It is my favorite time and I am loving all the fall recipes so very much. This apple pie cake is my all-time favorite and I am pretty excited to be sharing it!
The cake batter itself is fairly simple. Vegetable oil, eggs, flour, spices, and of course apples. The batter is all mixed in one bowl and takes only a few minutes to throw together. I baked my cake in simple round mid-size pan. Nothing special! As the cake bakes, the apples melt down into the cake creating the most delicious, moist and flavorful bite.
As soon as the cake cools down, sprinkle it generously with powder sugar. Nothing is better. I really can’t describe just how good this cake tastes. You will just have to trust me here and give it a try.
And preferably this weekend, because it is already late-September and the apples are at their best. Added bonus: The smell wafting through your house as this cake bakes is better than a fall candle. SO GOOD.
If you bake this apple pie cake over the weekend, you will have Sunday morning breakfast all worked out. Because let’s be honest, this cake makes a great breakfast with a steaming cup of coffee. Or skip serving this cake as a sweet dessert with a scoop of ice cream. It is great either way you serve it up, just be sure to serve it up soon!
Apple Pie Cake
Ingredients
- 4 apples sliced into 1/4 inch wedges
- 1 cup vegetable oil
- 1 & ⅓ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons apple pie spice
- 2 tablespoons cognac
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a medium-size round pan with butter.
- In the bowl of a stand mixer, beat together the vegetable oil, sugar, and
vanilla until fluffy, about 2 minutes. Add the eggs, one at a time,
until fully incorporated. Add the cognac, beating until smooth. - Add the flour, baking powder, apple pie spice, and salt
and mix on low speed until just combined, being sure the batter is
completely mixed. - Add the sliced apples into the cake batter and fold them in the batter using silicone or wooden spatula.
- Spoon the cake batter into the prepared pan. Transfer to the oven and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the cake is browning, cover with foil for the last 15 minutes of baking.
- Let cool 10 minutes and then invert the cake onto a plate. Sprinkle the cake top with powder sugar and serve warm or at room temperature.
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