Martha Stewart Apple Pie Cake Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart apple pie cake turns everything I love about apple pie into a tender, cinnamon-spiced sheet cake you can slice and serve without fussing over a crust. A layer of jammy sautéed apples sits in the middle, and a crisp sugar-crumb topping adds crunch on every bite. The cake itself is soft and buttery, with just enough cinnamon to make the whole kitchen smell like fall. This version is inspired by Martha Stewart’s classic American home baking, though it’s my own adaptation rather than her exact recipe. If you’ve ever wanted pie flavor with cake ease, this is the one to bake.

It takes about 85 minutes from start to finish, with 30 minutes of prep and 55 minutes in the oven. The method is straightforward: cook the apples, mix a simple butter batter, layer, top, and bake. It fits a holiday table, a potluck, or a relaxed weekend afternoon when you want something warm with coffee.

Why This Martha Stewart Apple Pie Cake Works

The apples get a quick stovetop sauté with butter, sugar, and cinnamon before they go into the pan. That step drives off excess liquid, so the fruit turns jammy instead of watering down the batter, and the flavor concentrates. The splash of lemon juice at the end keeps the sweetness in check.

The layering matters just as much. Half the batter goes down first, the apples go over it with a small border, and the rest of the batter gets dolloped and gently spread on top. Some apple peeking through is fine, and it gives you those jammy pockets in every slice.

What You’ll Love About It

Three things stand out: the soft, buttery crumb that stays moist for days, the bright cinnamon apples tucked through the middle, and that crisp crumb topping that contrasts with every bite. It serves 12 without any rolling or crimping, and it travels well to any gathering.

Ingredients

Here’s everything you need, grouped by part so it’s easy to shop and prep.

For the Apple Filling

• 3 medium tart apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch (1.3cm) pieces
• 2 tablespoons (28g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

For the Cake Batter

• 1 3/4 cups (219g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (180ml) whole milk, room temperature

For the Crumb Topping

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (57g) unsalted butter, melted

Equipment

• 9×13-inch baking dish — 23x33cm, glass or metal both work.
• Large skillet — for cooking down the apples.
• Electric mixer — hand or stand, for creaming the butter and sugar.
• Two mixing bowls — one medium, one large.
• Whisk and fork — whisk for dry ingredients, fork for the crumb.
• Wire rack — lets the cake cool evenly after baking.

How to Make Martha Stewart Apple Pie Cake

Step 1: Heat the Oven and Prep the Pan

Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray and set it aside. A center rack gives the most even browning on the crumb topping.

Step 2: Cook the Apple Filling

In a large skillet, melt 2 tablespoons (28g) butter over medium heat. Add the apples, 1/4 cup (50g) sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt and cook, stirring occasionally, until the apples are just tender and the juices have thickened slightly, 6 to 8 minutes. Stir in 1 tablespoon lemon juice and take the pan off the heat. Set the apples aside to cool while you make the batter, so they don’t scramble the eggs when layered.

Step 3: Whisk the Dry Ingredients

In a medium bowl, whisk together 1 3/4 cups (219g) flour, the baking powder, baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Set it aside. Whisking now breaks up any lumps and distributes the leaveners evenly.

Step 4: Cream the Butter, Sugar, and Eggs

In a large bowl, beat 1/2 cup (113g) softened butter and 3/4 cup (150g) sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl. Beat in the eggs one at a time, then 1 teaspoon vanilla, mixing until combined; the mixture should look smooth and glossy. If it looks curdled, the eggs went in too quickly—beat in a tablespoon of the flour mixture to bring it back together.

Step 5: Add the Flour and Milk

With the mixer on low, add the flour mixture in three additions, alternating with 3/4 cup (180ml) milk in two additions, beginning and ending with the flour. Mix just until no dry streaks remain; overmixing here will make the cake tough. The batter will be thick but pourable.

Step 6: Layer the Batter and Apples

Spread half of the batter evenly in the prepared baking dish. Spoon the cooled apple filling over the batter, leaving a 1/2-inch (1.3cm) border around the edges. Dollop the remaining batter over the apples and gently spread it to cover—it’s fine if some apple peeks through, since those spots turn jammy in the oven.

Step 7: Make and Scatter the Crumb Topping

In a small bowl, stir together 1/2 cup (63g) flour, 1/4 cup (50g) granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in 4 tablespoons (57g) melted butter and stir with a fork until evenly moistened and clumpy. Scatter the topping evenly over the batter so every slice gets some crunch.

Step 8: Bake Until Golden

Bake until the topping is golden and a toothpick inserted into the center comes out with a few moist crumbs, 50 to 55 minutes. If the top browns too quickly, tent it loosely with foil after 40 minutes. Transfer the dish to a wire rack and let it cool for at least 30 minutes before serving warm or at room temperature.

Step 9: Slice and Serve

For clean slices, cut with a serrated knife once the cake has cooled for at least 30 minutes. Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

What to Serve With It

A scoop of vanilla ice cream or a spoonful of whipped cream melts into the warm crumb and is my first choice. For a fall spread, add cinnamon-spiced applesauce, a handful of toasted pecans, or a mug of hot coffee or apple juice alongside. Fresh apple slices on the plate round things out nicely.

Tips for the Best Results

• Tart apples only — Granny Smiths hold their shape and balance the sugar.
• Room temperature eggs — they blend into the butter smoothly instead of curdling it.
• Weigh your flour — too much flour makes the crumb dry and dense.
• Cool apples fully — warm fruit can make the batter seize or sink.
• Lean on the toothpick — a few moist crumbs mean it’s done, not dry.
• Tent early — foil after 40 minutes keeps a dark crumb from burning.

Easy Variations

• Add pear — swap 1 of the 3 apples for a firm ripe pear.
• Nutty crumb — fold 1/3 cup (40g) chopped pecans into the topping.
• Extra spice — add 1/4 teaspoon ground nutmeg to the cake flour.
• Maple finish — whisk 1 tablespoon maple syrup into the cooled apple juices.

Storing and Reheating

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months; thaw overnight in the refrigerator. Reheat slices in a 300°F (150°C) oven for 8 to 10 minutes, or microwave on high for 20 to 30 seconds, until warmed through and reaching 165°F (74°C) at the center.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size and exact ingredients.

FAQs

Can I make this Martha Stewart apple pie cake recipe ahead of time?

Yes. The apple filling can be made up to 2 days ahead and refrigerated—just bring it to room temperature before using. You can also assemble the unbaked cake, cover it, and refrigerate for up to 8 hours; add 5 to 10 minutes to the baking time if it goes into the oven cold.

Can I use a different type of apple?

Tart, firm apples like Granny Smith work best because they hold their shape and keep the cake from turning too sweet. If you only have sweeter apples on hand, add a little extra lemon juice to balance the flavor.

How do I know when the cake is fully baked?

A toothpick inserted into the center should come out with a few moist crumbs, not wet batter, after 50 to 55 minutes. The topping should be golden and the edges should pull away slightly from the sides of the dish.

Why did my crumb topping turn out soggy?

The butter was likely too warm or the topping was stirred until smooth instead of clumpy. Use melted-but-not-hot butter and stir with a fork just until the mixture forms uneven crumbs, then scatter it over the batter right away.

Martha Stewart-Inspired Apple Pie Cake

Print Recipe

This apple pie cake pairs a buttery, tender cinnamon-spiced cake with a layer of jammy sautéed apples and a crisp, sugar-crumb topping. Inspired by Martha Stewart’s classic American home baking, it delivers the flavors of apple pie in an easy-to-serve cake. Each slice is moist, fragrant, and perfect for a fall gathering or a cozy afternoon with coffee.

• Author: Anabelle Mclean
• Prep Time: 30
• Cook Time: 55
• Total Time: 85
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Apple Filling

• 3 medium tart apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch (1.3cm) pieces
• 2 tablespoons (28g) unsalted butter
• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

For the Cake Batter

• 1 3/4 cups (219g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup (180ml) whole milk, room temperature

For the Crumb Topping

• 1/2 cup (63g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (53g) packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 4 tablespoons (57g) unsalted butter, melted

Instructions

1. Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish with butter or nonstick spray and set aside.
2. Make the apple filling: In a large skillet, melt the 2 tablespoons (28g) butter over medium heat. Add the apples, 1/4 cup (50g) sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt and cook, stirring occasionally, until the apples are just tender and the juices have thickened slightly, 6 to 8 minutes. Stir in the lemon juice and remove from the heat; set aside to cool while you make the batter.
3. In a medium bowl, whisk together the 1 3/4 cups (219g) flour, baking powder, baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Set aside.
4. In a large bowl, beat the 1/2 cup (113g) softened butter and 3/4 cup (150g) sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl. Beat in the eggs one at a time, then the vanilla, mixing until combined; the mixture should look smooth and glossy. If it looks curdled, the eggs were added too quickly—beat in a tablespoon of the flour mixture to bring it back together.
5. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until no dry streaks remain; overmixing will make the cake tough. The batter will be thick but pourable.
6. Spread half of the batter evenly in the prepared baking dish. Spoon the cooled apple filling over the batter, leaving a 1/2-inch (1.3cm) border. Dollop the remaining batter over the apples and gently spread it to cover, it’s fine if some apple peeks through.
7. Make the crumb topping: In a small bowl, stir together the 1/2 cup (63g) flour, 1/4 cup (50g) granulated sugar, brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and stir with a fork until evenly moistened and clumpy. Scatter the topping evenly over the batter.
8. Bake until the topping is golden and a toothpick inserted into the center comes out with a few moist crumbs, 50 to 55 minutes. If the top browns too quickly, tent loosely with foil after 40 minutes. Transfer the dish to a wire rack and let cool for at least 30 minutes before serving warm or at room temperature.
9. For clean slices, cut with a serrated knife once the cake has cooled for at least 30 minutes. Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 3 months; thaw overnight in the refrigerator. Reheat slices in a 300°F (150°C) oven for 8 to 10 minutes, or microwave on high for 20 to 30 seconds, until warmed through. The apple filling can be made up to 2 days ahead and refrigerated; bring to room temperature before using. The unbaked assembled cake can be covered and refrigerated for up to 8 hours before baking; add 5 to 10 minutes to the baking time if starting from cold.

Nutrition

• Calories: 343
• Sugar: 31g
• Sodium: 220mg
• Saturated Fat: 8g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 58mg

Keywords: Martha Stewart apple pie cake, apple pie cake, apple cake recipe, cinnamon apple cake, fall dessert, apple crumb cake, easy apple cake, homemade apple cake, apple dessert, baking with apples