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.
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.
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.
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
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.
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