Apple Pie-Cake
 
Prep time
Cook time
Total time
 
An old-fashioned comfort dessert with a thick layer of sweet cinnamon spiced apples and raisins sandwiched between layers of sweet pastry. This dessert is cake-like with a soft and thick pastry enveloping a layer of apples, however it is also seems like a rustic deep dish pie.

There is no thickener needed in the filling. Instead the apple juices seep into the soft pastry. While baking the pastry puffs up and turns golden brown. Serve warm or room temperature with vanilla ice cream, whipped cream, or Vanilla Sauce.

This is a wonderful fall dessert when apples are in season and at their best flavor. And because there is such amazing nutritional value packed in apples that you’re bound to feel healthier with every bite of this dessert.
Recipe type: Dessert | Apple Cake
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • Juice of 1 lemon (about 2 tablespoons)
Apple Filling:
  • Juice of 1 lemon (about 2 tablespoons)
  • 10 medium-sized baking apples. Tip: Use all one kind of apple or a mix of apples. I use a mix of Fuji, Golden Delicious, and Braeburn apples.
  • 1 cup dark or golden raisins
  • ½ cup plus 2 tablespoons granulated sugar
  • 1¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
Topping:
  • About 1 tablespoon milk, half and half, or cream
  • About 1 tablespoon coarse sugar
Instructions
Cake Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the lemon juice; the batter will probably look curdled about the lemon juice is added.
  4. With the mixer on low speed, add the flour mixture, beating just until blended. The batter will be fairly thick.
  5. Refrigerate: Divide the dough in half, and gently press the dough into a two flat 6-inch discs. Wrap each disc in plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using.
  6. Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with vegetable shortening, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Apple Filling:
  1. In a large mixing bowl, add lemon juice. Peel, core, and slice apples about ¼ inch thick, then cut the slices in half crosswise. Toss apple pieces into the lemon juice and stir until well mixed. Add the raisins, sugar, cinnamon, nutmeg, and salt. stir until well mixed. Set aside.
Assembly:
  1. Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a rectangle just a little larger than the pan, about 10x14 inches. Gently pick the dough up and place in the bottom of the prepared pan and a little up the sides of the pan.
  2. Spread the apple mixture evenly over the bottom pastry.
  3. Remove the second dough disc from refrigerator and roll the dough into a rectangle about 10x14 inches. Gently pick the dough up and place over the apples, tucking the excess pastry gently down the insides of the pan.
  4. Topping: Using a pastry brush, brush the milk or cream over the top of the pastry and sprinkle with coarse sugar. Cut 6 to 10 1-inch slits in the top pastry to allow steam to escape.
  5. Bake: bake 60 to 80 minutes or until the dough is golden brown and the juices from the apples are starting to bubble up through the slits. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
  6. Remove from the oven and place on a wire cooling rack to cool.
Adapted from Greenspan, Dorie, Baking, Houghton Mifflin Company, New York, 2006
Here’s a great article written by Helen Nichols with Health Benefits of Apples along with some interesting apple facts.
Recipe Notes
Pan: One 13x9x2 inch oblong pan Pan Prep: Parchment Lined, Greased and Floured Oven Temp: 375° Storage: Cover and room temperature or refrigerate
Recipe by at https://thebakingpan.com/recipes/cakes/apple-pie-cake/