Apple Pie Cake

Apple Pie Cake brings together the best of two classic desserts — the juicy, spiced filling of an apple pie and the soft, tender crumb of a cake. Nestled in a buttery, whole-wheat crust and topped with a light vanilla cake batter, this dessert is both comforting and elegant. With tart Granny Smith apples and a hint of cinnamon and nutmeg, it’s the perfect sweet treat for fall gatherings, holidays, or when you’re craving something cozy and homemade.

Why You’ll Love This Recipe

• Two desserts in one: A delightful blend of pie and cake in one unique creation.

• Wholesome crust: Made with a mix of all-purpose and whole-wheat pastry flour for a nutty, hearty base.

• Perfectly spiced apples: Granny Smith apples provide the ideal tartness balanced by cinnamon and brown sugar.

• Moist cake topping: Light and fluffy cake batter adds a beautiful contrast to the soft apple filling.

• Great for any occasion: Elegant enough for holidays, simple enough for weeknight baking.

• Make-ahead friendly: Tastes even better after resting, so it’s perfect for prepping ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 cup all-purpose flour

• ½ cup whole-wheat pastry flour

• ¼ teaspoon salt

• 4 tablespoons cold butter, cut into pieces

• 2 ounces reduced-fat cream cheese

• 2 tablespoons olive oil

• 3 tablespoons cold water

For the Filling:

• 6 Granny Smith apples, peeled, cored, and thinly sliced (about 5 cups)

• 1 tablespoon lemon juice

• ½ cup packed light brown sugar

• ½ teaspoon ground cinnamon

• Ground nutmeg, to taste

• 2 tablespoons all-purpose flour

For the Topping:

• ½ cup all-purpose flour

• 1 teaspoon baking powder

• 2 eggs

• ½ cup sugar

• 1 teaspoon pure vanilla extract

Directions

Prepare the Crust

1. In a mixing bowl, whisk together the all-purpose flour, whole-wheat pastry flour, and salt.

2. Cut in the cold butter and cream cheese using a pastry cutter or fork until the mixture becomes crumbly.

3. Stir in the olive oil until the mixture is fully moistened.

4. Add the cold water and toss with a fork until the dough comes together.

5. Lightly flour a surface and knead the dough for about 30 seconds. Form into a ball, flatten into a disk, and wrap in plastic wrap.

6. Refrigerate the dough for 30 minutes.

Prepare the Filling

7. In a large bowl, toss the apple slices with lemon juice.

8. Add brown sugar, cinnamon, and nutmeg. Stir to coat the apples evenly.

9. Sprinkle the flour over the mixture and toss again. Set aside.

Assemble the Crust

10. Remove the chilled dough from the fridge.

11. Grease a 9-inch pie dish with baking spray.

12. Roll the dough out on a floured surface into a 14-inch circle.

13. Transfer to the pie dish and press firmly into the bottom and sides.

14. Prick the crust in several places with a fork.

15. Place the crust back in the fridge for 15 minutes.

Prepare the Topping

16. In a small bowl, whisk together the flour and baking powder.

17. In a mixer bowl, beat eggs, sugar, and vanilla on medium speed for 1 minute until pale and fluffy.

18. Add the flour mixture to the eggs and mix on low speed until just combined (about 15 seconds).

Bake the Pie Cake

19. Preheat the oven to 425°F.

20. Remove the crust from the fridge and spoon the prepared apple filling evenly into it.

21. Pour the cake batter over the apples and smooth the top.

22. Bake at 425°F for 10 minutes.

23. Reduce the oven temperature to 350°F and bake for an additional 30–35 minutes, or until the top is lightly browned and set.

24. Let cool for at least 20 minutes before serving.

Servings and timing

Servings: 8
Prep Time: 1 hour
Cook Time: 50 minutes
Total Time: 2 hours
Calories: Varies based on serving size and ingredients used

Variations

• Use different apples: Try Honeycrisp or Fuji for a sweeter filling.

• Add nuts: Sprinkle chopped walnuts or pecans into the apple filling for crunch.

• Spice it up: Add cloves, ginger, or apple pie spice for extra warmth.

• Make it gluten-free: Use a gluten-free all-purpose blend for both the crust and topping.

• Top with caramel: Drizzle with caramel sauce just before serving for extra indulgence.

Storage/Reheating

Storage:
Store covered in the refrigerator for up to 4 days.

Freezing:
Freeze fully baked and cooled pie cake tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Reheating:
Warm slices in the microwave for 20–30 seconds or reheat in a 300°F oven until warmed through.

FAQs

Can I make the crust ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Let it sit at room temperature for a few minutes before rolling out.

What apples are best for this recipe?

Granny Smith apples are ideal due to their tartness, but you can mix in sweeter apples like Honeycrisp for a balanced flavor.

Can I use a store-bought pie crust?

Yes, you can substitute a store-bought crust to save time, but the homemade version adds a unique flavor and texture.

Does the cake topping stay soft or become crisp?

The topping sets into a light, moist cake layer — not crispy, but firm and tender.

Can I reduce the sugar?

Yes, you can reduce the sugar in the filling and topping slightly if you prefer a less sweet dessert.

Should I peel the apples?

Yes, peeling is recommended for a smoother texture in the filling.

Can I use full-fat cream cheese?

Absolutely. Full-fat cream cheese works just as well and adds extra richness to the crust.

Is this recipe freezer-friendly?

Yes, once baked and cooled, the Apple Pie Cake can be frozen whole or in slices for up to 2 months.

What can I serve it with?

Serve warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Can I make this without eggs?

You can try substituting eggs with flax eggs or a commercial egg replacer, though the texture may vary slightly.

Conclusion

Apple Pie Cake is the ultimate hybrid dessert, combining the warmth of spiced apples with the comfort of cake, all in a flaky, wholesome crust. It’s a creative twist on a classic pie that’s perfect for fall and holiday baking. Whether served warm with a scoop of ice cream or enjoyed on its own, this dessert is sure to impress with its layered textures and cozy flavors.

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