Thanksgiving is almost here! When I think of Thanksgiving desserts I think of Pie. While I can make a mean Pie when I need to, my focus and specialty is cake. To help you get into the holiday spirit I wanted to share my very first “Pie Cake” recipe that let’s me combine my personal style (cake) with the must-have Thanksgiving dessert, Pie. This also happens to be one of my favorite desserts. My Apple Pie Cake has been a hit year round but I knew I had to make it again for my Thanksgiving Dessert Table segment I did on Studio 5.
So here is the recipe for this delicious cake, enjoy!
If these photos made you drool, check out more from Cara at CatcherInTheRyePhotography
As always, I hope this post inspires you to live beautahfully wherever you call home!
- 3 large eggs
- 2 cup granulated sugar
- 4 large apples chopped finely
- 1 1/3 cup vegetable oil
- 2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 sticks of butter, softened
- 4 oz cream cheese
- 2 tsp cinnamon
- 1 bag confectioners’ sugar
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
Apple Pie Filling:
- 4 cups apples peeled, cored, and diced
- Juice of 1/2 a lemon
- 3 cups water
- 1 1/3 cups granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
Pie Crust Topper:
- 1 Roll out Pie Crust (I used Pillsbury)
- 2-6 TBL heavy cream
- Course/ Glittery sugar
Preheat oven to 350F. Grease and flour 3 9 inch cake pans; set aside.
In an electric mixer add the eggs, sugar, oil, cinnamon, vanilla and combine.
Add the flour, baking soda, salt, and mix until just combined, but don’t over-mix. Lastly, add in the apples. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 25-35 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.
In a large mixing bowl (or to the bowl of a stand mixer) add cream cheese and butter and mix till thoroughly combined the add confectioners’ sugar, vanilla and almond extract and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer). You can add 1-2 TBL milk if frosting is too thick. I used a Basket weave piping tip to create a basket weave pattern all along the sides of the cake.
Make a basket weave or checkered pattern and fit it to the bottom of the cake pan turned upside down. Brush with heavy cream and sprinkle coarse sugar on top. Bake according to crust directions.
Apple Pie Filling:
Place apples in a large bowl and toss with lemon juice.
Place water, sugar, cornstarch, cinnamon, salt, and nutmeg in a medium saucepan. Stir to combine then bring to a boil over medium heat, stirring often. Once the mixture boils, boil it for two minutes. Add the apples, turn to a simmer, and cover. Cook, stirring often, until the apples soften, about 10 minutes.
Place first layer on a cake stand or cake round. Add filling between each layer and frost with the Cinnamon cream cheese frosting (I decided to do a basket weave pattern along the sides) Top cake with a thin layer of the apple pie filling and then top with the pie crust topper. To conceal the crust edges pipe a border of frosting around the cake.