I recently prepared a Jamie Oliver Apple Cake using unsalted butter, eggs, and golden caster sugar. The cake has thinly sliced apples tossed with lemon juice and cinnamon, and it is finished with a buttery crumble topping made from reserved butter and plain flour. I am thrilled to share details.

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I recently whipped up Jamie Oliver’s Apple Pie Cake and let me tell you—it was a game changer. I love how this recipe mixes a soft cake base with a layer of thinly sliced apples tossed in lemon juice, ground cinnamon and light brown sugar, making it a fun twist on traditional apple desserts.

I started the cake batter with unsalted butter, golden caster sugar, free-range eggs, self-raising flour, baking powder, and vanilla extract which gave it a smooth texture. Then I added the apple mixture which not only made it fruity but also added a delightful bit of tang.

To top it off, I sprinkled a buttery crumble topping made with cold butter, plain flour and more caster sugar that baked into little crispy nuggets. Honestly, this easy apple cake recipe is perfect for when you want to experiment with decorating apple pie style desserts that look as good as they taste even when you’re in a hurry.

Why I Like this Recipe

I really love this recipe because it gives me that perfect mix of flavours. One reason is that the warm spiced apples mixed with a buttery crumble are just incredible and make me feel all cosy inside. Another thing i love is how simple it is to make; the instructions are straightforward even if you mess up sometimes, and who wouldn’t appreciate that on a busy day? I also appreciate how you can swap different kinds of apples – it means the cake always feels fresh and a bit different each time. Finally, i like that it combines the homely taste of apple pie with a soft, moist cake, making it a real treat for any occasion.

Ingredients

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Unsalted butter adds rich flavor and moistness; it’s key for a light, tender texture.
Golden caster sugar sweetens while lending fine structure, boosting browning and a yummy colour.
Eggs bind the ingredients and offer protein and moisture, making the cake light and fluffy.
Apples provide texture, a hint of tartness and fibre that keeps the cake refreshing and real tasty.
Self-raising flour gives structure and lightness, helping the cake rise and stay airy.
Baking powder helps the cake rise quickly, improving the texture and softness overall.
Vanilla extract adds warmth and a subtle fragrance, enhancing the dessert flavour all round.
Light brown sugar adds extra moisture and a deep caramel note, boosting crunch in every bite.

Ingredient Quantities

225g unsalted butter, softened (reserve 75g cold for the crumble topping)

225g golden caster sugar (use about 150g for the cake and 75g for the crumble)

4 large free-range eggs

225g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

4 medium apples (any kind works), peeled, cored and thinly sliced

1 tbsp lemon juice

1 tsp ground cinnamon

75g light brown sugar (for tossing with the apples)

75g plain flour (for the buttery crumble topping)

How to Make this

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1. Preheat the oven to 180°C (350°F) and grease a round cake tin so it doesn’t stick later.

2. Cream about 150g of the unsalted butter with 150g of the golden caster sugar until it’s light and fluffy.

3. Beat in the free-range eggs one at a time then stir in the vanilla extract.

4. Carefully fold in the 225g self-raising flour mixed with 1 tsp baking powder until it just comes together.

5. In a separate bowl, toss the thinly sliced apples with 1 tbsp lemon juice, 1 tsp ground cinnamon and 75g light brown sugar.

6. Pour half of the cake mixture into the prepared tin and then layer over half of the apple slices evenly.

7. Add the remaining cake mixture on top followed by the rest of the apple slices so they’re well distributed.

8. For the crumble topping, mix the reserved 75g cold unsalted butter, 75g golden caster sugar and 75g plain flour with your fingertips until it forms a crumbly texture.

9. Sprinkle the crumble evenly over the top of the cake in the tin.

10. Bake the cake in the preheated oven for 45-55 minutes until it’s golden and a toothpick inserted into the centre comes out clean. Let it cool down a bit before serving.

Equipment Needed

1. Oven preheated to 180°C (350°F)
2. Greased round cake tin
3. Multiple mixing bowls (at least one for the cake batter, one for the apples, and one for the crumble topping)
4. Electric mixer or hand whisk for creaming butter and sugar
5. Rubber spatula for folding in the dry ingredients
6. Kitchen scale and measuring spoons for accurate ingredient measurements
7. Knife and chopping board (if you need to slice the apples yourself)
8. Toothpick to check doneness of the cake
9. Cooling rack to let the cake cool before serving

FAQ

Can I use a substitute for self-raising flour?

Yep, if you dont have self-raising flour, simply mix 225g plain flour with 1 tsp baking powder for this recipe.

What type of apples works best for this cake?

Really any kind works well, but I prefer Granny Smith or Braeburn as they hold their shape in the oven.

Can I prep the apples ahead of time?

Sure, you can peel, core and slice the apples earlier, but its best to toss them with lemon juice, cinnamon and brown sugar just before baking.

How do I get that perfect crunchy crumble topping?

Make sure you keep the 75g butter cold and mix it gently with the plain flour and golden caster sugar. Sprinkle it evenly on top so it crisps up nicely.

What are the baking details for this cake?

You should bake it at 180°C (350°F) for around 45-50 minutes. Just do a toothpick test to ensure its cooked through.

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter but reduce a pinch of salt in the recipe
For golden caster sugar, regular granulated sugar is a pretty good substitute even though the texture might be a bit different
If you’re out of self-raising flour, blend plain flour with about 1 tsp of baking powder for every 125g of flour you use
When you dont have light brown sugar, you can mix granulated sugar with a tiny bit of molasses to get a similar taste
If baking powder is missing, you can substitute it by mixing 1/4 tsp of baking soda with 1/2 tsp of cream of tartar

Pro Tips

1. Make sure your butter and eggs are at the right temperature when you start. Using room temperature butter (but not too soft) helps the ingredients combine better, which makes your cake mix smoother.

2. When mixing the crumble topping, use your fingertips to rub the cold butter into the flour and sugar. Don’t overwork it or you’ll end up with a paste instead of those nice, crunchy bits.

3. Try to spread the apple slices evenly between the cake layers. This ensures every bite has a good balance of cake and apple, and prevents the apples from sinking too much.

4. Always use the toothpick test to check if your cake is done. Ovens can vary, so if the toothpick comes out clean, give the cake some time to cool down before serving to let it set up nicely.