For the Cinnamon Brown Sugar Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• pinch cloves
• 1 ½ tablespoons cocoa powder (optional – for color)
• ½ cup unsalted butter (room temperature)
• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ¾ cup buttermilk (room temperature)

For the Apple Pie Filling:

• 2 ½ cups peeled & chopped Granny Smith apples (about 2 apples)
• 2 teaspoons lemon juice
• ¼ cup granulated sugar
• ¼ cup light brown sugar (packed)
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• pinch nutmeg
• pinch salt
• 1 cup water

For the Vanilla Buttercream Frosting:

• 3 large egg whites
• 1 cup granulated sugar
• 1 ½ cups unsalted butter, cubed (room temperature)
• 1 teaspoon vanilla extract

For the Pie Crust Inside the Cake, Accents, & Braid:

• Two 11” store bought pie crusts (or homemade)
• 1 egg lightly beaten with a splash of milk
• Pie crust cutters

For the Pie Crust Lattice:

• Two 11” store bought pie crusts (or homemade)
• 1 egg lightly beaten with a splash of milk
• 6” cake ring

Instructions

Make the Cake:

1. Preheat oven to 350F and grease and flour three 6″ cake pans, lining the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and cocoa powder (if using) until thoroughly combined.
3. Using a stand mixer fitted with the paddle attachment, beat the softened butter until smooth and creamy. Gradually add the granulated sugar and light brown sugar, then beat on medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
4. Reduce the mixer speed to low and add the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture (this will be 3 additions of flour and 2 of milk). Mix gently until just combined after each addition; be careful not to overmix the batter.
6. Divide the batter evenly among the three prepared 6-inch cake pans. Smooth the tops with a spatula.
7. Bake for approximately 30 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out mostly clean, with just a few moist crumbs attached.
8. Allow the cakes to cool in their pans on a wire rack for 10 minutes before inverting them onto the wire rack to cool completely.

Make the Apple Pie Filling:

1. In a bowl, gently toss the peeled and chopped Granny Smith apples with lemon juice to prevent browning. Set aside.
2. In a medium saucepan, combine the granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, and salt. Add the water and stir well to combine. Bring the mixture to a boil over medium heat, stirring occasionally, and cook for 2 minutes.
3. Add the chopped apples to the boiling mixture and bring it back to a gentle boil. Reduce heat and simmer until the apples are tender (this typically takes about 10 minutes). Remove the filling from the heat and allow it to cool completely before using it in the cake.*

Make the Vanilla Buttercream Frosting:

1. Place the large egg whites and granulated sugar into the clean bowl of a stand mixer**. Whisk them together briefly until just combined.
2. Set the mixer bowl over a saucepan of simmering water, creating a double-boiler. While whisking constantly, heat the egg mixture until it reaches 160 degrees F (71 degrees C) on a candy thermometer. Carefully remove the bowl from the heat and transfer it to your stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes. Continue beating until the bottom of the bowl is no longer warm to the touch, and the meringue is fluffy, glossy, and holds a stiff peak.
4. Switch to the paddle attachment. With the mixer on low speed, gradually add the cubed room-temperature butter, piece by piece, mixing until it is fully incorporated into the meringue.
5. Add the vanilla extract and increase the mixer speed to medium-high. Whip the buttercream for about 3 to 5 minutes until it becomes silky smooth and wonderfully light.***

Make the Pie Crust Inside the Cake, Accents, & Braid:

1. Preheat your oven to 400F (200C) and line a baking sheet with parchment paper.
2. Carefully roll out each store-bought (or homemade) pie crust. Using a 6-inch cake pan as a guide, cut out two 7-inch circles from the rolled dough. They will shrink slightly during baking, so making them a bit larger than the 6-inch cake is important.
3. Re-roll any remaining pie dough. Cut three long ¼-inch wide strips for the decorative braid. On a new piece of parchment paper, trace a 6-inch circle. Braid the three dough strips together and carefully place the braid around the outside edge of your traced circle (again, allow for slight shrinkage). Cut and braid more strips as needed until the braid completely encircles the 6-inch mark.
4. Using the remaining pie dough, employ your favorite pie crust cutters to create charming leaves, flowers, or any desired shapes. Re-roll dough as necessary to maximize your cut-outs.
5. Carefully transfer the pie discs, braided circle, and all cut-out shapes onto your parchment-lined baking sheet. Using a pastry brush, lightly brush all pie dough pieces with the prepared egg wash.
6. Bake for 15-17 minutes, or until the pie crust components are beautifully golden brown and crisp. Allow them to cool completely on the baking pan before handling.

Make the Pie Crust Lattice:

1. Preheat your oven to 400F (200C). Place an oven rack in the lowest position. Position a 6-inch cake ring on its side on a sheet pan. Anchor it securely to prevent it from rolling (I found that two folded silicone baking mats placed around the sides worked perfectly). Lightly spray the outside of the cake ring with cooking spray.
2. Roll out one of the pie crusts and cut it into ½-inch wide strips. Take four of the longest strips and lay them parallel to each other. Begin weaving the other strips over and under to create a classic lattice pattern. A small brush dipped in water can help adhere the dough pieces together for stability.
3. Once your lattice is formed, carefully trim its edges to create neat lines, then cut the entire lattice into 6-inch long sections.
4. Repeat this process until you have enough 6-inch lattice sections to wrap around the entire circumference of your cake. If desired, apply small leaf and flower cutouts to the lattice, using a tiny dab of egg wash as glue.
5. Carefully place one 6-inch lattice section on top of the side-lying cake ring. Using a pastry brush, lightly brush the lattice with the egg wash.
6. Bake for 15-17 minutes, or until the lattice is golden brown and crisp. Allow it to cool completely on the cake round before attempting to move it.
7. Very carefully, once cooled, transfer the delicate lattice section to a parchment-lined baking sheet.
8. Repeat this process with the remaining lattice sections.****

Assemble the Cake:

1. Place one cooled cake layer onto your chosen cake stand or serving plate. Spread a thin, even layer of buttercream frosting on top of the cake. Carefully place one of the baked pie crust discs directly on the frosting. Using a large round piping tip, pipe a sturdy dam of frosting along the outer edge of the pie crust disc; this will act as a barrier to hold the apple pie filling.
2. Spoon approximately 1/2 cup of the cooled apple pie filling into the center of the frosting dam and spread it evenly.
3. Carefully place the second cake layer on top, then repeat the frosting dam and apple pie filling steps. Finally, place the third and final cake layer on top. Apply a thin layer of buttercream frosting (the crumb coat) all over the cake to seal in any loose crumbs. Refrigerate the cake for at least 30 minutes to set the crumb coat.
4. Remove the cake from the refrigerator and apply the remaining buttercream frosting, smoothing the sides and top for a polished finish. Carefully apply the baked pie crust lattice sections around the base of the cake, gently pressing them into the frosting. Decorate the top of the cake with the braided pie crust ring and any remaining pie crust cutouts as desired. Serve and enjoy your stunning Apple Pie Cake!

* If your apple pie filling appears too thick during cooking, you can add a small amount of water, one tablespoon at a time, until you reach your desired consistency. I often prepare mine the day before and let it sit in the fridge overnight, which can make it quite thick. If this happens, simply microwave it in 30-second intervals, stirring after each, until it thins out slightly and reaches room temperature before use.

** For the perfect meringue-based buttercream, it is crucial that there is NO trace of egg yolks in your egg whites. Additionally, ensure your mixer bowl and whisk attachment are impeccably clean and completely grease-free; any fat residue can prevent your meringue from stiffening properly.

*** Don’t be alarmed if your buttercream appears to curdle or separate at some point during mixing, especially after adding the butter. This is a common occurrence. Simply continue beating on medium-high speed; it will eventually come together and transform into a wonderfully silky, smooth, and emulsified frosting.

**** The pie crust lattice is inherently very fragile, so extreme care is needed when removing it from the cake ring and transferring it to the assembled cake. It’s not uncommon for pieces to break, even the ones destined for the final cake. Don’t worry, any minor breaks or imperfections can often be cleverly hidden on the back side of the cake or patched together with a little extra frosting.