Cakes, Desserts



Indulge your senses in the delightful symphony of flavors with our Easy Apple and Cinnamon Cake. This uncomplicated yet irresistibly delicious cake is a testament to the magic that happens when simple ingredients come together. With buttery richness, the warmth of cinnamon, and the sweetness of diced apples, this cake is a celebration of autumn in every bite.

How to Make It:

Prepare Your Oven: Preheat your oven to 180C / 160C fan / gas mark 4 / 350F. Grease a 20cm (8inch) cake tin and line the bottom with baking paper.

Cream Butter and Sugar: In a large mixing bowl, beat together softened butter and dark soft brown sugar until pale and fluffy, using a wooden spoon or an electric hand whisk.

Add Eggs: Add the eggs one at a time, thoroughly mixing each egg into the batter before adding the next one.

Incorporate Dry Ingredients: Add self-raising flour and cinnamon, carefully mixing with a wooden spoon until just incorporated. Avoid over-mixing at this stage.

Add Milk: Stir in 2 tablespoons of milk gently.

Prepare Apples: Peel and core the apple. Cut half of it into 10 slices and chop the other half into small pieces (roughly ½cm / ¼inch cubes). Stir the small apple pieces into the cake mixture.

Bake and Serve: Transfer the batter into the prepared tin, smooth the top, and arrange apple slices on top. Sprinkle a tablespoon of brown sugar evenly. Bake for 25 minutes or until a skewer comes out clean. Allow it to cool for 10 minutes in the tin before turning it onto a wire rack. Serve warm or cold, solo, or with cream, ice cream, or custard.

Recipe Variations and Tips:

Enhance the spice: Experiment with mixed spice or pumpkin spice instead of cinnamon.

Fruit swaps: Try using pears instead of apples or add a generous handful of raisins, sultanas, or blackberries.

Nutty twist: Swap 50g of flour for an equal amount of ground almonds.

Storage and Freezing: Store the cooled cake in an airtight tin for up to a week. For freezing, wrap the cooled cake in a double layer of baking paper and foil. Freeze for up to 3 months. Defrost overnight at room temperature.


Recipe by admin
0.0 from 0 votes
Course: Cake, DessertCuisine: British
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  • 175g softened butter

  • 175g dark soft brown sugar (plus extra for topping)

  • 3 medium eggs

  • 175g self-raising flour

  • 1 teaspoon cinnamon

  • 2 tablespoons milk

  • 1 large cooking apple (Bramley apple)


  • Experiment with spices and fruits for variations.
  • Store in an airtight tin for up to a week; freeze for up to 3 months.

Nutrition Facts

  • Calories: 357kcal
  • Carbohydrates: 41g
  • Protein: 5g
  • Cholesterol: 109mg
  • Sodium: 188mg
  • Potassium: 108mg
  • Fiber: 1g
  • Sugar: 24g
  • Calcium: 44mg
  • Iron: 1mg


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