Jamie Oliver Apple Pie Cake

This Jamie Oliver apple pie cake is the kind of cozy baking project I reach for every fall when apples hit their peak at the farmers market. Sweet, cinnamon-kissed apples are nestled into a tender cake that tastes like a cross between classic apple pie and a soft buttery sponge. It is a comforting treat that impresses without demanding too much time or skill in the kitchen.

My family always requests this apple pie cake for Sunday gatherings especially when the house smells incredible as it bakes.

Gather Your Ingredients

• All-purpose flour: gives the cake structure and softness sift for best results
• Granulated sugar: brings sweetness and ensures a fine crumb choose fresh un-clumped sugar
• Unsalted butter: imparts rich flavor and a moist texture let it come to room temperature for easy creaming
• Large eggs: hold the batter together and add tenderness use the freshest eggs you can find
• Baking powder: helps the cake rise evenly check date for maximum lift
• Ground cinnamon: infuses warmth and depth pick a fragrant cinnamon for best aroma
• Salt: balances the sweetness and rounds out all the flavors use fine sea salt if possible
• Milk: adds tenderness and helps the crumb stay moist whole milk preferred
• Apples: offer natural sweetness and texture try using tart crisp apples for contrast
• Brown sugar: deepens the apple filling with a hint of caramel
• Vanilla extract: enhances all the other flavors pure vanilla gives a bakery finish
• Lemon juice: brightens the apples and keeps them from browning use freshly squeezed for best zing
• Ground nutmeg: gives a gentle spice and makes the apple flavor sing grind fresh if you can
• Powdered sugar: a beautiful finishing sprinkle on top before serving

How to Make It

Prepare the Baking Dish:

Grease a nine by thirteen inch baking dish thoroughly with butter or nonstick spray making sure to get the sides and corners. Preheat your oven to three hundred fifty degrees Fahrenheit to allow for even baking

Prep the Apple Filling:

Combine the peeled and sliced apples with brown sugar vanilla extract lemon juice and ground nutmeg in a bowl. Mix until the apples are evenly coated then set aside so they release some juices

Make the Cake Batter Base:

In a large bowl cream the softened butter and granulated sugar together using a hand mixer or vigorous whisking for three to five minutes. The mixture should look pale and fluffy which gives your cake a tender texture

Add Eggs for Richness:

Beat the eggs in one at a time fully incorporating the first egg before adding the second. This step ensures the batter does not separate and creates a smooth consistency

Combine Dry Ingredients:

In a separate bowl whisk together the all-purpose flour baking powder ground cinnamon and salt making sure there are no lumps. The even mixing ensures the leavening is distributed so the cake bakes up evenly

Assemble and Bake:

Gradually add the dry ingredients and milk to the butter mixture alternating between the two and mixing after each addition. Start and end with flour for best texture. Once combined pour half the batter into the prepared dish then add half the apple filling. Cover with the remaining batter and finish with the rest of the apples gently pressing them into the top. Bake in the center of your oven for thirty to forty five minutes or until the top is golden and a toothpick inserted in the center comes out clean. Cool before dusting with powdered sugar and serving

My favorite part of this recipe is the aroma that fills the kitchen when the cake is baking. I remember my grandmother letting me help sprinkle cinnamon on the apples and waiting impatiently for the timer to ring. Now I love sharing that same moment with my kids as we sneak tastes of the warm cake straight from the dish.

Flavor Boosters

Let apples sit with sugar and spices for at least ten minutes so they release juice. Experiment with apple varieties like Granny Smith and Honeycrisp for balance of tart and sweet. Always bake in a fully preheated oven for even texture.

Serving Suggestions

Serve warm dusted with powdered sugar and a scoop of vanilla ice cream. A drizzle of caramel sauce or a dollop of whipped cream makes it extra special. Try it cooled and sliced for breakfast or brunch alongside your favorite tea or coffee.

Creative Twists

No apples on hand try pears or a mix of apples and berries for a twist. Swap in half whole wheat flour to add a rustic touch and nutty flavor. Dairy free milk and plant butter can be used if needed with only minor changes in texture.

I learned the hard way not to rush the creaming step so be patient until the butter and sugar are really fluffy. Your cake will thank you.

Common Questions About This Recipe

→ Can I use other apple varieties?

Yes, you can use any firm, tart apple like Granny Smith or Honeycrisp to balance the sweetness and hold up during baking.

→ How do I store the cake?

Store leftover apple pie cake in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can this dessert be served warm or cold?

It's delicious both ways. Serve warm with ice cream or let it cool for a firmer texture and enhanced apple flavor.

→ Is it possible to freeze apple pie cake?

Yes, wrap the cooled cake well and freeze for up to two months. Thaw at room temperature before serving.

→ Can I add nuts or raisins?

Chopped walnuts or pecans, as well as raisins, make great additions for extra texture and flavor.