Description
This Apple Pie Layered Cake combines the classic warmth of apple pie with the elegance of a layered cake. Featuring spiced apple filling sandwiched between moist, cinnamon-infused cake layers, topped off with a smooth cinnamon buttercream and a crunchy walnut crumble, this dessert delivers a perfect balance of textures and flavors for a delightful treat ideal for gatherings or special occasions.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted sweet cream butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk
Apple Filling
- 5 large Granny Smith apples, peeled and chopped
- 4 teaspoons lemon juice
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 4 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 cups water
Pie Crust
- 2 store-bought 9-inch round pie crusts
- 2 large eggs, lightly beaten (for egg wash)
Cinnamon Buttercream Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 2 tablespoons ground cinnamon
- 3 to 6 tablespoons heavy whipping cream
Walnut Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 cup oatmeal
- 1/2 cup chopped walnuts
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted sweet cream butter, cold
- 1/2 cup light brown sugar
Instructions
- Prepare the Cake Batter: In a large bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Gradually alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix until just combined.
- Make the Apple Filling: Toss peeled and chopped Granny Smith apples with lemon juice. In a saucepan over medium heat, combine sugars, cornstarch, cinnamon, nutmeg, salt, and water, stirring until smooth. Add apples and cook until the mixture thickens and apples soften, about 10 minutes. Remove from heat and let cool completely.
- Prepare the Pie Crust: Roll out store-bought pie crusts and fit them into 9-inch pie pans. Brush with beaten egg for an egg wash. Bake according to package instructions or until golden brown. Let cool.
- Bake the Cake Layers: Preheat oven to 350°F (175°C). Divide batter evenly among three 9-inch round cake pans. Bake for approximately 30-31 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Walnut Crumble Topping: In a bowl, combine flour, oatmeal, chopped walnuts, baking soda, salt, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs. Stir in brown sugar. Sprinkle crumble topping on parchment to bake separately at 350°F (175°C) for about 15 minutes or until golden. Cool completely.
- Make Cinnamon Buttercream: Using a mixer, beat softened butter until creamy. Gradually add powdered sugar and cinnamon, alternating with heavy cream, until the desired consistency is reached. Beat until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of apple filling evenly over it, then place a baked pie crust round on top to add a pie crust layer. Add another cake layer, frost with cinnamon buttercream, and repeat layers ending with a final cake layer. Frost the top and sides evenly with the cinnamon buttercream using a piping bag for decoration if desired. Sprinkle with the walnut crumble topping for added texture and flavor.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the cake and frosting.
- Ensure apple filling is completely cooled before assembling to prevent frosting from melting.
- You can prepare the pie crust ahead of time and keep refrigerated.
- Adjust cinnamon in buttercream to your preference to make it more or less spicy.
- Store the assembled cake in the refrigerator and let it come to room temperature before serving for best taste.
