[M]y Mum has been making this apple cake recipe for quite a few years now and it has become something I look forward to every Autumn when she has an abundance of apples from the garden.  The apples could be home grown from your apple tree or just the ones left over in your fruit bowl, but either way this recipe is remarkably easy and versatile.  Serve warm with ice cream, crème fraiche or clotted cream as a dessert, or simply with a coffee in the morning.  I’m not ashamed to say that I have been known to call this ‘breakfast’ when rushing in the mornings with work and the school run (I think it’s the fact that it contains apple, so perfectly justifiable).  Not when the kids are looking though, and not with the clotted cream may I add.

We cooked this whilst at Melissa’s place in Fowey this week over half term.  She happened to have some leftover salted caramel source in the cupboard, so in this case it felt right to poach some slices of apple in the caramel and pour over the cake.  It only felt right to serve with clotted cream seeing as we were in Cornwall.

Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. 2 apples, cored & chopped
  2. 2 tbsp demerara sugar
  3. 225g self-raising flour (white or wholemeal)
  4. Pinch of salt
  5. 100g brown sugar
  6. 1 tsp ground cinnamon
  7. 1 tsp mixed spice
  8. 350g apples, peeled, cored & chopped
  9. 100g unsalted butter
  10. 2 eggs (ideally organic) - beaten
  1. Preheat oven to 190˚C/Gas Mark 5.
  2. Grease and line a 7.5" non-stick cake tin with baking parchment.
  3. In a mixing bowl, combine the flour, salt, brown sugar, cinnamon, mixed spice.
  4. Rub in the butter until the mixture resembles fine crumbs.
  5. Wash, core and roughly chop the apples. Add the apples and beaten egg to the crumb mixture and stir quickly to combine.
  6. Spread evenly in the tin and bake for about 30 minutes until risen, firm to touch and an even golden brown.
  7. Cool in the tin for 5-10mins, then place onto a cooling rack until ready to serve.
  8. Remove from the oven and leave to cool in the tin for 10 minutes. Place onto a cake rack to fully cool.
  9. Serve warm or cool, with cream/ice cream/custard. We opted for slices of apple poached in salted caramel as had some left from a recently holiday in France.
  1. You could make double the quantity and line a roasting tin with foil. Bake at the same temperature for about 45 mins.
Life On A Plate https://www.lifeonaplate.co.uk/
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I'm based in Davon, South West England. Nutritional Therapist and photographer, Mum of three girls. Passionate about health, good food and family.

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