Ingredients
For the cake batter
• 5 medium apples (about 2 lb / 1 kg, any baking variety – Granny Smith, Golden, or your local firm apples)
• Juice of ½ lemon
• 100 g unsalted butter, at room temperature
• 100 g caster (superfine) sugar
• 2 large eggs, at room temperature
• 250 g all-purpose flour
• 4 tsp baking powder
• A small pinch of salt (optional but recommended)
For the crunchy topping
• 50 g unsalted butter
• 50 g caster sugar
Equipment
• 1 round springform pan, about 22–24 cm (8–9 inch)
• Baking parchment
• 2 medium mixing bowls
• 1 large mixing bowl
• Hand mixer or stand mixer (you can do it by hand with a whisk, but it’s harder)
• Spatula
• Small microwave-safe bowl or small saucepan
Step 1 – Prepare the apples
1. Peel and cut the apples.
• Peel all 5 apples.
• Cut each apple into quarters, remove the cores, then cut into chunky pieces – about 1.5–2 cm (½–¾ inch).
• Don’t cut them too small: they should remain visible and juicy after baking.
2. Toss with lemon juice.
• Place the apple pieces in a bowl.
• Pour over the juice of half a lemon and toss with your hands or a spoon so all the pieces are lightly coated.
Chef’s tip:
The lemon juice stops the apples from turning brown and adds a very light freshness that balances the sweetness of the cake.
Step 2 – Preheat the oven
1. Heat the oven to 180°C / 355°F.
Always preheat the oven before you start mixing the batter. This cake goes into the oven as soon as it’s assembled, so the baking powder works at its best.
Step 3 – Prepare the pan
1. Line the base.
• Cut a circle of baking parchment to fit the bottom of your springform pan.
• Place it on the base and close the ring.
2. Grease and flour.
• Lightly butter the sides and base of the pan.
• Add a spoonful of flour and shake/rotate the pan so the flour coats the buttered surfaces. Tap out any excess.
Why this matters:
This double protection (parchment + butter + flour) prevents the cake from sticking and gives the sides a nice, even finish – very helpful for beginners.
Step 4 – Make the cake batter
4.1 Cream the butter and sugar
1. Soften the butter properly.
• The butter should be soft enough that you can press a finger into it easily, but not melted.
• If it’s too cold, cut it into cubes and leave it 10–15 minutes at room temperature.
2. Beat butter and sugar.
• In a large mixing bowl, add 100 g soft butter and 100 g caster sugar.
• Beat with a hand mixer for 3–5 minutes, until the mixture is pale and fluffy.
Chef’s tip:
When it looks almost like a light cream and the sugar grains are less obvious, you’re there. This step traps air in the batter and is key to a soft, tender crumb.
4.2 Add the eggs
1. Add the eggs one at a time.
• Crack the first egg into a small bowl (this avoids egg shell falling into your batter), then add it to the butter-sugar mixture.
• Beat on low–medium speed until fully combined.
• Repeat with the second egg.
If the mixture looks a bit curdled:
Don’t panic – that’s common, especially if your ingredients are cold. It will smooth out when you add the flour.
4.3 Combine dry ingredients
1. Mix flour and baking powder.
• In a separate bowl, whisk together 250 g flour, 4 tsp baking powder, and a pinch of salt.
• Stir well so the baking powder is evenly distributed.
Chef’s secret:
If you want an even lighter texture, sift the flour and baking powder once or twice. More air = fluffier cake.
4.4 Add dry ingredients to the batter
1. Fold in the flour mixture.
• Add the dry ingredients to the butter-egg mixture in 2–3 portions.
• Use the mixer on low speed or a spatula and fold gently just until you no longer see dry flour.
2. Check the texture.
• The batter should be soft, thick, and creamy – not runny, but not so stiff that it’s hard to spread.
If it feels too stiff:
Add 1–2 tbsp of milk or a spoonful of yogurt and mix briefly. Do not overmix – overworking the flour makes the cake dense.
Step 5 – Assemble the cake
1. Spread the batter in the pan.
• Pour the batter into the prepared pan.
• Use a spatula to spread it evenly, reaching all the edges and smoothing the surface.
2. Add the apples.
• Scatter the apple chunks over the top of the batter.
• Using clean fingers or the back of a spoon, gently press the apples down into the batter. They should be partly submerged but still visible on top.
Chef’s tip:
Pack the apples generously. This cake is meant to be full of fruit – that’s what keeps it moist and gives that beautiful rustic look.
Step 6 – Make the buttery sugar topping
1. Melt butter and sugar together.
• In a small microwave-safe bowl, add 50 g butter and 50 g caster sugar.
• Microwave in short bursts (10–15 seconds), stirring in between, until the butter melts and the mixture looks like a loose, grainy syrup.
• If you don’t have a microwave, melt them together in a small saucepan over low heat, stirring constantly.
2. Pour over the apples.
• Drizzle this warm buttery mixture evenly over the apples on top of the cake.
Why we do this:
During baking, the sugar and butter caramelise around the apples, creating a shiny, slightly crispy top – almost like a light caramel crust.
Step 7 – Bake
1. Bake the cake.
• Place the pan on the middle rack of the preheated oven.
• Bake at 180°C / 355°F for about 1 hour.
2. How to know it’s done:
• The top should be a deep golden colour with lightly caramelised apple edges.
• Insert a toothpick or thin skewer into the centre (avoid poking only the apple pieces). It should come out without wet batter – a few moist crumbs are fine.
If the top browns too quickly:
Loosely cover the cake with a piece of foil for the last 10–15 minutes so it doesn’t burn while the inside finishes cooking.
Step 8 – Cool and unmould
1. Let it rest.
• When the cake is baked, remove it from the oven and place the pan on a cooling rack.
• Leave it to rest for about 10 minutes. This helps the structure set, so it doesn’t fall apart.
2. Loosen the sides.
• Run a thin spatula or knife carefully around the inside edge of the pan to release any stuck apples or cake.
3. Remove the ring.
• Open the springform and lift the ring away.
4. Transfer to a serving plate.
• Slide a wide spatula or the base of another pan under the parchment and carefully move the cake onto your serving dish.
• Gently pull away the parchment from under the cake.
Chef’s tip:
If you’re nervous about moving it, you can leave the cake on the metal base of the springform for serving the first time. No one will mind!
Serving
• Serve warm or at room temperature.
• It is perfect on its own, but you can add:
• A spoonful of whipped cream
• A scoop of vanilla ice cream
• A drizzle of warm caramel sauce
Flavor note:
Warm, the cake is soft and custardy around the apples. Once fully cooled, it slices more neatly and the flavours have time to meld.
Storage & Make-Ahead Tips
• Room temperature:
Keep covered for up to 2 days.
• Refrigerator:
Store in an airtight container for up to 4 days. Bring to room temperature or warm gently in the oven or microwave before serving.
• Freezing:
Slice the cake, wrap each slice well, and freeze for up to 1 month. Reheat from frozen in a warm oven.
Extra Chef Secrets for Success
1. Use room-temperature ingredients.
Cold butter or eggs make the batter split and bake unevenly. Take them out of the fridge 30–40 minutes before starting.
2. Choose the right apples.
Look for apples that are slightly tart and firm. Very soft or mealy apples break down too much and can make the cake heavy.
3. Don’t overmix once the flour is added.
Mix just until combined. Overmixing develops gluten in the flour, which makes cakes tough instead of tender.
4. Let the cake cool before cutting neat slices.
For beautiful, clean slices for photos or guests, let the cake cool almost completely. For cosy family dessert, enjoy warm and rustic.
5. Add spices if you like.
For a more autumnal version, you can add ½–1 tsp ground cinnamon or a little nutmeg to the flour mixture.
⸻
If you follow each step calmly and don’t rush, you’ll end up with a moist, aromatic apple cake that looks impressive but is actually very simple. Even if this is your first cake, this method will guide you safely from start to delicious finish.
