This Super Creamy Apple Pie-Cake is the perfect blend of two comforting classics — the soft, custardy texture of a cake with the juicy sweetness of apple pie.
With more apples than batter, each bite is packed with tender fruit held together by a lightly sweet, fluffy base.
It comes together in just minutes with simple ingredients and no special equipment.
Whether served warm with a scoop of vanilla ice cream or chilled with a dusting of powdered sugar, this rustic treat is sure to become a go-to favorite year-round.
Super Creamy Apple Pie-Cake
(More apples than dough, ready in minutes!)
Ingredients:
2 eggs
A pinch of salt
½ cup (100 g) sugar
1 tsp vanilla sugar (or ½ tsp vanilla extract)
⅓ cup (100 ml) milk
1 ½ tbsp (20 g) melted butter
Zest of 1 lemon
⅔ cup (80 g) all-purpose flour
1 tsp baking powder
4–5 medium apples, peeled, cored, and thinly sliced
Juice of ½ lemon
Instructions:
1. Preheat oven to 350°F (175°C). Grease or line an 8-inch (20 cm) round or square baking pan.
2. Prep the apples: Peel, core, and thinly slice the apples.
Toss them with the lemon juice to prevent browning.
3. Make the batter:
In a bowl, whisk the eggs with salt, sugar, and vanilla sugar until light and frothy.
Add milk, melted butter, and lemon zest, and mix well.
4. Combine dry ingredients:
In another bowl, whisk together the flour and baking powder.
Add this to the wet mixture and stir just until smooth.
5. Fold in the apples:
Gently stir the sliced apples into the batter — the mixture will look very apple-heavy, and that’s perfect!
6. Bake:
Pour the mixture into your prepared pan and spread it evenly.
Bake for 35–45 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
7. Cool & serve:
Let cool slightly before serving. It’s delicious warm or chilled.
You can dust it with powdered sugar or serve with whipped cream or vanilla ice cream.
How to Store:
Room Temperature: Once completely cooled, cover the pie-cake with plastic wrap or store in an airtight container.
It will keep well at room temp for up to 2 days.
Refrigerator: For longer storage, refrigerate it in an airtight container for up to 5 days.
The texture becomes a bit more custardy, which some folks love even more!
Freezer: You can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe container or bag.
It will keep for up to 2 months.
Thaw in the fridge overnight and warm slightly before serving if you like.
Variations & Tips:
Spice it up: Add 1 tsp of ground cinnamon or a pinch of nutmeg to the batter for a warm, cozy flavor.
Go nutty: Stir in a handful of chopped walnuts or pecans for a bit of crunch.
Add raisins or cranberries: A small handful of raisins or dried cranberries adds sweetness and texture.
Try different apples: Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for deeper flavor.
Citrus swap: No lemon? Orange zest and juice work wonderfully too.
Make it gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Don’t overmix: Stir the batter gently after adding flour—this keeps the cake tender.
Let it rest: Let the cake cool at least 15 minutes before slicing so it sets properly.
Per Serving (1 slice of 8):
Calories: ~160
Fat: 4.5 g
Saturated Fat: 2.5 g
Carbohydrates: 28 g
Sugar: 17 g
Fiber: 2 g
Protein: 3 g
Sodium: 80 mg
Keep in mind, the values will vary depending on the type of apples and optional toppings (like powdered sugar or ice cream).
Want me to calculate it for a specific number of servings or based on any swaps you’re planning?