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Apple-Pie Cake

A cross between pie and a fruit crisp, this dramatic dessert is made with just six common ingredients.

  • prep: 45 mins
    total time: 2 hours
  • servings: 8

Ingredients

  • 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

Cook's Note

To dust the cake with confectioners' sugar, put some sugar in a standard sieve, hold it over the cake, and tap the edge lightly.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, January/February 2003

Reviews (28)

  • 29 Nov, 2013

    Easy to make and pretty presentation, but I didn't like it. I used only 7 apples of various varieties and it was fine. If I made this again I'd put some sugar in the apples and more cinnamon. I'd also use less sugar and less butter in the crumble dough. Way too buttery, I think. Not sure though if I will be making this recipe again.

  • 2 Nov, 2013

    Not sure what I did wrong but this turned out very badly, the "cake" part of it just became a thick paste like mush. While the apples were flavorful the mushy cake substance made it less appetizing. I followed the instructions as given, perhaps it was baking it on a foil lined tray that didn't allow a crust to form? I opted to try turning it into a crumble..still in the oven..we'll see!

  • 15 Sep, 2013

    Turns out perfect with a little changes. Adde sugar to the apples, had to make a bit extra crumbles for the top Use a 10 inch mold and 12 Smith apples. Very easy and delicious.

  • 10 Feb, 2013

    Made this last night. Just ate some leftovers this morning. Really easy & delicious and looks good! A few edits: I used only 7 apples, I added a tad more lemon juice and tossed some sugar with the apple-cinnamon-lemon mix. Came out well. I would make it again with these modifications. Happy Cooking!

  • 12 Oct, 2012

    So easy and simple delicious!!

  • 30 Jan, 2012

    I've made this recipe twice and both times it was great! I used Northern Spy apples and confess i did add some cinnamon and sugar to them. Now it is January and I can't find Spys to use, so I'll give Grannys a try.

  • 12 Nov, 2011

    I don't want to give up on this recipe because it's a good option to making pie. But the comments are valid. Tring this for a second time. This time, I tried using Pink Lady apples and tossed them with some sugar making sure to drain the extra liquid after mixing the juice, sugar and cinnamon well with the apples. Also, I increased the crust recipe by 1/4 so I had enough to make the bottom thicker and a little extra for the topping (I ran out the first time).

  • 9 Nov, 2011

    Terrible!!! Wasted money and time! Apples are too tart with no added sugar and came out mushy! Will never try to do it again.

  • 7 Nov, 2011

    Tasty overall, but others' comments are valid: bottom crust was pretty soft, Granny Smiths would be too tart, recipe calls for too many apples. Simple recipes great, but I'd opt for another recipe in the future. Juices from apples sink and cause mushy crust because the flour in the topping doesn't mix with the apples. The texture of the crust where it wasn't mushy, wasn't the best. Suggestions: toss apples with some extra flour, maybe some sugar too, add oats to crust, try cooking apples first.

  • 6 Nov, 2011

    Kaygi, it says to use 2/3 of the crumble mixture for the base, thus the remaining 1/3 is for the topping.

  • 16 Oct, 2011

    Recipe does not tell you to put aside someof the crumb mixture for the top. Baking it now, smells good, but will let you know the results.

  • 2 Oct, 2011

    Made this today it was awesome, I will try it with less butter next time and see if I get the same results.

  • 29 Sep, 2011

    I made this last night, I bought a bag of Mac's at the Farmers Market and it was easy and yummy.
    A tarter apple would have even been better, skip the powered sugar and go right to the ice cream...just perfect.

  • 27 Sep, 2011

    I have made this recipe many times over, since it first appeared. I have always been delighted with the results and so have my family and friends. Always get asked for the recipe. Turns out perfect each and every time!!

  • 27 Sep, 2011

    going to try this asap...have one tip for baking apples and not getting too mushy.....mix apples with tapioca.....absorbs alot of the moisture....

  • 27 Sep, 2011

    I have made this for years, never any leftovers

  • 27 Sep, 2011

    gonna try this recipe - it sounds good!

  • 25 Sep, 2011

    This was a really fun cake/crisp to make! So easy and such simple ingredients. It got rave reviews from the hubs.

    I also did not use all the apples...I'd say I used 9 or 10. I don't know how the topping would have stayed on if there were any more apples! It was already falling off the sides.

    Some of my crust was mushy too, but not too bad. Overall flavor was great. I wonder if I didn't bake it long enough? I only had it in there an hour because it was golden brown on top. Any thoughts?

  • 31 Oct, 2010

    DELICIOUS! DELICIOUS! DELICIOUS! This is the BEST apple dessert ever. You can make this 100% organic, simple to make, flawless instructions. It has a fresh, lightly sweet and tart flavor, wonderful texture.

  • 27 Oct, 2010

    My roommate made this tonight and it was DELICIOUS! I'm not sure how other peoples' crust turned out soggy...ours was perfect. Best served warm with vanilla ice cream. This is a perfect dessert for fall. Or any time, actually...

  • 24 Oct, 2010

    I made this last night. The flavors were great but the crust was really wet and gummy, not cake like at all. I would recommend someone try reworking this recipe to find away to remove all the excess moisture. Not sure if I'll make it again.

  • 15 Oct, 2010

    I replaced butter by olive oil since we do not use much butter but the result was great anyway. We loved the caramelised sugar and the cinnamon taste.

  • 5 Oct, 2010

    What a waste of time and energy put into this baking disaster. First of all, with two sticks of butter, the crust came out soggy, liquid came out from the sides and bottom, the apples were supremely tart and I ended up throwing the entire thing out in the trash after we took a bite out of it. Whoever created this winner needs to revamp it because it is no good. I will stick to apple pie next time. I am a longtime baker and cook and this was my first mistake.

  • 24 Sep, 2010

    I had extra apples left over as well - I think 9 pounds would have been better. This is a new family favorite, and will definitely have vanilla ice cream to serve with it next time!

  • 19 Sep, 2010

    I did half the recipe in a smaller pan, so I had a thin layer on the bottom, like a normal pie crust and it was perfect, wasn't soggy at all, it was almost like a chewy toffee cookie, then a layer of apple that i fried in butter, browsugar, lemonjuice and cinamon (maybe 1 T of each) I had to make a bit extra crumbles for the top tho.. have only one word for this cake.. YUM! serve warm with vanilla ice cream

  • 19 Sep, 2010

    This tasted delicious, but the crust was very soggy on bottom. I also had a hard time fitting 5 pounds of apples into the pan. Good recipe, but next time I might use 3 to 4 pounds of apples.

  • 5 Mar, 2008

    One of my favorite recipes! Turns out great every time!

  • 28 Jan, 2008

    This is absolutely delicious! I have made a few times, and it got rave reviews! It is a great dessert to bring to Thanksgiving supper.