Ingredients
What makes the apple tart recipe so unique are the different layers and consistencies. From crisp to crunchy to soft. An only slightly sweet kneaded dough is followed by a fantastic apple custard filling, for which I like to pre-stew the apples a bit.
The highlight is the layer of slightly sweetened whipped cream with lots of cinnamon sugar on top. I usually bake the apple cinnamon cake in a small 8-inch/20-centimeter springform pan because it becomes really high. Alternatively, I have also noted the recipe's ingredient amounts for the standard 10-inch/26-centimeter form.
How to make the Apple Pie with Cinnamon Cream
Once you try this recipe, you'll never want to bake anything else. I promise. So here we go! FIrst of all, grease the springform pan and dust with flour. Preheat the oven to 360°F/180°C.
For the base, knead the flour, sugar, baking powder, egg and butter in small pieces with a dough hook and/or your hands until a smooth dough is formed. Now, roll out or press dough onto the bottom of the pans. Pre-bake for about 10 minutes.
For the apple pudding filling, peel and core the apples and cut them into small cubes. Briefly pre-stew in a bit of water. Spread apple pieces on the pre-baked pie crust. Now it's time to mix a small part of the apple juice with the custard powder in a cup. Boil the remaining apple juice with sugar, stir in the pudding mixture and boil everything again briefly. Pour the pudding on the apples and the cake base.
Bake the cake at 360°F/180°C for another 30 minutes. Refrigerate for a few hours, preferably overnight. After the cooling time, loosen the cake from the edge of the springform pan with a sharp knife. Then replace the edge or a cake ring. Whip the cream until very stiff, swirling in the cream stiffener and vanilla sugar.
In the end, spread the cream over the apple pie, smooth it out and dust with a generous amount of cinnamon sugar. You will LOVE this recipe!
Top Tip
Instead of vanilla pudding powder, you can, of course, also use cornstarch and bourbon vanilla. The whole thing has to stay in the refrigerator overnight. The next day, you cover the apple pie with a cream layer.
Recipe Card
Apple Pie with Cinnamon Cream
Equipment
- 1 small springform pan (approx. 8 in/20 cm)
Ingredients
For the base
- 200 grams (1 ⅔ cups) all-purpose flour
- 60 grams (⅓ cup) sugar
- 1 teaspoon baking powder
- 1 egg, small
- 100 grams (½ cup) butter
For the filling
- 3 pieces apples
- 500 milliliters (2 cups) apple juice
- 1 ½ small bag vanilla pudding powder
- 100 grams (½ cups) sugar
- 400 milliliters (1 ¾ cups) cream
- 2 packets cream stiffener
- 1 small bag vanilla sugar
- plenty cinnamon sugar, for dusting
Instructions
- Grease the springform pan and dust with flour. Preheat oven to 360°F/180°C.For the base, knead the flour, sugar, baking powder, egg and butter in small pieces with a dough hook and/or your hands until a smooth dough is formed. Roll out or press dough onto the bottom of the pans. Pre-bake for about 10 minutes.
- For the apple pudding filling, peel and core the apples and cut them into small cubes. Briefly pre-stew in very little water. Spread apple pieces on the pre-baked pie crust.
- Mix a small part of the apple juice with the custard powder in a cup. Boil the remaining apple juice with sugar, stir in the pudding mixture and boil everything again briefly. Pour the pudding on the apples and the cake base. Bake the cake at 360°F/180°C for another 30 minutes. Refrigerate for a few hours, preferably overnight.
- After the cooling time, loosen the cake from the edge of the springform pan with a sharp knife. Then replace the edge or a cake ring. Whip the cream until very stiff, swirling in the cream stiffener and vanilla sugar. Spread the cream over the apple pie, smooth it out and dust with a generous amount of cinnamon sugar.
Notes
- For a normal-sized springform pan with a diameter of 10 in/26 cm, you can use the following amounts of ingredients (the cake will be slightly flatter than in the pictures): Base from 250g flour, 80g sugar, 1.5 teaspoon baking powder, 1 large egg, 130g butter – Apple pudding from 5 apples, 750 ml apple juice, 2 bags of pudding powder, 150g sugar – Cream layer from 500-600ml cream, 2 bags of cream stiffener, 2 bags of vanilla sugar, cinnamon sugar
Ingredient substitutions
Variations
From the bottom of my heart, I can only recommend you try the very best apple cream cake. It has so far thrilled everyone 😉 ! Alternatively, the apple sheet cake, grandma's apple pie or the healthy vegan apple pie without sugar are also delicious!
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
What is cream stiffener? What brand is it?
I believe this does not exist in the USA. The brand is Dr. Oetker, and here is an example. Basically it is a mixture of dextrose and a binding agent like locust bean gum, and makes sure that whipped cream is stiff longer. You can theoretically also omit it if you chill the baked goods well. You can also make it yourself: take powdered sugar and starch, in a ratio of 1:1 (1 teaspoon per 250 ml cream). If you then use cooled cream and if possible also a cooled bowl and a cooled mixer, nothing can go wrong.
I live in Canada, so I will look for it here.If I cannot find it, then your instructions will help. I really want to try this recipe. Thank you.
For those looking for substitutions, since I had some issues in the US, I found the following worked really well when trying the recipe.
Vanilla Sugar = 1-2 teaspoons of Vanilla Extract.
1.5 Small Bag Vanilla Pudding Powder = Jello Cook and Serve Vanilla pudding (not instant) x1.5 3oz boxes, OR, conveniently, there's a 4.6oz box which is perfect.
2 Packets Cream Stiffener = Tad under 1 Tablespoon Cornstarch and 3 Tbsp Powdered Sugar (found this gave a good thickening effect but also a nice and mild sweetness to the cream)
Hi Collin, thank you so much for sharing!