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Sunday, October 5, 2014

Cinnamon apple pie cake

Confusing, right?  Pie....and cake?  I did it once before with those Key Lime Pie Cupcakes, which had a graham cracker crust with a cupcake baked on top, so I guess it's not that crazy.

This recipe is a pie-cake hybrid - it's filled with sliced apples, and then a yummy batter is poured over the apples and allowed to seep down between the layers of apple, and then the whole thing is covered in a healthy coating of cinnamon sugar.  I thought it would be a great dessert for our pre-fast dinner on Yom Kippur!

I ended up using different apples (I had planned to bake something else for that night but then last minute changed to this....after I had already bought 2 dozen apples of a different variety), but recommend sticking with the granny smiths, since my cake was a little wet (but delicious) inside

One thing is for sure -- this cake is a keeper!

Cinnamon Apple Pie Cake
From Recipe Girl


6 to 8 Granny Smith apples, peeled and sliced
1.5 Tbsp cinnamon-sugar (1.25 Tbsp sugar plus 1/4 Tbsp cinnamon)
3 large eggs
1.5 cups superfine white sugar (if you don't have superfine sugar, you can pulse regular granulated sugar in a food processor a few times)
1.5 cups vegetable or canola oil
3 tsp vanilla extract
1.5 cups all purpose flour
More cinnamon-sugar to sprinkle on top (use the same proportions as above)


Preheat the oven to 350F.
Spray a 9.5" or 10" springform pan with nonstick spray.
Line the bottom of the pan with a round of parchment paper.
Spray the pan again.

Layer the apple slices in the pan until they come up about 2/3 to 3/4 of the way up the side of the pan.
Sprinkle the cinnamon-sugar over the apples.

Prepare the batter by beating the eggs and sugar until light and fluffy.
Add the oil and the vanilla and beat well.
Stir in the flour.
Pour the batter on top of the apples.
Sprinkle the top of the cake with more cinnamon sugar (I was not shy, I used a lot!).
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. (Keep an eye on it....mine baked up in 1 hour and 5 minutes!)
Cool COMPLETELY in the pan.
I needed to run a knife around the pan so that it didn't crumble when I loosened the pan.
The original recipe states "If you try to remove the cake from the pan while it is still warm, it will tend to break apart.  I refrigerated my cake before slicing, and that worked out well."
Serve slices with ice cream (warm individual slices in the microwave, if desired).

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