This apple pie cake combines a moist, tender cake with layers of cinnamon-spiced fresh apples and a buttery crumble topping. Made completely from scratch, it’s part apple cake, part apple pie, with plenty of apples in every slice.
I first made this apple pie cake years ago when I wanted something with all the flavors of apple pie but the soft texture of a cake. I layer the fresh apple filling through the batter rather than simply mixing chopped apples into it, then finish the whole thing with a buttery crumble. It’s an old-fashioned kind of cake that’s especially good served slightly warm.
Why you’ll love this recipe
- Three desserts in one – Moist vanilla cake, cinnamon-spiced apple pie filling, and buttery crumble in every slice.
- Made with fresh apples – The apple filling is made from scratch with apples, brown sugar, and warm spices.
- Moist and tender – Cream cheese and buttermilk give the cake a soft, rich crumb.
- Perfect for fall – A generous apple cake that’s ideal for dessert, brunch, or holiday gatherings.
Ingredients and substitutes
- Apples – Use firm baking apples that hold their shape. Granny Smith, Honeycrisp, Gala, Braeburn, or a combination work well. I like mixing tart and sweet apples for the best flavor.
- Brown sugar – Used in both the apple filling and cake batter for sweetness, moisture, and a subtle caramel flavor.
- Cream cheese – Adds richness and helps keep the cake soft and moist. Use full-fat cream cheese for the best texture.
- Butter – Use unsalted butter so you can control the amount of salt. The butter for the cake should be softened, while the butter for the crumble should be cold.
- Buttermilk – Adds moisture and gives the cake a tender crumb. If you don’t have buttermilk, use the same amount of milk mixed with a little lemon juice or vinegar.
- Spices – Cinnamon, nutmeg, and ginger give the cake its warm apple-pie flavor. You can adjust them to taste or use an apple pie spice blend.
- All-purpose flour – Regular all-purpose flour works best for both the cake and crumble.
- Cornstarch – Thickens the juices released by the fresh apples so the apple filling doesn’t make the cake soggy.
- Vanilla – Adds flavor to the cake batter. Vanilla extract or vanilla bean paste both work well.
Step-by-step: Moist apple pie cake
Make the apple pie filling
Peel, core, and chop the apples into small pieces. Combine with the brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Set aside while you prepare the cake.
Make the crumble topping
Combine the flour, sugar, cinnamon, and salt. Add the cold butter and rub it into the flour mixture until coarse crumbs form. Refrigerate while you prepare the cake batter.
I wouldn’t give three different methods here — grater, pastry blender, fork, food processor. One straightforward method is enough.
Oven and Pan
Preheat the oven to 325°F / 165°C. Grease and flour an 8-inch tube pan or 12-cup Bundt pan.
Make the cake batter
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Cream the softened butter, cream cheese, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Then, add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Add the vanilla and mix just until combined.
Assemble
Spread half the cake batter into the prepared pan. Spoon over half the apple filling, followed by the remaining batter and remaining apples.
Sprinkle the chilled crumble evenly over the top.
Bake & Cool
Place the pan on a baking tray. Bake for 40 to 50 minutes, or until a skewer inserted into the cake comes out clean or with a few moist crumbs.
Cool the cake in the pan for about 10 to 15 minutes. If using a removable-bottom tube pan, carefully lift the cake from the pan and transfer it to a wire rack to cool.
If using a regular tube pan, carefully invert the cake onto a plate, then immediately turn it right-side up onto a serving plate or cooling rack so the apple crumble remains on top.
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 large (2 lb) Apples
- 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
- Apple filling – Peel, core, and chop the apples into small pieces. Combine with the brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Set aside.5 large Apples, ½ cup Brown sugar, 2 tbsp Flour, ½ tsp Cinnamon powder, ¼ tsp Nutmeg powder, ½ tsp Ground ginger
- Crumble – Combine the flour, sugar, and cinnamon. Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs. Refrigerate until needed.¾ cup All purpose flour, 4 tbsp Chilled butter into cubes, 2 tbsp Sugar, ½ tsp Ground cinnamon
- Oven and Pan – Preheat the oven to 325°F / 165°C / Gas Mark 3. Grease and flour an 8-inch tube pan.
- Dry ingredients – In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.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
- Wet ingredients – Cream the softened butter, cream cheese, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients and buttermilk in alternating additions, beginning and ending with the flour mixture. Add the vanilla and mix just until combined.½ cup Unsalted butter , ½ cup Cream cheese, 1 cup Brown sugar, 3 Eggs , ½ cup Buttermilk, 1 tbsp Vanilla extract
- Assemble – Spread half the cake batter into the prepared pan. Add half the apple filling, then the remaining cake batter and the remaining apples. Sprinkle the chilled crumble evenly over the top.
- Bake – Bake for 40 to 50 minutes, or until a skewer inserted into several areas comes out clean or with a few moist crumbs.
- Cool – Let the cake cool in the pan for 10 to 15 minutes before carefully removing it. Keep the apple crumble side facing up and cool completely before serving.
Notes
- Apples: Use firm baking apples such as Granny Smith, Honeycrisp, or Braeburn. A combination of tart and sweet apples gives the best flavor.
- Apple pieces: Chop the apples fairly small so they distribute evenly and don’t cause the cake to break when sliced.
- Crumble: Keep the butter and prepared crumble cold until you’re ready to assemble the cake.
- Pan: A removable-bottom tube pan makes the cake easiest to remove while keeping the apple crumble topping intact.
- Doneness: This is a very moist cake, so test it in several places to make sure the cake batter is completely baked.
- Storage: Store covered in the refrigerator for up to 3 days. Bring to room temperature or warm individual slices briefly before serving.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use firm baking apples – Granny Smith, Honeycrisp, Braeburn, or a combination work well. Avoid very soft apples that can turn mushy during baking.
- Cut the apples small – Small, evenly sized pieces layer better through the cake and make it easier to cut clean slices.
- Keep the crumble cold – Use cold butter and refrigerate the prepared crumble while making the cake batter. This helps it stay crumbly rather than melting into the apples.
- Don’t overmix the batter – Once you begin adding the flour, mix only until combined to keep the cake soft and tender.
- Layer evenly – Spread the batter and apple filling evenly so every slice gets cake, apples, and crumble.
- Check in several places – Because the cake has moist apple layers, test it in two or three spots rather than relying on one skewer test.
- Let it cool before removing – Give the cake 10 to 15 minutes to settle before removing it from the pan. A removable-bottom tube pan makes this especially easy.
more apple recipes
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Cake is wet or gummy inside | Too much apple juice or cake is underbaked | Use cornstarch with the apples and bake until a skewer comes out clean or with a few moist crumbs. Test in several places. |
| Cake is dry | Overbaked or too much flour | Measure the flour accurately and begin checking the cake toward the lower end of the baking time. |
| Crumble melts into the cake | Butter was too warm or crumble was overmixed | Use cold butter, mix only to coarse crumbs, and keep the crumble refrigerated until needed. |
| Cake breaks when removed | Removed too soon or apple pieces are too large | Chop the apples small and let the cake cool in the pan for 10 to 15 minutes before removing. |
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.
more apple pie recipes
- Apple Pie Filling Recipe
- Best Dutch Apple Pie
- Best Homemade Apple Pie
- and Best Caramel Apple Pie
- Apple Pie Bars with Crumble
- Caramel Dutch Apple Pie
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Can you bake in bread pans?
Yes, you can Sue. It will be a small surface so less crumble topping. And you will need two loaf pans. Thanks
HI,
Can you give me US measurements for the cream cheese, flour, and apples (cups)? Thank you!
hey Keeney. The US measurements are also there. If you switch between Metrics and US customary – the US customary has the US measurements. You can even change the amount servings and personalize the recipe. Let me know if it works.
I was able to switch over the measurements, thank you! One last question; recipe calls for 5 large apples, about how many cups is that? My apple tree produces apples that are slightly smaller than the large ones you find in the grocery. Would 1 of your large apples equal about 1 cup?
Hey Lisa. I would think 5 cups would be a good measure. I usually use medium-large apples and that comes to about 1 cup each apple. Hope this helps.
Thanks for sharing this amazing rcp. But what can we substitute for the eggs and the cream cheese?
Purvi, this recipe works best with eggs – I do have a pound cake without cream cheese but it still has eggs. However, I do have an eggless vanilla cake that is very popular with my visitors. I think you may like to try it.
This looks delicious. I love a good fruity cake and the crumb topping makes it really special!
Thanks Helen- I love cakes with fruits too.
This looks like perfection!! But it might be a little dangerous to leave me alone with it 🙂
I know what you mean Sues. I’m often afraid of that too!
This cake is GORGEOUS! Love it. So perfect for the holidays! 🙂
Thank you Christine
What a lovely cake! I love the crumble topping. I need to try this recipe soon!
Thank you Kathryn. The crumble is my favorite part too!
What a lovely family story! Isn’t it wonderful the way a food can just remind us of a person we love.
And now you have me intrigued – I will have to try garam masala with apples. I love stretching my notion of what goes with what!
Absolutely Anne. Always a great feeling when you have family and food connected. Oh garam masala works great in cookies and desserts.
I LOVE pie cakes!! And this one looks so delish! Perfect for the holiday season where I allow myself to eat whatever I want! LOL! Thanks for a fabulous recipe!
Me too Amanda. I love the holidays as I get to indulge a bit more than usual. Ha!!
This cake is a great way to create lasting memories for my family, looks amazing! Saving this:)
Thank Tina. I do hope you try it. Let me know what you think. Thanks
This cake sounds so amazing! specially crumble topping,yum yum! I can eat this all day!
Me too Prasanna. Thanks