I created a simple Jamie Oliver Apple Cake that marries soft cake, spiced apples, and a buttery crumble and works with whatever apples you have on hand.

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I stumbled on Jamie Oliver Apple Pie Cake and couldn’t resist trying it, even though I swore I was done baking for the week. It somehow feels like a cake and an Apple Pie Bake at the same time, all soft and lightly spiced, and I kept thinking about that golden, buttery note from the unsalted butter and the tiny kick of ground cinnamon.

I messed about with it, yes, and ended up calling it my own Jamie Oliver Apple Cake remix, because it surprised me in the best way. You’ll want to know how the texture turns out, trust me.

Ingredients

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Unsalted butter: Mostly saturated fat, makes cake rich and tender, and yes sometimes it’s greasy.
Caster sugar: Pure carbohydrate, gives sweetness and fine crumb, helps cake brown, no surprises.
Eggs: High quality protein, add structure and moisture, they also help the cake rise.
Plain flour: Mostly starch, provides structure through gluten, makes cake hold shape, kind boring.
Apples: Good fibre and vitamin C, add juicy tartness and natural sweetness, fresh and bright.
Cinnamon: Low calories, lots of warm flavour, makes apple notes feel cozier, classic spice.
Brown sugar for crumble: Adds molasses depth and moisture, helps crumble stay soft and caramelized.
Lemon juice and zest: Bright acidity and zing, keeps apples from browning and adds lift, small trick.
Demerara sugar sprinkle: Gives crunchy top, coarse crystals caramelize, adds little extra crunch, love that.

Ingredient Quantities

225g unsalted butter, softened

225g caster sugar

4 large eggs, room temp

225g plain flour, sifted

2 tsp baking powder

pinch of salt

1 tsp vanilla extract

zest of 1 lemon

2 tbsp milk

4-5 medium apples (about 600g), peeled, cored and thinly sliced — Braeburn or Cox work great

juice of 1/2 lemon

1 tsp ground cinnamon

100g plain flour for crumble

75g light brown sugar for crumble

75g cold unsalted butter, cubed for crumble

2 tbsp demerara sugar to sprinkle on top

1 tbsp icing sugar to dust (optional)

How to Make this

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1. Preheat the oven to 180C (350F) gas mark 4 and grease and line a 23cm round cake tin, set aside.

2. In a large bowl cream 225g softened unsalted butter with 225g caster sugar until pale and fluffy, then beat in 4 large room temperature eggs one at a time so it stays smooth.

3. Fold in 225g sifted plain flour, 2 tsp baking powder and a pinch of salt, add 1 tsp vanilla extract, the zest of 1 lemon and 2 tbsp milk to loosen the batter a little, dont overmix just until combined.

4. Prepare the apples: peel, core and thinly slice 4 to 5 medium apples (about 600g), toss them with the juice of 1/2 lemon and 1 tsp ground cinnamon so they dont go brown and get nice flavour.

5. Spoon the batter into the prepared tin and smooth the top, then arrange the apple slices over the batter in overlapping layers, pressing them in slightly so they sit on the cake.

6. Make the crumble by rubbing together 100g plain flour, 75g light brown sugar and 75g cold unsalted butter cut into cubes, use your fingertips until the mix looks like coarse breadcrumbs with a few pea sized pieces.

7. Scatter the crumble evenly over the apples and sprinkle 2 tbsp demerara sugar on top for extra crunch.

8. Bake for about 45 to 50 minutes at 180C until the crumble is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs; if the top browns too quickly tent loosely with foil.

9. Cool in the tin for 15 minutes then turn out onto a wire rack, dust with 1 tbsp icing sugar if you like and serve slightly warm with cream, custard or ice cream.

Equipment Needed

1. 23cm round cake tin, greased and lined with baking parchment
2. Large mixing bowl
3. Electric hand mixer, or a wooden spoon if you dont have one
4. Digital kitchen scales and measuring spoons
5. Sieve for flour and for dusting icing sugar
6. Rubber spatula to fold batter and to scrape the bowl
7. Vegetable peeler plus an apple corer or a sharp knife and chopping board
8. Pastry cutter or two forks to rub the crumble together
9. Wire cooling rack and a skewer or toothpick to test doneness

FAQ

Q: How long and what temperature should I bake the cake at?

A: Bake in a 20-23cm round tin at 180C (350F / gas 4) for about 45-55 minutes. If you have a fan oven use 160C. It's ready when the top is golden and a skewer inserted near the centre comes out mostly clean with a few moist crumbs from the apples. If it browns too quick cover loosely with foil.

Q: What apples work best and how should I prep them?

A: Braeburn or Cox are perfect, they hold their shape and have a nice sweet-tart balance. Peel, core and slice thinly, then toss with the juice of half a lemon so they dont go brown and to add brightness.

Q: Any tips for the crumble topping so it turns out crunchy not greasy?

A: Keep the butter cold and rub it into the flour and sugar with your fingertips until you have pea-sized lumps. Chill the crumble for 10-15 minutes before baking if your kitchen is warm. The demerara sprinkled on top gives a great crunch.

Q: Can I make this ahead or freeze it?

A: Yes. You can bake it a day ahead and keep it covered at room temp. For longer storage cool completely, wrap well and freeze up to 3 months. Reheat in a low oven until warmed through to revive the crumble.

Q: How do I make this gluten free or dairy free?

A: For gluten free use a 1:1 gluten free plain flour blend plus a pinch of xanthan if the blend has none. For dairy free swap butter for a solid vegan baking block and use a non dairy milk. Eggs can be swapped for flax eggs but the texture will be a bit denser.

Q: Can I cut down the sugar or swap ingredients to make it healthier?

A: You can reduce the caster sugar by 25g-50g if you want, and use apples that are sweeter so you dont lose flavour. Remember the crumble needs some sugar for texture, otherwise it might be soft not crisp.

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

Unsalted butter: use the same weight of salted butter instead, and skip the pinch of salt in the recipe so it doesnt end up too salty.
Caster sugar: if you dont have caster, pulse regular granulated sugar in a blender for about ten seconds to make it finer, or swap for light brown sugar for a moister, caramel note (same weight).
Plain flour: swap for a one to one gluten free flour blend at the same weight (add a bit of xanthan gum if the blend doesnt contain it), or use whole wheat pastry flour for a nuttier flavour but expect a slightly denser crumb.
Apples: use ripe pears like Bosc or Anjou in the same amount, or frozen apple slices if thats what you have (thaw and drain well so the cake doesnt go soggy).

Pro Tips

1) Get the butter and eggs truly at room temp, not just kinda warm. If youre short on time put the eggs in warm water for 8-10 minutes and cut the butter into small cubes so it softens faster and creams up lighter, which makes the cake less dense.

2) Slice the apples evenly, aim for about 3 mm thick. Too thin and they vanish into the cake, too thick and they dont cook through. If some slices are thinner or stick out, tuck them under a bit so the top bakes evenly.

3) For the crumble keep the butter really cold, work it with fingertips or a pastry cutter only until you see pea sized bits, then stop. If you overwork it the crumble becomes greasy. You can also chill the crumble 10 minutes before sprinkling it on for extra crunch.

4) Watch the bake, every oven is different. Rotate the tin at 30 minutes, tent loosely with foil if the top gets dark, and test with a skewer in the centre. Let it cool in the tin long enough so it firms up, then cool on a rack. Serve slightly warm for best texture, reheats well in a low oven.

Jamie Oliver Apple Pie Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I created a simple Jamie Oliver Apple Cake that marries soft cake, spiced apples, and a buttery crumble and works with whatever apples you have on hand.

Servings

servings

Calories

438

kcal

Equipment: 1. 23cm round cake tin, greased and lined with baking parchment
2. Large mixing bowl
3. Electric hand mixer, or a wooden spoon if you dont have one
4. Digital kitchen scales and measuring spoons
5. Sieve for flour and for dusting icing sugar
6. Rubber spatula to fold batter and to scrape the bowl
7. Vegetable peeler plus an apple corer or a sharp knife and chopping board
8. Pastry cutter or two forks to rub the crumble together
9. Wire cooling rack and a skewer or toothpick to test doneness

Ingredients

225g unsalted butter, softened
225g caster sugar
4 large eggs, room temp
225g plain flour, sifted
2 tsp baking powder
pinch of salt
1 tsp vanilla extract
zest of 1 lemon
2 tbsp milk
4-5 medium apples (about 600g), peeled, cored and thinly sliced — Braeburn or Cox work great
juice of 1/2 lemon
1 tsp ground cinnamon
100g plain flour for crumble
75g light brown sugar for crumble
75g cold unsalted butter, cubed for crumble
2 tbsp demerara sugar to sprinkle on top
1 tbsp icing sugar to dust (optional)

Directions

Preheat the oven to 180C (350F) gas mark 4 and grease and line a 23cm round cake tin, set aside.
In a large bowl cream 225g softened unsalted butter with 225g caster sugar until pale and fluffy, then beat in 4 large room temperature eggs one at a time so it stays smooth.
Fold in 225g sifted plain flour, 2 tsp baking powder and a pinch of salt, add 1 tsp vanilla extract, the zest of 1 lemon and 2 tbsp milk to loosen the batter a little, dont overmix just until combined.
Prepare the apples: peel, core and thinly slice 4 to 5 medium apples (about 600g), toss them with the juice of 1/2 lemon and 1 tsp ground cinnamon so they dont go brown and get nice flavour.
Spoon the batter into the prepared tin and smooth the top, then arrange the apple slices over the batter in overlapping layers, pressing them in slightly so they sit on the cake.
Make the crumble by rubbing together 100g plain flour, 75g light brown sugar and 75g cold unsalted butter cut into cubes, use your fingertips until the mix looks like coarse breadcrumbs with a few pea sized pieces.
Scatter the crumble evenly over the apples and sprinkle 2 tbsp demerara sugar on top for extra crunch.
Bake for about 45 to 50 minutes at 180C until the crumble is golden and a skewer inserted into the centre comes out clean or with a few moist crumbs; if the top browns too quickly tent loosely with foil.
Cool in the tin for 15 minutes then turn out onto a wire rack, dust with 1 tbsp icing sugar if you like and serve slightly warm with cream, custard or ice cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.