Martha Stewart Apple-Pie Cake

Martha Stewart Apple-Pie Cake turns 5 pounds of tart Granny Smith apples, brown sugar and cold butter into a golden crumb-topped dessert in 2 hours. This easy dessert fits fall dinners, Thanksgiving tables and potlucks, and it's a simple recipe with only six ingredients.

Press two thirds of the crumb mixture firmly up the side of the springform pan, because that wall holds the mound of apples in place. Skip it and the filling spills out and the cake slumps when you slice it.

Martha packs the apples in raw and bakes them under a loose layer of crumbs, so the fruit steams until tender while the topping turns crisp. Pouring off the juice before the apples are tossed with lemon keeps the bottom crust from going soggy.

Martha Stewart Apple-Pie Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

45

minutes

Cooking time

1

hour 

15

minutes

Calories

560

kcal

Tender sliced apples sit on a buttery brown sugar crust and under a crunchy crumb topping, somewhere between a pie and a fruit crisp. It sets as it cools in the pan, so the slices cut cleanly.

Ingredients

• 2 cups flour
  

• 1 cup packed light-brown sugar
  

• 2 teaspoons cinnamon
  

• 1/2 pound (2 sticks) cold unsalted butter, cut into 8 pieces
  

• 5 pounds (about 12) tart apples, such as Granny Smith
  

• 2 tablespoons fresh lemon juice
  

Directions

• Make the crumb mixture: Combine 2 cups flour, 1 cup packed light-brown sugar and 1 teaspoon cinnamon in a large bowl. Cut in 2 sticks cold butter with a mixer or pastry cutter until the mixture forms pea-size pieces.
• Press the crust: Press 2/3 of the crumb mixture onto the bottom and 1 inch up the side of a 9-inch springform pan. Keep the rest of the crumbs aside for the topping.
• Prep the apples: Preheat the oven to 350°F, then peel the apples and cut them into thin slices. Pour off any liquid that collects, then toss the slices with the remaining teaspoon of cinnamon and the lemon juice.
• Assemble the cake: Transfer the apples to the prepared pan, pressing down gently as you pack them in. They will mound above the edge, so sprinkle the remaining crumb mixture over the top.
• Bake until golden: Set the pan on a foil-lined baking sheet to catch any drips. Bake for 1 hour and 15 minutes, or until the top is golden brown.
• Cool and serve: Run a knife around the edge of the pan, then let the cake cool in the pan so it can set. Serve at room temperature, dusted with confectioner's sugar if you like.

Tools for this recipe

• Nordic Ware 9-inch springform pan, Nordic Ware half sheet pan, Spring Chef dough blender (pastry cutter). As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use apples other than Granny Smith?

Any firm, tart apple works, and Granny Smith is the easiest to find. Honeycrisp or Braeburn hold their shape well too, but soft apples like McIntosh turn mushy under 75 minutes of baking.

How do I store leftover apple-pie cake?

Cover the cake and keep it at room temperature for a day, or in the fridge for up to 3 days. Warm slices in a 300°F oven for about 10 minutes so the crumbs crisp up again.

Can I make it ahead of time?

Bake it the day before and leave it in the pan on the counter, since it needs time to set anyway. The apples can be sliced and tossed with the lemon juice a few hours ahead.

What if I don't have a springform pan?

A 9-inch deep-dish pie plate can stand in, though the apples will mound higher and the slices won't come out as neatly. Line the pan with parchment, and keep the foil-lined baking sheet underneath.

Why did my crust turn out soggy?

Apples release a lot of juice, and that liquid pools on the crust. Pour off whatever collects after slicing, and let the cake cool fully in the pan so everything sets.