Easy Apple Pie Cake: All the Apple Pie Flavor, No Crust Needed

This Apple Pie Cake takes everything you love about a classic apple pie and bakes it into a soft, tender cake.

A layer of warmly spiced apples and a buttery crumb topping make it feel like dessert for breakfast or a cozy afternoon treat. It’s quick to mix and comes out of the oven in under an hour.

Why This Apple Pie Cake Works

The crumb topping is the thing that gets everyone to go back for a second slice. It’s buttery, crisp, and loaded with brown sugar, so every bite has that streusel crunch.

The apples stay tender and lightly spiced without turning mushy, since we toss them in a little flour and sugar before layering them in. And the cake itself is moist from sour cream, which gives it a slight tang that balances the sweetness.

Ingredients

• 3 medium apples, peeled and thinly sliced (about 1 1/2 lbs): use a firm, tart variety like Granny Smith or Honeycrisp
• 2 tbsp fresh lemon juice: keeps the apples from browning and adds brightness
• 1/4 cup granulated sugar: for the apple mixture
• 1 tbsp all-purpose flour: for the apple mixture
• 1 tsp ground cinnamon: for the apple mixture
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened: for the cake batter
• 1 cup granulated sugar: for the cake batter
• 2 large eggs: at room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour: for the cake batter
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon: for the cake batter
• 1 cup sour cream: full-fat works best
• 2/3 cup packed light brown sugar: for the crumb topping
• 1 cup all-purpose flour: for the crumb topping
• 1 tsp ground cinnamon: for the crumb topping
• 1/4 tsp salt: for the crumb topping
• 6 tbsp unsalted butter, melted: for the crumb topping

Variations / Substitutions

• Sour cream: swap in full-fat Greek yogurt. The cake stays moist and the tang is close.
• Nuts: fold 1/2 cup chopped pecans or walnuts into the crumb topping for extra crunch.
• Apples: pears work here, too. Slice them the same way and the bake time stays unchanged.
• Warmth: add 1/2 tsp ground ginger or a pinch of cardamom to the apple mixture.

If you love this, try my Apple Cinnamon Muffins next.

How to Make Apple Pie Cake

Step 1: Make the Crumb Topping

Preheat the oven to 350°F (175°C) and butter a 9×13 inch metal baking pan. In a medium bowl, combine the 1 cup flour, 2/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Pour in the 6 tbsp melted butter and stir with a fork until the mixture looks clumpy and no dry flour remains.

The mixture should hold together when you squeeze a handful but still have plenty of loose, sandy bits. Pop it in the fridge while you work on the rest so the butter sets, which helps the topping stay crisp in the oven.

Step 2: Toss the Apples with Spices

Peel and thinly slice the 3 apples, then toss them in a large bowl with the 2 tbsp lemon juice, 1/4 cup granulated sugar, 1 tbsp flour, 1 tsp cinnamon, and the nutmeg. Stir until every slice feels coated.

The sugar will start drawing out juice quickly, so don’t let the apples sit too long once they are mixed. The flour in this step thickens any liquid so your cake stays intact instead of getting a soggy bottom.

Step 3: Mix the Cake Batter

In a large mixing bowl, beat the 1/2 cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then the vanilla. Whisk together the 2 cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon in a separate bowl. With the mixer on low, add the dry ingredients in three additions, alternating with the 1 cup sour cream, beginning and ending with the dry. Mix just until no streaks of flour remain.

The batter will be thick and creamy at this point. Overmixing it will develop too much gluten and make the cake dense, so stop as soon as it comes together.

Step 4: Layer the Batter and Topping

Spread half the batter into the prepared pan, using a spatula to reach all the corners. Scatter the apple slices evenly across the batter, leaving behind any liquid that has pooled in the bowl. Dollop the remaining batter over the apples and gently spread it. Don’t worry if it does not cover every spot; the apples will still cook beautifully underneath.

A small offset spatula or the back of a spoon is your friend here. The batter is sticky, so dip it in a little water if you need help nudging it without tearing the apple layer.

Step 5: Bake the Cake

Scatter the chilled crumb topping evenly over the top. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the topping is deep golden. If the topping browns too quickly after about 30 minutes, loosely tent the pan with aluminum foil.

The cake will spring back lightly when pressed, and you will see it pulling away from the edges of the pan. Set the pan on a wire rack once it is done.

Step 6: Slice and Serve

Let the cake cool in the pan for at least 20 minutes so the apple layer sets. Run a knife around the edges, then cut into 12 squares. Serve warm, with a scoop of vanilla ice cream if you like.

Tips for the Best Apple Pie Cake

• Choose firm, tart apples like Granny Smith or Honeycrisp. They hold their shape and balance the sweet cake and topping.
• For the fluffiest cake, make sure your butter and eggs are at room temperature before you start.
• Resist the urge to overmix the batter. Stop as soon as the flour disappears.
• If the crumb topping is browning too fast, tent the cake lightly with foil for the last 15 minutes of baking.
• Let the cake cool for at least 20 minutes before slicing so the apple juices can thicken and the squares hold together.

Bake times by pan:

Storing Leftovers

Cover the cake tightly and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days. The crumb topping stays crisp at room temperature, though it softens a little when chilled. To freeze, wrap individual squares in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature or reheat in a 300°F oven for about 8 minutes.

What to Serve with Apple Pie Cake

A slice of this cake is lovely on its own, but a scoop of vanilla bean ice cream melting into the warm crumb topping is hard to beat. A drizzle of salted caramel sauce or a dollop of lightly sweetened whipped cream also works beautifully. If you want a little crunch, scatter some toasted pecans on top.

Frequently Asked Questions

Can I use pears instead of apples?

Yes, firm pears work just as well. Slice them the same thickness and keep the rest of the recipe unchanged.

Can I make this cake gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend for all the flour in the recipe. The texture will be slightly denser but still tender.

Why did my cake sink in the middle?

It could be underbaked, or the batter may have been overmixed during Step 3. Always test with a toothpick before pulling it from the oven and mix only until the flour disappears.

Apple Pie Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 3 medium apples, peeled and thinly sliced (about 1 1/2 lbs)
• 2 tbsp fresh lemon juice
• 1/4 cup granulated sugar (for apple mixture)
• 1 tbsp all-purpose flour (for apple mixture)
• 1 tsp ground cinnamon (for apple mixture)
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup sour cream
• 2/3 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp unsalted butter, melted

Method

 

1. Preheat oven to 350°F (175°C). Butter a 9×13 inch metal pan. To make the crumb topping, combine 1 cup flour, brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Stir in melted butter until clumps form. Refrigerate.
2. Toss apple slices with lemon juice, 1/4 cup sugar, 1 tbsp flour, 1 tsp cinnamon, and nutmeg.
3. Beat softened butter and 1 cup sugar until fluffy. Add eggs and vanilla. Whisk 2 cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon. Alternate adding dry mix and sour cream to the butter mixture, mixing just until combined.
4. Spread half the batter in the pan. Layer apples evenly, leaving behind any liquid. Dollop remaining batter over apples and gently spread.
5. Sprinkle the crumb topping over the batter. Bake 45–50 minutes until a toothpick inserted in the center comes out with moist crumbs. Tent with foil after 30 minutes if topping browns too fast.
6. Cool in the pan for at least 20 minutes, then slice into 12 squares and serve.

Notes

If you prefer a thinner cake, bake this in a 10×15 inch jelly roll pan and start checking for doneness at 25 minutes. A sprinkle of flaky sea salt over the crumb topping before baking adds a nice sweet-salty contrast.