This recipe brings everyone's fall favorite apple pie in to cake form. This delicious moist apple pie cake is an absolute treat. The apple pie filling is flavored with warm spices of cinnamon, ginger, and nutmeg. And, combined with a smooth creamy cream-cheese based cake batter with a buttery crumble topping that bakes to a crisp.
This week, was my mom-in-law's second death anniversary. And my father-in-law asked me to make a simple cake for the guests. I could not think of anything better than this apple pie cake, which was her favorite.
In fact, the last time I made it was four years ago. And, she loved it so much, she took the recipe from me so she could make it for her next get together with friends. I hadn't made it since then until this week. And, it was the same recipe and everybody loved it so much that it brought back memories of my mother-in-law's apple pie cake. That made me so happy.
It's amazing how food connects us with our most significant memories. In addition, the spices in this apple pie cake do actually help you feel all warm and cozy on the inside. And, the warmth of the ginger, cinnamon and nutmeg really make you feel warm inside.
About this cake
This cake recipe is really simple, easy and effortless. And, you do not even need any special equipment like cake mixers and stuff. In fact, a simple bowl, whisk and spatula is all you need. Also, the mixing takes no more than 10 minutes. But, baking takes about an hour and is well worth the wait. The aroma when this cake is baking is out of this world!! I had my neighbor ask me the next day "what did you bake?". Since, the whole neighborhood was smelling of apple pie. Yup! It does smell like apple pie and you will love 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. And, if you ever have garam masala on hand.... try it! The blend of spices in garam masala are truly warm and wonderful in fall.
- 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 (Pin/Save)
Apple pie filling
- Peel, core and chop the apple into small pieces.
- Place in a bowl, and add brown sugar, cornstarch, and spices. Then, set aside.
Crumble
- Place all ingredients in a mixing bowl.
- Then, crumble with your fingertips or a pastry blender till you reach breadcrumb consistency.
- Keep chilled in the fridge while you make the cake.
Cake
- Preheat oven at 170 C / 340 F.
- Grease and flour well a 10-inch ring pan or 10-inch round baking pan (at least 3-inch tall).
- Next, add baking powder, soda, salt and spices to the flour - mix or sift - and set aside.
- In a large bowl, cream butter and cream cheese.
- Next, add brown sugar and continue to cream until light and fluffy.
- Then, mix in eggs, one at a time.
- Followed by the flour mix and buttermilk in three additions.
- Lastly, add the vanilla extract.
Bake
- Pour half the batter into the prepared baking pan.
- Followed by half the apple pie filling, as shown in the video.
- Next, pour the remaining batter over the pie filling.
- Followed with the remaining apple pie filling.
- Then, generously sprinkle the crumble topping.
- Bake for 50 to 60 minutes until a skewer inserted in the center comes out clean.
Garnish
- When baked, cool in the pan for ten minutes.
- Remove from the pan and cool completely.
- Lastly, dust with confectioners sugar before serving.
Frequently asked questions
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.
Ideally, I love to use a mix of apples so I can take advantage of the different textures. Having said that, I make these with any apples I have on hand and it always turns out delicious.
Yes, you can omit the crumble topping if you do not want the crisp buttery crust on top.
Perhaps not. You can add one more apple. However, too much filling will give you a very soggy dense cake. This filling is just right and gives a nice light and fluffy cake.
If you don't have a ring pan, you can also use an 8-inch bundt cake pan and make an apple pie bundt cake.
Also, you can pour in 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.
Plenty! try some of my delicious apple treats.
Apple Pie Hamentaschen
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
Rustic Apple Tart with Puff Pastry
Cinnamon Apple Mousse
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Moist Apple Pie Cake with Crumble Topping
Print Pin RateDescription
Video
Ingredients
For the Cake
- 1 stick (113 g) Unsalted butter (4 oz), room temperature
- 6 oz (170 g) Cream cheese
- 1 ½ cup (330 g) Brown sugar
- 4 Eggs large
- 3 ½ cups (440 g) All purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 ¼ cup (290 ml) Buttermilk
- 1 tbsp Vanilla
- 1 tsp Ground ginger
- 1 tsp Cinnamon powder
- ½ tsp Nutmeg powder
For the Apple Pie Filling
- 5 Apples large
- ½ cup (110 g) Brown sugar
- 2 tbsp Cornstarch
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg powder
- ½ tsp Ground ginger
For the Crumble Topping
- ½ cup (60 g) All purpose flour
- 2 tbsp Chilled butter into cubes
- 2 tbsp Sugar
Instructions
Apple pie filling
Crumble
- Place all ingredients in a mixing bowl
- Crumble with your fingertips or a pastry blender till you reach breadcrumb consistency.
- Keep chilled in the fridge while you make the cake.
Cake
- Preheat oven at 170 C / 340 F
- Grease and flour well a 10-inch ring pan or 10-inch round baking pan (at least 3-inch tall)
- Add baking powder, soda, salt and spices to the flour - mix or sift - set aside.
- In a large bowl - cream butter and cream cheese
- Add brown sugar and continue to cream until light and fluffy.
- Mix in eggs one at a time
- Followed by the flour mix and buttermilk in three additions
- Lastly, add the vanilla extract
Bake
- Pour half the batter into the prepared baking pan
- Followed by half the apple pie filling as shown in the video
- Pour remaining batter over the pie filling
- Followed with the remaining apple pie filling
- Generously sprinkle the crumble topping
- Bake for 50 to 60 minutes until a skewer inserted in the center comes out clean.
Garnish
- When baked cool in the pan for ten minutes
- Remove from the pan and cool completely
- Dust with confectioners sugar before serving
Nutrition Information
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
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
Sylvie
Oh my goodness, this cake looks like a piece of winter heaven! I love the use of apples inside the cake and the crumble topping is the perfect way to bring some crunchiness. Can't wait to try it!
Veena Azmanov
Thanks, Sylvie.
Farah
I love a good apple bundt. It looks so moist and delicious and homey. Thanks for the recipe Veena!
Veena Azmanov
Thanks, Farah.
Adrianne
The crumble topping on the top of this cake is perfect! My mouth is watering just looking at the pictures and I wish I had a slice for after dinner tonight. Cheers!
Veena Azmanov
Thanks, Adrianne. This is so easy to make.
Natalie
This apple pie cake looks so delicious and moist - perfect for Rosh Hashana!
Veena Azmanov
Thank you, Natalie
Patty
I am all about crumble topping! This is an amazing recipe - it's so moist and SO good as a breakfast with coffee ot a mid-afternoon snack with tea. It is delicious!
Veena Azmanov
Thank you so much, Patty. So happy you enjoyed it. Thanks for coming back to write this feedback