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Apple-Pie Cake

Recipe photo courtesy of Con Poulos

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

Source: Everyday Food, January/February 2003
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • keshleman1
    21 NOV, 2016
    To start, I added more cinnamon, some cloves and nutmeg as the cinnamon as called for would have made this very bland. I have baked it an extra 10 minutes. It doesn't specify what the texture of the apples should be, should they be cooking, or still hard? I used Haralson apples. I am waiting for it to cool and see what happens with the crust. I also used Bob's 1x1 gluten free flour.
    • ACX120862368
      17 FEB, 2019
      Thanks for the tip. I'll definitely be adding more spices (and salt) if I make this.
  • luvlylisa75
    8 MAY, 2018
    I have been making this recipe since the first issue of Everyday Food arrived in my mailbox! It is a family favorite and aside from sometimes adding a little more apple pie spices or cloves-we have found it to be great and versatile.! You could make this without a springform pan and just use a cake pan and cut pieces out (but the presentation wouldn't be as nice). Love this!!!
    • luvlylisa75
      8 MAY, 2018
      I have also used other kinds of apples--anything tart works great!
  • MS10516499
    4 OCT, 2017
    I followed the recipe. It came out perfect, Delicious!
  • kas783
    8 APR, 2017
    I followed the recipe exactly. I loved this cake and it was a huge hit with my family. I loved that it wasn't made with very much sugar and you really got to enjoy the taste of the apples. I followed the cooking time exactly as well and it turned out perfect.
  • MS12303707
    21 APR, 2016
    Reading all of these comments I am wondering if it might be possible to make this using canned prepared apple pie filling. Anyone have a comment or suggestion as to how much or how it might affect the recipe?
  • LindaGerlach
    20 OCT, 2014
    The cake was really easy to make! A quick recipe for an every day use. Simple and good...but I have to admit, I did put some maple syrup, vanilla, lemon juice and teaspoon of corn starch to the already cut is also very easy to make this cake a vegan and healthy choice. I replaced the butter for a good margarine, used raw cane sugar and whole wheat flour! Delicious! And the recipe works as well as the son loves this apple cake!
    • coveneyfairpoi
      8 MAR, 2016
      Sorry Linda, there are no good margarines. Margarine is an artificial product which is 1 degree from being plastic. They created it as Turkey feed in order to fatten them up but ooops, it killed them so they changed the flavor and started selling it to people and said it replaced rationed butter during WWII.
    • mdabernathygm
      16 NOV, 2015
      Keep in mind that margerine is not a healthy alternative to butter.
  • MS11474252
    7 JAN, 2016
    This recipe is a dud. Not only did it have one flavor note (cinnamon) the recipe calls for 5 lbs of apples. There is no added sugar or zest so the apples were bland and acidic - not apple pie-like. When I prepared it using 3.5 lbs of apples it was heaping over the pan. Luckily I put parchment around the sides. I don't know how you could contain that many apples. Also, because the apples were put in raw the bottom crust was a mushy mess. It was impossible to cut a clean piece.
  • mdabernathygm
    16 NOV, 2015
    SO AWESOME, easy and one of the BEST Apple _anything_ ever made (and I've made MANY pies, betty's, buckles, etc.) The best thing, there is no added sugar to the apples, hence making the apple you choose very important - Choose a dry, sweeter variety...I used Wolf River Apples still on the tree in November in Maine, organic. I also modified it by chopping up a nice dark chocolate bar mixed with apples, and added a handfull of oats to the topping portion of the crust mixture with more cinnamon.
  • Missmisad
    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.
  • Patrick B
    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!

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