Usually served with Sunday supper, my mother used to make this French apple dessert for the whole family. I requested for the recipe because I wanted to make something unique to bake for someone special. It worked when I tried it today, exactly as I had remembered. For me, it’s the frangipane that makes it.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 large Granny Smith apples – peeled, cored, and sliced into 1/8-inch thick slices
- 3 tablespoons firmly packed brown sugar
- 2 teaspoons lemon juice
- ½ teaspoon ground cinnamon
- 1 cup rolled oats
- ½ cup all-purpose flour
- ½ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3 cups all-purpose flour
- 2 ½ teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white sugar
- ¾ cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 (15 ounce) can pumpkin puree
- ½ cup unsweetened applesauce
- ½ cup sour cream, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a high-sided 9×13-inch pan.
- Prepare apples: Toss together apple slices, brown sugar, lemon juice, and cinnamon in a bowl until combined.
- Prepare topping: mix together oats, flour, brown sugar, cinnamon, and salt until combined. Cut in butter until mixture resembles coarse crumbs.
- Prepare cake batter: Mix together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl until combined.
- Beat white sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in pumpkin puree, applesauce, sour cream, and vanilla until thoroughly combined. Add 1/2 of the flour mixture and mix until just combined. Repeat with remaining flour mixture, taking care to not overmix.
- Pour cake batter into the prepared pan and smooth into an even layer. Scatter apple slices evenly over the top and sprinkle with topping. Place the pan onto a baking tray to catch any spills.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 70 to 80 minutes. Allow cake to cool completely before slicing.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 376 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Made this gluten and dairy free and it turned out perfect. Baked fir 60 minutes and it was done. Great reviews y family. Served with whipped topping.