This autumn, discover the only easy apple cake recipe you’ll ever need. This classic, old-fashioned apple cake offers a delightful balance of flavors and textures, making it an irresistible treat. Imagine a cake with a dense and incredibly moist crumb, a beautifully golden and buttery crust, and a generous layer of tender apple slices, all crowned with a delightfully crunchy demerara sugar topping. It’s the quintessential fall bake, perfect for cozy gatherings or a simple indulgence.
More than just a dessert, this versatile apple cake makes a perfect accompaniment for afternoon tea, an excellent everyday cake for family enjoyment, or a satisfying after-dinner treat. To elevate your experience, serve it with a light dusting of icing sugar and a dollop of fresh cream or a scoop of vanilla ice cream. The combination creates a super-cozy and utterly delicious dessert that everyone will adore. Its simple method and readily available ingredients make it an ideal bake for novice or less experienced bakers, guaranteeing a successful and impressive result every time.
This remarkable recipe caught my eye in a recent Waitrose magazine, and I knew instantly that I had to recreate it and share it here. Its charm lies in its simplicity and profound flavor, reminiscent of beloved bakes like my popular Plum and Almond Cake, which many of you have enjoyed over the years. The original creation by acclaimed chef Orlando Murrin truly stands out as one of the most delicious and approachable apple cakes you will ever make. It boasts the perfect ratio of apples to cake, offering a texture that beautifully bridges the gap between a comforting apple crumble and a classic apple pie.
Why You’ll Adore This Easy Apple Cake
There are countless reasons why this homemade apple cake will become your go-to recipe, especially during the autumn months. It’s more than just a cake; it’s an experience:
- Effortlessly Simple: Designed for ease, this recipe uses basic ingredients and a straightforward method, making it achievable for even the most hesitant bakers.
- Incredible Texture: Expect a dense yet moist crumb that holds together beautifully, contrasting with a golden, buttery exterior and a sweet, crunchy demerara topping.
- Bursting with Apple Flavor: A thick layer of fresh, tender apple slices ensures every bite is infused with the natural sweetness and slight tartness of apples, perfectly spiced with cinnamon.
- Versatile Serving Options: Whether enjoyed warm with a scoop of vanilla ice cream, cooled with clotted cream, or simply dusted with icing sugar, it adapts to any occasion or preference.
- Perfect for Any Occasion: From a casual weekday dessert to a highlight of your afternoon tea spread, this cake fits seamlessly into any setting.
- Crowd-Pleaser: Its comforting flavors and inviting aroma make it a guaranteed hit with family and friends, eliciting smiles and requests for the recipe.
Essential Ingredients for Your Moist Apple Cake
Crafting this delightful easy apple cake requires a straightforward cake batter and a simple apple filling. The beauty of this recipe lies in its reliance on common pantry staples, ensuring that a delicious homemade treat is always within reach. Here’s a detailed look at the ingredients you’ll need to create this comforting fall dessert:
- For the Cake Batter:
- Butter: You’ll need softened butter for the cake batter, plus a little extra for generously greasing your baking tin. This ensures a rich flavor and helps create that desirable golden, buttery crust.
- Golden Caster Sugar (or Granulated Sugar): This provides sweetness and contributes to the cake’s fine texture. Golden caster sugar adds a subtle caramel note, but regular granulated sugar works perfectly too.
- Large Egg: Binds the ingredients together and adds moisture and richness to the crumb.
- Self-Raising Flour: This convenient flour already contains leavening agents, making the cake light and airy. (Refer to the recipe notes for an alternative using plain flour with baking powder and baking soda).
- Demerara Sugar: Used for the delightful crunchy topping, adding both texture and a hint of caramel flavor. Also known as raw cane sugar.
- Optional Icing/Powdered Sugar: For a final elegant dusting before serving, adding a touch more sweetness and a polished look.
- For the Apple Layer:
- Fresh Apples: The star of the show! I highly recommend using firm, flavorful apples that hold their shape well during baking. Braeburn apples are an excellent choice for their balance of sweetness and tartness, but Bramley or Granny Smith apples will also work wonderfully, offering a more tart profile that contrasts beautifully with the sweet cake.
- Ground Cinnamon: This classic spice pairs perfectly with apples, infusing the cake with warm, inviting autumnal notes.
- Soft Brown Sugar or Demerara Sugar: Used to sweeten the apples and create a delicious syrupy layer as they bake. Soft brown sugar adds a deeper molasses flavor, while demerara sugar offers a pleasant crunch.
- Apricot Jam: Dotted over the apples, this adds a touch of extra fruitiness and moisture, creating a lovely glaze and enhancing the overall flavor profile.
This carefully selected combination of ingredients ensures a harmonious and incredibly satisfying fall apple dessert.
Step-by-Step Guide to Baking Your Perfect Apple Cake
Baking this simple apple cake is a joyous process, even for beginners. Follow these clear instructions to achieve a delicious, moist, and perfectly baked treat:
1. Prepare the Apples
Begin by preparing your fresh apples. Peel each apple, carefully remove the core, and then slice them into uniform pieces, approximately 1 cm thick. This thickness ensures they become tender but still retain some structure during baking. Place the sliced apples in a large bowl. Add the ground cinnamon and soft brown sugar (or demerara sugar), tossing gently until all the apple slices are evenly coated. Set these aside while you prepare the cake batter.
2. Prepare the Baking Tin and Oven
Preheat your oven to 170°C (340°F). Next, take your chosen baking tin (a 20 cm round loose-bottom or springform tin is ideal) and grease it generously with butter. Don’t be shy here! A thick, even layer of butter on the bottom and sides of the tin is crucial. This not only prevents the cake from sticking but also contributes significantly to that irresistible golden and buttery crust that makes this cake so special.
3. Make the Cake Batter
In a mixing bowl, cream together the softened butter and golden caster sugar using an electric mixer until the mixture is light, pale, and fluffy. This typically takes a couple of minutes. Once combined, beat in the large egg, followed by the self-raising flour. Mix until just combined. The resulting batter will be noticeably thick and sticky – this is exactly the correct consistency for this particular apple cake recipe, so don’t be concerned.
4. Assemble the Cake Layers
Spoon approximately two-thirds of the thick cake batter into the bottom of your generously buttered cake tin. Using the back of a spoon, a fork, or a small offset spatula, carefully spread the batter evenly across the base of the tin. It doesn’t need to be perfectly smooth, but ensure the entire bottom is covered. Next, arrange all of your cinnamon-sugar-coated apple slices in a thick, inviting layer on top of the batter. You can arrange them in a neat pattern or simply scatter them; just make sure to use every slice for maximum apple goodness. Once the apples are in place, dot small spoonfuls of apricot jam over them, spreading it roughly. Finally, take the remaining one-third of the cake batter and spoon it over the apples. Again, use a fork or spatula to spread it as evenly as possible. Don’t stress if there are a few gaps; the batter will naturally spread as it bakes, creating a rustic yet beautiful top layer.
5. Bake to Golden Perfection
To finish, sprinkle a tablespoon of demerara sugar evenly over the top layer of batter. This will create a wonderful light and sweet crunch once baked. Place the tin in your preheated oven and bake for approximately 1 hour, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The apples should also be tender, and the crust a beautiful golden brown. If the top is browning too quickly, you can loosely cover it with foil for the last 15-20 minutes of baking.
6. Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the tin for about 10-15 minutes. This resting period helps the cake to firm up slightly before you attempt to remove it. After cooling, carefully release the cake from the tin. This classic apple cake is delicious served warm or at room temperature. For an extra touch of indulgence, dust with icing sugar and serve with a generous dollop of clotted cream, whipped cream, or a scoop of creamy vanilla ice cream.
Expert Tips for a Flawless Apple Cake
Achieving the perfect moist apple cake is easy with a few key considerations. These tips will help ensure your cake turns out beautifully every time, from its buttery crust to its tender apple filling:
- Generous Greasing is Key: Do not skimp on butter when greasing your baking tin. A thick, even layer ensures the cake won’t stick and contributes significantly to the golden, buttery crust. This is one of the secrets to its old-fashioned charm.
- Choose the Right Apples: Opt for firm apples that hold their shape and flavor during baking. Braeburn, Bramley, Granny Smith, Honeycrisp, or Fuji are excellent choices. Avoid apples that turn mushy quickly.
- Uniform Apple Slices: Cut your apples into roughly 1 cm slices. Consistent thickness ensures they cook evenly, becoming tender without disintegrating.
- Don’t Overmix the Batter: Once you add the flour, mix only until just combined. Overmixing can develop the gluten in the flour, leading to a tougher cake. A thick, sticky batter is exactly what you want here.
- Use a Loose-Bottom or Springform Tin: This type of tin is invaluable for easy removal of the cake after baking, especially with its soft crumb and fruit filling.
- Distribute Batter Evenly: When spreading the initial layer of batter in the tin and the final layer over the apples, aim for as much evenness as possible. Don’t worry about perfection; it will spread during baking.
- Rest Before Removal: Allow the cake to cool in the tin for 10-15 minutes after baking. This helps it firm up and makes it much easier to transfer without breakage.
- Don’t Be Afraid to Cover: If you notice the top browning too quickly during the last portion of baking, loosely cover the cake with aluminum foil to prevent burning while the inside finishes cooking.
- Digital Scales for Accuracy: For the most consistent results, especially when baking, always measure your ingredients using digital kitchen scales. While US customary conversions are provided, metric measurements are highly recommended for precision.
Recipe Adaptations: Making It Your Own
One of the beauties of this easy apple cake recipe is its adaptability. Whether you have dietary restrictions or simply want to experiment, here are some helpful substitutions:
- Making it Gluten-Free: To create a delicious gluten-free apple cake, simply swap the regular self-raising flour for a good quality, gluten-free self-raising flour blend. While I haven’t personally tested this specific recipe with gluten-free flour, in most cases, a 1:1 substitution works well. Alternatively, if you only have plain gluten-free flour, use the same amount (200g) and combine it with 1 teaspoon of gluten-free baking powder and 1 teaspoon of baking soda (which is naturally gluten-free). Always check product labels to ensure they are certified gluten-free.
- Making it Dairy-Free: To make this a dairy-free apple cake, replace the butter with a dairy-free alternative. Solid vegetable fats or plant-based butter alternatives (like Stork in the UK, or similar brands elsewhere) work well in baking. For the egg, you can use about 50g of a plain dairy-free yogurt alternative (such as soy or almond-based yogurt) or an equivalent amount of unsweetened applesauce. These substitutions should help maintain the cake’s moist texture.
- Sugar Alternatives: While golden caster sugar and demerara sugar provide unique flavors and textures, you can experiment with other sugars. For the cake batter, regular granulated sugar or even light brown sugar can be used. For the topping, brown sugar or even a sprinkle of chopped nuts alongside demerara sugar can add an interesting twist.
Serving Suggestions and Creative Twists
This classic apple cake is wonderfully delicious on its own, but it also lends itself beautifully to various serving suggestions and flavorful variations. Elevate your dessert experience with these ideas:
Serving Suggestions
My absolute favorite way to serve this comforting cake is with a generous dollop of freshly whipped cream or rich clotted cream. The cool, creamy texture perfectly complements the warm, spiced apples and moist cake. However, it’s also incredibly delicious with a scoop of premium vanilla ice cream, creating a warm-cold contrast that is simply heavenly. For an extra layer of decadence, a drizzle of homemade caramel sauce takes it to the next level. If you’re looking for a recipe, check out my Apple Pie recipe for a fantastic homemade caramel sauce.
Flavorful Variations
As recommended by Orlando Murrin himself, and from my own kitchen experiments, here are a few other delightful variations to try with your homemade apple cake:
- Experiment with Spices: While cinnamon is a timeless pairing with apples, don’t hesitate to explore other warm spices. Swap the cinnamon for mixed spice, a pinch of nutmeg, or a hint of ground ginger to create different aromatic profiles. Simply toss your chosen spices together with the apples and sugar. For a simpler, fruit-forward cake, you can even make it plain, without any spices at all!
- Jam Alternatives: The apricot jam adds a lovely fruity tang, but you can easily swap it out for other preserves. Try blackcurrant jam for a deeper, slightly tart note, or use honey for a more floral sweetness. A mixture of honey and jam can also be wonderful. For a sophisticated twist, marmalade adds a zesty, bittersweet flavor that beautifully complements the apples.
- Add a Nutty Crunch: For an extra layer of texture and flavor, sprinkle some lightly crushed flaked almonds (or other chopped nuts like walnuts or pecans) over the cake along with the demerara sugar just before baking. This adds a delightful crunch and nutty aroma.
- Citrus Zest: Incorporate the finely grated zest of half a lemon or orange into the cake batter for a brighter, more aromatic profile that beautifully complements the apples.
Storing Your Delicious Apple Cake
While this fresh apple cake undoubtedly tastes best when enjoyed on the day it’s baked, any leftovers can be stored and savored later. Proper storage ensures its moisture and flavor are retained:
- At Room Temperature: Place any remaining slices or the whole cake in an airtight container. It will keep well for up to 3 days at room temperature. Ensure it’s away from direct sunlight or heat to maintain its freshness.
- Freezing for Longer Enjoyment: This apple cake freezes exceptionally well, allowing you to enjoy a slice whenever a craving strikes. You can freeze the entire cake or individual slices for up to 3 months. To do so, wrap the cake or slices tightly in a double layer of cling film (plastic wrap) or a reusable kitchen wrap. Then, place the wrapped cake in a freezer-friendly bag or an airtight container to protect it from freezer burn.
- Thawing Instructions: When you’re ready to enjoy your frozen apple cake, transfer it to the refrigerator and allow it to thaw overnight. For the best flavor and texture, bring it to room temperature before serving. You can also gently warm individual slices in the microwave or oven for a few minutes for a freshly baked feel.
Frequently Asked Questions about Easy Apple Cake
Here are answers to some common questions about baking and enjoying this delicious homemade apple cake:
What are the best apples for baking this cake?
For this recipe, it’s best to use firm apples that hold their shape well and offer a good balance of sweetness and tartness. Braeburn, Bramley, Granny Smith, Honeycrisp, or Fuji are excellent choices. Avoid softer varieties that can turn mushy during baking.
Can I use plain flour instead of self-raising flour?
Yes, you can! If you only have plain, all-purpose flour, simply combine 200g of plain flour with 1 teaspoon of baking powder and 1 teaspoon of baking soda. Sift them together before adding to the wet ingredients to ensure even distribution of the leavening agents.
My batter is very thick; is that normal?
Absolutely! The cake batter for this recipe is designed to be thick and sticky. This consistency is essential for supporting the substantial apple layer and results in the dense, moist crumb we’re looking for. Don’t add extra liquid.
How can I prevent the cake from sticking to the tin?
The key is generous buttering! Make sure to apply a thick, even layer of butter to the bottom and sides of your baking tin. Using a loose-bottom or springform tin also makes removal much easier. You can also line the bottom with parchment paper for extra insurance.
How do I know when the cake is fully baked?
The cake is ready when it’s golden brown on top, and a wooden skewer or toothpick inserted into the center comes out clean, with no wet batter attached. The apples should also feel tender when poked. Baking time can vary slightly depending on your oven.
Can I add nuts to this apple cake?
Yes, adding nuts is a fantastic variation! You can sprinkle lightly crushed flaked almonds, chopped walnuts, or pecans over the top of the cake along with the demerara sugar before baking for an extra layer of crunch and nutty flavor.
Can I use different jams?
Absolutely! While apricot jam is recommended, blackcurrant jam, raspberry jam, or even orange marmalade would provide delicious alternative flavor profiles, adding different fruity notes to the cake.
If you tried this Easy Apple Cake recipe or any other of my recipes, feel free to leave me a comment and a rating below. I love hearing from you!
To pin this recipe and save it for later, use the button on the recipe card or on any of the photos above.
📖 Easy Apple Cake Recipe
Pin Recipe
Easy Apple Cake
Quick and easy apple cake, made with fresh apples. This old fashioned cake has delicate and dense crumb and makes a perfect treat for the afternoon tea.
Equipment
- 20 cm round loose-bottom or springform baking tin
- Hand-held electric mixer or freestanding mixer with paddle attachment
- Mixing bowl
Ingredients
- 140 g butter, plus extra for the tin, softened
- 85 g golden caster sugar
- 1 large egg
- 200 g self-raising flour
- 450 g apples, peeled and cored
- 3 tbsp soft light brown sugar or demerara sugar
- 1 tsp ground cinnamon
- 3 tbsp apricot jam
- 1 tbsp demerara sugar
- 1 tbsp icing sugar (optional, for dusting)
Instructions
- Preheat the oven to 170°C (340°F). Grease the baking tin with a generous amount of butter; this will create a lovely, golden and buttery crust for the cake. Set aside.
- Using an electric mixer, mix the butter and sugar for a couple of minutes until pale and fluffy. Then add the egg and flour and mix again to combine. The batter will be thick and sticky, which is exactly how it is meant to be.
- Spoon roughly about ⅔ of the cake batter into the greased baking tin and use a fork or small offset spatula to spread it lightly over the base of the baking tin. Make sure the batter covers the base of the tin completely.
- Slice the peeled and cored apples into 1cm slices. Place them into a large bowl and toss together with 3 tablespoons of soft light brown or demerara sugar and cinnamon. Arrange the apples in a thick layer on top of the cake mixture in the baking tin. Scatter small dollops of apricot jam on top of the apples and spread it roughly.
- Spoon over the remaining cake batter on top and spread it over the apples, using a fork or small spatula. Don’t worry if a few gaps remain here and there; you don’t have to cover it perfectly, just more or less (the batter will spread as it bakes). Sprinkle the cake with 1 tablespoon of demerara sugar and bake for 1 hour or until a toothpick inserted in the middle comes out clean and the apples are tender.
- Remove from the oven and allow to cool for 10 minutes before removing the cake from the tin. Serve this cake warm or cold, dusted with icing sugar and some clotted cream or a scoop of vanilla ice cream, if desired.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for more accurate results. I have provided a conversion to US customary in the recipe, but please note that I haven’t tested using this method.
Notes
- Self-raising flour can be replaced by plain, all-purpose flour. For this recipe, use 200g of plain flour mixed with 1 teaspoon of baking powder and 1 teaspoon of baking soda.
- Use an ice cream scoop or cookie scoop if you have one to divide and spoon out the cake batter for easier handling.
- Make sure to use all of the apples. There should be a nice, thick layer of them on top for maximum flavor.
- Store any leftovers of this cake in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the whole cake or individual slices in a double layer of cling film or reusable kitchen wrap and place in a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Nutrition
Serving: 105g | Calories: 341kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 139mg | Potassium: 112mg | Fiber: 2g | Sugar: 27g | Vitamin A: 518IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
Did you make this?
Tell me how you like it! Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!