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Apple Pie Cake

Apple Pie Cake! A layer cake recipe with hints of cinnamon and nutmeg, fresh apple pie filling, buttercream frosting and braided pie crust lattice.

By Olivia Bogacki, The Cake Blog

Apple Pie Cake! A layer cake recipe with hints of cinnamon and nutmeg, fresh apple pie filling, buttercream frosting and braided pie crust lattice.


Yield: One 6” Round Cake (3 layers)


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Ingredients

  • For the Cinnamon Brown Sugar Cake:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch cloves
  • 1 ½ tablespoons cocoa powder (optional – for color)
  • ½ cup unsalted butter (room temperature)
  • ½ cup granulated sugar
  • ½ cup light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk (room temperature) 


For the Apple Pie Filling:

  • 2 ½ cups peeled & chopped Granny Smith apples (about 2 apples)
  • 2 teaspoons lemon juice
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • 2 tablespoons cornstarch
  • ½ teaspoon cinnamon
  • pinch nutmeg
  • pinch salt
  • 1 cup water 

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For the Vanilla Buttercream Frosting:

  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 ½ cups unsalted butter, cubed (room temperature)
  • 1 teaspoon vanilla extract 


For the Pie Crust Inside the Cake, Accents, & Braid:

  • Two 11” store bought pie crusts (or homemade)
  • 1 egg lightly beaten with a splash of milk
  • Pie crust cutters


For the Pie Crust Lattice:

  • Two 11” store bought pie crusts (or homemade)
  • 1 egg lightly beaten with a splash of milk
  • 6” cake ring

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Instructions

Make the Cake:

  • Preheat oven to 350F and grease and flour three 6″ cake pans, line bottoms with parchment.
  • In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, cloves and cocoa powder until well combined.
  • Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and beat on med-high until pale and fluffy (2-3 minutes).
  • Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla extract.
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
  • Spread batter evenly into prepared pans. Smooth the top with a spatula.
  • Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely. 

Make the Apple Pie Filling:

  • Toss chopped apples in lemon juice, set aside.
  • In a medium saucepan, combine sugar, brown sugar, cornstarch, cinnamon, nutmeg and salt. Add water and stir to combine. Bring to a boil over medium heat, stirring occasionally. Cook for 2 minutes.
  • Add chopped apples and bring back to a boil. Simmer until apples are tender (approximately 10 minutes). Remove from heat and cool completely before using on cake.

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Make the Vanilla Buttercream Frosting:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  • Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
  • Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  • Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
  • Add vanilla and whip on medium-high until silky and smooth, about 3 to 5 minutes.

Make the Pie Crust Inside the Cake, Accents, & Braid:

  • Preheat oven to 400F and line a baking sheet with parchment.
  • Roll out each crust and cut out two 7” circles. They will shrink a bit, so it’s important that they are larger than the 6” cake. I placed a 6” cake pan on top of the crust and used my knife to cut out a slightly larger circle.
  • Re-roll the dough and cut 3 long ¼” wide strips for the braid. Trace a 6” circle onto parchment. Braid the dough and place it on the outside of the circle (again, it will shrink a bit so make it a tad bigger). Cut more strips and braid as needed until the braid goes all the way around the circle.
  • Use remaining pie dough to cut out leaves and flowers if desired. Re-roll pie dough as needed.
  • Transfer pie discs, leaves, braid, and flowers onto baking sheet. Using a pastry brush, lightly brush with egg wash.
  • Bake for 15-17 minutes or until golden. Cool completely on pan. 
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Make the Pie Crust Lattice:

  • Preheat oven to 400F. Place oven rack in lowest position. Place a 6” cake ring on its side on a sheet pan. Anchor it as best as possible to prevent it from rolling. I used two folded silicone baking mats around the sides. Lightly spray outside of cake ring with cooking spray.
  • Roll out pie dough and cut into ½” strips. Take 4 of the longest strips and place them together. Use the other strips to create a lattice effect. I used a small brush dipped in water to help adhere the pie dough pieces to each other.
  • Trim edges and cut lattice into 6” sections.
  • Repeat until you have enough to go around the cake. Apply leaf and flower cutouts using the egg wash as glue if desired.
  • Place a 6” lattice section on top of the cake ring. Using a pastry brush, lightly brush with egg wash.
  • Bake for 15-17 minutes or until golden. Cool completely on cake round.
  • Very carefully, transfer to parchment lined baking sheet.
  • Repeat with remaining sections.
 

Assemble the Cake:

  • Place one layer of cake onto a cake stand or serving plate. Spread a thin layer of frosting on top and place a disc of pie crust on top. Using a large round tip, pipe a dam of frosting along the top of the pie crust to hold the filling.
  • Top with approximately 1/2 cup of apple pie filling and spread evenly.
  • Repeat with next layer and place final cake layer on top. Crumb coat the cake and refrigerate for 30 minutes.
  • Frost the cake and smooth the sides and top. Apply lattice or pie crust cutouts to decorate as desired.

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Notes 

  • If filling appears too thick while cooking, add a bit of water. I let mine sit in the fridge overnight, so it thickened up quite a bit. You can microwave it in 30 second intervals to thin it out and bring to room temperature.
  • Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue may not stiffen.
  • The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
  • The lattice will be very fragile so be careful when removing from cake ring and transferring to cake. I had many, many pieces break, even the ones on the final cake (you can hide some of the broken ones in the back). 
 
 See More At: The Cake Blog

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Cake Magazine: Apple Pie Cake
Apple Pie Cake
Apple Pie Cake! A layer cake recipe with hints of cinnamon and nutmeg, fresh apple pie filling, buttercream frosting and braided pie crust lattice.
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