1,091 apple cake recipes

Apple crumble pie with cooked apples and allspice under a chunky streusel topping of flour, sugar, and margarine. No pie crust needed, just a crumble on top.

Deep dish apple pie with a layer of sour cream over tart apples, sealed inside an egg-glazed double crust. The old-fashioned American classic served warm with cheddar or whipped cream.

Low-fat applesauce bran muffins with bran flakes, skim milk, and unsweetened applesauce. Moist and lightly sweet with just a touch of butter for a healthier breakfast muffin.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Homemade apple pie filling for freezing or canning combines sliced apples with cinnamon, nutmeg, and a clear cornstarch syrup. Make-ahead pantry filling for instant pies all year.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Sheila's apple pie tops green apples with a buttery batter made from pancake mix, sugar, egg, and butter. The unconventional shortcut topping bakes into a tender, cake-like crust over tart apple filling.

Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.

Elegant lattice apple pie with orange-scented crust, honey-sweetened Granny Smith apples, and brown sugar crumb topping woven into the filling.

Flaky pastry squares layered with spiced apple filling and crumbly streusel topping, drizzled with vanilla glaze. These hand-held treats bake up golden and taste like portable apple pie.

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

A double-crust apple pie sweetened with brown sugar instead of white for deep butterscotch flavor that tastes like fall itself.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

Old-fashioned stovetop apple dessert with layers of pastry squares and spiced apples cooked in a kettle. This vintage pot pie simmers until tender, then gets served with cream.

Crispy Belgian apple fritters made with just 3 ingredients: sliced apple rings dipped in a light beer batter and fried golden. Serve with custard or a dusting of powdered sugar.