Jamie Oliver Apple Pie Cake Recipe

I’m excited to share my Jamie Oliver Apple Cake, a fuss free way to use any apples on hand and end up with a dessert that always gets noticed.

I stumbled on a version of Jamie Oliver Apple Cake that tastes like an Apple Pie Bake but way less faff, and honestly I keep coming back to it. The soft sponge carries thin slices of eating apples and a buttery crumble that somehow hits all the right notes.

I used unsalted butter because it lets the apple flavour sing, and sometimes I forget the time in the oven it still comes out good. It’s simple, sneaky, a little bit rustic and not too precious.

You might think you know apple cake but this one keeps surprising you, every single time.

Ingredients

• Unsalted butter: Adds rich fat and flavor, helps keep cake moist, kinda high in calories.
• Golden caster sugar: Sweetens the batter, simple carbs for quick energy, makes it tender.
• Eggs: Give structure and protein, help rise and bind, adds moisture too.
• Self-raising flour: Provides carbs and gluten for structure, contains raising agents for lift.
• Apples: Bring fibre, natural sweetness and tartness, keep cake juicy and light.
• Cinnamon: Adds warm spice and aroma, tiny calorie hit, feels comforting and cozy.
• Rolled oats: Adds texture and fibre to the crumble, gives nutty chew, less sweet.
• Demerara sugar: Coarse crystals give crunch, deep caramel notes, more mineral tasting.

Ingredient Quantities

• 225g unsalted butter, softened
• 225g golden caster sugar
• 4 large eggs, beaten
• 225g self-raising flour
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 4 medium eating apples (Braeburn or Cox) peeled, cored and sliced
• 2 tbsp lemon juice
• 2 tbsp demerara or soft brown sugar for the apples
• 125g plain flour for the crumble
• 75g cold unsalted butter, cubed for the crumble
• 75g demerara sugar for the crumble
• 50g rolled oats for the crumble
• Icing sugar for dusting (optional)

How to Make this

1. Preheat oven to 180C (350F/gas 4). Grease and line a 20 to 23 cm springform or loose bottom cake tin so the cake comes out easy.

2. Toss the peeled, cored and sliced apples in a bowl with 2 tbsp lemon juice and 2 tbsp demerara or soft brown sugar; leave to macerate while you make the batter.

3. In a large bowl cream together 225g softened unsalted butter and 225g golden caster sugar until pale and fluffy, it may take a few minutes with an electric mixer or a good arm workout by hand.

4. Beat in the 4 large beaten eggs a little at a time so the mix doesnt split, then fold in 225g self raising flour, 1 tsp vanilla extract and 1 tsp ground cinnamon until just combined.

5. Spoon roughly half the batter into the prepared tin and spread it out, then arrange half the apple slices on top in an even layer, press them in a bit so they sit into the batter.

6. Dollop and spread the remaining batter over the apples as best you can, then scatter the remaining apple slices over the top so you get apples through and on top of the cake.

7. Make the crumble by rubbing together 125g plain flour and 75g cold cubed unsalted butter with your fingertips until the texture is like coarse breadcrumbs, then stir in 75g demerara sugar and 50g rolled oats.

8. Sprinkle the crumble evenly over the top of the cake, press down lightly so it sticks, then bake in the preheated oven for about 45 to 55 minutes until the top is golden and a skewer inserted into the centre comes out with moist crumbs not raw batter.

9. Allow the cake to cool in the tin for 10 to 15 minutes, then remove to a wire rack. Dust with icing sugar if you like and serve warm or at room temperature.

Equipment Needed

1. 20 to 23 cm springform or loose-bottom cake tin, greased and lined so the cake comes out easy
2. Large mixing bowl plus a small bowl to macerate the apples
3. Electric hand mixer or a wooden spoon if youre doing it by hand
4. Rubber spatula and a large metal spoon for spreading and dolloping batter
5. Peeler, apple corer or small sharp knife and a cutting board
6. Kitchen scales and measuring spoons (or measuring cups) for accuracy
7. Pastry cutter or your fingertips to rub the crumble together, and a fork if you prefer
8. Baking tray to catch any drips and a wire cooling rack for after baking
9. Skewer or cake tester to check doneness and a fine sieve for dusting icing sugar (optional)

FAQ

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

• 225g unsalted butter:
  • Margarine, same weight (225g). Works 1 to 1, but the cake might be slightly less rich.
  • Coconut oil (solid), same weight (225g). Gives a light coconut flavour so pick a mild one if you dont want it obvious.
  • Vegetable oil (sunflower/rapeseed), about 180-200ml. Use a bit less than butter, it makes the cake moister but slightly denser.
• 225g golden caster sugar:
  • White caster sugar, same weight (225g). Straight swap, lighter flavour.
  • Soft brown or demerara sugar, same weight (225g). Adds deeper toffee notes and a bit more chew in places.
  • Honey or maple syrup, 170-190g, and reduce other liquids by ~60ml per 200g syrup. Sweeter and moister so the bake time can change.
• 4 large eggs:
  • Flax “eggs”: 1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5 mins. Good binder for vegan option.
  • Unsweetened applesauce, 60g (about 1/4 cup) per egg. Keeps moisture but cake will be a bit denser.
  • Natural yogurt or buttermilk, 60g per egg. Gives moisture and a slight tang, good if you like a softer crumb.
• 225g self-raising flour:
  • Plain (all purpose) flour plus baking powder: 225g plain + 2 3/4 tsp baking powder + a pinch of salt. Mimics self-raising exactly.
  • Cake flour, 225g plus 1 tsp baking powder. Makes a lighter, finer crumb.
  • Up to 50% wholemeal plain flour (swap half), keep the same raising agents. Cake will be heartier and slightly denser, but tasty.

Pro Tips

1) Get everything properly room temp and add the eggs slowly. If you chuck them in too quick the batter can split, so pour a little in, mix, then add more. If it still looks weird, stir in a spoonful of the batter into the eggs first to temper them, then add back.

2) Macerate the apples longer if theyre not super crisp, but if theyre really juicy toss them with a teaspoon of cornflour or fine polenta to soak up extra liquid so the cake doesnt go soggy. Also slice apples a bit thicker for a nicer bite once baked.

3) For the crumble keep the butter cold and rub just until it looks like coarse crumbs, not dust. If you want chunkier bits, squeeze clumps together with your fingers or pulse briefly in a food processor, and if you like you can chill the crumble for 10 minutes before topping so it holds shape when baking.

4) Watch the oven near the end and start checking at 40 minutes, rotate the tin if your oven has hot spots. If the top is getting too dark but the centre needs more time, loosely cover with foil for the last 10 minutes.