Apple Pie Cake

Apple pie may be apart of my top 10 favorite things of all time, but you know what’s even higher on that scale?
Cake. I f*cking love cake. I can’t even keep it in my apartment because I love it that much, and therefore I would solely & exclusively consume cake and only cake for 4 days straight.
Just kidding. It wouldn’t last 4 days.

More than that, I especially love this cake, because it combines two of my favorite things on this planet.
Pie & cake. Hence the title; apple pie cake.
Groundbreaking, I know.

I’ve been making this recipe for yearssssss, and it still remains one of the most requested by my family whenever I plan to make a dessert around the holidays. I like to describe it as a mashup between apple pie & coffee cake, as the baked cinnamon & brown sugar topping  adds that crunchy element that’s reminiscent to one of my other favorite things on this planet: entenmann’s coffee cake.
And you’re a liar if you claim to not love a slice of good ol’, old school entenmann’s coffee cake.
I’m going to stop obsessing over cake now.
Apple Pie Cake

1 box of yellow bake mix (and all ingredients listed on box)
5 apples, sliced into apple slices
3 tablespoons brown sugar
2 teaspoons ground cinnamon
1 tablespoon lemon juice

1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, slightly softened 

Preheat oven to 350. Combined all of the ingredients for the boxed cake mix and set aside. Combined apple slices, 3 tablespoons of brown sugar, 2 teaspoons of cinnamon, and 1 tablespoon of lemon juice in a bowl and toss to coat. Make sure apple slices are covered and sugar is dissolved.

Combined the first three ingredients for the topping in a bowl, then slowly incorporate the slightly softened butter until you form a crumble.

Pour cake batter into a greased baking pan, then evenly top with apple slices. Sprinkle on the topping and then bake for 35-40 minutes. Your kitchen will smell amazing by now.

Allow to cool for 10 minutes then dig in!


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