Martha Stewart's Apple Pie Cake recipe that showed up in a Everyday Food magazine a few years ago (February 2003) is still one of The Husband's favorite desserts. This was my first time making it, and I did realize that my mom must have made extra streusel topping for all of those times she made it for us, but the original recipe is still quite good, and relatively easy. The most time consuming part is peeling, slicing, and coring the apples... my apples were small but my trusty crank apple peeler/slicer/corer machine did most of the work. My husband is a #1 Fan of Apple Pie Type Stuff and I also have a coworker, Padma, who is in the same boat - can't say no to a delicious crumb-topped apple pie. Yes it has to be one of those crumbly dutch apple pies - who likes those ones that don't have crumb topping, anyway? :)
I made one as the recipe called for, in a 9in springform pan, which was going to Padma for her birthday. That's why I couldn't get a great photo of the inside of that one - I just sent the whole pan home with her for her and her family. I also made a half batch in a little square dish for The Husband and I to enjoy on Sunday after our really long workout. I was too lazy to photograph the pretty slice on my plate, where you could see all the layers of juicy apple.. go look at Martha's recipe for a better photo. A half recipe made about 6 medium sized servings.. the Apple Pie Cake name is a little deceiving.. it is more of a crumble or pie than a cake. Really you're just putting the streusel topping down, topping that with apples, and then topping it off with the rest of the streusel.. it turns into a moist, buttery, crumbly appley, cinnamonny, delicious little dessert that is sure to be a hit at your house. Serve slightly warm and if you must, it would go great with a creamy vanilla ice cream. Totally yummy! Try this recipe, it is a keeper and I'm sure it will be a favorite for any apple lovers in your family. It does get slightly mushy by the next day but it is still good.
Apple Pie Cake
as seen on MarthaStewart.com
2 cups all-purpose flour
1 cup packed light-brown sugar
2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter
5 pounds tart apples, such as Granny Smith (about 12)
2 tablespoons freshly squeezed lemon juice
In a large bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in the butter until the mixture forms pea-size pieces. Press two-thirds of the crumb mixture into the bottom and 1 inch up the sides of a 9-inch springform pan.
Preheat the oven to 350 degrees. Core and peel the apples. Cut into thin slices, and place in a large bowl. Toss the apple slices with the remaining teaspoon cinnamon and the lemon juice. Arrange apples in the prepared pan; they will come up over the sides of the pan. Sprinkle the remaining crumb mixture over the apples.
Place pan on an aluminum foil–lined baking sheet, and bake until cooked through and golden brown on top, about 1 hour and 15 minutes. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve, or refrigerate for 2 hours to set more firmly. Serve at room temperature.