I love fall, so many great things about fall…What about fall do you love ? For me I love the perfect 50-60 degree running weather, the leaves turning colors, the delicious in-season root vegetables, Halloween!, and…APPLES! We didn’t have time to go apple picking this year, but my hub’s parents picked us up a bushel, so many apples! Luckily, I had many recipes I had wanted to make, including Apple Pie Cake!
The batter is plain, there is no cinnamon in it just like a plain apple pie crust. The apples are coated in a cinnamon sugar mixture – just like an apple pie. Get where I’m going here?
I got this recipe from recipegirl.com.
Cinnamon Apple Pie Cake
Adapted from recipegirl.com
Yield: one 9 or 10 inch springform pan
- 6 to 8 apples, peeled and sliced
- 1 ¼ Tablespoon granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon kosher salt
- 3 large eggs
- 1 1/2 cups superfine white sugar (you can make this from granulated sugar – use about 1 ½ cup granulated sugar + 1.5 Tablespoons)
- 1 1/2 cups vegetable or canola oil
- 3 teaspoons vanilla extract
- 1 1/2 cups all-purpose Flour (or 1 cup whole wheat pastry flour, ½ cup all-purpose flour)
- more cinnamon-sugar to sprinkle on top (same as above)
1. Preheat the oven to 350 degrees F. Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.
2. Layer the apple slices in the pan until they come about 2/3 to 3/4 of the way up the side.
4. Sprinkle the cinnamon-sugar-nutmeg mixture over the apples.
I used whole wheat flour so my batter is a little darker. 6. Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
7. Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean. Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart.
It’s going to come out with a nice crispy crust on the top. If I did this a second time I wouldn’t cover it to store it. I would leave it in the springform pan to keep the inside from drying out, but leave the top exposed. This is because the inside is so moist from all the apples that when you cover it the top crust just absorbs the moisture and makes it soft. It still tastes good, but loses the texture.
Either way, it was still delicious!
Nom nom nom nom…