Apple-Pie Cake

Prep Time:
45 mins
Total Time:
2 hrs

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 five 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. We suggest using a springform pan to accommodate the tall layers.


  • 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


  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. 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. 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.

    apple pie cake
    Sonia Bozzo

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.

Cook's Notes

A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Or use a 9-inch round baking pan, with sides at least 3 inches high.

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