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 a 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.
- Most of the ingredients in this recipe are easy to find or pantry staples.
- It is the perfect cake to take with you when you visit family and friends.
- There are three components to this cake.
- The apple pie filling - is 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 - is 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 crisps. 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 from 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 alternative.
- 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!
Moist apple pie cake
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 in 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 overmix.
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
Tips for Success
- 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.
More apple recipes
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.
Printable Recipe
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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 (I used white sugar but brown works too)
- ½ teaspoon Ground cinnamon ((optional) )
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.5 Apples, ½ cup Brown sugar, 2 tablespoon Flour, ½ teaspoon Cinnamon powder, ¼ teaspoon Nutmeg powder, ½ teaspoon Ground ginger
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.¾ cup All purpose flour, 4 tablespoon Chilled butter into cubes, 2 tablespoon Sugar, ½ teaspoon Ground cinnamon
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.2 cups 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
- 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.½ cup Unsalted butter, ½ cup Cream cheese, 1 cup Brown sugar
- 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.3 Eggs, ½ cup Buttermilk, 1 tablespoon Vanilla extract
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 & Tips
- 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
Amy gardiner
Hi so sorry to ask but you say about adding cream cheese. What does that do to cake.
Also the topping is it crunchy. I’m after a good apple cake for my nanny and she loves the cake with a crunchy crumb topping xxx hope you can help x
Veena Azmanov
Hey Amy- yes, the top is crispy. I have always made this with cream cheese as it gives a nice rich and creamy texture but you can also use sour cream instead
Amy
If I can’t get hold of buttermilk. I can make it using milk and lemon juice isn’t it.
I’m getting my husband to get ingredients now so I can cook this for my nanny. Her favourite cake is apple cake with this topping
The last one I made her I used applesauce. But wasn’t very moist. So I’m definitely keen on trying to master your cake.
I can’t thank you enough for getting back to me so fast. Your a ⭐️ star. Thank you and sorry for the questions
Veena Azmanov
Yes, you can use milk with lemon juice. Leave it for 5 minutes and that should work too.
You can also use 1/4 cup of yogurt for every one cup of milk to make quick baking buttermilk.
Yes, this is loved by many on the blog so I hope your nanny enjoys it too!
Please feel free to ask any questions at any time.
Thanks for the kind words
Great day to you.
Gail
I don't like ginger and nutmeg I just want to add cinnamon but I don't know how much
Veena Azmanov
I would use 1/2 tsp but up to 1 tsp would work too.
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.
Angie
Ohhh...and Butter Veena...forgot to add in my post above !!!
Veena Azmanov
yes, you use cold butter cut into cubes. Keep crumble chilled at all times.
Angie
I am planning on making this wonderful looking pound cake this coming weekend...but when reading ingredients for the... Crumble Topping...it has...Flour- Butter-Regular Sugar......But in directions...it says to mix....Brown Sugar- Spices and Flour together.... could you tell me if I've missed something ???? Hope to hear back from you soon ?
Veena Azmanov
Hey Angie, Yes, the ground cinnamon is optional in the crumble and you can use white or brown sugar. Thanks
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