Cinnamon Apple Tart Cake: A Gorgeous Two-in-One Fall Dessert!

What do you like most about autumn?

Vertical image of slices of apple tart cake on white plates, with text on the top and bottom of the image.

Is it walking on the crunchy red, orange, and yellow leaves? The beautifully themed decorations of scarecrows, burlap, and corn? Or the chilly air that makes you reach for a comfy flannel?

Or is it all the FOOD?! The cinnamon-scented, apple-picking-crazed, buy-out-the-whole-grocery-store-of-pureed-pumpkin FOOD?!?!

Take a wild guess what I like out of everything. Go on, guess.

Vertical top-down image of an whole apple tart on a white platter near a white towel.

Now, I certainly won’t be a seasonal Scrooge throughout fall. It’s not just about the food for me – I bought a wreathe for the front door! And my mom is forcing me to display on my shelf her fall-themed fairy garden she made as a gift!

So I’m trying.

But, alas, try as I might to extend my fall festivities beyond the feast, there is still no denying that the food will always reign supreme in my cold, shriveled heart.

Always.

Vertical image of a slice of dessert with shingled apples and a dark brown topping.

How could it not, when, right at this very moment, there is a cinnamon and vanilla apple tart cake baking in my oven?

This special dessert features a pleasantly crisp, cookie-like cake layer on the bottom with thinly sliced apples on top encrusted in a thin, cinnamon-sugar coating.

Vertical close-up image of an apple tart with a dark cinnamon sugar garnish.

It’s perfect for anyone who wants the simplicity of an apple cake, but the stunning look of a beautiful apple tart. The easy-to-make base layer replaces a pie dough, and therefore the typical struggle that naturally comes with making homemade pie dough!

It’s so pretty I might just hang this on my door…

Vertical top-down image of two slices of cake with shingled apple slices on a white platter.

The little gnome sitting on a mini bench holding a silly yellow flower in Mom’s fairy garden doesn’t stand a chance.

Sorry, bud.

Print
Horizontal image of a whole circular dessert with a dark brown topping on a white towel.

Apple Tart Cake


  • Author: Nikki Cervone
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 1 cake, 8 servings 1x

Description

Looking for that perfect apple tart? This recipe has the beauty of a tart, but with an easy cake base that is sweet, crisp, and firm.


Scale

Ingredients

For the Cake:

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into large cubes
  • 1 teaspoon vanilla extract
  • 1 large egg, lightly beaten
  • 3 large Honeycrisp, Granny Smith, or Fuji apples, peeled and thinly sliced

For the Topping:

  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 large egg

Instructions

For the Cake:

  1. Preheat the oven to 350°F. Butter and flour a 9-inch springform pan.
  2. Place the flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend until mixed together.
  3. Add the pieces of butter, and mix on low speed until the butter chunks are distributed throughout the flour, with small, pea-sized pieces remaining.
  4. Add the vanilla and egg, and blend well until the mixture resembles chunky cornmeal. Evenly spread the dough on the bottom of the prepared springform pan, gently pressing the dough on the bottom and slightly up the sides.
  5. Starting from the outside edge of the pan, arrange the apples in a tight, circular pattern.
  6. Transfer the pan to the oven, and bake for 25 minutes.

For the Topping:

  1. While the cake bakes, make the topping by mixing together the granulated sugar, melted butter, cinnamon, and egg with a whisk or fork.
  2. Once the cake has baked for 25 minutes, remove from the oven and spread the topping evenly over the top of the apples.
  3. Bake for another 25-30 minutes, until the topping appears dry. Transfer the pan to a wire rack, and cool for 10 minutes.
  4. Run a thin knife around the edge of the pan, and remove the sides of the pan.
  5. Serve while still warm, or cool completely and serve at room temperature.

Notes

Adapted from Molly Wizenberg of Orangette

  • Category: Cake
  • Method: Oven
  • Cuisine: Baked Goods

Keywords: apple, cake, tart, cinnamon, fall

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of whole, peeled, and sliced apples on dark brown plates.

Preheat the oven to 350F°. Lightly grease and flour a 9-inch springform pan. You can use butter (love that extra flavor!), or a nonstick cooking spray to coat the pan.

Use a vegetable peeler to peel the skin off of the apples. With a sharp knife and sturdy cutting board, thinly slice the apples.

To prevent them from browning excessively, you have the option of brushing the slices with lemon juice.

And speaking of apples… you can use so many different kinds! I like Fuji or Honeycrisp for their sweetness, but go for Granny Smith you want a bite of tartness.

Measure and prep the rest of the ingredients.

Step 2 – Make the Cake Base

Place the all-purpose flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend until mixed together.

Horizontal image of a crumbly fat and flour fixture in a metal pan.

Add the pieces of unsalted butter, and mix on low speed until the butter chunks are distributed throughout the flour, with small, pea-size pieces remaining.

Horizontal image of a hand holding a crumbly dough mixture.

Add the vanilla and the egg, and blend well until it resembles chunky cornmeal. Don’t mix too much, in order to prevent the dough from becoming tough and chewy.

Horizontal image of a pressed dough in a springform pan.

Evenly spread the dough on the bottom of the prepared springform pan, gently pressing the dough on the bottom and slightly up the sides. You may need to flour your hands as you are pressing the dough to minimize sticking.

Step 3 – Layer with Fruit

Horizontal image of a springform pan with a dough crust and apple slices arranged around the edges.

Starting from the outside edge of the pan, arrange the apples in a tight, circular pattern, shingling them slightly on top of each other.

You will feel like there are way too many apples to fit, you really will – but just fit them in there as tightly as you can. It will work!

Step 4 – First Bake

Horizontal image of a springform pan with thin apple slices arranged in an artful way.

Transfer the pan to the oven, and bake for 25 minutes. The batter around the apples will still appear a little on the lighter side, but you will continue to bake in a later step.

Remove from the oven.

Step 5 – Make the Topping

Horizontal image of a dark brown liquid mixture in a small white bowl.

As the cake is baking, make the cinnamon topping – with a whisk or fork, mix together the granulated sugar, melted and cooled butter, cinnamon, and egg in a small bowl.

Step 6 – Spread the Topping

Horizontal image of a dark brown liquid on top of an unbaked dessert in a springform pan.

After removing the cake from the oven, immediately spoon the cinnamon topping all over the top of the apples – it will be thin enough for you to gently spread it over the top to evenly coat each apple.

Just be careful, as you don’t want to press down too firmly and risk messing up the shingled fruit!

Step 7 – Second Bake

Horizontal image of a springform pan with a baked, dark brown dessert.

Bake for another 25-30 minutes, until the topping appears dry, and the edges of the cake are a golden brown color.

Step 8 – Cool and Serve

Horizontal image of a whole circular dessert with a dark brown topping on a white towel.

Transfer the pan to a wire rack, and cool for 10 minutes before removing from the tart pan. You might need to run a paring or butter knife around the edge of the pan to release the cake.

Horizontal top-down image of three slices of a dark brown apple-topped dessert on a white and wooden tray.

Serve while still warm, or cool completely and serve at room temperature. Both options will yield equal amounts of deliciousness!

Make Ahead for Future Fall Fun

After you are done swooning over how beautiful this tart/cake fusion looks, you can choose to wrap it all up, and save for later!

This dessert is a perfect make-ahead recipe, which is what I did the other night, planning for dinner and dessert with a friend who shares an equal amount of enthusiasm for the food of fall.

Horizontal image of a slice of dessert on a white plate surrounded by fall fruit.

Once baked and cooled, you can wrap it up tightly in plastic wrap, or place in an airtight container, and leave it at room temperature until you’re ready to eat and enjoy.

Oh, and, by the way… it is wonderful with vanilla ice cream or whipped cream on top!

Want more amazing apple recipes that are best enjoyed around this time of the year? We have a bushel more to share:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on October 5, 2009. Last updated: October 9, 2019 at 12:51 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

Related Posts
Filter by
Post Page
Ice Cream Breakfast and Brunch Muffins Waffles Cookies Gluten Free Comfort Food Vegan Breads Desserts Thanksgiving Fall Quick Breads
Sort by

About Nikki Cervone

Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

8 thoughts on “Cinnamon Apple Tart Cake: A Gorgeous Two-in-One Fall Dessert!”

  1. Love the pictures. You have captured the beauty of everything I love about Autumn.
    The month of September is really when the year begins for me.
    I think I will try that recipe for our Thanksgiving dinner.

  2. Lovely post. I adore Autumn but the last few days have been cold and damp so I’m holding out for some of the crisp bright days which make me so happy. I’m on my own in the flat this weekend so planning a spot of baking and leisurely cooking – I can’t wait.

  3. I love fall for its fleeting nature, for the five days of blazing colors followed too swiftly by yards littered with leaves, for the shortening days and the crisp air… And for apples, in every form. Just lovely.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.