Spiced Apple Pie Cake
This spiced apple pie cake is a delightful dessert that combines the comforting flavors of apple pie with the moist, tender texture of a cake. This indulgent treat is perfect for fall or any time you're craving the warm, cozy flavors of spiced apples.
Spiced Apple Pie Cake (Semi-Naked)
Okay, here’s the deal – I baked this cake (and others) in a half sheet pan and cut them out. I also assembled it in the cake ring. If you don’t have a that (it’s actually a quarter sheet pan – restaurant term) go ahead and bake it in a 6” cake tin. Just increase your baking time to 35 – 40 minutes. Then put it together as you would any other cake.
Cake
Ingredients
115g Unsalted Butter Room Temp
250g Sugar
60g Light Brown Sugar
3 Eggs (room temp)
110g Buttermilk (room temp)
75g Oil
½ tsp Vanilla Extract
185g Cake Flour
4g Baking Powder
4g Salt
4g Cinnamon
2g Ginger
.5g Nutmeg
Apple
Ingredients
4 Apples peeled (I used Gala)
¾ Tbl Sugar
Dash Cinnamon
Instructions
Preheat oven to 350
Spray and line a half cookie sheet
Cream together the butter and sugars until they are fully incorporated.
Add in eggs one at a time, running the mixer for one minute after each egg.
Let the mixer run for 4 more minutes.
Stream in the oil and vanilla and mix for 2 minutes
Slowly SLOWLY pour in the buttermilk while the mixer is going. Blend on med high for 3 more minutes
Mix all the dry ingredients together and add into the wet – JUST to incorporated.
Pour and level out into prepped pan.
Bake for 30 – 35 minutes. Toothpick test.
Apples
Instructions
Cut and core the apples. I cut them into 8 slices per apple
In a good-sized bowl put apples in and dust with the sugar and cinnamon.
Let it sit for at least 10 minutes.
Pour into saucepan (including all juices), to fit them all in a single layer.
Over med heat sauté until they are starting to get soft. Now, if you want them soft, let them cook longer. If you want them with a bit of a bite take them off the heat. Put them back in the bowl and cover with foil.
Assembly
Cut out the cake with a 6” round, two rounds and a third pieced together. Line a 6” round cutter with acetate and a cake board on the bottom to get ready for assembly.
Put the pieced together cake at the bottom, place half the apple with half the juice over the top – level it off. Place next layer, topped with rest of apples and juice – level off. Place last layer of cake. Put the assembled cake in the freezer for 4 hours (I left mine in overnight).
After it’s completely frozen, take it out, let it sit for like just 10 minutes, unmold and put cake in the fridge.
After this point, you do you. It might be too dry to not have a frosting. I quickly threw together a buttercream frosting. I didn’t want the over whelming sweet taste to take over the flavor, so I just made it naked, without a lot of frosting. And dusted it with cinnamon on top.
I hope you like it!