Moist Apple Pie Cake
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.
There’s something magical about the aroma of apples and cinnamon wafting through the kitchen. It instantly transports me back to my childhood, where fall afternoons meant baking with my family. My Apple Pie Cake with Crumble Top captures that nostalgic feeling in every bite.
Imagine all the best parts of an apple pie—the tender, spiced apples and buttery crumble—combined with the soft, moist texture of a cake. It’s the perfect dessert for those days when you can’t decide between cake and pie, offering the best of both worlds.
I love serving this cake warm, fresh out of the oven, with a scoop of vanilla ice cream melting over the top. Each bite brings a comforting blend of sweet apples and cinnamon with a satisfying crunch from the crumble. It’s a dessert that warms the soul and brings people together around the table, just like it did in my family all those years ago.
This cake is my go-to for family gatherings, holidays, or just a cozy evening at home. I hope it becomes a beloved favorite in your home too, filling your kitchen with warmth, joy, and delicious memories.
Why make this cake?
- Perfect Texture and Even Baking – Baking the Apple Pie Cake with Crumble Top in a tube pan ensures that the cake bakes evenly. The central tube allows heat to circulate through the middle of the cake, preventing any undercooked spots and ensuring a perfect texture throughout. This design helps maintain the cake’s moisture, giving you a tender and flavorful crumb that melts in your mouth with every bite.
- Stunning Presentation – A tube pan creates a beautiful ring-shaped cake that is sure to impress. The design showcases the delicious crumble top and makes the cake easy to slice and serve, giving you beautiful, consistent pieces. Whether you’re serving this cake at a family gathering or a holiday party, the presentation is both elegant and inviting, making it a centerpiece-worthy dessert.
- More Crumble Topping – The larger surface area of a tube pan means more room for the delicious crumble topping. This allows the crumble to bake to a perfect golden-brown, adding a delightful crunch to every slice. The contrast between the tender cake and the buttery, spiced crumble is what sets this recipe apart, making it a crowd-pleaser every time.
- Versatile and Crowd-Pleasing – This recipe is incredibly versatile, perfect for any occasion from brunch to dessert. The tube pan creates a generous-sized cake that’s ideal for serving a crowd. Whether you’re looking for a comforting treat on a cozy evening or a show-stopping dessert for a special gathering, this Apple Pie Cake with Crumble Top is guaranteed to satisfy everyone’s sweet tooth.
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!
Step-by-step: Moist apple pie cake
Apple pie filling
- Peel, core, and chop apples into small pieces about 1/8 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
- Selecting Apples: Use baking apples that hold their shape well. Granny Smith is a popular choice because of its tart flavor, but you can also use Honeycrisp, Braeburn, or a mix of different apples.
- Seasoning: Adjust the cinnamon and nutmeg according to your taste. A pinch of allspice or cloves can also be added for more depth of flavor.
- Keeping the Crumble Topping Crispy: The key is to have cold butter and to not over-mix. The mixture should resemble coarse crumbs.
- Checking for Doneness: Since this is a moist cake due to the apple layers, it’s crucial to check for doneness by inserting a toothpick into several parts of the cake.
- Storing: If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. Warm slices briefly in the microwave before serving.
- Serving Suggestions: Consider adding a drizzle of caramel sauce or a dollop of whipped cream or vanilla ice cream to each slice for an extra treat!
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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.
When it comes to apple pie, you want apples that are both flavorful and able to hold their shape during baking. Some of the best apples for apple pie filling include Granny Smith, Honeycrisp, and Jonathan varieties. Granny Smith apples are tart and firm, providing a nice contrast to the sweetness of the filling. Honeycrisp apples are sweet and juicy, adding a burst of flavor to your pie. Jonathan apples are a classic choice for pie, known for their crisp texture and slightly tart taste.
While these varieties are great options, don’t be afraid to experiment and mix different types of apples for a more complex flavor profile. For example, combining Granny Smith with a sweeter variety like Gala or Pink Lady can create a well-balanced filling with a hint of tartness.
Keep in mind that the texture of the apple is just as important as its flavor. You want apples that will hold their shape and not turn into mush when baked. Avoid using apples like Red Delicious or McIntosh, as they tend to become soft and lose their structure during cooking.
Ultimately, the best apple for your apple pie filling depends on your personal preference and the flavor profile you’re looking to achieve. Whether you prefer a slightly tart and firm filling or a sweeter and juicier one, choosing the right apple will play a significant role in the overall success of your apple pie.
Peeling the apples is a personal preference. Leaving the skins on can add a rustic touch and extra nutrients to your pie. However, if you prefer a smoother texture or if you’re using apples with tougher skins, like Red Delicious, it’s best to peel them. Remember to wash the apples thoroughly before peeling or leaving the skins on.
Every variety of apples have different sweetness. If you find that your apple pie filling is too sweet for your cake, there are a few simple fixes. First, try reducing the amount of sugar in the recipe next time. Additionally, you can balance the sweetness by adding a pinch of salt or a squeeze of lemon juice to the filling. These minor adjustments will help bring out the natural flavors of the apples and counteract excessive sweetness.
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.
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.
Best Apple Pie Cake Recipe
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
- 5 Apples large
- ½ cup (110 g) Brown sugar
- 2 tbsp Flour or cornstarch
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg powder
- ½ tsp Ground ginger
- 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 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground ginger
- 1 tsp Cinnamon powder
- ½ tsp Nutmeg powder
- ½ cup (120 ml) Buttermilk
- 1 tbsp Vanilla extract
- ¾ cup (95 g) All purpose flour
- 4 tbsp (60 g) Chilled butter into cubes
- 2 tbsp (24 g) Sugar I used white sugar but brown works too
- ½ tsp Ground cinnamon (optional)
Method
- Peel, core, and chop apples into small pieces about 1/8 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 tbsp Flour, ½ tsp Cinnamon powder, ¼ tsp Nutmeg powder, ½ tsp Ground ginger
- 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 tbsp Chilled butter into cubes, 2 tbsp Sugar, ½ tsp Ground cinnamon
- 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 tsp Baking powder, 1 tsp Baking soda, ½ tsp Salt, 1 tsp Ground ginger, 1 tsp Cinnamon powder, ½ tsp 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 tbsp Vanilla extract
- 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
Notes
- Selecting Apples: Use baking apples that hold their shape well. Granny Smith is a popular choice because of its tart flavor, but you can also use Honeycrisp, Braeburn, or a mix of different apples.
- Seasoning: Adjust the cinnamon and nutmeg according to your taste. A pinch of allspice or cloves can also be added for more depth of flavor.
- Keeping the Crumble Topping Crispy: The key is to have cold butter and to not over-mix. The mixture should resemble coarse crumbs.
- Checking for Doneness: Since this is a moist cake due to the apple layers, it’s crucial to check for doneness by inserting a toothpick into several parts of the cake.
- Storing: If you have leftovers, store the cake in an airtight container in the refrigerator for up to 3 days. Warm slices briefly in the microwave before serving.
- Serving Suggestions: Consider adding a drizzle of caramel sauce or a dollop of whipped cream or vanilla ice cream to each slice for an extra treat!
Equipment you will need
Nutrition
Tried this recipe?
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Hello, if I want to make this cake a day in advance, how should it be stored? Thank you!
yes, Sara you can definitely make it a day in advance. Like most cakes just store it at room temperature, Cover to prevent it from drying and once cut warp in cling wrap to prevent it from drying out as well.
My mouth is watering! This looks so moist and delicious. Leave off the crumb topping no way. I can see myself eating this for breakfast with a cup of coffee.
Absolutely Arlene. I love the crumb topping too. My favorite part.
I loved the story!! Yes, indeed food does evoke memories and most of the time they are sweet memories. I love my MIL too. She was a sweetheart! Your cake sounds delicious and the simple crumble topping is ideal on this cake. And apple pie spice is one of my favorites. You know, I’ve stopped wearing perfume because i’ve become very sensitive to smells. To me, most perfumes are too heavy. I like the natural scents and aromas of spices and food. Great recipe.
Thank you Marisa. I have to be very careful with my perfumes too. I tend to get a headache with strong smells. Someone aroma of food never ever bothers me. This one smells heavenly.
This cake looks SO delicious! I bet it really is THE BEST! 🙂 Can’t wait to try it!
Thanks Jenni. It was absolutely delicious.
I am totally with you when you say it is amazing how we re connected to food emotionally! Food for me is so much more than just food or a way to satisfy hunger… I feel food is a way to bring everyone together and such a big gateway to memories!
As always your cake recipes are amazing and I love the ease of making this!
Thank you for sharing 🙂
Thank you so much Ashima. Absolutely love how we are connected to food emotionally! Thanks for the lovely comment
I love that you don’t have to drag out the big mixer for this cake. I love just about every cake but this looks perfect for fall and especially if you have company. Can’t wait to give it a try. I think my father in law would love it!
Yeah I’m lazy to use my mixer sometimes too!! Just all that washing gets to me. I hope he likes it.
My mother had an apple cake recipe that was her favorite, too. It was very different than this, but it was very good, too. It’s true how certain foods can connect you to your feelings. This cake sounds amazing, and I can’t wait to try it. I’m enjoying the cooler days because I can do more baking. I look forward to trying this recipe.
Thank you Patti. It really is amazing how we are emotionally connected to food.
Oh how I wuld love a slice of this with my after dinner cup of tea! Apple anything is a winner in my book! Pinned.
Yup… apple anything is a winner for me too ! I love apple desserts.
OH wow, this apple pie cake looks so moist! And the crumble topping? That’s the key to my heart. I need to make this cake this Fall!
I love crumble topping to! In fact I always make extra than the recipe calls for.
Loving the sounds of this wonderful cake. That topping is so delicious. I would eat this for breakfast…in fact this would make a wonderful brunch item for the weekend. Easy no fuss baking wins for me.
Absolutely Gloria. I love apple pie for breakfast too so this would be perfect as well. Waking up to the aroma of apples and spices..would be heavenly.