Apple cake

Apple cake

Cooking time: Preparation time: 25 minutes. Cooking time: 30 minutes.
Serves 6.

This scrummy apple cake is perfect for a spring or summer day serves with (or even without) a small dollop of ice-cream or cream. The combination of apple and sweet cinnamon and the texture of buttery sponge is lovely. It’s super easy to make, as you don’t even need to peel the apples.

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115g (4oz) butter, softened
115g (4oz) caster sugar
115g (4oz) flour
2 large eggs
1 ½ tsp baking power
½ tsp vanilla essence
1 tbsp milk (optional)
Apple Topping-Filling
1 ½ tsp cinnamon
3 tbsp sugar
340g (12oz) desert apples
1tbsp margarine /butter for greasing the tin
Ice cream/cream/custard to serve (optional)


23cm (diameter) round or 20cm square loose-bottomed cake tin
Greaseproof paper or baking parchment


Preheat the oven to 180C

Grease the tin with a hard fat like butter or margarine. Then line the bottom of the tin with a piece of greaseproof paper or baking parchment, the shape of the base and spread more butter/margarine over this paper.

Cream together the butter and sugar until it turns pale.

Add one egg to the butter mixture and stir gently to combine, then add the second egg, vanilla essence and a tbsp of the flour and again stir gently until combined.

Sift the flour and baking powder into the mixture and gently fold this in.

If the batter looks a bit thick, add the additional milk.

Without peeling them, core the apples then slice them into thin semi circular slices about ¼ – ½ cm thick. You should cut these from the centre of the apple a bit like the wedges of a Terry’s Chocolate Orange.

Spoon the cake mixture into the tin, spread it out to fill the tin and arrange the apples in concentric circles on top of the cake mixture.

In a small bowl stir sugar and cinnamon together. Sprinkle this evenly all over the cake.

Bake the cake in the preheated oven for 30 minutes or until the top is golden and a knife/skewer comes out clean when inserted.

Serve with cream or custard.

Listen to the recipe podcast:

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