This delightful cake combines soft, buttery layers with tender, spiced apples and a rich, crunchy crumble topping. Infused with aromatic cinnamon and vanilla, it offers an inviting blend of flavors reminiscent of apple pie. Perfect for festive gatherings or a family dessert, it transforms simple ingredients into a true treat.

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I recently tried out Jamie Oliver’s Apple Pie Cake and found it to be an easy way to enjoy the classic taste of apple pie with a twist of light cake texture. I started by mixing 225g self raising flour with a pinch of salt and creaming 175g unsalted butter together with 175g caster sugar.

Adding 3 large eggs and 2 tsp vanilla extract gave the cake a nice, rich base. Then I folded in 4 large apples, peeled, cored and thinly sliced, along with 1 tbsp lemon juice and 1 tsp ground cinnamon.

These ingredients not only bring in a lovely flavor but also add nutritional benefits like fiber and vitamin C. For the crumble topping I used 100g plain flour, 100g light brown sugar, 100g cold unsalted butter diced small, and another 1 tsp cinnamon.

I found this recipe to be a practical yet tasty dessert that fits well into a balanced diet.

Why I Like this Recipe

I love this recipe because it gives me so many different textures in every bite. The cake part is super soft and buttery while the apple layers add a nice tangy sweetness with a hint of cinnamon that makes me feel all warm and fuzzy inside. I also enjoy the crunchy crumble topping – it adds that extra flavour and satisfying crunch that makes the dessert really interesting to eat. Plus, I like how simple it is to put together; even though the recipe seems fancy, it comes together quickly and easily, so I can whip it up when I want a treat without feeling stuck in the kitchen. Lastly, the mix of juicy, spiced apples with a light cake makes me feel like I’m having a little slice of comfort food that reminds me of my best moments at home.

Ingredients

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Fresh apples add fiber, vitamins, natural sweetness and tang for a refreshing twist.
Butter supplies rich, creamy fats, enhancing flavor and moist texture in the cake.
Flour gives structure, lightness, and key carbohydrates for energy.
Sugar adds sweetness; this ingredient makes the cake taste delightfully rich.
Eggs bind ingredients providing protein, moisture and a lovely soft texture.
Lemon juice gives a zesty tang, balancing the sweetness naturally in the mix.
Ground cinnamon adds warmth and spice, highlighting apple’s flavor and overall cake aroma.
Crumble topping brings a crunchy contrast with sugar, flour, and butter goodness.

Ingredient Quantities

225g self raising flour

Pinch of salt

175g unsalted butter, softened

175g caster sugar

3 large eggs

2 tsp vanilla extract

4 large apples, peeled, cored and thinly sliced

1 tbsp lemon juice

1 tsp ground cinnamon

For the crumble topping: 100g plain flour

For the crumble topping: 100g light brown sugar

For the crumble topping: 100g unsalted butter, cold and diced

For the crumble topping: 1 tsp ground cinnamon

How to Make this

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1. Preheat your oven to 180°C (350°F) and grease a round cake tin lightly.

2. In a bowl, sift together the 225g self raising flour with a pinch of salt.

3. In a separate large bowl, beat the 175g softened unsalted butter with 175g caster sugar till its light and creamy. Then add in the 3 large eggs one at a time, beating well after each addition. Stir in the 2 tsp vanilla extract.

4. Gently fold the dry flour mixture into the butter mix until fully combined.

5. In another bowl, toss the 4 large thinly sliced apples (peeled and cored) with 1 tbsp lemon juice and 1 tsp ground cinnamon.

6. Pour half of the batter into your prepared tin and then lay a good layer of the apple slices on top.

7. Spread the remaining batter evenly over the apples and then finish off by gently arranging the rest of the apple slices on the very top.

8. For the crumble topping, mix together 100g plain flour, 100g light brown sugar, 100g cold unsalted butter (diced), and 1 tsp ground cinnamon with your fingers till it forms a coarse crumble.

9. Sprinkle the crumble topping generously over the cake.

10. Bake in the oven for about 45-50 minutes or until a toothpick inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes then transfer to a rack and serve warm or at room temperature. Enjoy!

Equipment Needed

1. Oven – to bake the cake at the right temperature
2. Round cake tin – for holding the batter during baking
3. Mixing bowls – one for sifting the flour and salt, one for creaming the butter and sugar, and at least one more for the apple mix and crumble topping
4. Sieve – to sift the self raising flour and pinch of salt
5. Electric mixer or sturdy whisk – for beating the butter, sugar, and eggs till light and creamy
6. Spatula – for gently folding the dry ingredients into the butter mix
7. Knife and cutting board – for peeling, coring, and thinly slicing the apples
8. Measuring cups and spoons – to accurately measure ingredients like vanilla extract, lemon juice, and ground cinnamon
9. Cooling rack – to let the cake cool properly after baking

FAQ

Can I use all purpose flour instead of self raising flour?

Yes you can, but you will need to add about 1 1/2 tsp baking powder to help it rise.

Do I really need to peel the apples for this cake?

It's best to peel and core them so the texture turns out better and you dont get any surprises in your bite.

Can I prepare the crumble topping ahead of time?

Yep, you can mix the crumble ingredients in advance and keep it in the fridge until you're ready to bake.

What type of apples work best in this recipe?

I recommend using firm baking apples like Granny Smith or Braeburn, they hold up well and give a nice tartness.

Is it okay to substitute almond extract for vanilla extract?

Sure, you can swap it out if you like a different flavour – just note it will give the cake a nutty undertone.

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

Instead of self raising flour, you can use plain all purpose flour mixed with 2 teaspoons of baking powder for every cup of flour.
If you don’t have unsalted butter, you can use margarine; it might change the flavour a bit but should work fine.
You can swap caster sugar for an equal amount of granulated sugar, although the texture might be slightly different.
If you want a different twist, try using pears instead of apples in the recipe.
For the vanilla extract, you can use almond extract in a 1:1 substitution, keeping in mind the almond taste will come through.

Pro Tips

1. Make sure you chill the butter when making the crumble topping; using cold butter helps the crumbs stay chunky and gives a nice crunch rather than just melting into the cake.

2. When mixing the batter with the dry ingredients, be extra careful not to overmix it; you dont want to ruin the light and fluffy texture by stirring too much.

3. Slice the apples really evenly and toss them well with the cinnamon and lemon juice; this helps them cook uniformly so you dont end up with some pieces too soft and others still kinda raw.

4. Lastly, if you’re feeling adventurous, you could add a pinch more cinnamon to the crumble topping to give an extra kick; sometimes a bit more spice can really bring out the lovely apple flavour.