Some desserts try to be two things at once and fail at both. This isn’t one of them. Apple pie cake succeeds by combining the best parts of each: a spiced cake base that’s more substantial than pie crust, a thick layer of cinnamon-coated apples that taste exactly like pie filling, and a buttery streusel top that gives you that crumbly texture you want from both desserts.
The result is something you can eat with a fork, no ice cream required (though it doesn’t hurt). It’s easier than making pie—no rolling dough, no crimping edges—but delivers that same warm, spiced-apple satisfaction.
What You’ll Need
For the Cake Base:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
For the Apple Layer:
- 4 large Granny Smith apples, peeled and sliced thin
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Streusel Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
Tools:
- 9×13-inch baking pan
- Large mixing bowl
- Medium mixing bowl (2)
- Electric mixer or whisk
- Spatula
- Vegetable peeler
- Chef’s knife
- Measuring cups and spoons
- Pastry cutter or fork
- Wire cooling rack
Making the Cake Base
Preheat your oven to 350°F. Grease your 9×13-inch pan with butter or cooking spray.
In one medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In your large bowl, beat the softened butter and sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy.
Add the eggs one at a time, beating well after each. Beat in the vanilla extract.
Add a third of the dry ingredients and mix on low just until combined. Add half the buttermilk and mix. Continue alternating, ending with dry ingredients. Mix just until no flour streaks remain.
Spread the batter evenly into your prepared pan. It will be a thin layer—that’s correct.
Preparing the Apple Layer
In your second medium bowl, toss the sliced apples with the sugar, flour, cinnamon, nutmeg, and lemon juice. Make sure every slice is coated.
Arrange the apple slices over the cake batter in an even layer. They can overlap—you want good coverage.
Making the Streusel
In a clean bowl, combine the flour, brown sugar, cinnamon, and salt.
Add the cold butter cubes. Use a pastry cutter or fork to work the butter into the dry ingredients until the mixture forms coarse crumbs about the size of peas. Some larger chunks are fine.
Scatter the streusel evenly over the apples, covering the entire surface.
Baking
Bake for 50-55 minutes. The streusel should be golden brown and the apples should be tender when pierced with a knife. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
The cake will bubble around the edges as the apples release their juice. That’s normal and delicious.
Cooling and Serving
Let the cake cool in the pan on a wire rack for at least 30 minutes. The apple juices need time to settle, or they’ll run everywhere when you cut into it.
Serve warm or at room temperature. Cut into squares. The cake is substantial enough to hold together but tender enough to break apart easily with a fork.
This is excellent with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. But it’s also perfectly good on its own.
This makes 12-15 servings.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The streusel will soften slightly in the fridge, but the flavors get even better as they meld.
Reheat individual pieces in the microwave for 20-30 seconds to bring back that just-baked warmth.
You can make this in a 9-inch springform pan for a taller, more dramatic presentation. Increase the baking time by about 10 minutes and check for doneness with a skewer.
