I still remember the first time I tried Jamie Oliver’s Apple Cake. It was a rainy Sunday morning, and the smell of cinnamon and baked apples filled my kitchen. I had no fancy baking tools, just a worn-out wooden spoon and a glass mixing bowl. As I took my first bite, I realized something magical had happened. The cake was soft, moist, and packed with sweet apple flavor. From that day on, this recipe became my go-to comfort bake.
- Perfect for lazy weekends
- Great for impressing guests without stress
- Brings out the natural sweetness of apples
This cake isn’t just dessert; it’s a cozy memory in every bite.
Jamie Oliver’s Apple Cake Recipe
Jamie Oliver has a way of making recipes feel easy and approachable. His Apple Cake recipe stands out because it’s simple yet full of flavor.
- Moist and tender texture
- Sweet, slightly spiced with cinnamon
- Uses fresh apples for natural sweetness
- Minimal effort for maximum taste
I remember baking this for a family gathering. Everyone kept asking for seconds, and the best part? No one believed it was as easy as it looked.
Ingredients Needed
The first time I shopped for this cake, I went slowly through Jamie’s list, making sure I didn’t miss a single item. Using fresh, quality ingredients makes all the difference.
- Apples – 3-4 medium, tart or sweet depending on preference
- Self-raising flour – 200g
- Baking powder – 1 tsp
- Cinnamon – 1 tsp
- Butter – 100g, softened
- Caster sugar – 150g
- Eggs – 2 large
- Milk – 50ml
- Vanilla extract – 1 tsp
- Optional: Icing sugar for dusting, chopped nuts for crunch
Pro tip: I like to pick apples that feel firm and fragrant. The taste of fresh fruit really shines in this recipe.
How To Make Jamie Oliver’s Apple Cake
The first time I followed Jamie’s instructions, I was surprised by how intuitive the process felt. Here’s how it unfolds:
- Preheat the oven to 180°C (160°C fan).
- Grease and line a cake tin. I always use a springform pan for easy removal.
- Peel, core, and roughly chop the apples. Set aside.
- In a bowl, cream butter and sugar until fluffy. I like to imagine I’m folding clouds together.
- Beat in eggs one at a time. Add vanilla.
- Sift in flour, baking powder, and cinnamon. Fold gently.
- Pour in milk to loosen the batter. It should feel soft but not runny.
- Fold in chopped apples. I love leaving a few chunks for texture.
- Transfer to the prepared tin and bake for 35-40 minutes. Check with a skewer-it should come out clean.
- Let cool slightly before serving. Dust with icing sugar if desired.
Ingredient Science Spotlight
When I first read about why Jamie chose certain ingredients, I was fascinated. Baking is science disguised as comfort.
- Butter – Provides moisture and richness. When creamed with sugar, it traps air to give the cake a fluffy texture.
- Sugar – Sweetens and helps create a tender crumb by breaking down proteins in flour.
- Eggs – Bind ingredients and trap air, making the cake rise.
- Self-raising flour – Contains baking powder, which reacts with liquids and heat to create a light, airy texture.
- Apples – Release moisture during baking, keeping the cake soft while adding natural sweetness and subtle acidity.
I love thinking of this cake as edible chemistry. Every ingredient plays a role.
Expert Tips
I’ve baked this cake dozens of times, and a few tweaks make a huge difference:
- Use a mix of sweet and tart apples for depth of flavor.
- Don’t overmix the batter; folding gently keeps it light.
- Line the cake tin with parchment paper for easy release.
- Bake on the middle rack to prevent burning.
- Let it cool slightly; warm cake tastes amazing, but it holds shape better once cooled.
Recipe Variations
I like experimenting with this cake depending on the season or mood:
- Add chopped walnuts or pecans for crunch
- Mix in sultanas or raisins for sweetness
- Swap apples for pears for a slightly different flavor profile
- Drizzle with caramel sauce for a decadent twist
- Sprinkle cinnamon sugar on top for a crisp finish
Each variation keeps the base recipe intact while adding a unique touch.
Final Words
Every time I bake this cake, I feel a small sense of accomplishment. It’s forgiving, simple, and comforting. The smell alone can transform a room. I often think about sharing it with friends or neighbors, because it’s the kind of recipe that brings people together without fuss.
- Easy to bake
- Always moist and flavorful
- Flexible with ingredients
- Perfect for any occasion
FAQs
What Type Of Apples Should I Use For Jamie Oliver’s Apple Cake?
You can use any apple variety you like, but firm apples like Bramley or Granny Smith work best as they hold their shape during baking.
Can I Make Jamie Oliver’s Apple Cake Ahead Of Time?
Yes, you can bake it a day in advance. Just let it cool and store it in an airtight container to keep it fresh.
How Do I Make Jamie Oliver’s Apple Cake More Moist?
Adding a bit more butter or a splash of milk can make the cake extra moist. You can also increase the amount of apples for added moisture.