Easy apple pie cake recipe made with semolina flour and fresh apples. It’s a no-brainer recipe made in one bowl – no mixer required!
- 1 cup semolina flour
- 1 cup all-purpose flour
- 1 cup cane sugar
- 1 1/2 tsp. baking powder
- 1 cup milk
- 2 large eggs
- 4 medium apples, peeled, cored, and shredded, such as Honeycrisp, Pink Lady, or Granny Smith
- 2 Tbsp. butter
- 1/4 cup brown sugar, packed
- 2 Tbsp. milk
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees F. Grease a 9X5 inch loaf pan and set aside.
- In a medium bowl, whisk together the semolina flour, all-purpose flour, sugar, and baking powder.
- In a separate bowl, whisk together the milk and eggs. Add to the flour mixture and using a wooden spoon mix to combine. Some lumps are okay.
- Add 1 cup of batter to the loaf pan, followed by 1 cup of shredded apples. It’s okay if the layers are not perfect. Continue to make 2 more layers, alternating between the batter and apples. The last layer should be the last of what’s left of the apples.
- Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Set the pan on a wire rack. Cool for about 15 minutes before taking the cake out to cool further.
- Drizzle the cooled cake with Caramel Glaze. Slice and serve.
- In a small saucepan, melt butter over medium-low heat. Add brown sugar. Lower the heat to low and cook for about 1-2 minutes, stirring constantly. Stir in 1 tablespoon of milk and cook until sugar dissolves.
- Remove from the heat and whisk in the powdered sugar and the remaining 1 tablespoon of milk until smooth. If the glaze is too thick, add milk by 1/2 teaspoon.
- Shredding Apples: I recommend a box-grater or food-processor with a shredding attachment. Apples will turn slightly brown after you shred them. If you like you can drizzle the apples with fresh lemon juice to prevent browning. Also, apples are high in water content so they will release moisture after you shred them. Do not drain those juices. Simply toss the juices with the shredded apples before adding to the pan.
- Overbaking: My cake usually takes about 55-57 minutes to bake. I would start checking for doneness around 55 minutes. A toothpick inserted in the middle of the cake should come out clean. Some crumbs are okay.
- Leftovers: Cover and store leftover cake at room temperature for 1 day or in the refrigerator for up to 1 week.
- Substitute for Semolina Flour: I tested this cake with just all-purpose flour. It does have a slightly different texture though. I used 1 3/4 cups of all-purpose flour for the entire recipe.
Keywords: easy loaf cake, apples, fall