Apple Pie Cake with Cinnamon Crumb Topping

Ingredients

For the Cinnamon Brown Sugar Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch of cloves
• 1 ½ tablespoons cocoa powder, optional for color
• ½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¾ cup buttermilk, room temperature

For the Apple Pie Filling:

• 2 ½ cups peeled and chopped Granny Smith apples, about 2 apples
• 2 teaspoons lemon juice
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Pinch of salt
• 1 cup water

For the Vanilla Buttercream Frosting:

• 3 large egg whites
• 1 cup granulated sugar
• 1 ½ cups unsalted butter, cubed and at room temperature
• 1 teaspoon vanilla extract

For the Pie Crust Inside the Cake, Accents, and Braid:

• Two 11-inch store-bought pie crusts, or homemade pie crust
• 1 egg, lightly beaten with a splash of milk
• Pie crust cutters, optional

For the Pie Crust Lattice:

• Two 11-inch store-bought pie crusts, or homemade pie crust
• 1 egg, lightly beaten with a splash of milk
• 1 6-inch cake ring

Instructions

Make the Cake:

1. Preheat the oven to 350°F. Grease and flour three 6-inch cake pans, then line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and cocoa powder until evenly combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the granulated sugar and brown sugar, then beat on medium-high speed until pale and fluffy, about 2 to 3 minutes.
4. Reduce the mixer speed and add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
5. Add the flour mixture and buttermilk in alternating additions, beginning and ending with the flour mixture. Use three additions of dry ingredients and two additions of buttermilk. Mix just until combined and do not overmix.
6. Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
7. Bake for about 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
8. Let the cakes cool in the pans on a wire rack for 10 minutes, then turn them out onto the rack to cool completely.

Make the Apple Pie Filling:

1. Toss the chopped apples with the lemon juice and set aside.
2. In a medium saucepan, combine the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the water and stir until combined. Bring the mixture to a boil over medium heat, stirring occasionally, then cook for 2 minutes.
3. Add the chopped apples and return the mixture to a boil. Reduce the heat and simmer until the apples are tender, about 10 minutes. Remove from the heat and cool completely before using.

Make the Vanilla Buttercream Frosting:

1. Place the egg whites and sugar in the bowl of a stand mixer and whisk until combined.
2. Set the bowl over a pan of simmering water to create a double boiler. Whisk constantly and heat the mixture until it reaches 160°F on a candy thermometer. Carefully transfer the bowl to the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes, until the bowl is no longer warm and the meringue is glossy, fluffy, and holds stiff peaks.
4. Switch to the paddle attachment. With the mixer on low speed, slowly add the cubed butter and mix until incorporated.
5. Add the vanilla and beat on medium-high speed until the buttercream is silky and smooth, about 3 to 5 minutes.

Make the Pie Crust Inside the Cake, Accents, and Braid:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Roll out each pie crust and cut out two 7-inch circles. The crust will shrink slightly as it bakes, so the circles should be larger than the 6-inch cake layers.
3. Re-roll the dough and cut three long ¼-inch-wide strips for the braid. Trace a 6-inch circle onto parchment paper. Braid the dough and place it around the outside of the circle, making it slightly larger to allow for shrinkage. Continue cutting and braiding strips until the braid forms a complete ring.
4. Use the remaining pie dough to cut out leaves, flowers, or other decorative shapes, re-rolling the dough as needed.
5. Transfer the pie crust discs, decorative cutouts, and braid to the prepared baking sheet. Lightly brush each piece with the egg wash.
6. Bake for 15 to 17 minutes, or until golden. Let the pieces cool completely on the pan.

Make the Pie Crust Lattice:

1. Preheat the oven to 400°F. Place the oven rack in the lowest position. Set a 6-inch cake ring on its side on a sheet pan and anchor it carefully so it does not roll. Lightly spray the outside of the cake ring with cooking spray.
2. Roll out the pie dough and cut it into ½-inch strips. Place four of the longest strips side by side, then use the remaining strips to weave a lattice pattern. A small brush dipped in water can help the dough pieces stick together.
3. Trim the edges and cut the lattice into 6-inch sections.
4. Repeat until you have enough lattice sections to go around the cake. Add leaf or flower cutouts with egg wash if desired.
5. Place one 6-inch lattice section over the cake ring. Lightly brush it with egg wash.
6. Bake for 15 to 17 minutes, or until golden. Let the lattice cool completely on the cake ring.
7. Carefully transfer the cooled lattice to a parchment-lined baking sheet.
8. Repeat with the remaining lattice sections.

Assemble the Cake:

1. Place one cake layer on a cake stand or serving plate. Spread a thin layer of buttercream over the top, then place one baked pie crust disc on top. Pipe a ring of frosting around the edge to create a dam for the filling.
2. Add about ½ cup of apple pie filling and spread it evenly inside the frosting dam.
3. Repeat with the second cake layer, pie crust disc, frosting dam, and apple filling. Place the final cake layer on top. Apply a thin crumb coat of frosting and refrigerate the cake for 30 minutes.
4. Frost the cake with the remaining buttercream and smooth the top and sides. Decorate with the pie crust lattice, braid, leaves, flowers, or other pie crust accents as desired.

If the apple pie filling becomes too thick while cooking, add a small amount of water. If it thickens after chilling, warm it briefly in 30-second intervals and let it return to room temperature before assembling the cake.

Make sure there is no egg yolk in the egg whites, and ensure the mixer bowl and whisk are completely grease-free. Any grease or yolk may prevent the meringue from whipping properly.

The buttercream may look curdled while mixing. Continue beating until it becomes smooth and silky.

The baked lattice is fragile, so handle it gently when removing it from the cake ring and placing it on the cake. Small cracks can often be hidden during decorating.