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Martha Stewart-Inspired Apple Pie Cake

Close-up of Martha Stewart-Inspired Apple Pie Cake showing its texture
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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.

Ingredients

Scale

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

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

Find it online: https://marthadishes.com/martha-stewart-apple-pie-cake-recipe/