Jamie Oliver’s Apple Pie Cake is a delightful mix of tender cake and juicy apple flavors all wrapped up in one sweet treat. It’s soft, moist, and packed with warm spices like cinnamon that make it feel like a cozy autumn day in every bite. The chunks of apple scattered throughout give the cake a lovely texture and just the right amount of natural sweetness.
I love making this cake because it’s simple to put together, but it always feels special. What I really appreciate is how the apples keep it moist and fresh, so it doesn’t feel heavy or dry like some cakes can. One of my favorite tricks is to add a pinch of nutmeg along with the cinnamon to give it a little extra warmth and depth of flavor — it really makes a difference.
Jamie’s Apple Pie Cake is perfect served slightly warm with a scoop of vanilla ice cream or just a dusting of powdered sugar. I find it’s a hit not just with family but with friends too, especially when you bring it along to a gathering or an afternoon tea. It’s the kind of cake that makes people smile and ask for the recipe!
Key Ingredients & Substitutions
Apples: Bramley or Granny Smith are ideal for baking because they hold their shape and add tartness. If unavailable, try Honeycrisp or Fuji, but keep in mind these are sweeter and softer.
Butter & Sugar: Use unsalted butter to control salt levels. Caster sugar works well for even sweetness; brown sugar on top adds a lovely crunch and caramel flavor—you can use muscovado for a richer taste.
Flour & Leavening: Self-raising flour and baking powder give this cake a soft, light texture. You can substitute with all-purpose flour by adding 2 tsp baking powder.
Spices: Cinnamon is classic here. A pinch of nutmeg or ground ginger can add warmth and depth if you like a spicier twist.
Flaked Almonds: These add crunch and texture. If nut allergies are a concern, try rolled oats or toasted seeds instead.
How Do You Keep the Apple Slices from Sinking in the Cake?
This cake has quite a few apple slices, which can make them sink during baking if you’re not careful. Here’s how to avoid that:
- Marinate apples: Tossing them with lemon juice and sugar not only adds flavor but firms them up slightly.
- Fold apples gently: Add most apples carefully into the batter to avoid deflating it.
- Layer carefully: Pour half the batter, add reserved apple slices on top, then cover with remaining batter. This layering helps suspend the apples.
- Use a thick batter: Creaming the butter and sugar properly makes the batter rise well, supporting apple slices.
Following these steps helps you get just the right balance of fruit and fluffy cake every time!
Equipment You’ll Need
- 20cm (8 inch) springform cake tin – I recommend a springform so you can easily remove the cake without it breaking.
- Mixing bowls – to toss apples and prepare the batter; a large one makes mixing easier.
- Electric hand or stand mixer – helps cream the butter and sugar quickly and smoothly.
- Sifter – for the flour and baking powder, ensuring a light, airy batter.
- Cooking utensils – spatula and wooden spoon for folding ingredients.
- Baking paper – lines the tin to prevent sticking and makes cleanup easier.
Flavor Variations & Add-Ins
- Medley of Apples: Mix different varieties like Fuji with Granny Smith for varied flavor and sweetness.
- Spice Boost: Add a pinch of ground nutmeg, allspice, or ginger to deepen the spice flavor.
- Walnut Topping: Substitute almonds with chopped walnuts for a different crunch.
- Sweet Crumble: Sprinkle some crumble topping or streusel over the apples before baking for extra texture.
Jamie Oliver Apple Pie Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 4 large cooking apples (such as Bramley or Granny Smith), peeled, cored, and sliced
- 150g unsalted butter, softened, plus extra for greasing
- 150g caster sugar
- 175g self-raising flour
- 1½ tsp baking powder
- 3 large eggs
- 1 tsp ground cinnamon
- 50g flaked almonds
- 1 tsp vanilla extract
- Juice of ½ lemon
- 75g brown sugar
- Icing sugar, for dusting
Time Needed
This cake will take about 20 minutes to prepare and around 55 to 60 minutes to bake. Allow extra time for cooling before serving.
Step-by-Step Instructions:
1. Prepare Your Oven and Tin
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) springform cake tin with butter, then line the bottom and sides with baking paper. This helps the cake release easily after baking.
2. Marinate the Apples
Put the sliced apples in a bowl. Toss them with the lemon juice, half of the caster sugar (50g), and half of the ground cinnamon. Let this mixture sit for 10 minutes to soften and soak up the flavors.
3. Make the Cake Batter
In a large bowl, cream the softened butter and remaining caster sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Next, sift the self-raising flour and baking powder together. Gently fold the flour mixture into the wet ingredients until combined. Then add the flaked almonds and remaining cinnamon, folding these in too.
4. Combine Apples and Batter
Carefully fold most of the marinated apple slices into the batter, keeping a few slices back for layering on top.
5. Assemble the Cake
Pour half of the batter into the prepared tin and smooth the top. Arrange the reserved apple slices evenly over this layer. Pour the remaining batter carefully on top and spread it gently.
Sprinkle the brown sugar and a few extra flaked almonds over the surface for a lovely crunchy topping.
6. Bake the Cake
Place the cake in the oven for 55–60 minutes until golden brown and a skewer inserted into the center comes out clean. If the topping browns too quickly, cover loosely with foil halfway through baking.
7. Cool and Serve
Remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, dust the cake generously with icing sugar.
Enjoy it slightly warm or at room temperature. It’s lovely on its own or served with cream or vanilla ice cream for an extra treat.
Can I Use Frozen Apples for This Cake?
Yes, you can use frozen apples, but be sure to thaw and drain them well to remove excess moisture. Pat them dry with paper towels before mixing with the batter to avoid a soggy cake.
Can I Make This Cake Ahead of Time?
Absolutely! This cake tastes great the next day and can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the oven before serving for a freshly baked feel.
How Should I Store Leftovers?
Keep leftovers covered at room temperature for 1-2 days or in the fridge for up to 4 days. To refresh, warm slices in a low oven or microwave just until heated through.
What Can I Substitute for Flaked Almonds?
If you have a nut allergy or prefer no nuts, try using rolled oats or crushed graham crackers for a similar crunchy texture in the cake.
