Cake 4

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

Apple Pie Cake 5

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.

Apple Pie Cake 6

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

Apple Pie Cake Recipe - from #fall #baking #apples

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!

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 1 hour 20 minutes

Cinnamon Apple Pie Cake


  • 6 to 8 Granny Smith apples, peeled and sliced
  • 1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
  • 3 large eggs
  • 1 1/2 cups superfine white sugar (see *Tips below)
  • 1 1/2 cups vegetable or canola oil (see notes below!)
  • 3 teaspoons vanilla extract
  • 1 1/2 cups All-Purpose Flour
  • more cinnamon-sugar to sprinkle on top (same as above)


  1. 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.
  2. 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.
  3. Prepare the batter by beating the eggs and sugar until light and fluffy. Add the oil (see notes below about the amount of oil called for) and the vanilla and beat well, then stir in the flour. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
  4. 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.
  • NOTE:  In the original recipe from this cookbook, the author calls for 1 1/2 cups of oil.  Although my pie cake turned out just fine the way the recipe was written, when I make it again... I will definitely try using 3/4 cup oil and 3/4 cup applesauce instead.  Some readers have noted that this has worked well for them.
SOURCE: (Adapted slightly from Monday Morning Cooking Club)

Disclosure:  Amazon affiliate links are included within this post.

211 Responses to “Cinnamon Apple Pie Cake”

  1. postedSep 30, 2013 5:05 AM

    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!!!

  2. postedSep 30, 2013 5:07 AM

    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!

  3. postedSep 30, 2013 5:11 AM

    OH MY HEAVENS!!! This looks fabulous and super easy!!!

  4. postedSep 30, 2013 5:15 AM

    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!

  5. postedSep 30, 2013 5:16 AM

    That looks incredible! And super easy!

  6. postedSep 30, 2013 5:29 AM

    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”.

  7. postedSep 30, 2013 5:47 AM

    I love the step-by-step pictures, it really helps! I love this recipe too…. it’s motivating me to go apple picking! 🙂

  8. postedSep 30, 2013 5:49 AM

    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!!!

  9. postedSep 30, 2013 5:56 AM

    Absolutely love this! That cinnamon sugar topping looks so good!

  10. postedSep 30, 2013 6:05 AM

    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!

  11. postedSep 30, 2013 6:08 AM

    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!

  12. postedSep 30, 2013 6:10 AM

    May I use a cake mix (spice cake) instead of making the suggested batter?

    • postedSep 30, 2013 9:50 AM

      that’s an interesting question- I have no idea! It would be fun to try that though.

  13. postedSep 30, 2013 6:19 AM

    This looks seriously delicious Lori! And you know how head over heels in love with apples I am 🙂

  14. postedSep 30, 2013 6:37 AM

    I love this idea! So clever!

  15. postedSep 30, 2013 8:00 AM

    This is such a unique idea!! Loooove it!

  16. postedSep 30, 2013 9:11 AM

    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 🙂

  17. postedSep 30, 2013 9:55 AM

    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!

  18. postedSep 30, 2013 10:23 AM

    This recipe is tempting that I want to make it right away… looks so good! thanks for sharing

  19. postedSep 30, 2013 10:51 AM

    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!

  20. postedSep 30, 2013 11:34 AM

    How would this turn out if I don’t have a Springform Pan. would a tube pan work?

    • postedOct 1, 2013 6:21 AM

      You definitely need a springform pan for this recipe.

  21. postedSep 30, 2013 11:42 AM

    I’ve been craving apple pie lately, this one looks like a winner!

  22. postedSep 30, 2013 11:46 AM

    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!

  23. postedSep 30, 2013 12:06 PM

    Pie and cake all in one? It’s like not having to choose which dessert to have!

  24. postedSep 30, 2013 12:12 PM

    What a great recipe! I love it! Best of all, it looks delicious!

  25. postedSep 30, 2013 12:46 PM

    That’s a huge stack of apples. LOVE!!

  26. postedSep 30, 2013 12:51 PM

    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.

  27. postedSep 30, 2013 2:02 PM

    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

  28. postedSep 30, 2013 2:56 PM

    I can see why you loved this cake/pie. It looks beautiful.

  29. postedSep 30, 2013 6:14 PM

    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


  30. postedSep 30, 2013 6:48 PM


    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.

  31. postedSep 30, 2013 6:57 PM

    All those layers seriously do look like pie. Amazing.

  32. postedSep 30, 2013 7:47 PM

    No matter what you call it, this looks phenomenal! Chock full of apples–just the way I like it!

  33. postedSep 30, 2013 10:37 PM

    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

  34. postedOct 1, 2013 6:19 AM

    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…………

    • postedOct 1, 2013 6:20 AM

      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.

  35. postedOct 1, 2013 8:46 AM

    This makes me EXTRA excited to go apple picking!!! Gorgeous!

  36. postedOct 1, 2013 9:09 AM

    This looks outrageously delicious!! Love that topping and all those layers of apples!

  37. postedOct 1, 2013 10:23 AM
    jan riley-morrell

    I’m about to begin making this now. Will let you know how it turns out later on!!!

  38. postedOct 1, 2013 5:59 PM

    Oh wow! This is a genius recipe 🙂 I am dying to get myself a slice of this!

  39. postedOct 2, 2013 5:19 AM

    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.

    • postedOct 5, 2013 9:28 AM

      I’d love to know if that would work out too since I often sub applesauce in my recipes!

  40. postedOct 2, 2013 5:24 AM

    Do you think I could do this with a regular white boxed cake mix?

    • postedOct 5, 2013 9:27 AM

      I have not used a cake mix.

  41. postedOct 2, 2013 8:18 AM

    This looks amazing Lori!!!
    Wondering, are Granny Smiths a must?

    • postedOct 5, 2013 9:27 AM

      I’m sure you could probably use another variety. Probably bets to investigate which apples are best in baking.

  42. postedOct 2, 2013 8:44 AM
    Elissa Carey

    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.

  43. postedOct 2, 2013 3:34 PM

    Do you think this same recipe would work if I used a gluten free yellow cake mix?

    • postedOct 5, 2013 9:25 AM

      I’m not sure- I haven’t tried using any sort of cake mix.

  44. postedOct 2, 2013 7:40 PM

    I think I’m in love with this! All those apples – YES please!

  45. postedOct 3, 2013 8:46 AM

    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?

    • postedOct 5, 2013 9:24 AM

      I only have tried Granny Smith, so I’m not sure.

  46. postedOct 3, 2013 8:50 AM

    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.

    • postedOct 5, 2013 9:24 AM

      no, you can use any flour- it is just the flour I prefer.

  47. postedOct 3, 2013 4:15 PM
    Lisa Cornely

    Lori, this looks amazing. I can’t wait to make this on Saturday. Apple pie cake could be considered breakfast right??

  48. postedOct 3, 2013 11:30 PM

    Doesn`t matter if it`s a pie or cake, it looks DELICIOUS!

  49. postedOct 4, 2013 5:10 AM

    Lori, this looks amazing! Look at all that apple!

  50. postedOct 4, 2013 12:58 PM
    tabitha bela

    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.

    • postedOct 5, 2013 9:22 AM

      I’m not sure! Let me know if you try them and they work out okay.

  51. postedOct 4, 2013 7:45 PM

    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?

    • postedOct 5, 2013 9:19 AM

      I just cover the cake with plastic wrap- it should be fine.

  52. postedOct 6, 2013 6:53 AM
    Ann Hersch

    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!!!

    • postedOct 8, 2013 8:05 PM

      So happy to hear!

  53. postedOct 9, 2013 12:24 PM

    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. 🙂

  54. postedOct 9, 2013 8:29 PM

    Just made the cinnamon-apple pie cake and taking it to work this arvo for the taste test.

  55. postedOct 11, 2013 7:03 PM

    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!

  56. postedOct 12, 2013 12:36 PM

    This was fabulous! But, I found that it needed about 1 more hour of cooking time. Crazy, huh? Maybe because my pan was aluminum.

    • postedOct 13, 2013 7:10 PM

      1 hour more? Yeah, something is wrong there…

  57. postedOct 12, 2013 4:03 PM
    Jean Jenrette

    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.

  58. postedOct 16, 2013 7:50 AM

    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.

    • postedOct 16, 2013 7:53 AM

      WOW, so fun to get such a nice comment. I’m so glad it was a success and that you love it so much!

  59. postedOct 17, 2013 5:34 AM

    So great to find new and exciting apple recipes! Pie and cake together is the best of both worlds!

  60. postedOct 18, 2013 6:44 AM

    it looks sooo delicious! Pie-cake, why haven´t I thought of that? 😉

  61. postedOct 21, 2013 1:17 PM

    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.

    • postedOct 22, 2013 9:47 PM

      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.

  62. postedOct 26, 2013 10:11 AM

    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!

  63. postedOct 30, 2013 2:04 PM

    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

  64. postedNov 4, 2013 8:52 AM
    Susan Fitzgerald

    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.

  65. postedNov 11, 2013 8:03 PM

    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!!


  66. postedNov 12, 2013 9:56 AM

    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!

  67. postedNov 13, 2013 9:58 AM

    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!

    • postedNov 15, 2013 5:13 PM

      If you read through some of the comments, someone mentioned using some applesauce in there.

  68. postedNov 14, 2013 7:02 PM
    tonia barringer

    wow this looks so god that if it wasn’t so late I’d make it right now

  69. postedNov 16, 2013 12:23 PM
    mel greene

    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……… I dare make another one tomorrow? :>)

    • postedNov 17, 2013 9:48 PM

      I’m so happy you enjoyed it!

  70. postedNov 16, 2013 6:20 PM

    Do I HAVE to use a springform pan??

    • postedNov 17, 2013 9:48 PM

      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.

  71. postedNov 17, 2013 7:45 AM

    This looks amazing! I shared your recipe in my latest post about Thanksgiving cakes. I hope you don’t mind! : )

    • postedNov 17, 2013 9:46 PM

      Sure- thanks. Can you take the “pin it” option off of my photo though? That would be appreciated 🙂

  72. postedNov 18, 2013 11:13 AM

    Can I switch peaches for the apples?

    • postedNov 20, 2013 10:54 AM

      Possibly, but since I haven’t tried it- I’m not sure!

  73. postedNov 18, 2013 5:21 PM

    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.

    • postedNov 20, 2013 10:50 AM

      Thank you for sharing your adaptations, and I’m glad you enjoyed it so much!

  74. postedNov 19, 2013 6:31 AM

    Does this need to stay refrigerated? Looks delish!

  75. postedNov 19, 2013 6:34 AM

    Does this need to stay refrigerated or can it be left out on the counter? Looks delish!,

  76. postedNov 20, 2013 4:21 PM

    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

  77. postedNov 21, 2013 6:31 PM

    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!!!

  78. postedNov 23, 2013 1:40 PM
    Laurie R

    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.

    • postedNov 25, 2013 9:06 PM

      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.

  79. postedNov 24, 2013 1:36 PM

    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!

    • postedNov 25, 2013 8:41 AM

      Your pan must not have a tight seal. Hope it still turned out!

  80. postedNov 25, 2013 7:55 PM

    I subbed gluten free flour
    And the oil with 1c. Oil and 1/2 c banana

    It turned out awesome!!!!


    • postedNov 25, 2013 8:55 PM

      Excellent! Glad to hear this works with GF flour!

  81. postedNov 26, 2013 2:51 PM
    Kara C

    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?

    • postedNov 27, 2013 6:50 AM

      Hopefully it will be okay… might dry out a bit though.

  82. postedNov 26, 2013 6:43 PM

    Does the parchment paper matter that much? If I just spray will it still come out?

    • postedNov 27, 2013 6:49 AM

      It helps keep the cake together. You can try without!

  83. postedNov 28, 2013 2:35 PM
    Vicky owens

    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!!

  84. postedNov 30, 2013 2:07 PM

    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.

    • postedDec 1, 2013 7:42 PM

      I am happy to hear it was a success for you!

  85. postedDec 3, 2013 12:05 PM
    Kay Stroud

    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.

  86. postedDec 5, 2013 3:52 AM

    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!

  87. postedDec 9, 2013 6:27 PM
    Crystal Thomas

    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.

  88. postedDec 12, 2013 6:46 PM
    Alina pietrzak

    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 .

  89. postedDec 15, 2013 5:42 PM

    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!

  90. postedDec 23, 2013 7:00 AM

    can i make this a day in advance, or should it be made the same day it’s served? thanks!

    • postedDec 24, 2013 6:23 AM

      One day in advance should be fine. I’d keep it refrigerated.

  91. postedJan 4, 2014 3:15 PM
    Tara Ragatz

    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

  92. postedJan 5, 2014 2:03 AM
    Yvette Glover

    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.

  93. postedJan 12, 2014 11:49 AM

    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! 😛

  94. postedMar 8, 2014 12:39 AM

    Do the apples soften while baking or are they still crisp when the cake is done?

    • postedMar 8, 2014 6:15 AM

      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.

  95. postedApr 6, 2014 3:19 PM

    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!

    • postedApr 9, 2014 12:17 PM

      Yes, I suppose you’re right! I should change. In any case, a mixture of sugar and cinnamon is just fine 🙂

  96. postedApr 24, 2014 2:34 PM

    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!

  97. postedApr 25, 2014 7:26 PM

    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

  98. postedMay 7, 2014 5:21 PM

    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.

  99. postedMay 24, 2014 8:49 AM
    Jill Bowers

    In the oven right now! Smells so good! I used gluten-free flour so I am anxiously waiting for the final result. 🙂

  100. postedMay 24, 2014 3:17 PM
    Jill Bowers

    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. 🙁

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