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Apple Pie Layer Cake Recipe

Apple Pie Layer Cake Recipe
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★★★★★

5.2 from 21 reviews

This Apple Pie Layer Cake combines the comforting flavors of a classic apple pie with the soft, moist texture of a layered cake. Featuring tender layers infused with cinnamon and packed with spiced, diced Granny Smith apples, this cake is topped with a buttery apple filling that perfectly balances sweetness and tartness. Ideal for special occasions or cozy gatherings, this dessert offers a delicious twist on traditional apple pie in an elegant, sliceable form.

Ingredients

Scale

Cake Batter

  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (90g) unsalted butter, softened to room temperature
  • 1/2 cup (120mL) vegetable oil
  • 1 cup (200g) packed brown sugar, light or dark
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240g) sour cream, at room temperature
  • 1/2 cup (120mL) milk, at room temperature

Apple Filling

  • 6 tablespoons (90g) unsalted butter
  • 5 cups (590g) peeled, cored, and diced Granny Smith apples
  • 1/2 cup (100g) packed brown sugar, light or dark
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt until well combined. Set aside.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, vegetable oil, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the pure vanilla extract.
  4. Combine Wet Ingredients: Alternately add the flour mixture and the sour cream and milk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined; avoid overmixing to keep the cake tender.
  5. Prepare Apple Filling: In a large skillet, melt the 6 tablespoons of unsalted butter over medium heat. Add the diced Granny Smith apples, brown sugar, ground cinnamon, and freshly squeezed lemon juice. Cook, stirring occasionally, until the apples are tender but not mushy, about 8-10 minutes. Remove from heat and allow to cool slightly.
  6. Assemble the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the cake batter evenly among the pans. Spoon half of the apple filling evenly over the batter in each pan, folding the apples gently into the top layer of batter to create apple pockets
  7. Bake: Bake the cakes for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. Layer the Cake: Once the cakes have cooled, spread remaining apple filling between the layers as filling. Optionally, frost the cake with cream cheese frosting or whipped cream for added richness.
  9. Serve and Enjoy: Slice the cake and serve at room temperature. This cake keeps well refrigerated for up to 3 days and can be warmed briefly before serving.

Notes

  • Use Granny Smith apples as they hold their shape well and provide the perfect tartness against the sweetness of the cake.
  • For softer apples, you can peel and chop them into slightly larger pieces.
  • If you prefer a less sweet cake, reduce the amount of added sugars by 1/4 cup.
  • Frosting options include cream cheese frosting or lightly whipped cream for balance.
  • Storage: keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: apple pie layer cake, spiced apple cake, apple cake recipe, layered apple dessert, cinnamon apple cake

Find it online: https://spatulaqueen.com/apple-pie-layer-cake-recipe-2/