C.E. Clark began cooking at age 11. Over the years, she developed a love for creating her own recipes. This is one of her most popular.
This Apple Dessert Is Easy to Make and Great Warm From the Oven or At Room Temperature
The following dessert is so yummy if you have a sweet tooth. If you don’t, it may be too rich for you. It is not an apple pie, but more of a cake, yet not really a cake either, which is why I call it a 'dessert."
I’ve made it numerous times for my family, and we always love it. Except for not baking long enough, you really can’t mess it up, so make sure the knife you use to test for doneness comes out clean.
This recipe is great for family dinner or a small gathering. Just be sure to make plenty because some people are going to want seconds.
2 and 1/4 cups sugar
1 and 1/2 cups flour (substitute whole wheat for part if desired)
1 teaspoon vanilla
2 teaspoons baking powder
2 pinches of salt
4-6 medium tart apples, peeled and chopped
1 cup chopped walnuts if desired
1 teaspoon cinnamon
Serve warm with ice cream, or serve at room temperature with whipped cream.
1. Preheat your oven to 350 degrees.
2: Grease a 9 x 13 inch baking pan. I know the photo shows it in a round deep pie dish, but I've made it both ways and I think it works better in a rectangular cake pan/dish.
3. Prepare apples. Core and peel them. If you place the peeled pieces of apple into a bowl of water and cover the bowl with a plate to limit the exposure to air, they will not turn brown so quickly as you finish peeling the other apples and making other preparations.
4. Combine the dry ingredients: Sugar, flour, baking powder, salt, and cinnamon . . . stir them together well.
5. Beat in the eggs.
6. Stir in apple pieces. If you have placed them in water, be sure to drain them well before adding them to the mixture or you may end up with soup!
7. Spread mixture in your prepared pan. Sprinkle the top with granulated sugar and cinnamon before placing in oven. I usually put it on pretty thick, about half a cup all together, but this is a place where you can put on more or less according to your own preference.
8. Bake at 350 degrees for 45 - 50 minutes or until knife inserted in center comes out clean.
9. Slice into squares, or scoop out and place in large bowls or goblets with a large dollop of whipped cream, or a big scoop of ice cream. Serve warm with ice cream, or cool with whipped cream, as desired. To serve leftover apple cake warm, just microwave it for 15 seconds in a microwavable safe bowl or plate.
Presentation can make all the difference. Served in a fancy glass goblet or bowl will create a different impression than served in a stoneware bowl, or on a stoneware dessert plate. Corelle, paper, or foam serving dishes will create yet a different affect.
Personally, for maximum affect, I would use the glass or stoneware. You can often find some really pretty pieces at yard sales for very little money. They should go together, but they need not match. Yes, there is a difference between matching and going together. Mixing two or more different patterns that go together, but do not match, can add pizzazz to your dining table or gathering.
© 2012 C E Clark
C E Clark (author) from North Texas on September 01, 2016:
Peachpurple, thank you for checking this recipe out. It's really an apple cake, but I know it looks like a pie. Hope you get a chance to try it out and let me know what you think . . .
C E Clark (author) from North Texas on August 24, 2016:
Paul Kuehn, thank you for taking time to scope out this recipe! It's not really a pie, but a cake. Hope you get a chance to try it out. It's very popular and soon disappears whenever I make one. Thanks for the shares!
peachy from Home Sweet Home on August 19, 2016:
i had tried apple danish, apple buns, apple pie from bakery shops, pretty expensive but delish
Paul Richard Kuehn from Udorn City, Thailand on August 19, 2016:
Thank you very much for sharing a super recipe. I love apple desserts and haven't had an apple pie in a long time. I am sharing this hub with HP followers and on Facebook.
C E Clark (author) from North Texas on July 31, 2015:
Peggy W, thank you for commenting on and sharing this recipe! My family loved this when I used to make it at least a couple of times a week. It's really more of a cake than a pie and pretty hard to mess up. Addictive. :)
Peggy Woods from Houston, Texas on July 28, 2015:
Sharing your recipe again with followers. I had not made an apple pie from scratch but did so recently not following a specific recipe. It was a disaster! I used to make it all the time but years ago. The crust was not up to standards and the streusel topping was not the best either. I gave it to a neighbor and said just eat the apples if you like. They did like the streusel topping. I told her I would have to make another one to redeem myself. Ha! Following a specific recipe like yours would probably be a safer bet. :)
C E Clark (author) from North Texas on March 24, 2015:
Paul Kuehn, thank you for checking this recipe out and for the vote and the shares! Hope you have a chance to try it sometime as it's worth the extra exercise. :)
Paul Richard Kuehn from Udorn City, Thailand on March 22, 2015:
Your desserts look so delicious that I think I gain weight just looking at them. I love apple pie and cake with ice cream so this recipe especially caught my eye. Thanks for sharing a great interesting and useful dessert recipe which I am sharing with HP followers and on Facebook. Voted up!
C E Clark (author) from North Texas on July 25, 2014:
Perspycacious, thank you for dropping by and checking out this recipe. Sounds like you are an apple lover. You would definitely enjoy this cake!
C E Clark (author) from North Texas on July 24, 2014:
Thank you PegCole17, for checking out this recipe. It really is delicious, but more of a cake, not a pie. I don't care for the apple pie fillings on the market either, but that would never work in this recipe anyway even if it were desirable. Hope you get a chance to try this sometime!
Demas W Jasper from Today's America and The World Beyond on July 21, 2014:
"Apple Easy" sounds almost as good as the word "dessert" to me. By the way, "Bread Pudding" with any kind of frozen topping doesn't sound bad either!
Peg Cole from North Dallas, Texas on July 21, 2014:
Apple pie and a big scoop of ice cream, please. This looks good enough to have for breakfast. You've made it sound so easy to do. Thanks for the recipe. I hesitate to use those canned pre-made type of pie fillings when the real fruit is available.
C E Clark (author) from North Texas on November 23, 2013:
Deborah-Diane, thank you for sharing this article! This is actually an apple cake, not a pie, but it's still scrumptious and would be great for the holidays!
Deborah-Diane from Orange County, California on November 17, 2013:
I am resharing this, with Thanksgiving right around the corner. Our family prefers apple pie to pumpkin pie!
C E Clark (author) from North Texas on July 22, 2013:
Thank you Deborah-Diane for stopping in and sharing this recipe. I hope you get a chance to make it. It's delicious and my family always loves it.
Deborah-Diane from Orange County, California on July 18, 2013:
What a wonderful summer treat! I'm sharing this with my followers! :)
C E Clark (author) from North Texas on July 06, 2013:
Thank you moonlake for pinning this hub!
moonlake from America on June 29, 2013:
Came back to add this to my Pinterest board.
C E Clark (author) from North Texas on March 09, 2013:
It's so yummy, and I think I'm not borderline but a full fledged diabetic. It's worth whatever you feel you must do to make it acceptable.
Shyron E Shenko from Texas on February 23, 2013:
I am borderline diabetic, but I just may tweek this treat.
C E Clark (author) from North Texas on February 21, 2013:
Tillsontitan, thank you for checking out my recipe and for commenting and voting. I'm flattered to receive such high praise from you because you always write such interesting hubs and they are well written, too. I hope you'll get a chance to try this recipe. I would say it's a medium for sweetness, and of course you can tweak how much sugar you put in to some extent.
Life does get in the way. In truth, I have way too much to do to squeeze in time for work, but unfortunately it's work that pays the bills! ;)
C E Clark (author) from North Texas on February 19, 2013:
Peggy W, thank you for reading, commenting, voting, and especially sharing this hub! I would say this recipe is a medium when it comes to sweetness. I have had deserts that were MUCH sweeter and richer, and some so bland they had hardly any flavor at all. I think your habit of trying just a small piece of the desert has a lot of advantages -- you eat fewer calories and likely don't gain weight, and you find out how it turned out. Do that with this recipe and see where you think it falls on the sweetness scale.
C E Clark (author) from North Texas on February 18, 2013:
moonlake, thank you for reading, commenting, voting and especially for sharing this recipe! I think if you try this you will love it and want to make several during your apple harvest season.
Mary Craig from New York on February 17, 2013:
I understand. Sometimes, life has a way of getting in the way ;) HP is great and important to all of us, but life more so! Thanks Au fait.
C E Clark (author) from North Texas on February 17, 2013:
tillsontitan, thank you for commenting on this recipe. Because I hardly even get to hubpages for about 3 days a week, I usually have a great deal to do on the other days that I can get here (mostly weekends). Just a few minutes ago I finished updating a hub -- "Cheated on? Stop Beating Yourself Up." Spent a couple of hours on it.
I often respond to a bunch of comments at once and try to see that I include as many different readers as I can each time, which often means the feed is full of my stuff -- it's come to my attention that some people are irritated/offended when this happens -- so I try to do it in small bunches. It can take a long time to get through all the comments on some hubs that way, but I value every single comment I receive because I know it has come from someone who cared enough to take the time to write it.
Very much appreciate your comments and I look forward to checking your hubs out momentarily -- they are always interesting! :)
Mary Craig from New York on February 17, 2013:
I'm not seeing my comment here...is it waiting to be approved or did I forget to push the Post Comment button again?
C E Clark (author) from North Texas on February 16, 2013:
Deborah-Diane, thank you for checking this recipe out and leaving a comment. Hope you get a chance to try it for yourself. It's yummy!
C E Clark (author) from North Texas on February 15, 2013:
rebeccamealey, thank you for checking out this recipe and leaving a comment! It does look like a pie, but when you cut into it you see that it is in fact a cake! Very different texture, but still yummy! ;)
Mary Craig from New York on February 13, 2013:
Talk about your "evergreen" hubs! This one is definitely a keeper that we'll come back to over and over. Sweet and rich suits most ;)
Great recipe with great pictures Au fait, definitely top notch.
Voted up, useful, and interesting.
moonlake from America on February 13, 2013:
Sounds delicious and easy. We always have so many apples in the fall. Voted up and shared.
Deborah-Diane from Orange County, California on February 12, 2013:
I love apple pies, and your apple tart desert looks beautiful! Thanks for sharing your recipe!
Rebecca Mealey from Northeastern Georgia, USA on February 12, 2013:
My mom use to make the best apple pie, and this recipe reminds me of it. thanks!
Peggy Woods from Houston, Texas on February 12, 2013:
I don't like overly sweet desserts. I realize that I am probably in the minority. When I do much of my baking it is generally to give away as gifts...or in the instance of making a dessert...have a small piece at a dinner party that we are hosting...and if there are pieces left I give them away. That being said...am sure this apple dessert is good and it would certainly make for a wonderful aromatic house. Up and useful votes and will share for the other sweet eaters out there.
C E Clark (author) from North Texas on March 18, 2012:
rjsadowski: Thank you for checking my recipe out and leaving comments. This recipe is very sweet and rich, but I love it, and it's always popular when I take it to potlucks, etc. Hope you'll get a chance to try it . . . and thanks for the follow!
rjsadowski on March 18, 2012:
You recipe looks very tasty. Any dessert that includes apples can't be all bad.
C E Clark (author) from North Texas on March 03, 2012:
rtburroughs2: This desert is very sweet and very rich, so small portions are usually best. Thank you for commenting!
Robert Burroughs on March 02, 2012:
I am going to +1 this so I can try the recipe later, it ;ooks like it would taste great. And you are right about presentation. As one of my Chef instructors would say " you begin eating with your eyes."
C E Clark (author) from North Texas on February 26, 2012:
Thank you Perspycacious for your insight and comments. I'm glad for the suggestions different readers have made in order to make this desert even better so that more people can enjoy it! :)
Demas W Jasper from Today's America and The World Beyond on February 25, 2012:
In the past (perhaps even now on some brands) stevia used to have a slight licorice aftertaste, but that has changed and most stevia now is an excellent substitute for sugar, primarily because it has no glycemic index. Sugar does, and that could make this dessert off limits to diabetics whereas the sugar from the apples may be acceptable to them. Americans eat too much sugar, whole aisles in the supermarkets being loaded with sugary foods. Stevia is a cheaper, safer, healthier alternative you can find in any health store. Using it to replace much or all of the sugar in this dessert won't hurt the "yummy" but be better for the tummy and you.
C E Clark (author) from North Texas on February 19, 2012:
Brett: Thank you for stopping by and commenting. I like the idea of canned apples too, to save time!
Brett C from Asia on February 18, 2012:
This sounds very tasty and I like the other idea of using canned apples, as it can be hard to find fresh apples where I live.
Up, useful and socially sharing.
C E Clark (author) from North Texas on February 09, 2012:
KrystalD: Thank you for your comment. I hope you have a chance this weekend to put this recipe together. You'll love it.
C E Clark (author) from North Texas on February 08, 2012:
Thank you for your comment Angela. I hope you'll get a chance to put this recipe together -- it doesn't take long. ;)
C E Clark (author) from North Texas on February 08, 2012:
Mr. Windows: You KNOW it's yummy! Satisfies the sweet tooth.
Shyron: Sorry to hear you can't do sugar well. I'm borderline diabetic, but I'd rather have a short fun life than a looooooooooong boring miserable life where I can't have anything at all that I like. So, I keep my bags packed just in case the Lord calls me home -- I'm ready.
Krystal from Los Angeles on February 07, 2012:
Au fait, This truly had my mouth watering! I will be trying this recipe out. Thank you for SHARING!
Angela Blair from Central Texas on February 06, 2012:
Au fait -- first time I've salivated while reading a Hub -- definitely gotta make this one. Wow! Best, Sis
Shyron E Shenko from Texas on February 06, 2012:
To pretty to eat! And, I don't do sugar very well.
C E Clark (author) from North Texas on February 06, 2012:
Queen Hypatia: You most welcome to do anything with my recipe that you like. I can never make a recipe, even the first time, without making alterations to suit me. Yes, I know the top crust comes out heavenly. Glad you enjoyed. Thank you for your comments!
Nityanandagaurang: You will love it. I think Queen Hypatia had a good idea for saving time, too. Thank you for your comments!
Jonny windows from u.k. on February 06, 2012:
i can almost smell it baking now (bet it smells good!) , and tastes pretty good too :-)
nityanandagaurang on February 06, 2012:
very tasty hub au fait.I will surely try it.
Queen Hypatia on February 05, 2012:
This looked so delicious I had to give it a try. I had all of the ingredients and decided to whip it up quick. I took a short cut and used some canned apples I had in the pantry. Drained them well and chopped them into smaller pieces and it worked great and saved time peeling. Hope you do not mind my changing your recipe in that small way. I love how the top gets a crust to it and it is just so good, there are no words, you know what I mean?