Apple Cake

This is a delicious cake, just perfect warm from the oven with a spoonful of Greek yogurt and a cup of coffee, or as a dessert with creme fraiche or cream. Make it as a whole cake or split the mixture up for cupcakes.

Use any tart eating apple such as Cox, Granny Smith or Braeburn. The almonds can be swapped with hazel or pecan nuts.

The cake will keep in the fridge for a few days, but is best eaten warm, so give it a 10 second zap in the microwave if it’s coming out of the fridge.

an image of a piece of apple cake served with raspberries and brambles

Apple Cake

Makes 1 x 24cm cake


3 apples – Cox or Granny Smith (about 450g)

225g butter

225g self raising flour

225g caster sugar

Zest & juice of 1 lemon

3 eggs

2 tsp baking powder

1 tsp cinnamon

25g ground almonds

25g flaked almonds

Heat the oven to 180C/350F/Gas4

Grease and line a 23 to 24cm spring tin.

Peel, core and grate the apples, toss together with the lemon zest and juice.

Cream the butter and sugar and cinnamon together. Add the eggs and beat together.

Add the flour, baking powder and ground almonds, stir together and add the apple.

Mix everything well, spoon into the prepared tin, level the top and scatter over the flaked almonds.

Bake for 45 minutes to 1 hour.

Remove from the tin, allow to cool then dust with icing sugar and serve.