Densely packed with thinly sliced apples and topped with a buttery cinnamon-sugar crumble top. I’m calling this classic combination of sweet autumnal favorites an Apple-Pie Cake, or more precisely an Apple-Pie Crumb Cake because it’s a rather obvious marriage of two well-known and well-loved desserts. Apple Pie and Crumb Cake.
However, the real inspiration for this dessert comes from a lesser known sweet treat that got a lot of attention in the 1990s when Ann Willan featured it on a cooking segment of Martha Stewart Living.
Anne’s version was eventually pictured on the cover of her cookbook, Anne Willan: From My Chateau Kitchen. She called it an Apple Gateau, which is French for cake. However, her sweet, tart variation on a traditional layer cake was made without flour or eggs. In fact her Apple Cake was nothing more very thin slices of apple, layered with butter and sugar in a round pan. This stack of simple flavors was then “baked” at 175 degrees for 12 to 14 hours. You read that right– 12 to 14 hours!
I’ve made Anne’s version several times. If you have the time it’s surprisingly easy to accomplish– considering the elegant results. I’ll probably present her version here someday. Though I may have already promised that once or twice before and still not delivered. After all, 12 hours of cooking is quite a kitchen commitment, even for me.
The thing about Anne’s Apple Cake is it always seemed closer to an apple-pie cake to me because the apples were peeled, thinly sliced and stewed in their own sweet juices until they took on the luscious texture of pie. However, its crustless, stand alone shape suggests cake. It’s a fascinating combination.
Like I said, I don’t have 12 hours of baking in me right now, so I’ve cheated her recipe into the Apple-Pie Crumb Cake you see here. Like Anne’s gateau, my Apple-Pie Cake is neither pie nor crumb cake. But the flavors and texture will remind of both of these classic desserts and you won’t have to spend 12 hours in the kitchen. GREG
This cake is best soon after it’s made, but it will store, covered at room temperature, about 36 hours.
Ingredients
- 2 ½ cup all-purpose flour
- 1 ¼ cup brown sugar
- 3 teaspoon cinnamon (divided)
- 10 ounce cold unsalted butter (cut into ½‑inch cubes)
- 3 pound crisp, tart apple (such as Granny Smith)
- ½ cup granulated sugar
- 2 tablespoon corn starch
- powdered sugar (as needed)
Directions
In a large bowl of a food processor fitted with the blade attachment combine flour, brown sugar, and 2 teaspoon cinnamon. Pulse the mixture until well-combined. Add the cubed butter and pulse several more times until a course sandy texture with pea-sized pieces sprinkled throughout is achieved. You may alternatively use 2 knives or a pastry blade. Press ½ of the mixture onto bottom and halfway up the sides of a 10-inch springform pan. Place the remaining mixture into a medium bowl and put both the springform pan and the bowl into the refrigerator to chill at least 20 minutes.
Meanwhile, place the oven rack in the center position and preheat oven to 350 degrees.
Peel, halve lengthwise and core the apples, then thinly slice them (¼‑inch, or preferably less). The food processor fitted with the slicing blade works very well for this job.
Remove the remaining crumb mixture and the prepared springform pan from the refrigerator. Set the springform pan on an aluminum foil-lined rimmed baking sheet.
Place the apple slices into a large bowl and toss them well with granulated sugar, corn starch, and remaining 1 teaspoon cinnamon. Once the cornstarch has moistened, pile the apple slices into the prepared springform pan, pressing down as you work to pack as many of them in as you can. You might not use all the apples, but do use enough that they mound about 1‑inch above the edge of the pan. Sprinkle as much of the remaining crumb mixture on top as you can. Pressing it down to fill spaces before adding more.
Put the pan on its baking sheet in the oven; bake for 1 hour and 15 minutes, or until golden brown on top. Remove from oven. run a knife around the edge of the pan, and let the cake completely cool in the pan to set. Remove springform ring before slicing. Sprinkle with powdered sugar; serve immediately.
SUPER! Made this for Thanksgiving and it was awesome. Even my 10 year old son gave it high praise. Awesome awesome. Definitely making again.
Yay! GREG
The moisture content of the apples is a factor, indeed. We offered fresh chocolate pie and this pie/cake for Thanksgiving, and most chose the chocolate pie. FOOLS! But it’s certainly not a problem to wade through this leftover beauty. Luscious. Still, our Granny Smiths were exceptionally wet, the baking time got extended, the sugars caramelized, the whole deal wouldn’t come loose from the springform — and in the end, it’s a little less showy than what’s pictured. So good, however, we’ll try again.
Really pretty and nice twist on apple crisp. Tasted great ..but I think when I try it again I will add more butter to the crumble dough as neither the bottom or topping came out as moist or “gooey” as pictured. Any other thoughts about how to improve would be appreciated.
I wonder it was the water content of the apples (which can vary greatly) rather than not enough butter. GREG
OMG!! just finished making this and it came out awesome.
OMG!! I just unmolded the cake and it came out perfect!! I never comment on anything but this is one beautiful and delicious apple crumb cake. Great great recipe. Wish I could send you a picture of my masterpiece
You can! greg at sippity sup dot com!
That may just be the sexiest apple pie I’ve ever seen!
I adore layers upon layers of thinly sliced apples — in a cake (or pie), that is. 🙂
Good golly, man! This is amazing. Not sure how long I can live without making one 😀
This looks amazing. We went apple picking today and I’m scouting for apple recipes. This is definitely on the list.
Love your photos of this pie/cake! Looking for apples.….
This was fantastic! I came upon your blog by chance and knew immediately that I had to try this recipe. I made it gluten free using a combo of “cup4cup” flour and almond meal. Then I realised I was low on butter…but had some Earth Balance vegan “butter” which I used instead. No one knew the difference. So easy! So delicious! A real crowd pleaser, and the house still smells great. Thank you!
Hi Lisa, I’m also GF/DF and would love making this as you suggested with GF flour & almond meal. Did you do half and half? If not, please tell me how much of each. Thanks so much!
-Shelly
Stunning is the first word that comes to mind Greg.
Great shots! These remind me of what they call “apple stack cake” around here and sell at fall festivals. Speaking of which, we are headed to one in a few hours to judge their BBQ contest but what we’re really looking forward to is all of the homemade treats for sale.
Wow, fantastic! I’m bookmarking this recipe.
Cheers,
Rosa
Love your version, Greg! I have made the Ann Willan recipe, too, and it is good. But this? I think I definitely prefer your version.
Whoa. I love nothing more than picking crumb topping off things and leaving behind whatever spongy bland cake is usually hiding beneath. This cake is a completely different animal. I’d be forced to eat it all.
Oh my god this apple pie cake looks incredible! Loving all that sliced apple deliciousness going on in the middle, craving a slice right now!
Greg this is such!!! a masterpiece! I just saw it on FG and she’s a beauty!!! Wish I could dig in right now! Pinned 🙂
Please tell me the units for the brown sugar. I am just learning to cook and this looks good. I assume the units are cups for the brown sugar.
Yes cups. Excuse the typo. GREG
While this is gorgeous, I’d love to make that 12 hour pie/cake. Tis the apple season.
12 hours? I’d love to see that recipe! Although this one looks just fine. Thanks.
12 to 14 hours is quite a commitment, but I have to admit I’m curious now…
This may be the best looking baked good Ive seen this fall.
Tis the season for apples (what! no pumpkin!)! This pie/cake/thing is simple and I bet it taste delicious. Beautiful photos Greg!
Love this combo pie-cake thing.…super clever and it looks really delicious!
Pie and cake all at once? Man, oh, man. This is at the top of my fall baking list!
Great dessert for any fall dinner party -
Oh. My. Gosh. Must get apples and must make this!
We’re still up to our swimming in our backyard apple harvest, so I’m definitely adding this to our apple queue. If I didn’t have to work I’d make it right this second. Amazing cake you made here. Thanks for sharing.
Holy sweet goodness Greg! This cake is insane…in the best possible way. I can’t wait to try this out.