Cinnamon Apple Pie Cake

## Cinnamon Apple Pie Cake: Your Crowd-Pleasing Autumn Hug (Serves 18!)

Hey, Lovely Humans! Harper Here, Ready to Fill Your Kitchen with Cozy Magic ✨

Picture this: crisp autumn air swirling outside, the windows slightly fogged from the warmth within, and the intoxicating scent of cinnamon and baked apples wrapping around you like your favorite chunky knit sweater. That’s the vibe we’re chasing today, friends! And I’ve got just the ticket – my legendary Cinnamon Apple Pie Cake, specially scaled up to serve a joyful crowd of 18. 🍂🎉

This isn’t just dessert; it’s a warm, edible hug. It captures the soul-soothing comfort of classic apple pie but transforms it into a marvelously easy, shareable cake. Imagine tender, cinnamon-kissed apple slices suspended in a perfectly moist, subtly sweet batter, crowned with a crackly cinnamon-sugar top. It’s the kind of treat that makes people gather around the kitchen island, forks at the ready, eyes wide with anticipation. Whether it’s a bustling holiday potluck, a Friendsgiving feast, or just a big Sunday family dinner where leftovers are a *must*, this cake delivers. No fancy piping, no temperamental crust – just pure, uncomplicated, apple-cinnamon bliss. Ready to make your kitchen smell like autumn’s dream? Grab your favorite wooden spoon (mine’s named “Sandy”) and let’s bake some happiness!

My “Pie Fail” That Sparked a Cake Revolution 🍎➡️🍰

Okay, confession time! This glorious cake? It was born from a minor pie-tastrophe. Years ago, prepping for my first big Friendsgiving, I ambitiously decided on *three* homemade apple pies. Picture young Harper, flour *everywhere*, wrestling with stubborn pastry dough that kept shrinking or cracking. The filling? Perfect! The crust? Let’s just say it resembled abstract art more than flaky perfection. Panic set in as guests were due in an hour!

In a stroke of desperate genius (or maybe just exhaustion?), I grabbed my biggest mixing bowl. I dumped one of the glorious cinnamon-apple fillings into a simple cake batter I could whip up blindfolded, poured it into a sheet pan, sprinkled it with cinnamon sugar, and sent up a silent prayer to the baking gods. What emerged was pure magic – golden, fragrant, and miraculously intact! The guests devoured it, raving about the “apple pie cake.” My flaky crust dreams temporarily shattered? Maybe. But the birth of this effortlessly crowd-pleasing beauty? Totally worth it. Now, it’s my go-to when I want all the cozy pie vibes without the pastry stress. A happy accident that became a tradition!

Gathering Your Autumn Arsenal: Simple Ingredients, Big Flavor

Here’s the beautiful part – this big-batch wonder uses simple, pantry-friendly ingredients. Let’s break them down with a little Harper insight:

• 9–12 medium Granny Smith Apples (peeled & thinly sliced): Granny Smiths are my MVP! Their bright tartness and firm texture hold up beautifully during baking, preventing mushiness. Sub Tip: Honeycrisp or Braeburn work too for a sweeter touch, but avoid super soft varieties like Red Delicious.
• 2 tbsp Granulated Sugar (for apples): Just a kiss to coax out the apple juices and mingle with the cinnamon. Don’t skip it!
• ½ tsp Ground Cinnamon (for apples): The warm hug for our apples. Use your favorite! Chef’s Whisper: A tiny pinch of nutmeg or cardamom here is *chef’s kiss*.
• 4 Large Eggs: Our binding superstars, bringing richness and structure. Make sure they’re room temp for best blending!
• 2¼ cups Superfine Sugar (or blend regular sugar briefly): Superfine dissolves like a dream, creating a lighter texture. No superfine? Pulse regular granulated sugar in your blender for 20-30 seconds. Easy fix! Insight: This amount gives balanced sweetness against the tart apples.
• 1 cup + 2 tbsp Vegetable or Canola Oil: The secret to incredible moistness that lasts days! Sub Tip: Melted (and slightly cooled) coconut oil adds a lovely subtle note.
• 1 cup Unsweetened Applesauce: Doubles down on apple flavor and keeps the cake incredibly tender. Must be unsweetened to control sugar levels.
• 4 tsp Pure Vanilla Extract: The flavor enhancer! Don’t skimp – good vanilla makes everything better.
• 2¼ cups All-Purpose Flour: The trusty foundation. Pro Tip: Whisk it well in its container before measuring for lightness!
• For the Topping:
• 2 tbsp Granulated Sugar: Creates that irresistible, slightly crackly top.
• ½ tsp Ground Cinnamon: Because more cinnamon is always a good idea. Mixes with the sugar for that signature sparkle and flavor burst.

Let’s Bake This Cozy Dream: Step-by-Step with Harper’s Hacks

Ready? Preheat that oven to 350°F (175°C) – let’s get warm! Grease and flour a 9×13-inch pan AND an 8×8-inch pan (trust me, this batter rises happily!). A single large sheet pan (approx 11×17) also works beautifully.

1. Apple Prep Bliss: Peel and thinly slice those gorgeous Granny Smiths (about 1/4-inch thick). Toss them gently in a large bowl with the 2 tbsp sugar and 1/2 tsp cinnamon. Set them aside – they’ll start getting cozy and juicy. Harper’s Hack: Use a mandoline slicer for super uniform slices (watch those fingers!), or channel your inner zen with a sharp knife. Uniform slices = even baking!
2. Wet Team Unite! In a very large bowl (this is a big batch!), whisk the eggs and superfine sugar together vigorously for a good 2-3 minutes. You want it pale, slightly thickened, and lovely. Why? This incorporates air, helping the cake rise! Stream in the oil while whisking, then whisk in the applesauce and vanilla. It should look smooth and emulsified.
3. Dry Team Joins the Party: Add the flour to the wet ingredients. Switch to a sturdy spatula or wooden spoon (Hi Sandy!). Gently stir just until the flour disappears. No overmixing! A few tiny lumps are totally fine – overmixing leads to toughness. Harper’s Whisper: “Fold, don’t fight!”
4. Apple Hugs: Now, gently fold in those beautiful cinnamon-sugared apple slices and all their lovely juices. Use big, sweeping folds to distribute them evenly without deflating the batter too much. It’ll be chock-full of apples – perfection!
5. Pan Up! Carefully pour and spread the batter evenly into your prepared pans. It will be thick and loaded with apples – that’s exactly right! Smooth the tops gently.
6. Cinnamon-Sugar Crown: In a tiny bowl, mix the 2 tbsp sugar and 1/2 tsp cinnamon for the topping. Sprinkle this evenly over the batter in both pans. This is what gives you that magical, slightly crisp, flavor-packed top!
7. Bake to Golden Perfection: Slide the pans into your preheated oven. Bake for 50-60 minutes. Harper’s Crucial Tip: Rotate the pans front-to-back and top-to-bottom halfway through baking for even browning. The cake is done when it’s a beautiful deep golden brown, the top springs back lightly when touched, and most importantly, a toothpick inserted into the CENTER (avoiding a major apple chunk) comes out clean or with just a few moist crumbs. Ovens vary, so start checking at 50 minutes!
8. The Patience Test (The Hardest Part!): Remove the pans from the oven and place them on wire racks. Let the cakes cool completely in the pans. I know, I know! The smell is torture! But this is VITAL. Cutting into it warm can cause it to crumble. Let the structure set. Think of it as building anticipation!

Presenting Your Masterpiece: How to Serve This Slice of Autumn

Once cool, run a thin knife around the edges of the pans. Slice the 9×13 cake into 12 generous squares and the 8×8 cake into 6 squares. Now, the fun part! This cake is stunningly simple. Dust lightly with powdered sugar for a snowy look, or go all out with a dollop of softly whipped cream (a splash of bourbon or vanilla in the cream? Yes please!). A scoop of high-quality vanilla ice cream melting over a warm slice is pure heaven. For an extra touch, drizzle with warm salted caramel sauce. Serve it right from the pan on your counter – it invites everyone to gather ’round! It’s perfect on its own for brunch or with coffee, or as the grand finale to your feast.

Make It Your Own: Delicious Twists on the Classic

Love playing with flavors? Try these fun spins!

1. Nutty Crunch: Add 1 cup chopped toasted pecans or walnuts to the batter when folding in the apples.
2. Caramel Swirl: Before sprinkling the cinnamon sugar topping, dollop 1/2 cup of good quality salted caramel sauce over the batter and gently swirl with a knife.
3. Ginger Zing: Add 1 tbsp finely grated fresh ginger to the apples when tossing them with cinnamon and sugar. Or add 1 tsp ground ginger to the dry ingredients.
4. Gluten-Free Friend: Swap the all-purpose flour for a good 1:1 gluten-free baking blend (like Bob’s Red Mill). Results are fantastic!
5. Oatmeal Streusel Topping: Skip the cinnamon-sugar sprinkle. Mix 1/2 cup rolled oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup cold cubed butter, and 1 tsp cinnamon until crumbly. Sprinkle generously before baking.

Harper’s Heart-to-Heart: More Than Just a Cake

This recipe feels like an old friend now. It’s evolved subtly – I started with less applesauce, but found that extra bit makes it unbelievably moist, especially when feeding a crowd where leftovers might hang out for a day or two (if you’re lucky!). It’s also survived countless kitchen experiments (remember the “maple extract overload” incident of 2019? We don’t talk about that.).

The biggest lesson? Embrace the apple variety! I once used only super-sweet Fujis in a pinch, and while delicious, the cake lost that lovely tangy balance. Granny Smiths really are the heroes. This cake has seen birthday parties, comforted friends after tough weeks, and been the star of countless “just because” Tuesdays. It’s forgiving, adaptable, and always, always made with love. Don’t stress perfection – lopsided slices taste just as good! The real magic is in sharing it.

Your Apple Pie Cake Questions, Answered!

Q: My cake sunk in the middle! What happened?
A: Oh, the dreaded sinkhole! Usually, this means it needed just a few more minutes in the oven. The center is the last part to set. Test with a toothpick *in the center* – it must come out clean. Underbaking is the prime suspect. Also, ensure you measured your flour correctly (spoon and level, don’t scoop!). Overmixing after adding the flour can also weaken the structure.

Q: Can I make this ahead of time?
A: Absolutely! This cake is arguably *better* the next day as the flavors meld. Bake, cool completely in the pans, then cover tightly at room temperature for up to 2 days. You can also freeze the cooled cakes (well-wrapped) for up to 2 months. Thaw overnight in the fridge.

Q: The edges got quite dark before the center was done. Help!
A: Ovens can be sneaky! Try these tricks: 1) Use light-colored metal pans (dark pans absorb more heat). 2) Place a baking sheet on the rack below the cakes to shield the bottom from direct heat. 3) Tent the cakes loosely with aluminum foil for the last 15-20 minutes of baking if the top is browning too fast.

Q: My cake seems really moist/dense. Is that normal?
A: Yes! This is *meant* to be a very moist, dense (but not gummy!) cake thanks to the oil and applesauce. It’s packed with apples, so it won’t have a light, fluffy crumb like a vanilla cake. Ensure you baked it long enough (clean toothpick!) and let it cool completely – it firms up significantly as it cools.

Cinnamon Apple Pie Cake

---

• Author: Harper Callahan
• Total Time: 1 hr 20 mins

Print Recipe

Pin Recipe

Description

Born from a Thanksgiving pie fail and a whole lot of heart, this Cinnamon Apple Pie Cake transforms fall’s coziest flavors into a no-fuss, crowd-pleasing marvel. Tender apple slices soak up cinnamon and sugar, nestling into a moist, subtly sweet batter with a crackly top that tastes like a bakery’s best-kept secret. It’s simple enough to whip up without fuss, yet special enough to make a statement at any table. Grab your biggest mixing bowl and let’s make magic!

---

Ingredients

Scale 1x2x3x

For the Cake:

• 9–12 Granny Smith apples, peeled & thinly sliced

• 2 tbsp granulated sugar (for apples)

• ½ tsp ground cinnamon (for apples)

• 4 large eggs (room temp)

• 2¼ cups superfine sugar (or blitz regular sugar for 30 sec)

• 1 cup + 2 tbsp vegetable oil

• 1 cup unsweetened applesauce

• 4 tsp vanilla extract

• 2¼ cups all-purpose flour

Topping:

• 2 tbsp granulated sugar

• ½ tsp ground cinnamon

---

Instructions

• Prep Pans & Oven: Preheat oven to 350°F (175°C). Grease and flour one 9×13-inch pan and one 8×8-inch pan.

• Apple Mixture: Toss sliced apples with 2 tbsp sugar and ½ tsp cinnamon. Set aside to macerate.

• Wet Ingredients: Whisk eggs and sugar for 2–3 mins until pale and thick. Stream in oil, then stir in applesauce and vanilla.

• Add Flour: Gently fold in flour with a spatula until just combined.

• Add Apples: Fold in apples and their juices—batter will be thick and full of fruit.

• Fill Pans: Divide batter between pans. Smooth tops.

• Topping Time: Mix 2 tbsp sugar + ½ tsp cinnamon. Sprinkle over both cakes.

• Bake: Bake 50–60 mins, rotating pans halfway. Check with a toothpick (avoid apple chunks!)—should come out with moist crumbs.

• Cool: Let cakes cool completely in pans before slicing.

Notes

Use a mandoline for perfect apple slices.
 Let the cake cool fully—worth the wait!
 Make-ahead? This cake stays moist for days!

• Prep Time: 25 mins
• Cook Time: 55 mins

Nutrition

• Calories: 310 kcal per serving
• Fat: 14g
• Carbohydrates: 42g
• Protein: 3g

Nutritional Info (Per Slice, 1 of 18 Slices)

Approximate values, for informational purposes:
Calories: ~260 | Fat: ~10g | Carbohydrates: ~38g | Sugar: ~27g | Protein: ~3g

Prep Time: 25 mins | Cook Time: 55 mins | Total Time: 1 hr 20 mins | Yield: 18 Slices