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
For the Cake:
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9–12 Granny Smith apples, peeled & thinly sliced
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2 tbsp granulated sugar (for apples)
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½ tsp ground cinnamon (for apples)
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4 large eggs (room temp)
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2¼ cups superfine sugar (or blitz regular sugar for 30 sec)
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1 cup + 2 tbsp vegetable oil
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1 cup unsweetened applesauce
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4 tsp vanilla extract
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2¼ cups all-purpose flour
Topping:
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2 tbsp granulated sugar
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½ tsp ground cinnamon
Instructions
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Prep Pans & Oven: Preheat oven to 350°F (175°C). Grease and flour one 9×13-inch pan and one 8×8-inch pan.
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Apple Mixture: Toss sliced apples with 2 tbsp sugar and ½ tsp cinnamon. Set aside to macerate.
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Wet Ingredients: Whisk eggs and sugar for 2–3 mins until pale and thick. Stream in oil, then stir in applesauce and vanilla.
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Add Flour: Gently fold in flour with a spatula until just combined.
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Add Apples: Fold in apples and their juices—batter will be thick and full of fruit.
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Fill Pans: Divide batter between pans. Smooth tops.
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Topping Time: Mix 2 tbsp sugar + ½ tsp cinnamon. Sprinkle over both cakes.
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Bake: Bake 50–60 mins, rotating pans halfway. Check with a toothpick (avoid apple chunks!)—should come out with moist crumbs.
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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