Name: Apple Pie Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 4 cups apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted and cooled slightly; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; For the topping:; 1/3 cup brown sugar; 1/2 cup all-purpose flour; 1/2 tsp ground cinnamon; 1/4 cup cold unsalted butter, cut into small cubes

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This apple pie cake is the perfect blend of two classic desserts—warm, spiced apple pie and tender, moist cake. It combines a buttery cake base with a sweet apple filling and a crumbly topping that reminds me of a pie crust, but without the hassle of rolling dough. It’s comforting, delicious, and easy to make for any occasion.

Why You’ll Love This Recipe

I love how this recipe brings together the cozy flavors of apple pie with the simplicity of a cake. There’s no need to fuss with pie dough or worry about a soggy bottom. Instead, I get a soft cake that’s packed with cinnamon-spiced apples and topped with a golden, buttery streusel. It’s great for holidays, potlucks, or when I’m just craving something warm and nostalgic.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Apples (like Granny Smith or Honeycrisp), peeled, cored, and chopped
Granulated sugar
Brown sugar
Ground cinnamon
Ground nutmeg
All-purpose flour
Baking powder
Salt
Unsalted butter, melted and cooled slightly
Eggs
Vanilla extract
Milk

For the topping:

Brown sugar
All-purpose flour
Ground cinnamon
Cold unsalted butter, cut into small cubes

Directions

I start by preheating my oven to 350°F (175°C) and greasing a baking dish.
Then I toss the chopped apples with sugar, cinnamon, and nutmeg in a bowl and set them aside so they can release some of their juices.
In another bowl, I whisk together flour, baking powder, and salt.
In a separate large mixing bowl, I whisk the eggs with sugar, melted butter, vanilla extract, and milk.
I stir the dry ingredients into the wet until just combined, then fold in the spiced apples.
I pour the batter into the prepared dish and smooth it out.
For the topping, I mix brown sugar, flour, and cinnamon, then cut in the butter until the mixture is crumbly. I sprinkle this evenly over the batter.
I bake the cake for about 45–55 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This recipe makes about 8 servings. I usually spend around 20 minutes prepping the ingredients and another 50 minutes baking, so the total time is about 1 hour and 10 minutes.

Variations

I sometimes add chopped walnuts or pecans to the topping for extra crunch.
A drizzle of caramel sauce over the top after baking adds a decadent twist.
I’ve swapped the apples for pears in the fall, which gives it a milder, sweet flavor.
For a richer cake, I use half-and-half or buttermilk instead of regular milk.
If I’m in a hurry, I use canned apple pie filling—but I always reduce the sugar in the batter to balance it out.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm slices in the microwave for 20–30 seconds or pop them in a 300°F (150°C) oven for about 10 minutes to restore that freshly-baked texture.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs (but no wet batter), it’s ready.

Can I use a cake mix instead of making the batter from scratch?

Yes, I’ve used a yellow or spice cake mix when I’m short on time. I still add the fresh apples and streusel topping for that homemade touch.

What apples work best for this recipe?

I prefer firm apples like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness of the cake.

Can I freeze apple pie cake?

Yes, I let it cool completely, wrap it tightly, and freeze for up to 2 months. I thaw it overnight in the fridge and reheat before serving.

Is it better served warm or cold?

I personally love it warm—it brings out the cinnamon and gives that pie-like comfort. But it’s still tasty at room temperature or chilled.

Conclusion

This apple pie cake is one of my go-to desserts when I want something easy, comforting, and crowd-pleasing. It has all the goodness of apple pie without the fuss and bakes up beautifully every time. Whether I serve it plain, with whipped cream, or a scoop of vanilla ice cream, it always hits the spot.

Apple Pie Cake Recipe

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Author: Sue
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This apple pie cake is a comforting dessert that merges the flavors of classic apple pie with the soft texture of cake. It features a cinnamon-spiced apple filling, a tender cake base, and a buttery streusel topping.

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
Toss chopped apples with granulated sugar, cinnamon, and nutmeg. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, whisk eggs with granulated sugar, melted butter, vanilla extract, and milk.
Stir dry ingredients into the wet mixture until just combined, then fold in the spiced apples.
Pour the batter into the prepared baking dish and smooth the top.
Mix topping ingredients: brown sugar, flour, cinnamon, and cold butter until crumbly. Sprinkle over the batter.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Let cool slightly before slicing and serving warm or at room temperature.

Notes

Add chopped walnuts or pecans to the topping for extra crunch.
Drizzle caramel sauce over the top for added sweetness.
Use pears instead of apples for a milder flavor.
Swap milk for buttermilk or half-and-half for a richer texture.
Canned apple pie filling can be used, but reduce sugar in the batter accordingly.