Easy Apple Cake

A moist and easy apple cake recipe made from a classic butter cake base, layered with apple slices and topped with flaked almonds. 

When it comes to cake recipes, it doesn’t get any easier or more delicious than this apple cake! Think… layers of sliced fresh apples and sweet butter cake, topped with crunchy flaked almonds. Whether you serve it at room temperature, or warmed slightly for dessert (add some cream or ice-cream for the ultimate indulgence!), it’s sure to become a family favourite in no time. 

Easy Apple Cake Recipe

This apple cake has 3 elements:

• a basic butter cake
• peeled and thinly sliced fresh apples (I like to use Granny Smith apples, but you can use any variety you like)
• flaked almonds (almonds that have been blanched and then thinly sliced – they can be bought in packets from the nuts/baking section of any supermarket). I generally use the either the Lucky brand or home brand, but you can choose any brand you like

How To Make Apple Cake

*Scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

Cream the butter, sugar and vanilla extract

Add the egg and milk and beat together

Add the self-raising flour and mix together 

Spread half of the cake mixture into a round baking tin and top with half of the sliced apples. Repeat with the remaining cake mix and apple slices.

Top with flaked almonds and sprinkle over raw sugar (optional – see recipe notes below). 

Tips For Making Apple Cake

• Type of apples to use – I generally use Granny Smith apples which are a tart variety. You can use any variety you like. Simply peel the apples and thinly slice them. 
• Flaked almonds – can be bought in packets from any major supermarket. They are almonds that have been blanched and thinly sliced.
• Nut-free option – Simply omit the almonds for a nut-free cake. 
• Raw sugar – I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy caramelised sweet taste. 
• Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.
• The sliced apple keeps this cake deliciously moist and it will remain so for up to 3 days. 

How To Store Apple Cake

Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Do not keep the cake in the fridge or it will dry out. 

More Recipes Using Apples

If you’ve got lots of apples in your fruit bowl, then be sure to check out these simple recipes too!

• APPLE, ZUCCHINI & CARROT BREAD
• HEALTHY ABCD MUFFINS
• APPLE BLUEBERRY CRUMBLE
• OAT & APPLE MUFFINS
• APPLE & CINNAMON SCROLLS
• RASPBERRY & APPLE CRUMBLE CAKE
• APPLE PIE

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Easy Apple Cake

A moist and easy apple cake recipe made from a classic butter cake base, layered with apple slices and topped with flaked almonds.

5 from 19 votes

Print Pin Rate

Course: Cakes

Cuisine: Cake

Keyword: apple cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 16 serves

Calories: 230kcal

Author: Lucy - Bake Play Smile

Ingredients

• 125 g butter softened
• 165 g (3/4 cup) caster sugar superfine sugar
• 1 tsp vanilla extract
• 2 eggs
• 125 ml milk
• 225 g (1 and 1/2 cups) self-raising flour sifted
• 3 apples cored, peeled and thinly sliced
• 1/2 cup (45g) flaked almonds see notes
• 3 tbsp raw sugar

Instructions

Conventional Method

• Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
• Preheat oven to 160 degrees celsius (fan-forced). 
  
• Beat the butter, caster sugar and vanilla extract until smooth and creamy.  Add the eggs and milk and beat until combined.  
  
• Sift in the self-raising flour and beat until just combined. 
• Pour half of the the mixture into the prepared tin. Add a layer of the thinly sliced apples (half of them). 
• Repeat with the remaining cake mixture and apple slices. 
• Sprinkle over the flaked almonds and the raw sugar. 
• Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
• Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
• Serve on it's own or warm with a scoop of vanilla ice cream.

Thermomix Method

• Grease the bottom and sides of a 22cm springform pan. Line the base with baking paper.
• Preheat oven to 160 degrees celsius (fan-forced). 
• Cream butter, sugar and vanilla extract together for 30 seconds, Speed 4. Scrape down the sides of the bowl.
• Add the eggs and milk and beat for a further 20 seconds, Speed 3.
• Add the self-raising flour and combine for 20 seconds, Speed 4. Pour half of the the mixture into the prepared tin.
• Add a layer of the thinly sliced apples (half of them). Repeat with the remaining cake mixture and apple slices. 
• Sprinkle over the flaked almonds and the raw sugar. 
• Bake in the oven for 40-45 minutes or until the cake is cooked when tested with a skewer.
• Leave to cool in the baking pan for 20 minutes before placing onto a wire rack to cool completely.
• Serve on it's own or warm with a scoop of vanilla ice cream.

Notes

RECIPE NOTES & TIPS

Type of apples to use – I generally use Granny Smith apples which are a tart variety. You can use any variety you like. Simply peel the apples and thinly slice them. 

Flaked almonds – can be bought in packets from any major supermarket. They are almonds that have been blanched and thinly sliced.

Nut-free option – Simply omit the almonds for a nut-free cake. 

Raw sugar – I recommend sprinkling raw sugar over the almonds before baking. This gives them a lovely crunchy caramelised sweet taste. 

Baking time – all ovens are different and therefore the baking time for this cake may vary. If you notice your cake browning too quickly, simply place a sheet of foil over the top and continue baking. The cake is ready when a skewer inserted into the middle, comes out with a few moist crumbs on it.

Store the cake - in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Do not keep the cake in the fridge or it will dry out.  

Nutrition

Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 69mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

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