An easy Apple Cake recipe, with chunks of fresh Apples and ground Almonds. Spice it up with the option of adding Cinnamon, Allspice and Nutmeg.
This recipe was first published in October 2015 as a 7" cake. But has since been re written and updated for an 8" cake tin in January 2020.
When I retested this recipe, I made it twice. The first time using a mix of Cinnamon, All Spice, and Nutmeg. The result was a highly spiced Apple Cake. Which was a little too much for my taste and my son's. But the rest of my family loved it.
If you wish, you could turn it into a Dutch Apple Cake or a Cinnamon Apple Cake, by just adding Cinnamon. Cooking Apples will work just as well, although the flavour will be a little more tart and accidic in taste. You may need to add a little more sugar.
When I made it for the second time. I wanted to see what it tasted like without any spices in the cake mix. It was perfection. In fact, by not adding any spices at all, enabled the nutty and caramel flavours of the dark brown sugar to shine through. It just goes to show, how some flavours can mask others. And how much we miss out.
I often use brown sugars in my cakes because of those wonderful caramel flavours. The darker the sugar, the stronger the flavours. The next time you bake, try replacing white sugar with soft brown or dark brown sugars. You'll be amazed at the difference in flavours and tastes.
Ingredients Needed
- Butter - Always at room temperature
- Vanilla Extract - Here's how to make your own Vanilla Extract
- Self Raising Flour - Sieved
- Eggs - Medium unless otherwise stated
- Spices - These are optional. See my Notes below.
- Apple - A dessert apple adds natural sweetness to the cake. Keep the chunks small. You could use a baking or cooking apple. But the flavour will be a little more tart and acidic and the apple may break down even further.
- Orange Marmalade - for the glazed topping. Apricot jam is fine too.
- Ground Almond - Adds nice moist texture to the cake
- Soft Dark Brown Sugar - Soft light brown sugar will be fine.
How to Make Apple Cake
Once you've Preheated the oven to 180 deg Fan assisted. Grease and line 1 x 8” loose-bottomed cake tin.
Core the apple. No need to peel. Cut into small ¼ inch/1/2 cm chunks. Anything larger and they may sink to the bottom of the cake.
Place all the chunks in a bowl of cold water, with a squeeze of Lemon juice if you have it, to prevent oxidation and discolouring. Leave to one side while you make the cake batter.
Make the Cake Batter
Using a hand held mixer, beat together the butter and sugar until fluffy and lighter in colour. This may take a few minutes. The more you mix, the more air is incorporated into the cake.
Add the eggs one at a time, adding a little flour in-between each one to help prevent curdling. Mix until well combined.
Add the ground almonds, Spices ( if using - see my NOTES), Vanilla Extract and flour. Mix until well combined. Do not overbeat. Or you will lose all the air bubbles that you so painstakingly created.
Drain the apple chunks thoroughly. Add to the cake batter. Avoid adding any excess liquid. As this will make the cake batter too runny. Mix until well combined.
Pour the cake batter into the cake tin, levelling off the top. Bake in the centre of the oven for 25 – 30 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean.
Gently heat the marmalade in a small pan. While the cake is still warm, glaze the top.
More Afternoon Tea Recipes
- Marmalade Cake - A family favourite
- Coconut and Lime Cake
- Yorkshire Tea Loaf - Tastes great served with crumbly cheese.
- Lemon Yogurt Loaf Cake
- Lemon Drizzle Traybake
More Apple Cake Recipes
Continuing the Apple Cake theme, if you like a little Spice with your Apples this Cinnamon Apple Cake Recipe is a dream. These Apple Cinnamon Muffins are ideal for a picnic in the park or a birthday party.
Apple Pudding Recipes
One of my favourite puddings to make is Apple Sponge Eve's Pudding. I usually serve it with a good dollop of custard.
Likewise, this Rustic Apple and Pomegranate Galette which has a delicious pastry made with Spelt Flour. You can serve this on its own, or with creme fresh flavoured with vanilla extract.
Notes
- SPICES - If you want to add a spicy kick to this recipe. Try adding the following. Or to your own taste.
- ¼ teaspoon of All Spice
- ¼ teaspoon Nutmeg
- ½ Teaspoon Cinnamon
- For an alternative Glaze, use warmed Apricot preserve.
- Adding brown sugar, especially dark brown sugar to a recipe gives a nice nutty/caramel flavour. Much more noticeable if you don't add any spices.
- To avoid oxidation and browning. Always put chopped apples in a bowl of cold water. Or toss with lemon juice if you have it.
Keen to Bake More?
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If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Easy Apple Cake
Equipment
- 8" loose-bottomed round cake tin
- Baking Parchment
INGREDIENTS
- 1 large dessert apple
- 120 grams butter softened
- 120 grams soft dark brown sugar soft light brown sugar is fine
- 2 medium eggs
- 75 grams ground almonds
- 100 grams self raising flour sieved
- ½ teaspoons vanilla extract
- Spices (optional) See my note on adding spices.
Glaze Topping
- 2 tbs Marmalade for the glaze topping
Instructions
- Preheat the oven to 180 deg Fan assisted. Grease and line 1 x 8” loose bottomed cake tin
- Core the apple. No need to peel. Cut into small ¼ inch/1/2 cm chunks. Anything larger and they may sink to the bottom of the cake.
- Place all the chunks in a bowl of cold water, with a squeeze of Lemon juice if you have it, to prevent oxidation and discolouring. Leave to one side while you make the cake batter.
- Using a hand held mixer, beat together the butter and sugar until fluffy and lighter in colour.
- Add the Eggs one at a time, adding a little flour in-between each one to help prevent curdling. Mix until well combined.
- Add the ground almonds, Spices ( if using - See my note about adding Spices), Vanilla Extract and flour. Mix until well combined. Do not overbeat.
- Drain the apple chunks thoroughly. Add to the cake batter. Avoid adding any excess liquid. As this will make the cake batter too runny. Mix until well combined.
- Pour the cake batter into the cake tin, levelling off the top.
- Bake in the centre of the oven for 25 – 30 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Gently heat the marmalade in a small pan. While the cake is still warm, glaze the top.
Notes
- SPICES - If you want to add a spicy kick to this recipe. Try adding the following. Or to your own taste.
- ¼ teaspoon of All Spice
- ¼ teaspoon Nutmeg
- ½ Teaspoon Cinnamon
- For an alternative Glaze, use warmed Apricot preserve.
- Adding brown sugar, especially dark brown sugar to a recipe gives a nice nutty/caramel flavour. Much more noticeable if you don't add any spices.
- To avoid oxidation and browning. Always put chopped apples in a bowl of cold water. Or toss with lemon juice if you have it.
Christine Thorpe
Hi Lyn. Not rated this yet as not had chance to make. My question is, could it be made in loaf tins, or smaller round ones please? I made all my Christmas cakes this year using your recipe and they were fabulous and it was really helpful the recipe stating what other size tins could be used. Thanks for all your lovely recipes, which I use regularly for my market sales.....when we can get back to local markets again. Stay safe and kind regards. Christine
Lynn
Hi Christine. Thank you for your kind words. As for the Apple Recipe, although I've not tried it with this recipe, I think you would be able to bake it in a 1 x lb loaf tin and smaller but deep-sided round tins. I say this after looking at the quantities for some of my other loaf tin recipes and what sized tin I made them in.
Just make sure that the cake batter is filled no higher than 3/4 full to allow for any rise unless you were to add a cake liner to allow for a little extra rising. You will of course need to keep an eye on baking times as they will take a little longer.
Using cake liners would also be handy when you're able to sell your cakes at markets again. I used to sell my bakes at Country Markets,
Christine Thorpe
Thanks for your helpfully reply Lynn, I’ll have a go with 1 x 1lb and let you know how I get on. As well as selling at craft fairs/markets, I also am a member of Cockermouth Country Market......just hoping we can soon open up again soon. Hence why I’m trying new recipes! I also have a copy of your book Ths Clandestine Cake Club.....before I retired, we had what became known as Cake Friday...... a different cake each week from your book!! Always a great end to the week!
Take care snd thanks.
Christine
Lynn
I think 1lb loaf cakes would probably sell better at your Country Market, tempting people to buy a couple of different flavours. Especially if they are trying something new. Or want to buy for a friend or neighbour who may live on their own.
Good Luck when the Country Market reopens. People are going to be clambering for home-baked goods again.
Anita
So easy and delicious. Love all Lynn's recipes
Lynn Hill
Thanks Anita. I'm glad you like them.
Shelagh
I love apple cake/desserts so I thought I would give this a whirl. It is a winner. Good tip about the sugar, fortunately I had some in my store cupboard and it did give it a lovely flavour. One I would make again. Thank you!
Lynn Hill
I'm so pleased that you like the recipe. It's so easy to make too. I try to use brown sugar as much as I can in cakes recipes. Because of the lovely flavour it gives.
Alex
Lovely, easy cake recipe. I used ground hazelnuts instead of almonds due to allergies. Tasted great. I made one with the marmalade glaze and another with a thick butterscotch topping. Both were delicious. Will definitely make again! Thank you for a fab recipe.
Lynn Hill
I'm so pleased that you like it. What great alternative ingredients too. I love the idea of having a butterscotch topping.
Jo
Excellent! Thank you!
Lynn Hill
Thanks Jo. Glad you like it.
Marion Symons
Morning Lynn I always enjoy reading and cooking your delicious recipes each morning ,especially now at this desperate time we are going through .
My family are no where near me ,but I still make these delicious cakes and recipes I actually free some of them .They do freeze brilliantly although better fresh but there is a limit how many pieces of slices I can eat These recipes can wait until I have my family back. Do not ever stop producing them .Thank you so much .
Lynn Hill
Marion. Thank you so much for your kind words. Stay Safe.
Wendy
Loved the cake but couldn't really taste much apple. I think I'll use a sharper apple next time.
Lynn Hill
Hi Wendy. I'm glad you liked the cake. Some apples are not as flavoursome as others. Let me know which variety you use the next time.
Claire
Love this cake - I am dairy intolerant so make with equivalents and still delicious. I don’t make the topping and often double up and freeze. Kids love it for lunch as it tastes like toffee. Also nice with coconut sugar if you have it and I sometimes add raisins/sultanas for extra juiciness
Lynn Hill
Hi Claire. I agree that it's a lovely cake for kids. The natural sweetness from the apple and the caramel flavour from the dark brown sugar. Thanks for the tips on adding coconut sugar and raisins.
Sue
Fabulous cake, very easy to make and absolutely delicious. Only spice I used was cinnamon and I used dark brown sugar which gave it a delicious caramel flavour. Will definitely make again.
Lynn Hill
Hi Sue. I'm so pleased you liked the recipe. I love using dark brown sugar in some of my recipes. The flavour it gives is wonderful.