You may think I had some kind of stroke, but the reality is, this is a pie AND a cake. It is all layered appley goodness, like a pie, with sugar and spice and all that…and it is also a cake, because I poured cake batter over the top and let it ooze down inside the pie and hold everything together as it bakes. Two birds with one p-ake.
I don’t normally change recipes. I mean, it is obvious from these postings that I like to keep it old school and stay tried and true to the authenticity and originality of the dish…no matter how much sherry is in it…. BUT, I found that this recipe, though delicious, could do with a little balancing of the oil to batter ratio. Because of this, I suggest that you, dear baker, use half oil and half cooled, melted butter. The original is still super tasty, I just think it could be tweaked just a bit. Plus, butter makes everything better.
The part that takes the longest is just washing, peeling, trimming and cutting the apples. As I went through this process, I had a big bowl of cold water with about a tablespoon of lemon juice mixed in. Putting the slices in water kept them moist, fresh, and they didn’t brown while I was busy cutting up 8 apples. The apples were given to me by a co-worker, who had brought them from her dad’s farm. They were covered in sulpher spray, so I wanted to make sure I cleaned them thoroughly before they were put in the pie…the cake….the pie. I used the same kind of non-toxic cleanser my mom used for years. I was surprised to find it so easily, but I think that just means it’s good stuff. Environne Fruit & Vegetable Wash, 32-Ounce Bottles (Pack of 3).
Take a spring form pan, cut out a piece of parchment paper to fit the bottom of the pan, spray the pan with nonstick spray, line the pan, then spray the pan again. Begin lining the bottom of pan with one layer of apple.
Then get crazy.
Lay those pieces of apple like they are little Legos. Just keep on piling them on top of each other in a tidal wave of apple goodness until you get close to the top and you have layers and layers and layers of apple.
Once layered, sprinkle with cinnamon-sugar mixture. I’m going to be very clear with you here….I made a lot more cinnamon-sugar than the recipe required. I just figured that those apples REALLY wanted some cinnamon and sugar. I couldn’t ignore that, right? I may have doubled it…twice. That covers the apples and then covers the final sprinkling on top of the batter. Tee-hee.
Now, for the cake part of this pie. Mix the eggs and sugar together until light and fluffy. Add the oil, cooled melted butter, and the vanilla and beat well, then stir in the flour. Ta-dah! Cake batter! Again, I would like to address the oil/butter part of this recipe. The original recipe was all oil…and though it turned out really tasty, I thought it was a bit oily. That’s why I suggest half oil, half melted butter. I have not tried out this theory, but how could buttery, cinnamony, sugary apples be a bad thing? If you try it out, let me know what you think. It’s always better with butter, right?
Pour the cake batter over the apples in the spring form pan. Tap the pan gently on the counter a few times. I got a little tap-happy with my pan. I was thinking that getting the batter all the way down into the apples would be the best thing, but it turns out that batter encasing the apples, with slight dripping down into the pie was probably better. Either way: deliciousness. Sprinkle the rest of the cinnamon-sugar mixture over the top of the pie-cake. (Seeeeeeee? Aren’t you glad you made extra sugar mixture?!)
Place in a 350 degree over for 1 hour and 20 minutes or until a toothpick comes out clean. This can be a challenge to determine, because this is a pie-cake and it is moist and juicy. Again, not a bad thing.
Cool in pan completely before removing. It is even easier to cut up if it is refrigerated for about an hour. But let me tell you what, after dishing up, heat that sucker for a few seconds and serve with ice cream and you may make some new friends. It’s also really good cold. Makes an excellent breakfast.
Plus, you never have to choose between pie or cake again.
Cinnamon Apple Pie Cake
- 6 to 8 apples, peeled and sliced
- 1 1/2 tablespoons cinnamon- sugar (1 1/4 T. sugar + 1/4 t. cinnamon)
- 3 large eggs
- 1 1/2 c superfine white sugar
- 1 1/2 c vegetable oil (or 3/4 c oil & 3/4 c cooled, melted butter)
- 3/4 c melted butter, cooled
- 3 teaspoons vanilla extract
- 1 1/2 c All-Purpose Flour
- more cinnamon-sugar to sprinkle on top (same as above)
- Preheat the oven to 350 degrees F.
- Spray a 9 1/2 to 10-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper and then spray again.
- Layer the apple slices in the pan until they come about 2/3 of the way up the side.
- Sprinkle the cinnamon-sugar over the apples.
- Prepare the batter by beating the eggs and sugar until light and fluffy.
- Add the oil, cooled melted butter, and the vanilla and beat well, then stir in the flour.
- Pour the batter on top of the apples, and sprinkle with additional cinnamon-sugar. Tap the pan on the counter a few times to allow the batter to sink down and around the apples.
- Bake for 1 hour and 20 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Cool *completely* in the pan. If you try to remove the cake from the pan while it is still warm, it will tend to break apart.