Placinta cu mere (pronounced plah-chin-tah coo m-air) translates to pie with apple, but this dessert falls more in the cake family than one would expect from a traditional pie. I figured for my first real post and first recipe, it made sense to feature the Romanian equivalent of a food that screams America. Let’s face it, we love pie here in the good ol’ US of A, but we’re obviously not the only ones, and even though this is different, the Romanian’s have perfected the ability to get those same bright and warm flavors packaged neatly in a three-layered cake—cake, then apple, and more cake.
Now, to be honest, I’m not a big traditional cake fan. Usually, the cake itself is meh and I could do without frosting. That’s what makes this version of cake pie so appealing to me. It doesn’t need frosting, the apple is sweet enough, though I suppose you could always improvise with a glaze. And because there is a layer of apple smooshed between two layers of cake, it keeps the cake from being too dry or flavorless. Really, the pieces of this puzzle come together in perfect harmony, in a way that’ll keep you from missing your traditional apple pie. It reminds me of grandma’s house—she was always the one to make this for me—and who doesn’t like grandma’s house?
Just in time for Fourth of July celebrations, this cake pie is easy to transport, withstands the heat well, and can be cut into bite-sized squares, so you can have more than one with less guilt 😉
↓ Recipe below ↓
—But first, some pretty pictures—
Want more apple? Double (or even triple!) the filling ingredients and really crank up the fruitiness of this recipe.
Want more cake? This could easily become a multi-tiered dessert. Easy peasy.
Just a little bit of salt, orange zest and cinnamon. Okay, a lot of cinnamon.
I love cinnamon.
The makings of a cake. I mean pie. I mean cake.
Does it really matter when it tastes this good?
Eat, drink and give thanks, so sayeth the apple goodness.
I swear you might not even need the cake parts of this recipe. The way the grated apples, sugar, and cinnamon caramelize with the butter . . . it’s to die for. Yes, please!
That moment when the pieces start to come together (and the house smells delicious).
Some might prefer to shave off the edges and make it a perfect, neat square. I like it au natural—gives it more of that rustic, countryside feel.
The first bite.
The cake is dense, the apple filling is ooey-gooey, and the powdered sugar is simple and beautiful.
What are you waiting for?