APPLE PIE CAKE

This Apple Pie Cake had to have some pie crust. It’s just not apple pie without it. The pie crust is delicious. I decorated two pieces of baked pie dough between the layers. There’s also the woven lattice, which wraps around the base, and the pie crust braid, that surrounds the top like a crown. A pie crust crown is a must for every pie-inspired cake! You will need patience and a lot of time if you try the woven pie crust lattice. It was challenging, and I had to buy a device to bake it on its sides. Although I thought about baking some long lattice pieces around the outside of the cake ring, I was concerned that it would lose its shape and look less pretty as it baked. I decided to bake the sections by placing the cake rings sideways. After many failed attempts, I finally managed to get a few areas of lattice that I could use around the cake. Some pieces broke when I applied them to the cake, but it wouldn’t matter. The process has been described as best I could in the recipe below. You can achieve a similar effect with less effort by skipping the lattice. Instead, use the fall cutouts to create the braid and then add the braid. A lattice is an excellent option if you feel bold and want something spectacular. It was worth every bit of effort. This cake is beautiful in appearance and taste. It tastes exactly like apple pie! It’s even better because it is a cake! The pie crust between layers is a must-have. It adds another layer of flavor and texture. This cake is perfect for Apple Pie lovers.

INGREDIENTS

The Cinnamon Brown Sugar Cake is here:

• 1 1/2 Cups all-purpose flour
• 1 1/2 teaspoons baking flour
• 1/2 teaspoon salt
• One teaspoon cinnamon
• 1/4 teaspoon of nutmeg
• Pinch cloves
• 1 1/2 cups cocoa powder (optional if you want to use it for color)
• 1/2 cup unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• Two large eggs (room temperature)
• One teaspoon of vanilla extract
• 3/4 cup buttermilk (room temperature)

To make the Apple Pie Filling

• 2 1/2 Cups peeled and chopped Granny Smith apples (about two apples).
• Two teaspoons of lemon juice
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• Two tablespoons cornstarch
• 1/2 teaspoon cinnamon
• Add a pinch of nutmeg
• Salt in a pinch
• 1 cup water

Vanilla Buttercream Frosting

• Three large eggs whites
• 1 cup granulated sugar
• 1 1/2 cups unsalted butter cubed (room temperature).
• One teaspoon of vanilla extract

For the pie crust inside the cake, accents, and braid:

• Two 11″ pie crusts from a store (or homemade)
• One egg beat with a splash of milk
• Pi crust cutters

Pie Crust Lattice

• Two 11″ pie crusts from a store (or homemade)
• One egg beat with a splash of milk
• 6″ cake ring

INSTRUCTIONS

Bake the perfect cake

1. Preheat oven to 350F. Grease and flour three 6-inch cake pans. Line bottoms with parchment.
2. Mix flour, baking powder, and salt in a large bowl until well combined.
3. Use a stand mixer fitted to the paddle attachment to beat butter until smooth. Mix in sugar until it is pale and fluffy (about 2-3 minutes).
4. Reduce speed and add eggs slowly, incorporating fully after each addition. Add vanilla extract.
5. Alternately add flour mixture and buttermilk. Start and end with flour. After each addition, fully incorporate. Stay undermixed.
6. Place the batter in prepared pans. Use a spatula to smoothen the top.
7. Bake for about 30 minutes or until a toothpick inserted in the center comes clean.
8. Let the cakes cool on a wire rack for 10 minutes, then let them cool completely.

Make the Apple Pie Filling

1. Mix chopped apples with lemon juice and set aside.
2. Combine sugar, brown sugar, and cornstarch in a medium saucepan. Add cinnamon, nutmeg, and salt. Stir in the water. Bring to a boil on medium heat. Stir occasionally—Cook for 2 minutes.
3. Bring to a boil. Add the chopped apples. Allow to simmer for approximately 10 minutes or until the apples are tender. Let cool on a plate before adding to a cake. *

Vanilla Buttercream Frosting

1. Mix sugar and egg whites in a bowl with a stand mixer**. Whisk until well combined.
2. Place the bowl on top of a saucepan of simmering water to create a double boiler. Continue to whisk the egg mixture, heating it until it registers 160° on a candy thermometer. Transfer the bowl to the stand mixer.
3. Use the whisk attachment to beat the egg white mixture for 8-10 minutes on high speed until it is no longer warm to your touch. The meringue should be stiff and glossy, and fluffy.
4. Move to the paddle attachment. Mix the cubed butter slowly into the mixer and mix until well combined.
6. Mix in vanilla extract and whip on medium-high for 3 to 5 minutes. ***

Place the pie crust inside the cake, accents, and braid:

1. Preheat oven to 400F. Line a baking sheet using parchment.
2. Each crust should be rolled out and cut into two circles of 7 inches. These will shrink slightly, so make sure they are more significant than the 6-inch cake. I placed the crust on top of a 6-inch cake pan and cut a slightly larger circle with my knife.
3. For the braid, roll the dough again and cut three long strips 1/4″ wide. Trace a 6-inch circle onto parchment. Place the dough on the parchment. Continue to cut strips, braiding as necessary until the braid runs all around.
4. The remaining pie dough can be used to make leaves or flowers. As needed, re-roll the pie dough.
5. Place pie discs, leaves, and braid onto a baking sheet. Use a pastry brush to brush the egg wash lightly.
6. Bake for 15-17 minutes or until golden. Let cool entirely on a pan.

Make the Pie Crust Lattice

1. Preheat oven to 400F. Set the oven rack at the lowest position. Place a 6″ cake ring sideways on a sheet pan. To prevent it from rolling, anchor it as tightly as you can. Two silicone baking sheets were used around the edges. Lightly spray the outside of the cake ring with cooking spray.
2. Make pie dough by rolling it out and cutting it into strips of 1/2 inch. Place 4 of the most extended pieces together. To create a lattice effect, use the remaining strips. I used a small brush dipped in water to adhere the pie dough pieces together.
3. Cut 6-inch sections from the lattice. Trim edges.
4. Continue this process until enough is left to cover the entire cake. If desired, glue the leaf and flower cutouts with egg wash.
5. Place a 6-inch section of lattice on top of your cake ring. Use a pastry brush to brush the egg wash lightly.
6. Bake for 15-17 minutes or until golden. Let cool entirely on the cake round.
7. Transfer carefully to a parchment-lined baking sheet.
8. Continue with the remaining sections. ****

Assemble the cake:

1. Place one layer of the cake on a cake stand. Place a thin layer on top of the frosting and a pie crust disk. Pipe a frosting dam using a large circular tip to hold the filling.
2. Spread about 1/2 cup of apple pie filling on top.
3. Continue with the next layer, then place the final cake layer on top. Cover the cake with crumbs and let it cool in the refrigerator for 30 minutes.
4. Frost the cake, and smoothen the top and sides. Decorate the cake with pie crust or lattice cutouts.