Apple Pie Cake
A delightful twist on the classic apple pie, blending comforting autumn flavors in a lovely cake topped with a crumbly butter mixture.
Servings: 12 servings
Calories: 250kcal
Ingredients
For the cake
- 1 box yellow cake mix (425g)
- 360 ml water (1½ cups)
- 80 ml vegetable oil (⅓ cup)
- 3 large eggs
For the apple filling
- 6 apples, peeled and sliced Use a mixture of sweet and tart apples, such as Granny Smith and Fuji.
- 45 g brown sugar (3 tbsp)
- 1 tsp cinnamon
- 15 ml lemon juice (1 tbsp)
For the crumb topping
- 95 g all-purpose flour (¾ cup)
- 100 g brown sugar (½ cup)
- ¼ tsp salt
- 115 g cold butter, cubed (½ cup)
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a 9x13 inch pan.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Stir well until the mixture is smooth.
- Pour the batter into the prepared pan, spreading it evenly.
- In a separate bowl, toss the sliced apples with brown sugar, cinnamon, and lemon juice. Arrange the apple mixture over the cake batter.
- In another bowl, mix the all-purpose flour, brown sugar, and salt. Add the cubed cold butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumbly mixture over the apples, ensuring they are well covered.
Baking
- Bake in the preheated oven for 35–60 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool completely in the pan before serving.
Notes
For serving, slice the cake into squares and serve warm with a scoop of vanilla ice cream or a dollop of thick cream. You can also top slices with a sprinkle of cinnamon and sugar.