Ready in 45 minutes
A cross between a cake and a pie...this flavorful, moist cake combines a fragrant cinnamon and vanilla-scented crust with a sugary cinnamon-vanilla custard and apple filling. The cake is easier to make than it sounds from the recipe -- it's actually fairly quick once you have your apples all peeled and sliced. Also, you can make it ahead of time and refrigerate until needed. This is a very good apple dessert, the sort of homey recipe that makes French home cooking so incomparable.
"I tried this recipe almost as a last resort. I cannot make an apple pie, it just doesn't work for me. However, I've never failed at a cake recipe. This turned out wonderfully. I've used braeburn apples and granny smith. The braeburns make a prettier cake. We all love this recipe. I will definitely be making quite a few over the holidays."- wetcanvasart
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In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, stir to blend. In a separate bowl mix the egg, butter and vanilla extract. Add the liquids to the dry ingredients and stir until well blended, making a soft but stiff dough. Add more flour, as needed, to ensure that you have a dough and not a batter. Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F. In a large bowl, toss the apples with lemon juice and 1/4 cup sugar. Grease the bottom and sides of a 10-inch springform pan.
Pat dough evenly on the bottom and sides of the pan (dough should be about 1/8- to 1/4-inches thick). Fill with apple mixture, pressing gently. Cover with foil. Place in preheated oven and bake for 15 minutes; remove foil and bake until apples are soft, about 40 to 45 minutes. The apples on top will look a little dry; use a toothpick to test apples for doneness.
While cake is baking, prepare custard by mixing the butter, sugar, eggs, vanilla and cinnamon together in a small bowl. Remove the cake from the oven at the 40-minute mark, check for doneness, and pour the custard mixture over top of the cake, allowing custard to fill gaps between the apples. Return to the oven and bake until the top is golden brown and the cake feels firm or set, another 20 to 25 minutes.
Leave to cool on a rack for 15 minutes. Run a knife along the sides of the pan and, leaving the cake on the pan base, remove the rest of the springform tin. Let cake cool to room temperature, cover with plastic wrap and chill for 4 to 6 hours, or overnight. Dust with powdered sugar before serving, if desired.
Makes one 10-inch cake, for 8 to 12 servings.
* Note: Use enough sliced apples to fill your pan.
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BangCunanan 1 weeks agoThis recipe is awesome. It's even more special since I put ground pecans on top, right before I poured the custard mixture. Try it guys!
BangCunanan 2 weeks agoHow can I post here photo of my version of this recipe?
bkdurnin 1 month agoVery sweet, may try to cut back sugar in custard next time
Fudgeberry 1 month agoDelicious! Wanted to eat the whole cake on my own
mle522 4 months agoThis recipe was a disaster. The middle was a runny mess. I even baked it longer and it was absolute liquid. I went back carefully through the directions to figure out what I missed, but couldn't find anything. Not sure how anyone made this work, but I wasted a lot of time and am frustrated with this one!! Going in the trash :(
Jojoxox 5 months agoCan't wait to try this, looks lovely, there not serious about the calories though right?:L x
NinjaWarrior 6 months agoThe trouble with this cake/pie is it gets devoured too quickly!
CYAG 7 months agoThis is a lovely cross between a cake and a pie. It is beautiful to look at- fills the kitchen with a great atoms when cooking and tastes amazing. I have also successfully made it using peaches- which I peeled- removed the stone- and sliced - with equally equally delicious results. Thanks so much for posting yet another great recipe.
fdeane08 7 months agoReally nice but I had the same problem with it not setting, so the outside was verging on burnt and the inside was still kinda soggy.
etharhusseinawi 9 months agoVery delicious recipe and I recommend it for all
MamaBearTammy 9 months agoMy husband made this for me using Domata Living Flour (Gluten Free). It was so delicious. I took one to work and my co-workers couldn't believe it was gluten free. They turn out so pretty. Amazing recipe. One to make again and again.
andrewjyerk 10 months ago
NinjaWarrior 11 month agoI only had a 20cm cake tin so it was taller, but still worked and was very yummy.
lgeiling 1 year agothis is a wonderful recipe! it waz a hit at thanksgiving dinner. i will keep this recipe around.
CherieBonine 1 year agoMy family and I loved this cake! I've made it twice already and plan to make it again and again. Thank you for posting!
antoinettelovinglifewilliams 1 year ago
pailin 1 year agogood
AnastasiaS 1 year agoThis was really good. I added a little rum to my apples....mmmm delicious
ErickaIcorn 1 year agoIf you want to get diabetes after eating something, this dessert would be it. It seemed like there was too much sugar as I was making it, and my instincts proved right when I finally tasted it. The cake part was dry too. I was definitely disappointed in this dessert.
Xtremjjz 1 year ago