Apple Pie Cake Recipe – Easy, Delicious & Loaded With Apple Goodness!
When it comes to fall, apples are synonymous with this time of year. Move over Apple Pie – meet the best thing that’s happened to apples since the turnover.
Before we talk about how amazing this Apple Pie Cake is and I show you how to make it – I wanted to tell you a little bit about an organic farm from where I live called Kauffman’s Fruit Farm. I wrote a post about Supporting Your Local Farmers last month so please be sure to check that post out as well for some details on how to shop there and if you are in the area to be sure to pop by for a visit.
Look at the way array of products they offer on their website.
Below, you will see a quick video on some of the fresh, delicious, and organic fruit they sent me.
Disclosure: I am partnering with Kauffman’s Fruit Farm as a blog ambassador. I have received these Kauffman’s Fruit Farm products for free; however, all opinions remain my own.
I am thrilled to partner with them and love all of their products and produce!
These apples were sweet, fresh, and made the best Apple Cake ever!
Now for the recipe! My hubby doesn’t like cake that’s too sweet so this was the perfect solution! A beautiful blend of tart and a touch of sweet. The crusty bottom is so delicious it has wings!
- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon
- 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
- 5 pounds (about 12) tart apples, such as Granny Smith
- 2 tablespoons fresh lemon juice
- In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon.
- Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
- Preheat oven to 350 degrees.
- Peel apples, cut into thin slices, and place in a bowl.
- Pour off any accumulated liquid.
- Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan).
- Sprinkle remaining crumb mixture on top.
- Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top.
- Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature.
- I baked this cake for exactly 1 hour and 15 mins. It came golden brown and the apples were crisp yet moist.
Be sure to peel and core your apples. A nice tart apple works best.
I used some Pam to grease the pan.
Look at the delicious crusty bottom! It’s so good. I couldn’t stop eating it.
Also, be sure to leave any questions you might have in the comments section below. I always reply!
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