Food & Cooking Recipes Breakfast & Brunch Recipes Apple-Pie Cake 3.3 (1,525) You don't have to choose between having a slice of apple pie or cake with this tasty hybrid dessert. Prep Time: 45 mins Total Time: 2 hrs Servings: 8 Jump to recipe This hybrid dessert is an irresistible cross between apple pie and a fruit crisp. It's easy to make—all you need are six ingredients, and you probably already have most of them on hand: butter, light-brown sugar, flour, cinnamon, and lemon juice. Most importantly, you'll need 5 pounds of tart apples such as Granny Smiths. The apples are sliced and layered with a crumb mixture similar to that used for a fruit crisp. A springform pan works best for this recipe. All you have to do is release the sides to remove the cake from the pan. Alternatively, use a 9-inch round baking pan, with sides at least 3 inches high. Credit: Sonia Bozzo Apple Recipes Directions Credit: Sonia Bozzo Make crisp mixture: In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Credit: Sonia Bozzo Press crisp mixture into pan: Press 2/3 of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan. Credit: Sonia Bozzo Preheat the oven; peel and slice apples: Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice. Credit: Sonia Bozzo Assemble: Transfer apples to the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top. Credit: Sonia Bozzo Bake: Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Credit: Sonia Bozzo Cool in pan: Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature, dusted with confectioner's sugar if desired. Credit: Sonia Bozzo To dust the cake with confectioners' sugar: put confectioners' sugar in a standard sieve, hold it over the cake, and tap the edge lightly. Credit: Sonia Bozzo