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Apple Pie Mochi Cake Recipe

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4.2 from 2 reviews

This Apple Pie Mochi Cake is a delightful fusion dessert combining the chewy, tender texture of mochi cake with the classic sweet and spiced flavors of apple pie. Featuring layers of mochiko flour batter infused with cinnamon and vanilla, filled with luscious apple pie filling, and topped with a crunchy graham cracker crumble, this recipe offers a unique and satisfying treat perfect for sharing with family and friends.

Ingredients

Dry Ingredients

  • 16 oz box mochiko flour
  • 1 ½ cup sugar (300 g) (granulated sugar or mix of white sugar and brown sugar)
  • 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt (plus additional for seasoning)

Wet Ingredients

  • 1 cup salted butter (227 g), melted
  • 12 oz can evaporated milk
  • 4 large eggs (room temperature)
  • 2 teaspoon pure vanilla extract

Filling

  • 20 oz can apple pie filling

Optional Topping

  • 1 ⅓ cup graham crackers (138 g), roughly ground (about 9 full crackers or 1 sleeve)
  • 5 Tablespoon salted butter (70 g), melted
  • 2 Tablespoon granulated sugar (25 g)
  • ½ teaspoon ground cinnamon
  • Pinch kosher salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a 9×13-inch baking pan with parchment paper or generously grease it with butter to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the mochiko flour, sugar (either granulated or a blend of white and brown), baking powder, ground cinnamon, and ¼ teaspoon kosher salt. Ensure the ingredients are well combined and set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted salted butter, evaporated milk, eggs, and pure vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and mix thoroughly until the batter is smooth with no visible flour streaks. The batter should be well incorporated and slightly thick.
  5. Layer Batter and Filling: Pour approximately two-thirds of the batter evenly into the prepared baking pan, spreading it out into a smooth layer. Then, evenly distribute the apple pie filling over this batter layer.
  6. Add Remaining Batter: Carefully pour the remaining one-third of the batter over the apple pie filling. Spread this top layer evenly to cover the filling completely.
  7. Prepare Optional Topping (if using): In a small bowl, mix the roughly ground graham crackers with melted butter, granulated sugar, ground cinnamon, and a pinch of kosher salt until the mixture clumps together slightly. Evenly scatter this topping over the final batter layer in the pan.
  8. Bake: Place the baking pan on the center rack of the preheated oven and bake for 45 to 60 minutes. The mochi cake is done when the top is golden and a toothpick inserted into the cake (avoiding apple filling) comes out mostly clean with a few moist crumbs.
  9. Cool and Serve: Allow the cake to cool in the pan on a wire rack before slicing into 18 servings. This cake is delicious slightly warm or at room temperature.

Notes

  • The sugar can be a mix of white and brown sugar to add depth to the flavor.
  • Use room temperature eggs to ensure better mixing and a smoother batter.
  • If you prefer a less sweet cake, reduce the sugar slightly.
  • The graham cracker topping is optional but adds a delicious crunchy texture contrast and extra flavor.
  • Store leftover cake covered at room temperature for 2 days or refrigerated up to 5 days. The cake can also be frozen for up to a month.
  • To reheat, warm slices gently in a microwave or oven to soften the mochi texture again.

Find it online: http://bitezly.com/apple-pie-mochi-cake-recipe/