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Lawrence D. Smith

Classic British Apple Cake

A traditional British apple cake made with fresh apple slices, cinnamon, a buttery cake batter, and sweet apricot jam.
Finished with a crunchy sugar topping, this comforting dessert is delicious served warm or cold.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • 140 g butter softened, plus extra for greasing the tin
  • 85 g golden caster sugar
  • 1 large egg
  • 200 g self-raising flour
  • 450 g apples peeled and cored
  • 3 tablespoons soft light brown sugar or demerara sugar for coating the apples
  • 1 teaspoon ground cinnamon
  • 3 tablespoons apricot jam
  • 1 tablespoon demerara sugar for sprinkling on top
  • 1 tablespoon icing sugar optional, for dusting before serving

Equipment

  • 20 cm (8-inch) round loose-bottom or springform cake tin
  • Hand-held electric mixer or stand mixer fitted with the paddle attachment
  • Mixing bowl
  • Measuring spoons
  • Kitchen scales
  • Peeler and knife
  • Fork or small offset spatula
  • Cooling rack

Method
 

  1. Preheat the Oven and Prepare the Tin: Preheat the oven to 170°C. Generously grease a 20 cm round loose-bottom or springform cake tin with butter, coating the base and sides. Set aside.
  2. Cream the Butter and Sugar: Place the softened butter and golden caster sugar in a mixing bowl. Beat with an electric mixer for a couple of minutes until the mixture becomes pale and fluffy.
  3. Prepare the Cake Batter: Add the egg and self-raising flour to the creamed butter mixture. Mix again until the ingredients are combined into a thick, sticky batter. This consistency is normal for the recipe.
  4. Spread the First Layer of Batter: Spoon approximately two-thirds of the batter into the prepared cake tin. Use a fork or small offset spatula to spread it gently across the base, ensuring the bottom is completely covered.
  5. Slice and Season the Apples: Cut the peeled and cored apples into slices approximately 1 cm thick.
    Place them in a large mixing bowl, add the 3 tablespoons of soft light brown sugar or demerara sugar and the ground cinnamon, then toss until the apple slices are evenly coated.
  6. Arrange the Apple Layer: Distribute all the seasoned apple slices over the batter in the tin, creating a generous, thick layer. Make sure the apples are spread across the surface.
  7. Add the Apricot Jam: Place small dollops of apricot jam over the apples. Spread the jam roughly across the layer so that it is distributed throughout.
  8. Cover with the Remaining Batter: Spoon the reserved batter over the apples and gently spread it using a fork or small offset spatula. It is fine if a few small gaps remain; the batter will spread as the cake bakes.
  9. Sprinkle the Sugar Topping: Scatter 1 tablespoon of demerara sugar evenly over the top of the cake to create a sweet, lightly crisp finish.
  10. Bake the Apple Cake: Place the tin in the preheated oven and bake for approximately 1 hour. The cake is ready when a toothpick inserted into the middle comes out clean and the apples are tender.
  11. Cool Before Removing: Take the cake out of the oven and leave it to cool in the tin for 10 minutes. Carefully remove it from the tin afterward.
  12. Finish and Serve: If desired, dust the cake with icing sugar before serving. Enjoy it warm or cold, either on its own or accompanied by clotted cream or a scoop of vanilla ice cream.

Notes

  • Flour substitution: If self-raising flour is unavailable, use 200 g plain all-purpose flour mixed with 1 teaspoon baking powder and 1 teaspoon baking soda, as specified in the original recipe.
  • Choose suitable apples: Use fresh apples that hold their shape reasonably well during baking for a satisfying fruit layer.
  • Keep the apple layer generous: Use all 450 g of prepared apples to create the thick layer that gives this cake its characteristic texture.
  • Make batter portions easier: An ice cream scoop or cookie scoop can help divide the thick batter and distribute it more evenly in the tin.
  • Don't worry about small gaps: The top layer of batter does not need to cover every apple completely. It will spread as the cake bakes.
  • Check for doneness: Insert a toothpick into the middle of the cake. It should come out clean, and the apples should be tender.
  • Storage: Keep leftover cake in an airtight container at room temperature for up to 3 days.
  • Freezing: Wrap the whole cake or individual slices in a double layer of cling film or reusable kitchen wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • Measurement advice: The original recipe was developed and tested using metric measurements. Digital kitchen scales are recommended for the most accurate results.