Apple and cinnamon cake

    1 hour

    This recipe combines the sweetness and texture of the apples with the warm aroma of cinnamon and a hint of almond. The sponge is soft and moist with apple flavour all the way through. Lovely served either warm or chilled, on its own or accompanied by cream, vanilla ice-cream or custard.


    London, England, UK
    54 people made this

    Serves: 8 

    • 3 large apples, such as Gala or Braeburn
    • 220g unsalted butter, softened
    • 220g granulated sugar
    • 2 tablespoons semi-skimmed or full fat milk
    • 3 eggs
    • 1 teaspoon almond extract
    • 220g self-raising flour
    • 2 tablespoons ground almonds
    • 2 to 3 teaspoons ground cinnamon

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4 and line a large round cake tin.
    2. Thinly slice 2 1/2 apples. Then finely chop or grate your remaining half and set aside.
    3. Cream together the butter and the sugar. Once smooth, beat in the milk.
    4. Whisk the eggs with the almond extract and gradually add into the butter mixture. Add your finely chopped or grated apple and stir well.
    5. Sieve in your flour. Add the cinnamon and ground almonds and then fold everything together. Put your mixture into your tin and level out the top with the back of your spoon.
    6. Arrange the apples as desired over the top, overlapping them. Slice extra apple if needed as you need the entire top to be covered - when the cake rises there will be more surface area so use plenty! Optional: Finish with a sprinkle of sugar, cinnamon, and if desired a few sliced almonds.
    7. Bake in the oven - it should take 30 to 45 minutes but it all depends on how much moisture and sugar was in your apples so it can vary - keep a close watch until the apple slices are golden and test the cake is cooked all the way through. Leave to cool or serve right away!


    If almond isn't your thing, substitute the almond extract for vanilla extract, and use a little ground rice instead of ground almonds - just as good! Also, for a richer mixture, you could also use half soft brown sugar instead of white.

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