Some desserts feel like a hug, and apple pie is one of them. The trouble is that a proper pie means rolling pastry, chilling dough and fussing over a lattice top. This apple pie cake skips all of that. It uses just four everyday ingredients, apples, flour, sugar and butter, and needs no eggs and no mixer. Half of the buttery crumb forms the base, soft cinnamon-scented apples go in the middle, and the rest of the crumb becomes a golden, crumbly top. Here is a simple five-step way to make it at home, even if you have never baked before.
For a small 7- to 8 inch tin, you need about two medium apples, one and a half cups of plain flour (maida), half a cup of sugar and half a cup of cold butter, cut into small cubes. Let them rest for 10 minutes, so the sugar draws out some of their juice. Preheat the oven to 180 degrees Celsius. Bake for 35 to 40 minutes, until the top is golden brown and the apples are tender when pierced with a knife. If the top browns too quickly, cover the tin loosely with foil for the last 10 minutes.
Choose firm, slightly tart apples, such as green apples, since they hold their shape and balance the sweetness. A pinch of cinnamon is a lovely extra if you have it, though the cake works without it. Grease the tin and line it with parchment paper. Mix the flour and a quarter cup of the sugar in a large bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture looks like coarse breadcrumbs, with a few pea-sized lumps left. Work quickly, so the butter does not melt, as cold butter gives a crisper, flakier texture. If the crumb feels too dry to clump when pressed, add a teaspoon of cold water. Set aside about one-third of the crumb for the topping. Peel, core and slice the apples thinly, or chop them into small cubes if you prefer a softer filling. Toss them with the remaining quarter cup of sugar and a pinch of cinnamon, if using. If the apples release a lot of liquid, drain off the extra, since too much moisture can make the base soggy. Thinner slices cook faster and settle more neatly into the cake. Press the larger portion of the crumb firmly into the base of the tin to form an even layer. Spread the apples over it, then scatter the reserved crumb on top without pressing it down.
Let the cake cool in the tin for at least 20 minutes, since it firms up as it rests and slices more cleanly. Lift it out using the parchment and cut it into squares or wedges. Serve it warm with a scoop of vanilla ice cream or a drizzle of custard, or enjoy it at room temperature with a cup of chai. Store leftovers in an airtight container for up to two days, or refrigerate for up to four days. Warm it briefly before serving. This article is intended for general informational and cooking purposes only. Results may vary with the type of apple, the moisture of the filling, oven temperature and individual technique. Handle hot ovens, trays and sharp knives with care, and keep children away while baking. This recipe contains gluten and dairy, so people with allergies, diabetes or specific dietary needs should check ingredients and consult a doctor or dietitian before trying it.
