This Martha Stewart apple pie cake is a buttery and spiced recipe, which uses tart apples and a crumb-style crust. It’s the ultimate comfort food recipe, perfect for fall baking, and ready in about1 hour and 25 minutes.
Martha Stewart Apple Pie Cake Ingredients
- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon, divided
- 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
How To Make Martha Stewart Apple Pie Cake
- Make the crisp mixture: In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Cut in cold butter using a pastry cutter or electric mixer until the mixture forms pea-sized crumbs.
- Form the crust: Press 2/3 of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Prep the apples: Preheat oven to 350°F. Peel and thinly slice the apples, then toss with lemon juice and the remaining 1 teaspoon cinnamon. Discard any excess liquid.
- Assemble the cake: Transfer the apple mixture into the crust, pressing down to pack tightly. Apples will mound slightly over the edge. Sprinkle the remaining crumb mixture on top.
- Bake: Place the pan on a foil-lined baking sheet. Bake for 1 hour and 15 minutes, or until golden brown on top.
- Cool and serve: Run a knife around the edge to loosen, then let the cake cool in the pan to set. Serve at room temperature. Dust with confectioners’ sugar if desired.
Recipe Tips
- Why use a springform pan? It makes releasing the cake easy without disturbing the crumb crust.
- Can I use other apple varieties? Yes, but stick with firm, tart types like Honeycrisp or Braeburn for best texture.
- How to slice cleanly: Let the cake cool completely before slicing for neat, bakery-style pieces.
- How to tell when it’s done: The top should be golden and the filling bubbling slightly around the edges.
- Add a glaze or topping: A vanilla glaze or scoop of ice cream takes this dessert to the next level.
What To Serve With Apple Pie Cake
This hybrid dessert pairs well with creamy and cozy sides:
- Vanilla ice cream or whipped cream
- Warm caramel sauce
- Hot apple cider or chai tea
- Crème fraîche or Greek yogurt
How To Store Apple Pie Cake
Room Temperature: Store loosely covered for up to 1 day.
Refrigerate: Cover tightly and refrigerate for up to 4 days. Let sit at room temperature before serving.
Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge and rewarm lightly if desired.
Apple Pie Cake Nutrition Facts
- Calories: ~420 per slice
- Carbohydrates: ~65g
- Fat: ~17g
- Sugars: ~35g
- Protein: ~3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I prepare this cake in advance?
Yes, it holds up well and can be made a day before serving.
Does it need to be refrigerated?
Yes, after the first day, store in the fridge for freshness.
Can I use a food processor for the crumb mixture?
Yes, pulse gently to maintain the crumb texture.
What’s the best way to reheat it?
Warm slices in a 300°F oven for 10 minutes or microwave briefly.
Can I add nuts or raisins?
Yes, 1/2 cup of chopped walnuts or raisins can be mixed into the apple layer.
Try More Recipes:
- Martha Stewart Apple Layer Cake
- Martha Stewart Apple Honey Upside Down Cake
- Martha Stewart Apple Crumb Cake
Martha Stewart Apple Pie Cake
Description
A hybrid dessert combining buttery crumb topping with a spiced apple pie filling—baked in a cake-like form.
Ingredients
Instructions
- Mix flour, sugar, and 1 tsp cinnamon. Cut in butter until crumbly.
- Press 2/3 of mixture into bottom and sides of a springform pan.
- Toss apples with lemon juice and remaining cinnamon.
- Add apples to pan and top with remaining crumbs.
- Bake at 350°F for 1 hour 15 minutes.
- Cool in pan. Dust with sugar before serving.