Jamie Oliver Apple Pie Cake Recipe

Are you craving a dessert that mixes the comforting flavors of an apple pie with the smooth, moist texture of a cake? Try the Jamie Oliver apple pie cake recipe!

This pleasant hybrid dessert brings collectively the excellent of each worlds: a buttery, flaky pie crust and a smooth, spiced apple-crammed cake.

Perfect for fall gatherings, relaxed own family dinners, or any event that calls for a display-stopping dessert, this recipe is simple to observe and packed with taste.

Why You’ll Love This Recipe

Perfect Flavor Fusion: The dessert mixes traditional notes of apple pie filling with cinnamon spices and a moist soft texture in these truly lovely treats.

Easy to Make: More so than most dessert recipes, this one relies on simple ingredients and easy steps that even a novice could follow and are very much in Jamie Oliver’s style.

Versatile: They play nice with everything from low-key family dinner parties to glitzy holiday celebrations: the dessert fits any occasion.

Customizable: Choose different apples and spices or make it gluten-free and vegan for your personal taste.

Make-Ahead Friendly: You can easily prepare it ahead of time, throwing stress out of the window for entertaining.

Ingredients

For the Pie Crust:

2 ½ cups all-purpose flour

1 cup unsalted butter, chilled and cubed

1 tsp salt

1 tbsp granulated sugar

6-8 tbsp ice water

For the Cake Batter:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

For the Apple Filling:

4 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

¼ cup brown sugar

1 tsp ground cinnamon

¼ tsp ground nutmeg

1 tbsp lemon juice

1 tbsp cornstarch

Instructions

Make the Pie Crust:

In a huge-sized bowl, mix flour, salt, and sugar.

Add cold butter and reduce it into the flour until it looks like coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing till the dough holds collectively.

Split the dough into discs, wrap them in plastic, and kick back within the fridge for as a minimum 1 hour.
Prepare the Apple Filling:

In a big bowl, blend sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set apart.

Make the Cake Batter:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In some other bowl, beat butter, granulated sugar, and brown sugar till light and fluffy. Add eggs one after the other, then mix in vanilla extract.

Gradually upload the dry components and buttermilk to the butter combination, beginning and ending with the dry elements. Mix until simply mixed.

Assemble the Apple Pie Cake:

Preheat the oven to 350°F and grease a nine-inch springform pan.

Roll out one disc of pie dough and area it within the backside of the pan, trimming any extra.

Spread half of the cake batter over the crust, then layer with half of of the apple filling.

Add the final cake batter and top with the relaxation of the apples.

Roll out the second disc of dough and vicinity it on top, crimping the rims to seal. Cut slits inside the top to allow steam get away.

Bake:

Bake for 55-65 minutes, or till the crust is golden and the filling is bubbly. If the crust browns too speedy, cover it with foil.

Let it cool in the pan for 15 mins earlier than transferring it to a wire rack.

Tips for the Perfect Apple Pie Cake

Choose Sweet and Tart Apples: The Granny Smith apples will provide a tart flavor, while Honeycrisp apples will provide sweetness. Using a little of each is a good balance of flavor for your pie.

Chill the Dough: Keeping the pie dough chilled is important for making a flaky crust. Chill it as specified; it is a very important step for best results!

Don’t Overmix the Batter: Only mix to combine when mixing the cake batter, so it remains light, airy, and soft instead of dense.

Use a Springform Pan: A springform pan is helpful because the cake can easily be removed without breaking the crust. It really just has removable sides to allow you so much more in ease of serving!

Check for Doneness: Insert a toothpick in one cake layer to test for doneness. If it comes out clean, the cake is ready; if the toothpick has batter on it, it needs to bake longer.

Variations and Substitutions

Gluten-Free: A gluten-free flour blend should be used for the pie crust and cake batter, so all may partake.

Vegan: Butter can be replaced with margarine; it is necessary to use a plant-based milk blend to create mock buttermilk, and egg replacement with flax eggs (1 tablespoon ground flaxseed plus 3 tablespoons water per egg) should be implemented.

Spice It Up: Some ground cloves or allspice may be added-here is where things start to get warm and taste good.

Nutty Crunch: Add texture and crunch to the dish by sprinkling chopped pecans or walnuts over the apple layers.

Caramel Drizzle: For a nice and sweet finish, drizzle homemade caramel or store-bought sauce topper over the dish.

Serving Suggestions

Ice Cream: One scoop of vanilla or cinnamon ice cream will extract the warm spices from the pie, contrasting the temperatures by making the pie feel creamy and cool.

Whipped cream: Add a dollop of fresh whipped cream on top and let it cool. It provides a fluffy, airy mouthful against the dense flavors of the pie.

Caramel Sauce: Drizzling caramel over the pie adds richness and a sweet taste making it even more delicious and decadent.

Hot Beverage Pairing: Enjoy a pie with a hot drink of chai tea, coffee, or hot apple cider. The combination is feel-good fall, increasing the overall experience.

Make Ahead, Storing and Freezing Instructions

Make Ahead

Make the pie crust and apple filling ahead of time, refrigerating for up to 2 days.

Assemble and bake when ready.

Storing

Leftovers should be stored in an airtight container at room temperature for two days or in the refrigerator for a maximum of 5 days.

To revive the crust’s crispness, reheat slices in the oven at 300°F (150°C) for 10 minutes.

Freezing

The cooled cake is wrapped up in plastic wrap and foil and then frozen for up to three months.

Thaw in the refrigerator overnight and then reheat before serving.

FAQs

Q. Can I use store-bought pie crust?

Yes, but homemade crust provides a more flaky consistency, while pre-bought crust saves time.

Q. What apples are best for this recipe?

These are Granny Smith and Honeycrisp, but Braeburn or Fuji work for a sweet-tart balance.

Q. Can I make this recipe vegan?

Absolutely! Vegan Butter, plant milk, and flax eggs are substitutes.

Q. How do I prevent a soggy crust?

Toss apples with cornstarch so that the apple filling isn’t too watery, and bake on a lower rack of the oven for a crispier bottom.

Q. Can I add other fruits?

Yes, try mixing with pears or cranberries for some unique twist.

Conclusion

In conclusion, the jamie Oliver apple pie cake recipe offers the ultimate dessert for anyone who loves the traditional flavors of apple pie.

Perfect for every occasion, this dessert is a buttery crust, spicy apple filling, and tender cake layers; the crowd-pleaser is warm with ice cream.

Try it out today. It’ll be the first in your kitchen to taste like the fall season at your table.

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