Monday, September 22, 2014

Apple Pie Cake

As you can probably tell by my last few posts I am embracing fall! Butternut Squash Mac n'..., Pumpkin Bread and now an Apple Pie Cake.  Apple pie reminds me of Thanksgiving. Not only would my Mother always prepare a Pumpkin Pie, we also always had an Apple Pie. The kind with a crumb topping.  I always thought the crumb topping was the best part.



So, you can imagine, when I ran across a Martha Stewart recipe for an Apple Pie Cake that uses the crumb topping as the crust, too I could not resist.



Aside from the time it takes to peel and slice five pounds of apples this is a very simple recipe. And, the cake is quite stunning once removed from the spring form pan.  It does tend to fall apart a little bit when you cut into it but who cares? It is delicious!  Tastes like the Apple Pie I grew up with, but without the hassle of scratch made pie crust.



I am not sure if I am hosting or attending Thanksgiving dinner this year,but either way, this dessert will be on the table!

On a totally separate note- I will be joining my friend JL of JL Goes Vegan on her My Pantry Project. Look for future posts of recipes created with ingredients that are currently in my pantry (which overfloweth).  I am looking forward to using up many of the things I have purchased with good intentions, things that I bought for a recipe and used once or things that have just been in there too long! Stay tuned, more to come on that.

In the meantime, enjoy some of this Apple Pie Cake!

Apple Pie Cake

5 lbs Granny Smith apples, peeled, cored and sliced thin
2 tbsp fresh lemon juice
2 cups all purpose flour
1 cup packed light brown sugar
2 teaspoons cinnamon, divided
1/2 pound cold vegan butter cut into pieces
5 lbs Granny Smith apples, peeled, cored and sliced thin
2 tbsp fresh lemon juice

Preheat oven to 350 degrees.

Place the sliced apples in a bowl with the lemon juice and one teaspoon of cinnamon. Toss to coat. Set aside.

In a bowl mix the flour, brown sugar and the rest of the cinnamon.  Cut in the cold butter using a pastry cutter until the mixture forms pea sized crumbs.

Place 2/3 of the mixture in the bottom of a 9" spring form pan pressing to down into the bottom and 1" up the sides.

Pour off any accumulated liquid from the apples and then layer the apples into the spring form pan. Press them down a bit.  They will be slightly higher than the rim of the pan.

Top  the apples with the rest of the sugar, cinnamon and butter mixture.

Put into the oven on a foil lined baking sheet and bake for 1 hour and 15 minutes or until golden brown on top.  Remove from the oven, run a knife around the edge of the pan and allow to cool fully.
When fully cooled release the spring and remove the ring from the spring form pan.

Dust with confectioners sugar if desired before serving.

4 comments:

  1. Yay! So glad you're doing My Pantry Project. You are a culinary whiz and I just know you'll make inspiring dishes!

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    1. I am excited for it. This was the push I needed!

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  2. gasp!! this sounds and looks totally amazing. My apple tree is totally abundant this year, so I need lots of good apple ideas, and a cake that calls for five whole pounds of apples totally fits the bill. Yum!

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    1. I am jealous! Fresh picked apples from a tree in my backyard a fond childhood memory. I hope you enjoy.

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