Easy homemade apple cake

Ingredients

• 300 gself-raising flour
• 150 gsugar
• 3eggs
• 50 gbutter
• 1 tsp (5 ml)vanilla essence
• 200 mlmilk
• 3apples
• 30 gbutter
• 3 tbsp (about 38 g)sugar
• 1 heaped tspcinnamon
• to tastelemon zest

Instructions

1. 1

   Mix the batter

   Put the self-raising flour, sugar and lemon zest in a bowl and stir. Add the eggs, milk, vanilla essence and melted butter. Beat until everything is combined into a fluid batter.

2. 2

   Prepare the tin

   Grease and flour a 22 cm-diameter cake tin. Pour in all the batter.

3. 3

   Arrange the apples

   Cut the apples into quarters and remove the seeds, then slice them thinly. Lay the slices in a circular pattern over the batter, side by side, until the surface is covered.

4. 4

   Add the topping

   Mix the sugar and cinnamon in a bowl. Cover the surface of the cake with melted butter, then scatter over the cinnamon sugar. Bake at 170°C for about 50 minutes.

5. 5

   Cool the cake

   Take the cake out of the oven and leave it to rest for about 10 minutes so it is easier to turn out. Remove it from the tin and leave it to cool before serving.

What is homemade apple cake?

Apple cake is a home-style bake made by adding fresh apples to a simple cake batter. Versions are found in many places, and this one uses a self-raising flour batter topped with thin apple slices.

The circular apple arrangement and buttery cinnamon-sugar finish make this version especially inviting. Its straightforward method suits a relaxed afternoon bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3000 calories, 54g protein, 510g carbs, 89g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat and the eggs provide protein. Apples add further carbohydrates and fibre; pair a slice with plain yoghurt for a more balanced plate.

The batter ingredients

Self-raising flour: this gives the cake its lift without a separate raising agent. Stir it with the sugar and lemon zest first so the dry ingredients are evenly mixed.

Eggs and milk: these bring the batter together and make it pourable. Add them with the vanilla and melted butter, then beat just until the mixture is smooth.

Slicing and arranging the apples

Thin slices: cut the apples evenly so they soften during baking. Removing the cores before slicing makes them easier to arrange.

Circular pattern: place the slices close together over the batter, working around the tin. A full layer gives each piece apple across its top.

Getting the topping right

Melted butter: spread it across the surface before adding the cinnamon sugar. This helps the topping sit over the apples rather than falling unevenly between them.

Cinnamon sugar: mix it thoroughly before scattering so the spice is distributed across the cake. The recipe calls for a heaped teaspoon of cinnamon, giving the topping a noticeable warm flavour.

Baking and checking doneness

Oven: bake at 170°C for about 50 minutes, as directed. The exact time can vary, so begin checking near the end of the stated bake.

Doneness: the cake should look set rather than liquid in the centre. If it needs more time, continue baking and check again before removing it.

Resting and serving

Resting: leave the cake in its tin for about 10 minutes after baking. This short pause helps it settle and makes turning it out easier.

Serving: let it cool before slicing, and enjoy it with tea, coffee or another favourite infusion. The cake can also be served plain to keep the focus on the apples and cinnamon.

Recipe notes & tips

• Grease and flour the 22 cm tin thoroughly so the cake releases more easily.
• Melt the butter for the batter before adding it, and let it cool slightly.
• Slice the apples thinly and keep the pieces similar in thickness.
• Arrange the apple slices close together to cover the batter evenly.
• Leave the cake in the tin for the full 10-minute rest before turning it out.

Variations

• Add lemon zest: use it in the batter for a light citrus note.
• Change the spice: replace some of the cinnamon with ground ginger.
• Use tart apples: choose a sharper variety for contrast with the sweet topping.
• Serve with yoghurt: add a spoonful alongside each slice.
• Add chopped nuts: scatter a small handful over the topping before baking.

Common mistakes to avoid

• Thick apple slices: they may not soften evenly; slice them thinly.
• Skipping the tin preparation: the cake can stick; grease and flour the tin before filling it.
• Uneven topping: some areas may lack cinnamon; mix the sugar and spice well before sprinkling.
• Turning it out immediately: the cake may break while hot; rest it for about 10 minutes first.
• Overbaking: the cake can become dry; check it as it approaches the 50-minute mark.

How to store

Once completely cool, store the cake in an airtight container in the fridge for up to 3 days. Bring a slice to room temperature or warm it gently before serving.

Frequently asked questions