Jamie Oliver’s Apple Pie Cake is a delightful treat that brings together the classic flavors of apple pie in a soft, moist cake form. Packed with tender chunks of apple, warm cinnamon, and a touch of sugar, this cake has a lovely balance of sweet and spicy that feels just right. The cake’s golden crust on top gives it that perfect hint of crispness, making each bite a little celebration.
I love how this cake captures the cozy feeling of apple pie but is much easier to whip up without the fuss of pastry. What’s great about Jamie’s version is that it keeps things simple, so you don’t have to be an expert baker to make it shine. My favorite part is that it’s great served warm with a scoop of vanilla ice cream or a spoonful of cream—it makes it feel like a special dessert any day of the week.
This cake always brings back memories of family dinners or casual get-togethers where everyone wants seconds. It’s the kind of recipe I turn to when I want something comforting but don’t want to spend hours in the kitchen. Jamie Oliver really nailed a dessert that feels a bit like a hug on a plate, and I’m always happy to have a slice handy for a cozy afternoon snack or an easy dessert option.
Key Ingredients & Substitutions
Apples: Braeburn or Granny Smith apples are my favorites here because they hold their shape and offer a nice balance of tartness and sweetness. If you don’t have those, Fuji or Honeycrisp also work well.
Butter & Sugar: Butter adds richness, so try to use unsalted for better control of flavor. Caster sugar dissolves nicely, but you can swap it with superfine sugar or even brown sugar for a deeper flavor twist.
Oats: The porridge oats give a lovely texture and slight nuttiness to the cake’s crust. Rolled oats can be used if you don’t have porridge oats, but avoid instant oats as they can get too soft.
Oil: Vegetable or sunflower oil keeps the cake moist. If you prefer, you can try light olive oil or even melted coconut oil for a different flavor profile.
How Do I Get the Apple Layers Just Right in the Cake?
The apple filling is what makes this cake stand out, so it’s important to layer it carefully.
- Cook the apples with butter, sugar, cinnamon, and golden syrup just until they soften but still hold their shape. This prevents mushy pieces inside the cake.
- When adding batter, spoon half first, then add the apple mixture evenly across.
- Spread the remaining batter gently on top. Don’t worry if some apple peeks through — it adds to the rustic look and tastiness.
- The oats sprinkled on top add a lovely crunch and contrast to the soft interior.
Taking your time layering like this ensures each slice has that cozy apple pie feel in every bite.
Equipment You’ll Need
- 20cm (8-inch) round cake tin – I recommend lining it with baking parchment for easy removal.
- Medium-sized saucepan – perfect for cooking the apples with butter and sugar.
- Mixing bowls – for combining the dry ingredients and wet ingredients separately.
- Whisk or spoon – for mixing the batter smoothly without overworking it.
- Measuring cups and spoons – to get the ingredients just right, especially for baking powder and oil.
- Cooling rack – for cooling the cake to keep it from becoming soggy.
- Fine sieve or sifter – optional, for dusting the finished cake with icing sugar evenly.
Flavor Variations & Add-Ins
- Nutty twist: Stir in chopped walnuts or pecans into the batter for extra crunch and flavor.
- Spice it up: Add a pinch of nutmeg or ginger to the apple filling or batter for a warmer spice note.
- Cheesy addition: Serve slices with a dollop of whipped mascarpone or cream cheese on the side for richness.
- Different fruits: Use pears or cooking apples instead of eating apples for varied texture and flavor.
Jamie Oliver Apple Pie Cake Recipe
Ingredients You’ll Need:
- 4 large eating apples (such as Braeburn or Granny Smith), peeled and chopped into pieces
- 50g unsalted butter
- 100g caster sugar (plus extra for sprinkling)
- 1 tsp ground cinnamon
- 225g self-raising flour
- 2 tsp baking powder
- 2 tbsp golden syrup
- 50g porridge oats
- 2 eggs
- 150ml vegetable oil (or sunflower oil)
- 1 tsp vanilla extract
- Icing sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 50-55 minutes to bake. Allow another 10 minutes to cool before carefully removing from the tin. Total time is roughly 1 hour and 20 minutes, including cooling.
Step-by-Step Instructions:
1. Prepare Your Oven and Tin:
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 20cm (8-inch) round cake tin and line it with baking parchment to prevent sticking.
2. Cook the Apples:
In a medium saucepan over medium heat, melt the butter with half of the caster sugar. Add the chopped apples and sprinkle in the cinnamon. Cook gently for about 5 minutes until the apples soften but still keep their shape. Stir in the golden syrup, then remove from heat and let it cool slightly.
3. Make the Cake Batter:
In a large mixing bowl, combine the self-raising flour, baking powder, porridge oats, and the remaining caster sugar. In another bowl, beat the eggs with the vegetable oil and vanilla extract. Pour the wet mixture into the dry ingredients and fold together gently until just combined.
4. Layer and Assemble:
Spoon half the cake batter into your prepared tin and spread it evenly. Add the apple mixture over the batter in an even layer. Carefully spoon the remaining cake batter over the apples to cover as much as possible (it’s okay if some apples peek through). Sprinkle a few extra porridge oats and a light dusting of caster sugar on top for texture and sweetness.
5. Bake and Cool:
Bake the cake in the preheated oven for 50-55 minutes until the top is golden and a skewer inserted into the cake comes out clean or with just a few moist crumbs. Remove from the oven, let it cool in the tin for 10 minutes, then carefully transfer the cake to a wire rack to cool completely.
6. Serve and Enjoy:
Before serving, dust the top with icing sugar for a touch of sweetness and a pretty finish. This cake is delicious warm or at room temperature. For an extra treat, serve it with vanilla ice cream or cream.
Can I Use Frozen Apples for This Cake?
Yes, you can use frozen apples, but be sure to thaw and drain them well first to avoid extra moisture that could make the cake soggy. Pat them dry with paper towels before cooking.
How Should I Store Leftover Apple Pie Cake?
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving.
Can I Substitute the Self-Raising Flour?
If you don’t have self-raising flour, mix 225g plain flour with 2 tsp baking powder and a pinch of salt to make your own. This keeps the cake light and fluffy.
Is It Okay to Use Other Types of Apples?
Absolutely! Just aim for firm, tart apples like Gala, Fuji, or Pink Lady that hold their shape well during cooking for the best texture.
