Go Back
–+ servings

Autumn-Spiced Apple Cake

Please rate us
A cozy, autumn-inspired apple cake filled with diced apples and topped with caramelized apple slices and a crunchy demerara sugar finish.
Print it Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry ingredients
  • 200 grams Plain flour (all-purpose flour) Can swap up to 50 g with wholewheat for nuttiness
  • 1 tsp Baking powder
  • 0.5 tsp Ground cinnamon Add a pinch of nutmeg for extra warmth if you like
Wet ingredients
  • 100 grams Unsalted butter, diced and chilled
  • 100 grams Castor sugar (superfine)
  • 1 large Cooking apple, peeled, cored and diced (e.g., Bramley or Granny Smith)
  • 1 large Cooking apple, peeled, cored and thinly sliced (same or a firmer variety)
  • 2 large Eggs, room temperature
  • 60 ml Milk (dairy or unsweetened plant milk)
Topping
  • 2–3 Tbsp Demerara sugar For the top

Method
 

Preparation
  1. Preheat your oven to 180°C / 350°F. Grease and line a 20 cm (8-inch) cake pan.
  2. In a large bowl, whisk together the plain flour, baking powder, and ground cinnamon.
  3. Add the diced cold butter to the dry mix. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the diced apple and the castor sugar so they’re evenly distributed.
  5. Beat the eggs in a small bowl and mix with the milk.
  6. Pour the wet mixture into the flour-and-apple mix and stir until just combined — avoid overmixing.
Baking
  1. Spoon half the batter into the prepared tin and smooth the surface with a spatula.
  2. Arrange a single snug layer of the thinly sliced apples over the batter.
  3. Pour the remaining batter on top and smooth again. Arrange the remaining thin apple slices decoratively on the surface.
  4. Sprinkle 2–3 tablespoons of demerara sugar over the top for crunch and color.
  5. Bake on the middle shelf for 45–50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
  6. Cool in the tin for about 10 minutes, then remove and cool completely on a wire rack before slicing.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 100mgFiber: 1gSugar: 12g

Notes

Serve warm with vanilla ice cream or whipped cream; toast slices for breakfast with butter or ricotta and honey. Store in an airtight container for up to 2 days at room temperature.
Tried this recipe?Let us know how it was!