A delightful fusion of two comforting classics, Apple Pie Cake is the ultimate dessert for cozy gatherings and crisp autumn evenings. With tender cinnamon-spiced apples nestled between layers of soft, buttery vanilla cake, this bake captures the essence of both a homestyle apple pie and a moist coffee cake. Finished with a light dusting of powdered sugar, it’s an easy yet elegant dessert that brings warmth and nostalgia to the table.

Why You’ll Love This Recipe

This Apple Pie Cake offers the best of both worlds—the sweetness and structure of a classic cake with the soft, spiced fruitiness of an apple pie. It’s simple to prepare, uses pantry staples, and comes together in a single pan. The spiced apples bake into the cake batter, infusing it with moisture and flavor, while the cinnamon and brown sugar create a subtle caramel-like finish. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature with tea, this dessert is always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
large egg
vanilla extract
milk
large apples, peeled, cored, and sliced
cinnamon
brown sugar
powdered sugar, for dusting (optional)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until pale and fluffy.
Beat in the egg and vanilla extract until well incorporated.
Gradually add the dry ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
In a separate bowl, toss the sliced apples with cinnamon and brown sugar until evenly coated.
Spread half of the cake batter into the prepared pan, smoothing the top.
Layer half of the apple mixture evenly over the batter.
Spread the remaining batter over the apples, followed by the remaining apple mixture on top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Calories per serving: 350 kcal

Variations

Nutty addition: Add a handful of chopped walnuts or pecans between the apple layers for extra crunch.
Maple twist: Replace the brown sugar with maple syrup for a richer, more complex sweetness.
Gluten-free option: Use a gluten-free 1:1 baking flour blend to make it suitable for gluten-sensitive guests.
Caramel drizzle: Top with a warm caramel sauce instead of powdered sugar for an indulgent finish.
Mini cakes: Bake in muffin tins for individual apple pie cake servings—perfect for portion control or events.

Storage/Reheating

Storage: Store leftover apple pie cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: Warm slices in the microwave for 15–20 seconds or in a low oven until heated through.
Freezing: Freeze cooled cake slices individually wrapped in cling film for up to 2 months. Thaw at room temperature before serving.

FAQs

What type of apples are best for this cake?

Firm, tart apples like Granny Smith hold their shape well and balance the sweetness of the cake.

Can I peel the apples in advance?

Yes, peeled and sliced apples can be stored in lemon water in the fridge for a few hours before using.

How do I prevent the apples from sinking?

Layering the apples between two layers of batter helps suspend them during baking.

Is it okay to use a springform pan?

Yes, a 9-inch springform pan works well and makes releasing the cake easier.

Can I use apple pie filling instead of fresh apples?

Fresh apples are recommended for the best texture, but in a pinch, well-drained apple pie filling can be used.

Is this cake too sweet?

The sweetness is balanced by the tart apples and spices. You can reduce the sugar slightly if preferred.

Can I double the recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time to 50–60 minutes.

Can I add more spices?

Certainly—nutmeg, allspice, or cardamom can complement the cinnamon beautifully.

How long should I cool the cake before serving?

Cool for at least 30–40 minutes to allow the cake to set and make slicing easier.

Does this cake need frosting?

No frosting is needed; a dusting of powdered sugar or a drizzle of caramel is plenty.

Conclusion

Apple Pie Cake is the perfect dessert for when you can’t decide between pie and cake. With its moist vanilla base and layers of cinnamon-kissed apples, it brings together all the warmth and comfort of a fall dessert in one simple bake. Whether shared with friends or enjoyed quietly with a cup of coffee, it’s a seasonal staple worth savoring again and again.

Apple Pie Cake

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A cozy hybrid of two classic desserts—this apple pie cake combines cinnamon-spiced apples with a moist, buttery cake base and a light dusting of powdered sugar. A perfect treat for autumn or anytime comfort food is calling.

Author: Mari
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until pale and fluffy.
Add the egg and vanilla extract, beating until fully combined.
Gradually incorporate the flour mixture into the wet ingredients, alternating with milk. Start and end with the flour mixture. Mix until just combined.
In another bowl, toss the sliced apples with cinnamon and brown sugar until evenly coated.
Spread half of the cake batter into the prepared pan. Layer with half of the apple mixture.
Spread the remaining batter over the apples, then top with the remaining apple slices.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

Use a mix of tart and sweet apples for a more complex flavor.
Make sure apples are evenly sliced to ensure even baking.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 28g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg