There’s nothing better than a slice of cake with a cup of tea. And this easy apple cake recipe will become a firm favourite. It’s a brilliant way to use up any apples, as well as a fantastic alternative to apple pie and crumble, and even better, a slice of spiced apple cake can be enjoyed at any time of the day.
When I first tried this apple cake recipe devised by one of my favourite chefs, Yotam Ottolenghi, I couldn’t believe how perfectly balanced the cake was – moist, sweet, and sour from the apples, and with a lovely hint of spice. Instead of the usual just butter sponge cake mix, this recipe for easy apple cake has added sour cream, too – which adds a lovely texture – and helps keep the apple cake moist. Since I first made it, I’ve adapted the original recipe slightly, but I still think it’s a real winner. And I hope you agree with me.
I guarantee that even if you’re not a keen baker or someone who struggles with making cakes – moist apple cake recipes couldn’t come easier than this.
What ingredients are needed
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unsalted butter
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self-raising flour
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soured cream
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eggs
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caster sugar
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vanilla extract
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Bramley apples
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Granny smith apple
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soft brown sugar
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mixed spice
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ground cinnamon
How to make this easy apple recipe
The first thing to do is to add the spices and brown sugar to the apple wedges. Then put together the ingredients for the cake batter. Using a cake mixer or electric beaters cream the sugar and the butter together until light and fluffy. Then slowly beat in the eggs and vanilla extract – before stirring in the flour and sour cream. That’s the cake batter finished.
Pour the cake batter into a lined 23cm cake tin. Then add the apple slices on top, before baking in the oven for an hour. If you feel the cake is browning too much on top, but still a little wobbly in the middle then cover with tin foil part way through baking.The usual method of inserting a skewer in the middle and seeing if it comes out clean won’t work here as the apples are in the way.
Can I use another variety of apples?
Absolutely. I’m a huge fan of tart and sour flavours and believe they work so well in this cake, which is why Bramley and Granny Smith apples are a great choice. However, if you prefer a sweeter variety such as Pink Lady or Braeburn, these will also work. It might be a case of using up whatever apples you have to hand.
What to serve with this spiced apple cake?
I’m a pretty simple soul, and I don’t like too many embellishments on a slice of cake. A cup of tea is a must for me, and this apple cake works really well with a dollop of cream, or creme fraiche or even a scoop of vanilla ice cream, which my children love. For me, the cake on its own is perfect!
How to store the cake
This apple cake will keep in an airtight container for up to 3 days. You can even freeze the whole cake for up to three months. Defrost thoroughly, and leave at room temperature for several hours before serving.
Here are some other sweet treats
Banana bread
Chocolate brownies
Moist blondies
Lemon drizzle cake
Upside down pineapple cake
Easy apple cake
Ingredients
- 130 g unsalted butter room temperature and cubed
- 150 g caster sugar
- 3 large eggs lightly beaten
- 2 tsp vanilla extract
- 300 g self-raising flour
- 200 g sour cream
- 2 large Bramley apples peeled, cored and cut into wedges
- 1 Granny Smith apple peeled, cored, and cut into wedges
- 130 g brown sugar
- 1 tbsp mixed spice
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 160°c. Grease and line a 23-inch cake tin.
- Put the apple slices in a bowl and add the brown sugar and mixed spice and give it a good stir, coating the slices fully.
- Put the butter and sugar into a large mixing bowl and beat until light and fluffy. If you don't have a cake mixer, use an electric hand beater.
- Add the vanilla and the beaten eggs a little at a time until they're all combined.
- Sift in the flour, then add the sour cream.
- Keep mixing until all is well combined.
- Spoon the cake mixture into the prepared pan, then place the apple slices on top. You can arrange the slices so they fan out in a circle.
- Bake in the oven for one hour, until the cake, has risen and the apples are golden and crispy.
- Remove the cake from the oven and let it cool for at least 30 minutes.
- Serve with ice cream, cream, or creme fraiche. And a nice hot cup of tea.