This old-fashioned, easy apple cake is the one apple cake recipe you’ll turn to this autumn. It’s simple to make, with a dense, moist crumb, a golden buttery crust, a thick layer of apple slices and a delightful crunch from demerara sugar on top.
Perfect for afternoon tea, this apple cake also works well as an everyday treat or a cozy after-dinner dessert. Serve warm or cold with a dusting of icing sugar and a spoonful of whipped cream or a scoop of ice cream for extra indulgence.
The straightforward method and basic ingredients are what make this cake so appealing — it’s ideal for novice bakers, yet delivers a delicious, comforting result.
I first spotted this recipe in a recent Waitrose magazine and had to try it. It reminded me of my Plum and Almond Cake in its simplicity and satisfying texture.
The original recipe is by Orlando Murrin, and it’s one of the most reliably delicious apple cakes you can make. The balance of cake to apples is just right, giving a texture that sits between an apple crumble and an apple pie.
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Ingredients
This easy apple cake is made with a simple batter and a cinnamon-sweet apple layer. Gather the following:
- For the cake batter – softened butter (plus extra for greasing the tin), golden caster sugar (or granulated sugar), 1 large egg, self-raising flour (see notes for an alternative), demerara sugar for the topping and optional icing sugar for dusting.
- For the apple layer – about 450g peeled and cored apples (Braeburn, Bramley or Granny Smith work well), 1 tsp ground cinnamon, 3 tbsp soft light brown sugar or demerara sugar and 3 tbsp apricot jam.
Scroll to the recipe card below for the full ingredient list, quantities and method.
Instructions
Start by preparing the apples: peel, core and slice them about 1 cm thick. Toss the slices with the cinnamon and brown or demerara sugar until evenly coated and set aside.
Preheat the oven and generously butter a 20 cm loose-bottom or springform tin. A good layer of butter helps the crust become golden and easy to release from the tin.
Make the batter by beating the softened butter and golden caster sugar until pale and fluffy. Add the egg, then fold in the self-raising flour to form a thick, sticky batter — this consistency is intentional.
Spoon about two-thirds of the batter into the prepared tin and spread it to cover the base. Arrange the sugared apple slices in a thick layer on top of the batter. Dot the apples with small spoonfuls of apricot jam and distribute it roughly over the fruit.
Spoon the remaining batter over the apples and spread lightly — it’s fine if small gaps remain; the batter will settle while baking. Sprinkle a tablespoon of demerara sugar over the top for a crunchy finish.
Bake at 170°C for about 1 hour, or until a skewer inserted into the center comes out clean and the apples are tender. Remove from the oven and let the cake cool in the tin for 10 minutes before releasing. Serve warm or at room temperature.
Substitutions
- Gluten-free: Use a good-quality gluten-free self-raising flour. Alternatively use plain gluten-free flour with 1 tsp baking powder and 1 tsp baking soda.
- Dairy-free: Replace the butter with a dairy-free block or baking spread and swap the egg for a yoghurt alternative (about 50 g) or applesauce.
Variations
This cake is lovely with a dollop of whipped or clotted cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. You can also try these suggested tweaks:
- Swap cinnamon for mixed spice, nutmeg or ginger, or omit spices altogether for a simpler apple flavor.
- Replace apricot jam with blackcurrant jam, honey or marmalade for a different fruity note.
- Sprinkle some lightly crushed flaked almonds with the demerara sugar for extra texture and a nutty finish.
Storage
The cake is best on the day it’s made. Store leftovers 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 clingfilm or reusable wrap, place in a freezer bag or container and freeze for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Top tip
Use a loose-bottom or springform tin for easy removal. Don’t skimp on greasing the tin — a generous coat of butter ensures a rich, golden crust and prevents sticking.
If you try this Easy Apple Cake or any of my other recipes, please leave a comment and rating — I love hearing from you!
Pin the recipe using the recipe card or any photo above to save it for later.
📖 Recipe
Easy Apple Cake
Equipment
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20 cm round loose-bottom or springform baking tin
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Hand-held electric mixer or freestanding mixer with paddle attachment
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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 teaspoon ground cinnamon
- 3 tablespoon apricot jam
- 1 tablespoon demerara sugar
- 1 tablespoon icing sugar optional
Instructions
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Preheat the oven to 170°C. Grease a 20 cm loose-bottom or springform tin generously with butter and set aside.
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Beat the butter and golden caster sugar until pale and fluffy. Add the egg and mix, then fold in the self-raising flour to form a thick, sticky batter.
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Spoon about two-thirds of the batter into the tin and spread to cover the base completely.
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Slice the apples into 1 cm pieces, toss with the brown or demerara sugar and cinnamon, then arrange them in a thick layer over the batter. Dot with apricot jam and spread roughly.
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Spoon the remaining batter over the apples and spread lightly. Sprinkle with 1 tbsp demerara sugar and bake for about 1 hour, or until a skewer inserted into the center comes out clean and the apples are tender.
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Cool in the tin for 10 minutes, then remove. Serve warm or cold, dusted with icing sugar and accompanied by cream or ice cream if desired.
Note: All recipes are developed and tested using metric measurements. For accuracy, use digital scales. A US customary conversion is provided but not tested as extensively.
Notes
- If using plain all-purpose flour, replace the 200g self-raising flour with 200g plain flour plus 1 tsp baking powder and 1 tsp baking soda.
- An ice cream or cookie scoop helps to portion the batter evenly into the tin.
- Use all the apples to create a generous fruit layer.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Freeze the whole cake or slices for up to 3 months, wrapped well. Thaw overnight in the fridge before serving.