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Apple Pie Cake (Milk Bar Style) Recipe

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4.4 from 3 reviews

This Apple Pie Cake inspired by Milk Bar combines layers of apple cider-soaked brown butter vanilla cake, homemade apple pie filling, buttery pie crumbs, and a luscious liquid cheesecake filling. This American dessert offers a delightful blend of textures and flavors, perfect for autumn or any occasion, with its moist cake, fragrant apple filling, and creamy cheesecake layers. Despite multiple components, the process is straightforward and rewarding.

Ingredients

Cake Batter

  • 10 Tablespoons salted butter, divided
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (118ml) vegetable oil or canola oil
  • 2 1/4 cups (288g) cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt

Pie Crumbs

  • 2 1/2 cups (353g) all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 cup (113g) salted butter, melted
  • 2 Tablespoons water

Cheesecake Filling

  • 12 ounces full-fat cream cheese, at room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1 1/2 Tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 Tablespoons milk
  • 2 large eggs

Apple Pie Filling

  • 4 medium Granny Smith apples (about 600g)
  • 2 Tablespoons salted butter
  • 1 1/4 cups (250g) light brown sugar
  • 2 Tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Frosting

  • 1/2 recipe pie crumbs (from above)
  • 3/4 cup (180ml) milk
  • 1/4 teaspoon salt
  • 5 Tablespoons salted butter, softened
  • 1/2 cup (60g) powdered sugar

Apple Cider Soak

  • 1/2 cup apple cider
  • 2 teaspoons brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat oven and prepare pans: Set the oven to 350°F (177°C). Line three 8-inch cake pans with parchment paper circles and grease with baking spray or cake release to prevent sticking.
  2. Brown the butter: In a small saucepan over medium heat, melt 4 tablespoons of butter, watching until it foams and brown flecks appear at the bottom with a nutty aroma, about 5 minutes. Remove from heat and cool to room temperature.
  3. Make the cake batter: In a large bowl, cream the remaining 8 tablespoons of softened butter, browned butter, granulated sugar, and brown sugar with a mixer on medium-high speed for 2-3 minutes until light and fluffy. Add eggs one at a time with vanilla extract, beating 2-3 minutes until fully incorporated, scraping bowl as needed.
  4. Add liquids: On low speed, gradually add buttermilk and oil; then increase mixer speed to medium-high and beat for 5 minutes until the batter nearly doubles in volume and is very airy.
  5. Mix dry ingredients and combine: Stir flour, baking powder, and salt together, then mix into the wet batter on low speed until just combined without dry streaks.
  6. Bake the cake layers: Divide batter evenly into prepared pans. Bake 22-26 minutes or until tops are golden and a toothpick inserted comes out with a few moist crumbs. Cool layers completely.
  7. Prepare pie crumbs: Combine flour, sugar, and salt in a large bowl. Add melted butter and water, mix with a fork until crumbly clusters form. Spread on a parchment-lined baking sheet and bake at 350°F for 25 minutes, stirring halfway, until golden but moist. Cool.
  8. Make cheesecake filling: Lower oven temp to 300°F. Beat cream cheese and sugar until smooth. Add cornstarch, salt, milk, and eggs; mix until smooth and well blended. Pour into a 9×5-inch loaf pan and bake 20-24 minutes until edges are set but center jiggles. Cool thoroughly and chill until assembly.
  9. Cook apple pie filling: Peel, core, and dice apples. In a skillet with butter, brown sugar, cornstarch, cinnamon, and salt, cook over medium heat until apples release juices and sugar dissolves. Reduce heat and simmer 5 minutes until apples soften but keep shape and liquid thickens. Cool and refrigerate.
  10. Prepare frosting: Blend one-third of pie crumbs with milk and salt until smooth. In another bowl, beat butter and powdered sugar until fluffy. Incorporate pie crumb mixture and continue beating until light and fluffy.
  11. Make apple cider soak: Whisk together apple cider, brown sugar, and cinnamon until sugar dissolves.
  12. Assemble the cake layers: Place bottom cake layer on parchment-lined baking sheet and surround with acetate cake collar secured by tape. Brush one-third of cider soak over the cake; spread half the cheesecake filling, then half the apple filling, and sprinkle one-third of pie crumbs. Repeat the process for second layer. Top with final cake layer, brush remaining cider soak, spread frosting on top, and decorate with remaining pie crumbs.
  13. Freeze and serve: Freeze assembled cake for 12 hours to set. Thaw at room temperature for 3 hours before slicing and serving for the best texture and flavor.

Notes

  • Storage: Keep the cake refrigerated up to 5 days. Bring to room temperature before serving for optimal taste and texture.
  • Freezing: Freezes well up to 2 months. Flash freeze individual slices wrapped in plastic wrap, then place in a freezer-safe container. Thaw slices at room temperature for 1 hour before eating.
  • Use Granny Smith apples for the best tartness and structure.
  • Do not overbake the cheesecake filling; it should be slightly jiggly in the center when done.

Find it online: http://bitezly.com/apple-pie-cake-milk-bar-style-recipe/