I just made Jamie Oliver Apple Cake that somehow turns fridge apples into a ridiculously tender, spiced slice everyone fights over.

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I am obsessed with Jamie Oliver Apple Cake because it’s the best kind of messy, honest dessert. I love the soft cake studded with 4 medium eating apples, peeled cored and thinly sliced, and that sticky spiced hit.

But it’s not too precious, like a proper Apple Pie Bake you can grab with a fork. I adore the crunchy crumble contrast and the way it smells while it cools in the kitchen.

It’s simple, not fussy, and shows off real apple flavour without trying too hard. I always make extra because it disappears.

And people never believe me honest really

Ingredients

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Eating apples — juicy pockets of tartness that keep the cake moist and homey.
lemon juice — brightens the apples, keeps them from browning, adds a little zip.
caster sugar for apples — sweetens the slices so they caramelise gently in the bake.
softened unsalted butter — makes the cake tender, gives a rich, buttery mouthfeel.
extra cold butter for crumble — makes crunchy bits, flaky texture you’ll want more of.
caster sugar — light sweetness throughout, helps the crumb brown nicely.
eggs, beaten — bind everything together, give the cake structure and lift.
vanilla extract — warms the batter, adds cozy aroma without being cloying.
plain flour — the backbone of the cake, gives that comforting cake crumb.
baking powder — lifts the cake, keeps it from turning dense and heavy.
pinch of salt — wakes up the flavors, makes sweetness taste more real.
ground cinnamon — classic apple spice, adds warmth and autumn vibes.
ground nutmeg — a subtle nutty spice, pairs perfectly with cinnamon.
milk — loosens the batter a touch so it’s not dry or stiff.
plain flour for crumble — creates that sandy, buttery topping you’ll love.
light brown sugar for crumble — gives molasses sweetness and sticky caramel bits.
rolled oats, optional — adds chew and rustic texture, basically extra comfort in every bite.

Ingredient Quantities

4 medium eating apples, peeled cored and thinly sliced

1 tablespoon lemon juice

2 tablespoons caster sugar for the apples

200g softened unsalted butter plus extra cold butter for the crumble, cubed

200g caster sugar

3 large eggs, beaten

1 teaspoon vanilla extract

200g plain flour

2 teaspoons baking powder

pinch of salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 to 3 tablespoons milk, to loosen the batter if needed

75g plain flour for the crumble topping

50g light brown sugar for the crumble

50g rolled oats, optional, for extra texture in the crumble

How to Make this

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1. Preheat oven to 180C/160C fan (350F) and grease and line a 23cm springform or round cake tin, then set aside.

2. Toss the peeled, cored and thinly sliced 4 apples with 1 tablespoon lemon juice and 2 tablespoons caster sugar in a bowl so they dont go brown and start to macerate while you make the batter.

3. In a bowl, beat 200g softened unsalted butter with 200g caster sugar until light and creamy, then add 3 beaten eggs a little at a time, stirring well after each addition; fold in 1 teaspoon vanilla extract.

4. Sift together 200g plain flour, 2 teaspoons baking powder, a pinch of salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg, then gently fold into the wet mixture until just combined. If the batter feels too thick, loosen with 2 to 3 tablespoons milk — dont overmix.

5. Spoon about two thirds of the batter into the prepared tin and spread roughly to an even layer.

6. Arrange the sliced apples over the batter in a single slightly overlapping layer, leaving a little space at the edges for the crumble to sit.

7. Dollop and spread the remaining batter over the apples in rough patches so the fruit still peeks through; this makes the cake rustic and prevents it from becoming dense.

8. Make the crumble topping by rubbing 75g plain flour with the extra cold cubed butter until it looks like coarse breadcrumbs, then stir in 50g light brown sugar and 50g rolled oats if using for extra texture. Chill the crumble for a few minutes if your kitchen is warm so it stays chunky.

9. Scatter the crumble evenly over the top, pressing down a little so it sticks, then bake for 35 to 45 minutes until the top is golden and a skewer inserted into the cake part comes out clean or with a few moist crumbs. If the crumble browns too fast, loosely cover with foil for the last 10 minutes.

10. Cool in the tin for 15 minutes, then remove and cool more on a rack; serve warm or at room temperature with cream, custard or ice cream. Tip: use slightly tart apples for balance, keep the butter cold for a better crumble, and dont overwork the batter for a light sponge.

Equipment Needed

1. 23cm springform or round cake tin, greased and lined
2. Mixing bowls (one large for batter, one medium for apples)
3. Electric hand mixer or a sturdy wooden spoon and some elbow grease
4. Spatula and a metal spoon for spreading dollops of batter
5. Sieve for the flour and dry ingredients
6. Knife and vegetable peeler, plus an apple corer if you have one
7. Pastry cutter or your fingertips for rubbing the crumble butter into the flour
8. Baking rack and a skewer to test doneness

FAQ

Q: Can I use different apples and which are best?

A: Yes. Use firm, slightly tart eating apples like Braeburn, Granny Smith or Pink Lady so they hold shape and balance the sweetness. Avoid super soft apples that turn to mush.

Q: Do I have to peel and core the apples?

A: Peeling and coring gives a smoother texture and prettier slices in the cake, but if you want extra rustic texture and time saving, leave the peels on after a quick scrub. Just core them so there are no seeds.

Q: How do I stop the crumble topping getting soggy?

A: Use cold butter cut into the flour until it looks like coarse crumbs, and sprinkle the crumble over the cake in chunks rather than pushing it in. The cold chunks make a lovely crisp texture. You can also bake a little longer on a lower heat if needed.

Q: My batter is too thick, how much milk should I add?

A: Add 1 tablespoon at a time up to 2 or 3 tablespoons until it drops slowly off a spoon. You want a thick but pourable batter, not watery.

Q: Can I make this ahead and reheat it?

A: Yes. It keeps well for 2 days at room temp in an airtight tin, or 4 days in the fridge. Reheat slices in a warm oven for 8 to 10 minutes to crisp the crumble again, or microwave briefly if you must but it’ll lose some crunch.

Q: Any swaps for dietary needs or missing ingredients?

A: You can swap half the butter for sunflower oil for a softer crumb, or use dairy free spread. For a gluten free version use a 1 to 1 gluten free flour blend and check the baking powder is gluten free. If you dont have rolled oats for the crumble, leave them out or replace with chopped nuts for texture.

Jamie Oliver Apple Pie Cake Recipe Substitutions and Variations

4 medium eating apples — swap for 4 medium pears (Bosc or Conference work well) for a juicier, softer bake; or use 500g peeled, chopped cooking apples (Braeburn or Granny Smith) if you want more tartness and structure.
200g softened unsalted butter — can use 200g vegan block margarine or 200g solid coconut oil (chilled slightly) for a dairy free cake; flavour will change a bit, coconut gives a subtle tropical note.
3 large eggs — replace with 3/4 cup unsweetened applesauce (about 180g) for a lower fat, egg free option, or use 3 “flax eggs” (1 tbsp ground flax + 3 tbsp water per egg, mixed and chilled) for vegan binding. Texture will be a bit denser.
200g plain flour — swap half or all with 200g plain gluten free flour blend for GF baking, or replace 100g with ground almonds to make it richer and moister (reduce oven time slightly if using lots of almond).

Pro Tips

1) Use slightly tart apples and let them macerate while you mix the batter. A quick toss with lemon and sugar softens them and concentrates the flavor, but dont let them sit so long they turn into mush, or the cake will get soggy.

2) Keep the crumble butter cold and work quickly. Cold cubes give you chunky lumps that bake up crisp. If your kitchen is warm, pop the crumble in the fridge for a few minutes before topping the cake so it stays chunky instead of melting into the batter.

3) Fold the dry into the wet gently and stop as soon as it looks combined. Overmixing makes the cake tough. If the batter feels too stiff, add a splash of milk, not a lot, just enough to loosen it so you can spread it without beating.

4) Watch the bake near the end and tent foil if needed. The crumble can brown faster than the cake cooks, so if the top is getting too dark but the center is still raw, loosely cover with foil and finish baking until a skewer comes out with a few moist crumbs.

Jamie Oliver Apple Pie Cake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made Jamie Oliver Apple Cake that somehow turns fridge apples into a ridiculously tender, spiced slice everyone fights over.

Servings

servings

Calories

601

kcal

Equipment: 1. 23cm springform or round cake tin, greased and lined
2. Mixing bowls (one large for batter, one medium for apples)
3. Electric hand mixer or a sturdy wooden spoon and some elbow grease
4. Spatula and a metal spoon for spreading dollops of batter
5. Sieve for the flour and dry ingredients
6. Knife and vegetable peeler, plus an apple corer if you have one
7. Pastry cutter or your fingertips for rubbing the crumble butter into the flour
8. Baking rack and a skewer to test doneness

Ingredients

4 medium eating apples, peeled cored and thinly sliced
1 tablespoon lemon juice
2 tablespoons caster sugar for the apples
200g softened unsalted butter plus extra cold butter for the crumble, cubed
200g caster sugar
3 large eggs, beaten
1 teaspoon vanilla extract
200g plain flour
2 teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 to 3 tablespoons milk, to loosen the batter if needed
75g plain flour for the crumble topping
50g light brown sugar for the crumble
50g rolled oats, optional, for extra texture in the crumble

Directions

Preheat oven to 180C/160C fan (350F) and grease and line a 23cm springform or round cake tin, then set aside.
Toss the peeled, cored and thinly sliced 4 apples with 1 tablespoon lemon juice and 2 tablespoons caster sugar in a bowl so they dont go brown and start to macerate while you make the batter.
In a bowl, beat 200g softened unsalted butter with 200g caster sugar until light and creamy, then add 3 beaten eggs a little at a time, stirring well after each addition; fold in 1 teaspoon vanilla extract.
Sift together 200g plain flour, 2 teaspoons baking powder, a pinch of salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg, then gently fold into the wet mixture until just combined. If the batter feels too thick, loosen with 2 to 3 tablespoons milk — dont overmix.
Spoon about two thirds of the batter into the prepared tin and spread roughly to an even layer.
Arrange the sliced apples over the batter in a single slightly overlapping layer, leaving a little space at the edges for the crumble to sit.
Dollop and spread the remaining batter over the apples in rough patches so the fruit still peeks through; this makes the cake rustic and prevents it from becoming dense.
Make the crumble topping by rubbing 75g plain flour with the extra cold cubed butter until it looks like coarse breadcrumbs, then stir in 50g light brown sugar and 50g rolled oats if using for extra texture. Chill the crumble for a few minutes if your kitchen is warm so it stays chunky.
Scatter the crumble evenly over the top, pressing down a little so it sticks, then bake for 35 to 45 minutes until the top is golden and a skewer inserted into the cake part comes out clean or with a few moist crumbs. If the crumble browns too fast, loosely cover with foil for the last 10 minutes.
Cool in the tin for 15 minutes, then remove and cool more on a rack; serve warm or at room temperature with cream, custard or ice cream. Tip: use slightly tart apples for balance, keep the butter cold for a better crumble, and dont overwork the batter for a light sponge.

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.