Apple Pie-Filled Layer Cake

By Marge Perry & David Bonom
The spectacular cake combines the best of apple pie with a moist, tender and fool-proof spice cake. It’s impressive good looks and fabulous flavor belie the simplicity with which it is made.


    • apple cider
    • Baking powder
    • Cake Flour
    • Cake:
    • confectioners’ sugar
    • Cornstarch
    • eggs
    • Filling:
    • Glaze
    • Granny smith apples
    • ground all spice
    • Ground cinnamon
    • ground nutmeg
    • milk
    • Salt
    • sugar
    • unsalted butter
    • unslated butter
    • Vanilla Extract


    1. Preheat the oven to 350°F. Brush the bottom of two
    2. Combine the flour, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl.
    3. Beat the granulated sugar and butter in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add the eggs and beat on medium speed until the mixture is well blended, stopping occasionally to scrape down the sides of the bowl, about 4-5 minutes. Combine the milk and extract in a separate small bowl. With the mixer on low, add the flour and milk mixtures alternately in 2 additions, mixing until well blended. Divide the batter evenly between the cake pans and bake in the center of the oven until a toothpick inserted into the center of the cakes comes out clean, about 26-27 minutes. Remove from the oven and cool in the pans on a wire rack 20 minutes. Invert cakes out of the pans onto the rack and cool completely.
    4. For the filling, melt the butter in a Circulon Symmetry Chocolate 11-Inch nonstick skillet over medium heat. Add the apples, sugar and cinnamon
    5. For the glaze, stir together the confectioners’ sugar and apple cider until smooth.
    6. To assemble, place a cake, flat side up, on a cake plate