Food & Cooking Recipes Breakfast & Brunch Recipes Apple-Pie Cake 3.3 (1,581) 38 Reviews You don't have to choose between having a slice of apple pie or cake with this tasty hybrid dessert. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 5, 2023 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 2 hrs Servings: 8 This hybrid dessert is an irresistible cross between apple pie and a fruit crisp. It's easy to make—all you need are six ingredients, and you probably already have most of them on hand: butter, light-brown sugar, flour, cinnamon, and lemon juice. Most importantly, you'll need 5 pounds of tart apples such as Granny Smiths. The apples are sliced and layered with a crumb mixture similar to that used for a fruit crisp. A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Alternatively, use a 9-inch round baking pan, with sides at least 3 inches high. Sonia Bozzo You'll Fall in Love with These Absolutely Delicious Apple Dessert Recipes Ingredients 2 cups flour 1 cup packed light-brown sugar 2 teaspoons cinnamon ½ 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 Directions Sonia Bozzo Make crisp mixture: 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. Sonia Bozzo Press crisp mixture into pan: Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Sonia Bozzo Preheat the oven; peel and slice apples: 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. Sonia Bozzo Assemble: Transfer apples to 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. Sonia Bozzo Bake: Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Sonia Bozzo Cool in pan: Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature, dusted with confectioner's sugar if desired. Sonia Bozzo To dust the cake with confectioners' sugar: put confectioners' sugar in a standard sieve, hold it over the cake, and tap the edge lightly. Sonia Bozzo Rate it Print