Apple Pie Cake

This easy apple pie cake, with a layer of tender apples cooked with brown sugar and cinnamon and topped with a crunchy oat streusel, is perfect as a fall dessert, or for breakfast with a cup of coffee or tea.

Apple Pie Cake
Active Time:
25 mins
Total Time:
2 hrs 10 mins
Nutrition Profile:



  • 2 cups white whole-wheat flour

  • ¾ cup granulated sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon, divided

  • 1 cup buttermilk

  • 2 large eggs, lightly beaten

  • cup canola oil

  • 1 teaspoon vanilla extract

  • 2 cups chopped unpeeled Granny Smith apples

  • ½ cup packed light brown sugar

  • 1 tablespoon unsalted butter

  • 1 tablespoon lemon juice


  • ¼ cup old-fashioned regular rolled oats

  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons light brown sugar

  • 2 tablespoons white whole-wheat flour


  1. To prepare cake: Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides. Whisk flour, sugar, baking soda, salt and 1/2 teaspoon cinnamon together in a large bowl until combined. Add buttermilk, eggs, oil and vanilla; whisk just until smooth. Pour into the prepared pan and spread evenly. Set aside.

  2. Combine apples, 1/2 cup brown sugar, 1 tablespoon butter, lemon juice and the remaining 1/2 teaspoon cinnamon in a medium skillet; bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the apples are slightly tender and the sugar is dissolved, about 3 minutes. Spoon the apple mixture on top of the cake batter and drizzle with any sauce left in the skillet.

  3. To prepare streusel: Place oats, butter, brown sugar and flour in a small bowl. Using your fingers, work the mixture together until coarse crumbs form. Sprinkle the streusel over the apple mixture.

  4. Bake until the top is golden brown and a wooden pick inserted into the middle of the cake comes out clean, about 40 minutes. Let cool in the pan on a wire rack until completely cool, about 1 hour. Use the parchment paper handles to lift and remove the cake from the pan. Slice into squares.


To make ahead: Cover and store at room temperature for up to 1 day.

Nutrition Facts (per serving)

287 Calories
12g Fat
41g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Serving Size 1 square
Calories 287
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 5g 10%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 43mg 14%
Vitamin A 196IU 4%
Sodium 239mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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