I love the beginning of Fall. Temperatures turn cooler and the leaves on the trees turn beautiful shades of red and gold as the days shorten. Fall also bring two of my favorite foods for baking–apples and pumpkin!
I recently took a trip to Apple Hill, (a California community of apple growers and wineries set in the Sierras west of Sacramento) where I picked up a variety of apples and pears. The best apples I brought home were the Braeburns, a dark red, sweet-tart apple. They are great for baking as they hold their shape when cooked and don’t turn mushy.
Among the apple treats I made was this recipe for Apple Pie Cake. It is baked in a 9-inch springform pan like a cake, but filled with sliced apples like pie; hence the name. I took it to work with me and it was voted the BEST apple pie (cake) they had ever had! And so, I decided to
share this recipe with you, our readers. Let me know what you think!
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 2 teaspoons cinnamon
- ½ pounds (2 sticks) cold unsalted butter
- 5 pounds (about 12) tart apples (such as Granny Smith)
- 2 tablespoons fresh lemon juice
- In a large bowl, combine the flour, brown sugar and 1 teaspoon of cinnamon. Using an electric mixer or pastry cutter, cut in the butter until the mixure forms pea-sized pieces. Press ⅔'s of the mixture onto the bottom and 1 inch up the sides of a 9-inch springform pan.
- Peel the applies, cut into thin slices and place in a bowl. Pour off any accumulated liquid. Toss the apples with the remaining teaspoon of cinnamon and lemon juice and then put them into the prepared pan, pressing down gently as you pack them in. They will mound above the edge of the pan, but that's ok. Sprinkle remaining crumb mixure on top.
- Place the pan into your CSO (with the rack on the lowest rung), set the dial to Bake Steam, 350 degrees F and set the time for 60 minutes. Bake until the pie cake is golden brown on top. If the top of the cake needs to brown more, add time in 5 minute increments until the top of the pie cake is golden brown. Run a knife around the edge of the pan and let the cake cool in the pan to set. Serve at room temperature. Enjoy!