This delicious apple pie cake is an absolute treat and the perfect combination of my three favorite things. Syrupy apple pie filling, moist vanilla cake batter, and buttery crumble topping.
The apple pie filling has made its way into almost all desserts from pies, tarts, bars, cupcakes, and cookies. I made this cake last week and everybody raved about it so much I promised to share the recipe on my blog ASAP!!
Why make this cake?
- This cake recipe is really simple and easy recipe with the standard creaming method.
- The aroma when this cake is baking is out of this world!! That wonderful apple pie filling smell and butter crumble baking.
- There are three components to this cake.
- The apple pie filling - made with chopped apples, brown sugar, and spices.
- The cake batter - simple butter and cream cheese-based vanilla batter that is easy to mix in just 10 minutes.
- The crumble top - made simply with butter, sugar, and flour. This takes less than five mins to prep but adds a nice crumby top. If you don't like crumble you can omit it.
Ingredients and substitutes
- Apples - Today I used what I had at home. I had two gala apples, one granny smith, and two honey crisp. Ideally, I like to use a mix of apples. The granny smith is tart, which helps offset some of the sugar. But, it also holds its shape well. As a result, you get pieces of apple that haven't disappeared in the cake. And, the honey crisp and gala soften and add moisture, sweetness, and texture to the cake.
- Cream Cheese - This is the secret to keeping this cake moist. The cream cheese not only adds a nice flavor, but also makes the cake creamy and light.
- Spices - Is there anything better than the combination of apples and cinnamon? I think not! And, nutmeg and ground ginger also add a good zing. If you prefer, you can also use pumpkin spice or gingerbread spice as an alternate.
- Crumble Topping - Well, you can omit the crumble topping but seriously don't! Since, it adds that extra edge to the apple pie filling on top and absorbs all the extra juices too!
Step by step instructions
Apple pie filling
- Peel, core, and chop apples into small pieces about ⅛ inch. Add brown sugar, cornstarch, and spices. Set aside
Pro tip - Large chunks will cause the cake slices to break easily. Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.
Crumble
- In a bowl, combine brown sugar, salt, spices, and flour. Grate in the chilled butter - combine well. Place in the fridge to keep chilled.
Pro tip - if you do not want to grate the butter you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
- Preheat oven at 325°F/165°C/ Gas Mark 3
- Grease and flour well an 8-inch tube pan or 12 cup bundt pan
- Dry ingredients - Combine the flour with baking powder, baking soda, salt, and spices - set aside.
- In the bowl of a stand mixer with the paddle attachment cream together the butter and cream cheese. Add brown sugar and continue to cream until light and fluffy.
- Next, add the eggs one at a time followed by the flour mixture and buttermilk in three additions. Finally, add the vanilla extract.
Pro tip - we do not want to activate the gluten in our flour so do not over mix.
Assemble
- Pour half the batter into the prepared baking pan, followed by half the apple pie filling, then the remaining cake batter followed by the remaining apple pie filling.
Pro tip - try to spread the batter and apple pie filling as evenly as you can so each and every slice has a good combination of both. - Remove the chilled crumble from the fridge and sprinkle it all over the apple pie cake.
Pro tip - this cake is delicious with or without the crumble on top. - Bake for 40 to 50 minutes until a skewer inserted in the center comes out clean.
- When baked cool in the pan for ten minutes then invert onto a cooling rack and cool completely. Dust with confectioners sugar before serving
More apple recipes
- Pumpkin Spice Caramel Apple Dessert
- Cinnamon Caramel Apple Tart
- Pumpkin Spice Apple Cupcakes with Caramel
- Apple Blueberry Cupcakes with Cream Cheese Frosting
- Easy Apple Strudel with Filo Pastry
- Apple Tarte Tatin or Rustic Apple Tart with Puff Pastry
- See all apple recipes
Frequently asked questions
How long will this cake keep?
This cake, if wrapped well, will keep at room temperature for two days. And, you can also keep it in the fridge for about 3 to 4 days. In fact, this cake does freeze well if you wrap it in a ziplock bag and then in an airtight container. And, thaw it in the fridge overnight not on the counter.
Can I double the apple pie filling for this cake?
Perhaps not. You can add one more apple. However, too much filling will make a very soggy-dense cake. This filling is just right and gives a nice light and fluffy cake.
I don't have a ring pan. What other pans can I use for this apple pie cake?
If you don't have a tube pan, you can also
- use an 8-inch or 12-cup bundt cake pan and make an apple pie bundt cake.
- Also, you can pour it into a 13 x 4-inch loaf pan to make an apple pie loaf cake.
- And, you can also use an 8 inch round cake pan to make an apple pie cake.
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Best Apple Pie Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/165°C/ Gas Mark 3
Difficulty: Easy
Calories: 244kcal
Adjust Servings Here: 8 servings
Description
This delicious apple pie cake is an absolute treat and the perfect combination of my three favorite things. Syrupy apple pie filling, moist vanilla cake batter, and buttery crumble topping.
Video
Ingredients
Apple Pie Filling
- 5 Apples (large)
- ½ cup (110 g) Brown sugar
- 2 tablespoon Flour (or cornstarch)
- ½ teaspoon Cinnamon powder
- ¼ teaspoon Nutmeg powder
- ½ teaspoon Ground ginger
Cake Batter
- ½ cup (113 g) Unsalted butter (room temperature)
- ½ cup (113 g) Cream cheese
- 1 cup (220 g) Brown sugar
- 3 Eggs (large)
- 2 cups (250 g) All purpose flour
- 1½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon powder
- ½ teaspoon Nutmeg powder
- ½ cup (120 ml) Buttermilk
- 1 tablespoon Vanilla extract
Crumble Topping
- ¾ cup (95 g) All purpose flour
- 4 tablespoon (60 g) Chilled butter into cubes
- 2 tablespoon (24 g) Sugar
Instructions
Apple pie filling
- Peel, core, and chop apples into small pieces about ⅛ inch. Add brown sugar, cornstarch, and spices. Set asidePro tip - Large chunks will cause the cake slices to break easily. Use a bowl of water with lemon juice and drop each peeled apple into it. This will prevent them from oxidizing and give you enough working time.
Crumble
- In a bowl, combine brown sugar, salt, spices, and flour. Grate in the chilled butter - combine well. Place in the fridge to keep chilled.Pro tip - if you do not want to grate the butter you can also cut the chilled butter into the flour using a pastry blender or fork. Of course, alternatively, you could also use a food processor.
Cake batter
- Preheat oven at 325°F/165°C/ Gas Mark 3
- Grease and flour well an 8-inch tube pan or 12 cup bundt pan
- Dry ingredients - Combine the flour with baking powder, baking soda, salt, and spices - set aside.
- In the bowl of a stand mixer with the paddle attachment cream together the butter and cream cheese. Add brown sugar and continue to cream until light and fluffy.
- Next, add the eggs one at a time followed by the flour mixture and buttermilk in three additions. Finally, add the vanilla extract. Pro tip - we do not want to activate the gluten in our flour so do not over mix.
Assemble
- Pour half the batter into the prepared baking pan, followed by half the apple pie filling, then the remaining cake batter followed by the remaining apple pie filling.Pro tip - try to spread the batter and apple pie filling as evenly as you can so each and every slice has a good combination of both.
- Remove the chilled crumble from the fridge and sprinkle it all over the apple pie cake.Pro tip - this cake is delicious with or without the crumble on top.
- Bake for 40 to 50 minutes until a skewer inserted in the center comes out clean.
- When baked cool in the pan for ten minutes then invert onto a cooling rack and cool completely. Dust with confectioners sugar before serving
Recipe Notes
- Use room temperature ingredients especially butter and eggs as these can cause the batter to curdle.
- Add eggs one at a time making sure each is well emulsified before you add the next. This will give a light and airy cake.
- This cake can be kept at room temperature for 2 days. Wrap the cake well to prevent drying out.
- This cake can also be frozen in the freezer for up to a month.
- The perfect crumble topping is in the ratio of flour, sugar, and butter - Two parts flour, one part butter, and one part sugar works every single time. You can replace some of the flour with oats and nuts.
Nutrition Information
Calories: 244- kcalCarbohydrates: 40- gProtein: 4- gFat: 7- gSaturated Fat: 4- gCholesterol: 46- mgSodium: 154- mgPotassium: 173- mgFiber: 1- gSugar: 22- gVitamin A: 295- IUVitamin C: 1.7- mgCalcium: 70- mgIron: 1.3- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
MP
Seriously easy and scrumptious 😋 I looked at a lot of recipes but this had cream cheese and buttermilk so I thought it would be moist... and yes it is!
Veena Azmanov
Thank you, for the lovely feedback, I am so happy you enjoyed this cake.
Shelley Finke
I made a half-recipe for my two-person household. Instead of full fat cream cheese I used a Greek yogurt/cream cheese blend. It turned out well in terms of ingredients and proportion, however it was not as moist as I expected, and there did not seem to be enough apples. I used a combination of gala and Granny Smith. I was careful to use the right kind of pan for the volume of batter and adjusted my oven too.
Veena Azmanov
Thank you, Shelly. Usually, if you change the proportion and ingredients you may get some differences in the recipe. You can also add one more apple if you want. Personally, I found it was just right when combined with the crumble topping. Thanks for the feedback.
Shobha sawant
Love all your cake receipes thanks veena for sharing😍
Veena Azmanov
Thank you