Indulgence – NYC

Posted on March 23, 2011


Sometimes you just need to take it to the edge, push the boundaries of gluttony, and make something the likes of which should never be attempted, let alone consumed.

This was a birthday request from, by far, one of the most talented and accomplished professional bakers I know, and a really wonderful friend. She sent me the following video and I was in complete and utter awe, jaw permanently ajar for all 4:44 of the video:

I know! I KNOW, RIGHT!? Disturbing, horrific display of American pantophagy. It’s indecent. I’ll forever hear the the THUD of the slice of…whatever you want to call it as it practically shakes the table when it hits the plate.  Shocking.

BUT OF COURSE one must never turn down a birthday request and thus, CHALLENGE ACCEPTED! But here’s the quandary –  how do I modify so that I’m not being wasteful (…is that even possible?) but you don’t lose the gist of the dessert?

It wasn’t necessarily pretty, but it was definitely the best “mini” version I could accomplish. And it induced more than one sugar coma and birthday smile so perhaps I did my job.

Proceed with caution, dear readers.

Drea’s Birthday Cherple


  • 1 snack-sized cherry pie
  • 1 snack-sized apple pie
  • 1 stick butter
  • 1 cup sugar
  • 2 eggs
  • 1.5 cups flour
  • 1.5 tsp baking powder
  • 1 cup milk
  • 1 tbsp apple pie spice (or mix of Cinnamon and nutmeg)
  • 1 can Funfetti white frosting (because its THE birthday frosting)


1. Preheat the oven to 350 and butter an 8×8 cake pan.

2. Unwrap each pie and place on either half of the pan, with about 1.5 inches between them.

3. Cream the butter and the sugar with hand or stand mixer until fluffy, about 6 minutes.

4. Add one egg mix until full incorporated, about 1 min. Repeat with second egg.

5. Mix baking powder in with flour. Slowly alternate adding the flour and milk to the mixture until the batter is fully combined, about 4 minutes.

6. Pour half of the batter on cherry pie side (to prevent spillover to the apply pie side I used foil to make a brief barrier).

7. Add apple pie spice to remaining batter and pour over the apple pie side. Remove foil barrier (if you used it) and shake pan until batter is even. The pies might pop out a bit above the batter – this is a o k.

8. Bake for 25-30 minutes until the sides become a bit brown and the cake sets.

9. Allow cake to cool completely, 1-2 hours. Cut the cake down the middle, between the spice cake and yellow cake meet. Frost each and place one on top of the other (either way is fine – cherry was top of mine) to complete mini-layer-cherry-pie-apple-pie-cake (cherple).

10. Cut in half so that you can really get the cake/pie experience. And as a tribute to the gluttony, screw the slice/plate method – consume directly with fork.


This dessert is not for the faint of heart, or anyone attempting to maintain any semblance of a healthy diet. Its hard to follow the rules of “moderation” while consuming this. “Moderation” and “Cherple”? Serious ironic juxtaposition. But it still was pretty yummy. Definitely a sugar tooth’s dream. But all I can say is I warned you.

Posted in: apple, cake, cherry, dessert, pie