Apple Crisp Cake
Make the most of Apple season! This Apple Crisp Cake pairs spice cake layers with a delicious homemade apple pie filling and apple crisp crumble.
- Prep time
- 2 hr 30 min
- Cook time
- 1 hr
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 3 cup all-purpose flour
- 1 tbsp baking powder
- 2+1/2 tsp ground cinnamon
- 1+1/2 tsp ground nutmeg
- 3/4 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup milk (room temperature)
- 2-3 Granny Smith apples (chopped (3 cups chopped, 340g))
- 2 tsp lemon juice
- 1/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/2 tsp ground cinnamon
- a pinch ground nutmeg
- a pinch salt
- 1 cup water
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup light brown sugar (packed)
- 1 tsp ground cinnamon
- 2/3 cup unsalted butter (melted)
- 6 large egg whites
- 2 cup granulated sugar
- 3 cup unsalted butter (room temperature)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
Instructions
- 1
Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
- 2
In a medium bowl, whisk flour, spices, baking powder, and salt until well combined. Set aside.
- 3
Using a stand mixer fitted with a paddle attachment, cream butter and until smooth. Add sugars and beat on med-high until pale and fluffy (approx 3mins).
- 4
Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- 5
Alternate adding flour mixture with milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- 6
Spread batter evenly between the prepared pans and smooth the tops.
- 7
Bake for approx. 40 mins or until a toothpick inserted into the center comes out mostly clean.
- 8
Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.
- 9
Toss chopped apples and lemon juice in a large bowl, set aside.
- 10
In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (10-15mins). Cool completely.
- 11
Preheat oven to 350F. Whisk flour, oats, cinnamon, and brown sugar in a medium bowl. Add enough melted butter so that the mixture starts to clump. Spread on a parchment lined baking sheet and bake for approx. 10 mins. Cool completely. Break crumble apart if needed.
- 12
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- 13
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- 14
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- 15
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
- 16
Add vanilla and cinnamon and whip until smooth and fluffy.
- 17
Place one layer of cake on a cake stand or serving plate. Top with approx. 1 cup of buttercream and spread evenly. Pipe a border of buttercream around the outside to hold in the apple pie filling. Fill with approx. 2/3 cup apple pie filling, spread evenly. Sprinkle with approx. 1/2 cup crumble (smaller pieces). Press gently into apple pie filling. Repeat with next layer.
- 18
Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
- 19
Frost and smooth the top and sides of the cake with remaining frosting. Place larger chunks of the crumble around the top of the cake.