Apple Pie Cake by Deva Williamson

This cake is easy as, well, pie! Bursting with tradition and flavors of summer,
Apple Pie cake is sure to please your taste buds and be the talk of the party.

For the cake
● 1cup flour
● 1 cup sugar
● 18 ounces white cake mix
● 1 packet instant oatmeal ( optional, but I love it)
● 1 tbsp apple pie spice
● Pinch of salt
● 8 ounces sour cream
● 2 tbsp vegetable oil
● ½ tbsp apple flavoring ( Lorann oil)
● 1 ⅓ cup water
● 3 egg whites
● 1 whole egg

1. Measure all of your ingredients with digital scales, and set aside refrigerated
items to come to room temperature
2. Prepare baking pans and/ or cupcake tins for baking. Warm oven to 315°F
convection or 325°F conventional.
3. In a large mixing bowl add all ingredients and mix on medium speed until fully
incorporated. Take care not to over mix.
4. Portion batter into pans by filing each pan just a bit over half.
5. Bake in the oven for 26-28 minutes. Test to see if it is done by inserting a
skewer, if it comes away clean it is cooked. Then remove from the oven to cool.

For the Pie Crumble filling
● ½ cup oats
● ½ cup flour
● 1 tsp sugar
● ¼ cup brown sugar
● ½ tbsp cinnamon
● Pinch of salt
● Pinch of nutmeg
● ¼ cup butter, softened

1. Heat oven to 350F. Prepare a sheet pan by lining with parchment paper or a
silicone mat.
2. In a large mixing bowl, add all ingredients and fold together with a rubber spatula
until fully incorporated.
3. Spread mixture onto the baking sheet and bake for 10 minutes, toss, bake for
another 5 minutes.
4. Remove from oven to let cool. Store in an airtight container until ready to use.
For the Apple Pie Filling
● 1 cup Granny Smith Apples, 1 cup Jazz Apple ( or a tart crisp), cubbed
● 1 tbsp lemon juice
● 1 tbsp Apple pie spice
● 3 tbsp water
**¼ cup water +1 tsp cornstarch for slurry** optional

1. Place all ingredients in a saucepan, stir to coat apples in sugar.
2. Heat on medium and stir with a rubber spatula to avoid scorching.
3. Apples will become tender after about 15 minutes. If you are satisfied with the
liquid consistency, remove apple filling from heat and store refrigerated in an
airtight container. If you desire a thicker sauce with your apples, whisk together
your slurry in a separate dish and mix into your apples to thicken. Remove from
heat and store refrigerated in an airtight container

For Browned Butter Italian Meringue Buttercream
● 1 pound unsalted butter
● 8 eggs
● ½ cup water
● 2 tbsp vanilla bean paste or vanilla extract

1. Begin by browning your butter.
a. Cube half a pound of butter, set aside the other half-pound to use later in
the recipe.
b. Place your cubed butter in a medium-sized saucepan on medium heat.
*Take care not to leave your butter unattended because there is a thin line
between brown butter and burnt butter*
c. Melt your butter slowly. You will begin to see clear bubbles and foam,
continue to stir. You will begin to smell a nutty aroma and that is your cue
to look for brown granules to appear.
d. Continue stirring and remove from heat as soon as you see brown
granules appear on the bottom of the pan and the butter gains an amber
e. Place brown butter in an airtight container and store immediately in the
refrigerator so it may firm up to use in the recipe later.
2. Separate egg whites and yolks, place egg whites in a mixing bowl. Mix with a
stand mixer fitted with a whisk attachment on medium speed until frothy.
3. In a large heavy-bottom saucepan, combine the water and sugar and stir over
medium heat until the sugar is dissolved into the water.
4. Attach a candy thermometer to the side of the pot and continue boiling without
stirring, until the sugar solution reaches 240° F
5. Meanwhile, continue whipping egg whites until they reach stiff peaks.
6. As soon as the sugar mixture reaches 240° F, as fine as a thread of hair, begin
pouring the hot syrup into the whipping whites.
8. Continue whipping until the mixture has cooled completely before you add the
butter or you will have Butter Soup!
9. Once the Italian Meringue is cool to the touch you may add the butter that is at
room temperature and the browned butter that you previously refrigerated to the
meringue while whipping on medium-high speed
10.Add the vanilla extract as your buttercream comes together – Voila, browned
butter buttercream!

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