I’m sharing my Jamie Oliver Apple Pie Cake, a simple, quick recipe that layers soft cake, spiced apple slices and a buttery crumble topping into a dessert I always include in my Apple Cake Desserts collection and that you can make with any apples on hand.

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I kinda fell for Jamie Oliver’s Apple Pie Cake the first time i smelled it, it looks fancy but is lazy brilliance. The soft cake with a crunchy crumble and that warm whisper of ground cinnamon makes you want another slice, and the buttery lift from the unsalted butter keeps pulling you back.

I’ve dropped it into weekend brunches and even a last minute Apple Pie Bake when friends show up, and everyone always asks for the secret. It honestly feels like one of those Best Easy Dessert Recipes Simple that sneaks up on you and becomes ridiculous comfort food.

Ingredients

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Unsalted butter: Adds rich, creamy fat, keeps cake moist, mostly saturated fat so use in moderation
Caster sugar: Fine sugar, gives sweet lift and tender crumb, high in simple carbohydrates for sweetness
Eggs: Provide protein and structure, help rise, yolks add richness and a golden colour and binding
Self-raising flour: Contains flour and raising agent, gives light texture, mostly carbs though for quick bakes
Apples: Source of fibre and natural sugars, add moisture and a hint of tartness and vitamins
Ground cinnamon: Adds warm spice and aroma, low calories, makes it smell like autumn when used lightly
Demerara sugar (crumble): Crunchy caramel flavour for crumble topping, more texture and deeper sweetness than white sugar occasionally

Ingredient Quantities

175g unsalted butter, softened

175g caster sugar

3 large eggs

175g self-raising flour

1 tsp baking powder

1 tsp ground cinnamon

3 medium apples (about 450g), peeled, cored and sliced

zest of 1 lemon

2 tbsp milk

pinch of salt

100g plain flour (for crumble)

75g cold unsalted butter, cubed (for crumble)

75g demerara sugar (for crumble)

icing sugar, for dusting (optional)

How to Make this

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1. Preheat oven to 180C (160C fan) or gas mark
4. Grease and line a 20 cm springform or round cake tin, make sure the base is well covered so the crumble doesn’t stick.

2. Put 175 g softened unsalted butter and 175 g caster sugar in a bowl and beat until pale and fluffy, then add the 3 eggs one at a time, beating after each one. If it starts to curdle add a spoonful of the flour to help it come together.

3. Sift in 175 g self raising flour, 1 tsp baking powder, 1 tsp ground cinnamon and a pinch of salt, then fold gently with a spatula. Add the zest of 1 lemon (reserve a little to toss with the apples) and 2 tbsp milk to loosen the batter so it drops easily from a spoon. Don’t overmix or the cake will be dense.

4. Peel, core and slice the 3 apples. Toss the slices with the reserved lemon zest and a small pinch of cinnamon if you like, this keeps them bright and adds an extra zing.

5. Spoon about half the batter into the prepared tin and spread into an even layer, arrange half the apple slices on top, dollop the rest of the batter over and spread out, then tuck the remaining apple slices on top so the cake has apple through it and on the surface for a rustic look.

6. Make the crumble topping by rubbing together 100 g plain flour and 75 g cold unsalted butter, cubed, with your fingertips until it looks like coarse breadcrumbs, then stir in 75 g demerara sugar. Work quickly so the butter stays cold and gives a flaky texture.

7. Scatter the crumble evenly over the apples and batter, press down lightly so it sticks, then bake in the preheated oven for 40 to 50 minutes until the top is golden and a skewer inserted into the centre comes out mostly clean. If the crumble is browning too fast, loosely cover with foil for the last 10 minutes.

8. Let the cake cool in the tin for about 15 minutes, then remove to a wire rack to cool further. Dust with icing sugar before serving if you want, and serve warm or at room temperature with cream or custard. Enjoy the cosy apple pie flavours without all the faff.

Equipment Needed

1. 20 cm springform or round cake tin, lined with baking parchment so the crumble doesn’t stick
2. Large mixing bowl for creaming butter and sugar, plus a smaller bowl if you want to keep things tidy
3. Electric hand whisk or stand mixer with whisk attachment to beat until pale and fluffy
4. Flexible spatula and wooden spoon for folding the batter and spreading it in the tin
5. Digital kitchen scales and measuring spoons (1 tsp / 1 tbsp) for accurate quantities
6. Zester or microplane and a sharp knife plus a peeler or apple corer to prep the apples
7. Pastry cutter or just your fingertips for rubbing cold butter into the flour for the crumble
8. Wire cooling rack, skewer or toothpick to test doneness, and oven gloves for safe handling

FAQ

Q: Can I use any type of apple? A: Yes, you can, but pick firmer, slightly tart ones like Granny Smith, Braeburn or Pink Lady so they hold their shape while baking. Avoid super soft apples or the cake may turn mushy.

Q: What oven temp and baking time should I use? A: Bake at 180C (350F or Gas 4) for about 45 to 55 minutes. It's ready when the top is golden and a skewer comes out mostly clean. If you have a fan oven lower temp by 20C and keep an eye on it.

Q: How do I stop the cake getting soggy in the middle? A: Don't overload with very thin apple slices, and toss the slices in a little flour or cinnamon before adding so excess juice is absorbed. Also make sure the batter is well mixed and bake until a skewer shows only a few moist crumbs.

Q: Can I make the crumble topping ahead or change it? A: Yes, you can make the crumble mix (flour, cold cubed butter, demerara) and keep it in the fridge for a day or freeze it. Use cold butter and rub with fingers until chunky crumbs form so it bakes crisp, not greasy.

Q: How should I store or freeze the cake? A: Store in an airtight container at room temp for up to 2 days or in the fridge for 3 to 4 days. You can freeze whole or in slices for up to 2 months. Thaw overnight in the fridge then warm gently before serving.

Q: Any good swaps for dietary needs? A: For gluten free use a GF self raising flour blend, for dairy free swap butter for a vegan block and use oat or almond milk. For egg swaps try commercial egg replacer or 3 tbsp flaxseed mixed with 6 tbsp water, but texture might be slightly different.

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

Unsalted butter (175g): swap for 175g unsalted margarine 1:1 its the easiest, or use 175g solid coconut oil 1:1 if you like a slight coconut note but the crumb will be a bit firmer when cold.
Caster sugar (175g): use 175g granulated sugar, blitz it briefly in a blender to make it finer if you can, or swap for 175g light brown sugar for a deeper caramel flavour, the cake may be slightly more moist.
Self-raising flour (175g): if you only have plain/all purpose flour mix 175g plain flour with 2 tsp baking powder and a pinch of salt, sift together to mimic self-raising you’ll get the same lift.
Eggs (3 large): make flax eggs by mixing 1 tbsp ground flaxseed with 3 tbsp water per egg (so 3 tbsp flax + 9 tbsp water for 3 eggs), let sit 5 mins; gives a slightly denser, nuttier cake. Alternatively use about 3/4 cup plain yogurt for a moister, lighter result.

Pro Tips

1. Get the butter right. It should be soft enough to beat but not oily or melted, otherwise the batter wont trap air and the cake will be flat. If your kitchen is hot, pop the butter in the fridge for 10 minutes then beat it, you’ll still get fluff without it turning greasy.

2. Keep the crumble butter ice cold and work fast. Use your fingertips, a fork or two quick pulses in a food processor so the pieces stay chunky, that’s what gives you that nice crunch. If the mixture starts to feel greasy chill it a few minutes and then finish.

3. Slice the apples evenly and toss them in something acidic so they stay bright. Even thickness means they cook the same, and if a few bits poke out they’ll caramelise and add texture. Dont overcrowd the pan, give each slice some space when you layer.

4. Watch the bake not the clock. Ovens vary so start checking 10 minutes before the end time, tent with foil if the top is getting too dark, and test the centre with a thin skewer. A few moist crumbs are fine, wet batter is not. Let the cake rest a bit after it comes out so the juices settle, otherwise it can be soggy when you cut it.

Jamie Oliver Apple Pie Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. 20 cm springform or round cake tin, lined with baking parchment so the crumble doesn’t stick
2. Large mixing bowl for creaming butter and sugar, plus a smaller bowl if you want to keep things tidy
3. Electric hand whisk or stand mixer with whisk attachment to beat until pale and fluffy
4. Flexible spatula and wooden spoon for folding the batter and spreading it in the tin
5. Digital kitchen scales and measuring spoons (1 tsp / 1 tbsp) for accurate quantities
6. Zester or microplane and a sharp knife plus a peeler or apple corer to prep the apples
7. Pastry cutter or just your fingertips for rubbing cold butter into the flour for the crumble
8. Wire cooling rack, skewer or toothpick to test doneness, and oven gloves for safe handling

Ingredients

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
3 medium apples (about 450g), peeled, cored and sliced
zest of 1 lemon
2 tbsp milk
pinch of salt
100g plain flour (for crumble)
75g cold unsalted butter, cubed (for crumble)
75g demerara sugar (for crumble)
icing sugar, for dusting (optional)

Directions

Preheat oven to 180C (160C fan) or gas mark
Grease and line a 20 cm springform or round cake tin, make sure the base is well covered so the crumble doesn't stick.
Put 175 g softened unsalted butter and 175 g caster sugar in a bowl and beat until pale and fluffy, then add the 3 eggs one at a time, beating after each one. If it starts to curdle add a spoonful of the flour to help it come together.
Sift in 175 g self raising flour, 1 tsp baking powder, 1 tsp ground cinnamon and a pinch of salt, then fold gently with a spatula. Add the zest of 1 lemon (reserve a little to toss with the apples) and 2 tbsp milk to loosen the batter so it drops easily from a spoon. Don't overmix or the cake will be dense.
Peel, core and slice the 3 apples. Toss the slices with the reserved lemon zest and a small pinch of cinnamon if you like, this keeps them bright and adds an extra zing.
Spoon about half the batter into the prepared tin and spread into an even layer, arrange half the apple slices on top, dollop the rest of the batter over and spread out, then tuck the remaining apple slices on top so the cake has apple through it and on the surface for a rustic look.
Make the crumble topping by rubbing together 100 g plain flour and 75 g cold unsalted butter, cubed, with your fingertips until it looks like coarse breadcrumbs, then stir in 75 g demerara sugar. Work quickly so the butter stays cold and gives a flaky texture.
Scatter the crumble evenly over the apples and batter, press down lightly so it sticks, then bake in the preheated oven for 40 to 50 minutes until the top is golden and a skewer inserted into the centre comes out mostly clean. If the crumble is browning too fast, loosely cover with foil for the last 10 minutes.
Let the cake cool in the tin for about 15 minutes, then remove to a wire rack to cool further. Dust with icing sugar before serving if you want, and serve warm or at room temperature with cream or custard. Enjoy the cosy apple pie flavours without all the faff.

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.