So you’re craving something utterly delicious, cozy, and maybe a little bit extra, but also kinda want to chill on the couch instead of slaving away in the kitchen? High five, because same. I’ve got the perfect solution that screams “I’m a baking genius!” without actually requiring genius-level effort. Get ready for an Apple Cake with Apple Pie Filling that’s about to become your new favorite obsession!
Why This Recipe is Awesome
Okay, so why this particular apple cake? Because it’s literally a hug in cake form, crammed with all that glorious apple pie goodness without the actual drama of making a pie crust (who has time for that, honestly?). It’s super moist, bursting with flavor, and surprisingly simple to throw together. Plus, it’s pretty much **idiot-proof**. Seriously, if I can nail this, you’re practically a pastry chef already. Your kitchen will smell amazing, and your taste buds will thank you profusely. Consider this your new go-to for impressing guests, or just treating yourself!
Ingredients You’ll Need
Gather your baking squad! Most of these are probably chilling in your pantry already.
- All-Purpose Flour: 2 cups. The foundational magic, your bestie for structure.
- Granulated Sugar: 1 cup. For that sweet, sweet goodness. Adjust a tiny bit if your pie filling is super sweet.
- Baking Powder: 2 teaspoons. Your lift-off crew! Gives the cake that lovely rise.
- Ground Cinnamon: 1 teaspoon. Because apples and cinnamon are soulmates.
- Salt: ½ teaspoon. Just a pinch to balance all that sweetness.
- Large Eggs: 2, at room temperature (if you’re feeling fancy, but cold is fine too). Binders of brilliance!
- Milk: 1 cup. Any kind works (dairy, almond, oat) – just adds moisture and yum.
- Vegetable Oil (or Melted Butter): ½ cup. Moisture king! Oil makes it super tender, butter adds a richer flavor. Your call!
- Vanilla Extract: 1 teaspoon. Because vanilla makes everything better, duh.
- Canned Apple Pie Filling: 1 (20-21 ounce) can. The superstar shortcut! No judgment here, this is our secret weapon.
Step-by-Step Instructions
Let’s get this party started! Follow these steps, and you’ll be basking in apple cake glory in no time.
- Preheat & Prep: Get that oven to 350°F (175°C). Grab a 9×13 inch baking pan and give it a good grease and flour. Don’t skip this, unless you want cake stuck to your pan forever.
- Dry Mix Magic: In a large bowl, whisk together your flour, sugar, baking powder, cinnamon, and salt. Make sure there are no lumpy bits trying to hide.
- Wet Mix Wonders: In a separate, medium bowl, whisk your eggs, milk, oil (or melted butter), and vanilla extract until they’re all happily combined.
- Combine & Conquer: Pour the wet ingredients into the dry ingredients. Mix until **just** combined. **Do not overmix**, unless you enjoy tough, chewy cake. A few small lumps are totally okay!
- Layer One, Go!: Pour about half of your glorious batter into your prepared pan and spread it out evenly. This is your cake’s cozy base layer.
- Apple Attack: Spoon the entire can of apple pie filling over the batter. Spread it out evenly, but try not to go *too* close to the edges. We want it contained!
- Layer Two, Engage!: Gently dollop the remaining batter over the apple filling. Don’t stress about making it perfectly smooth; it’ll spread out and do its thing as it bakes.
- Bake It Up: Pop your pan into the preheated oven for 45-55 minutes. How do you know it’s done? A toothpick inserted into the cake part (not the gooey apple filling) should come out clean.
- Cool Down, Buttercup: Let it cool in the pan for at least 15-20 minutes before attempting to slice. Seriously, resisting the urge to cut into it immediately is the hardest part. Once cooled a bit, slice and serve!
Common Mistakes to Avoid
We’ve all been there. Learn from my (and others’) mishaps!
- Forgetting to Preheat: Rookie mistake! A cold oven leads to uneven baking and a cake that doesn’t rise properly. Always **preheat your oven fully**.
- Overmixing the Batter: Hello, tough cake! Mixing too much develops the gluten, making your cake less tender. Mix until *just* combined, a few lumps are fine.
- Not Greasing Your Pan: Unless you enjoy a crumbly, stuck-to-the-bottom mess, always grease and flour that baby well.
- Cutting While Piping Hot: Impatience is a virtue sometimes, but not here. The cake needs to set. Let it cool a bit; it’ll hold its shape and taste better.
- Skimping on the Apple Filling: This is the best part! Don’t be shy with that can of goodness. It’s what makes this cake sing!
Alternatives & Substitutions
Feeling creative? This recipe is super flexible!
- Milk: Any milk works, so if you’re dairy-free, **almond, soy, or oat milk** are perfect substitutes.
- Oil/Butter: Melted butter gives a richer, almost pound-cake-like texture. Vegetable oil, canola oil, or even a light olive oil (if you’re adventurous!) will keep it moist and tender.
- Apple Pie Filling: Feeling extra ambitious? You can totally make your own apple pie filling from scratch! Or, for a different twist, try other fruit fillings like **cherry, peach, or blueberry** for a totally different vibe. **FYI**, this cake is super versatile!
- Spices: Add a pinch of nutmeg, allspice, or a touch of cardamom to the dry ingredients for extra warmth and complexity.
FAQ (Frequently Asked Questions)
Got questions? I’ve got (casual) answers!
- Can I use fresh apples instead of canned filling?
Technically, yes, but you’d need to cook them down with sugar and spices first, similar to making pie filling from scratch. This recipe is for speed and ease, so canned is your friend! But if you want to make it from scratch, go for it!
- My cake looks too brown on top, help!
If it’s browning too fast before the middle is cooked, loosely tent some aluminum foil over the top for the last 15-20 minutes of baking. Problem solved!
- How do I store leftovers?
Keep it covered tightly at room temperature for 2-3 days, or in the fridge for up to a week. It actually tastes amazing cold, IMO!
- Can I make this in a different sized pan?
A 9×13 inch pan is ideal. If you use a smaller one (like a 9×9 inch square), you’ll have a much thicker cake and will need to significantly increase the baking time. Watch it closely to avoid overflow!
- Is this good for breakfast?
Is cake ever *not* good for breakfast? Absolutely! Especially with a cup of coffee. Don’t let anyone tell you otherwise. It’s basically fruit, right?
Final Thoughts
And there you have it! A ridiculously delicious, ridiculously easy apple cake that will make everyone think you spent hours slaving away. You deserve all the praise, and maybe a second (or third) slice. This cake is basically a party in your mouth, and you were the one who brought it! Now go impress someone—or just yourself—with your new culinary skills. You’ve earned it! Happy baking, friend!
