Desserts
Martha Stewart's apple pie cake recipe delivers the cozy, spiced comfort of classic apple pie in a layered cake form—where tender oat crown meets bursts of caramelized fruit. The secret lies in her signature lattice technique, which creates a crispy, golden crust while keeping the interior moist and flavorful.
I've perfected this recipe after years of baking, ensuring every slice captures that perfect balance of spiced cake and tender apple filling.
This recipe combines simple ingredients—flour, butter, apples, and warm spices—to create a dessert that feels both rustic and refined. The oat crown topping adds texture and depth, while the apple layers ensure each bite is packed with natural sweetness and subtle tartness.
Martha's method involves layering cake batter with spiced apple filling, then topping it with a lattice crust that bakes to golden perfection.
The result is a cake that looks impressive yet tastes like a homemade pie—crisp on top, tender underneath, with bursts of juicy apple throughout. The caramel glaze ties everything together, adding a glossy finish that makes it perfect for special occasions or cozy family gatherings.
Whether you're baking for a celebration or simply craving a comforting treat, this recipe delivers every time.
For best results, use a mix of tart and sweet apples, and don't skip the lattice topping—it's what gives this cake its signature look and texture. With just a few key techniques, you'll achieve restaurant-quality results in your own kitchen. Let's get baking!
Ingredients for martha stewart apple pie cake
Flour, butter, apples, and warm spices—this cake tastes like autumn in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 1 ½ cups | Cold, cubed for cake layers |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed lightly |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Vanilla Extract 🍯 | 2 tsp | Pure, high-quality |
| Baking Powder 🧂 | 2 tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 1 tbsp | Freshly ground |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Mixed Apples 🍎 | 4 medium | Tart and sweet varieties |
| Mixed Apples 🍎 | 2 cups | Diced for filling |
| Old-Fashioned Rolled Oats 🌾 | 1 ½ cups | Toasted for oat crown |
| Shredded Coconut 🥥 | ½ cup | Sweetened or unsweetened |
| Caramel Glaze 🍯 | 1 cup | Store-bought or homemade |
The apples are everything—Granny Smiths and Honeycrisp are my go-tos, but any mix of tart and sweet works. Whole Foods or Trader Joe's usually have great options, or grab whatever's on sale at the grocery store. Don't peel them! The skins add texture and nutrients. If you can't find fresh, frozen unsweetened apples work too—thaw and drain first. The oats? Bob's Red Mill is my favorite brand, but any old-fashioned rolled oats will do. Toast them in a dry pan until golden for extra flavor—worth the extra minute!
No tart apples? Substitute with 1 cup extra sweet apples plus 1 tbsp lemon juice for tartness. Running low on cinnamon? Allspice or pumpkin pie spice works in a pinch, but cut the amount to half. The caramel glaze can be store-bought (like Smucker's or Trader Joe's) or homemade with powdered sugar and milk. For a richer glaze, add 1 tbsp butter. The coconut? Sweetened or unsweetened both work, but sweetened adds a nice touch without extra sugar in the cake itself. Prefer gluten-free? Swap the flour for a 1:1 gluten-free blend—just add an extra 0.5 tsp xanthan gum.
This cake keeps beautifully—3 days at room temperature covered loosely, or 1 week refrigerated. The glaze sets faster in the fridge, so bring it to room temp before serving. Freezes up to 3 months if wrapped tightly in plastic and foil. I always bake an extra layer or two—leftover slices reheated for 10 seconds taste like they just came out of the oven. The oat crown stays crispy for days if stored in an airtight container with a piece of bread to absorb moisture.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s one of those rare cakes where you can literally cream butter and sugar with a wooden spoon if you’re in a rush. The butter’s rich enough to handle the job—no stand mixer, no fuss, just you and a bowl.
- Spiced Sugar Magic: That brown sugar caramelizes into a sticky, warm hug when baked, while the cinnamon (if you add it) turns every bite into a little apple pie. Honestly, the flavor is what makes me reach for this over plain cake every single time.
- Weekend Brunch Star: Slice it warm with a scoop of vanilla ice cream, and suddenly you’ve got a showstopper for brunch. Or pack it cold for lunch—it’s sturdy enough to travel, but still tastes like a treat. (Yes, even on a Tuesday.)
- Leftovers That Don’t Suck: This cake actually improves the next day. The crust stays crisp, the filling sets just right, and it’s the perfect size to share (or not). Plus, you’re using basic pantry staples—no weird ingredients, no wasted money. Win.
Step-by-step instructions for martha Stewart's apple pie cake
This showstopper combines layers of spiced cake, juicy apple filling, and a crunchy oat crown—every step brings you closer to that perfect balance of textures and flavors.
Prepare the Cake Layers
Preheat your oven to 350°F and grease three 8-inch round cake pans. In a large bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar until light and fluffy—about 3-4 minutes with an electric mixer. This step is crucial for creating that tender, airy texture we want in each layer.
Add the 4 whole large eggs, one at a time, beating well after each addition. Mix in the 2 teaspoons vanilla extract, then sift in the 3 cups all-purpose flour, 2 teaspoons baking powder, 1 tablespoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.5 teaspoon salt. Beat just until combined—overmixing develops gluten and makes the cake dense. Divide the batter evenly among the prepared pans.
Bake and Assemble the Cake Layers
Bake the cake layers for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. While the layers are cooling, prepare the apple filling by peeling, coring, and dicing the 4 medium mixed apples and 2 cups mixed apples into small, even pieces.
In a small saucepan, combine the diced apples with 0.5 cup light brown sugar, 1 tablespoon ground cinnamon, and a pinch of salt. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples soften but still hold their shape. You want them to release their juices but remain slightly firm—this ensures they stay juicy in the cake.
Create the Oat Crown
In a separate bowl, mix together the 1.5 cups old-fashioned rolled oats, 0.5 cup shredded coconut, 0.5 cup light brown sugar, 1 tablespoon ground cinnamon, 0.5 teaspoon ground nutmeg, and 0.25 teaspoon salt. Stir in 0.5 cup unsalted butter, melted, until the mixture is evenly coated. Press this mixture firmly into a 9-inch round cake pan to form a thick crust, then bake at 350°F for 12-15 minutes, or until golden brown and fragrant.
Let the oat crown cool completely before removing it from the pan. This step is where the magic happens—it gives that perfect crunchy contrast to the soft cake layers and adds a rustic charm to the top of your cake.
Assemble and Glaze the Cake
Once all layers and the oat crown are completely cool, it's time to assemble. Place one cake layer on a serving plate, spread a generous layer of the apple filling, then top with the second cake layer. Repeat with the third layer and remaining filling. Gently press down to ensure the filling is evenly distributed.
Carefully place the oat crown on top of the cake, pressing lightly to secure it. Drizzle the 1 cup caramel glaze over the top and sides of the cake, allowing it to drip down the sides for that elegant, bakery-style finish. Let the glaze set for 10-15 minutes before slicing—this ensures it holds its shape and adds that glossy sheen.
Pro Tips For Making Martha Stewart Apple Pie Cake
- Cream Butter Properly: Beat the butter and sugars until it’s pale yellow and fluffy—about 3-5 minutes with a stand mixer. I learned this the hard way: skipping this step leaves the cake dense and flat, not that tender, spiced apple-pie texture we’re after.
- Use Cold Butter: Pull the unsalted butter straight from the fridge and cut it into chunks before mixing. Cold butter creates pockets of fat that melt into the batter, giving you that signature moist crumb. (Yes, even if you’re impatient like me—this isn’t the step to rush.)
- Don’t Overmix the Batter: Stop mixing as soon as the flour is just incorporated—lumpy is fine. Overworking the batter toughens the gluten, and suddenly you’ve got a cake that’s more like a brick than a sliceable dessert. Fold in the apples gently; they’re delicate.
- Bake Until Golden: Check the cake at 30 minutes—it should be springy to the touch and pulling away from the sides. If the top’s browning too fast, tent it with foil. Underbaking leaves it gummy; overbaking turns it dry. Aim for a deep golden hue, like caramelized apple pie crust.
Flavor customization for this martha stewart apple pie cake
Spiced Variations
Boost the warmth with an extra 0.5 teaspoon cardamom or 0.25 teaspoon cloves in both the cake and filling layers. These spices add depth that pairs beautifully with apples—just reduce cinnamon by 0.5 teaspoon to balance.
For a cozy twist, sprinkle ½ teaspoon ground ginger into the apple filling to complement the natural sweetness. 🌶️
Sweetness Adjustments
If your apples are particularly tart, add 1-2 tablespoons maple syrup to the filling while cooking. For extra richness, swap 0.25 cup granulated sugar in the cake batter for 0.25 cup honey—this enhances the caramel notes.
I often use local honey for a floral touch, but any variety works. For a lighter finish, reduce the glaze sugar by 2 tablespoons and add 1 teaspoon lemon juice for brightness.
Fruit Swaps
Swap apples for pears (Bosc or Anjou) to create a pear pie cake—reduce cooking time by 2 minutes since pears soften faster. For a tropical twist, use 2 cups diced pineapple (fresh or canned, drained) in the filling and add 0.5 teaspoon vanilla bean paste to the cake batter.
The pineapple’s acidity cuts through the richness beautifully. 🍍
Texture Upgrades
Add 0.5 cup crushed graham crackers to the oat crown mixture for extra crunch. For a nutty layer, fold ½ cup chopped walnuts into the apple filling before baking. Toast the nuts first in a dry pan for 3-4 minutes to enhance their flavor.
I also like adding 1 tablespoon cornstarch to the filling to thicken it slightly and prevent sogginess in the cake.
Glaze Variations
For a chocolate-dipped finish, melt ½ cup dark chocolate with the glaze and drizzle over the cake. A salted caramel glaze? Swap ½ cup glaze for equal parts caramel sauce and add ½ teaspoon flaky sea salt on top.
For a citrusy twist, mix 1 tablespoon orange zest into the glaze and garnish with fresh berries. The contrast of tart and sweet elevates the entire dessert. 🍫
Seasonal Twists
In fall, add ½ cup candied pecans to the oat crown for a Southern-inspired touch. For winter, infuse the glaze with 1 teaspoon eggnog and top with whipped cream and cinnamon.
In summer, replace the oat crown with a lemon curd layer and add fresh raspberries to the filling for a lighter, brighter cake. Each season brings a fresh take on this classic! ❄️
Nutrition facts
Frequently asked questions
Can I make this cake in a single layer instead of three?
The three-layer design is what creates that perfect balance of textures and flavors, but you can adapt it! Use a 9-inch round pan and bake just one 2-inch-thick layer for 35-40 minutes. Skip the oat crown and top with a simple lattice crust instead—it'll still taste amazing, just with a different presentation. The filling-to-cake ratio remains the same: spread 1 cup filling over the single layer.
Why does my apple filling get watery in the cake?
This usually happens when the apples release too much juice before baking. To fix it, cook the apples 2-3 minutes longer until they're just tender, then stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water to thicken. For next time, use firmer apple varieties like Granny Smith or Honeycrisp, and don't skip the pinch of salt—it helps balance flavors and firm up the filling.
How do I store leftover apple pie cake?
Wrap tightly in plastic wrap and store at room temperature for 2-3 days, or refrigerate for up to 1 week for maximum freshness. The oat crown stays crispy best when kept in an airtight container with a slice of bread to absorb moisture. For longer storage, freeze the whole cake (unfrosted) for up to 3 months. To serve, thaw overnight in the fridge and reheat slices for 10-15 seconds in the microwave—it'll taste freshly baked!
Can I make this cake gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking blend and add 0.5 teaspoon xanthan gum to improve texture. For the oat crown, use certified gluten-free oats. The cake layers may be slightly denser, but the flavor remains rich. Test your blend first—some require extra liquid (add 1-2 tablespoons milk if needed). The filling and glaze stay the same, so no other adjustments are necessary.
What's the secret to Martha Stewart's lattice topping?
Her signature technique involves using two strips of dough at a time to create the lattice pattern. Cut strips 1-inch wide, then weave them in an over-under pattern, pinching at intersections to seal. For extra crispiness, brush the lattice with egg wash before baking. The key is patience—build the lattice slowly to avoid gaps. If you're nervous about the design, use a pre-cut lattice cutter or even a simple crisscross pattern for a rustic look.