Delia Smith Apple Cake

I can still remember the scent — warm cinnamon and browned butter wafting through Mum’s tiny kitchen on a grey October afternoon. She’d always have the wireless on low, some BBC presenter humming on about the weather, while she gently peeled apples with a paring knife older than me. This Delia Smith apple cake takes me right back there — cosy, familiar, and just sweet enough to feel like a hug in cake form.

Delia’s original recipes were the sort you’d write down on index cards and keep in a little tin — no fuss, just dependable brilliance. And this one? It’s stayed in the family binder for decades, scribbled over with swap notes, added spices, and “Don’t forget to flour the pan!!” warnings from my sister. The combination of tart apples, gentle spices, and that buttery brown sugar glaze? Utter magic.

Ingredients List

For the Cake:

• 3 cups all-purpose flour — sifted for a light crumb.
• 1 teaspoon baking soda
• 2 teaspoons cinnamon — brings that warm autumn spice.
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups vegetable oil — gives it that incredible moist texture that doesn’t dry out by day two.
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar — adds depth and caramel notes.
• 3 eggs
• 2 teaspoons vanilla extract
• 3 large apples, peeled and cut into large pieces — Granny Smiths are traditional, but Cortlands or Braeburns work a treat.
• 1 cup chopped walnuts (optional) — I skip them if making it for kids, but otherwise, yes please.

For the Glaze:

• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons granulated sugar
• 3 tablespoons heavy cream
• 1/4 teaspoon vanilla extract

How to Make It (Instructions)

1. Preheat your oven to 325°F (160°C). Grease and flour a 12-cup bundt pan generously — trust me, you don’t want this sticking.
2. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Sift twice if you’re feeling patient; it helps make the cake fluffier.
3. In a stand mixer (or large bowl if mixing by hand), combine vegetable oil with both sugars. Beat until smooth and glossy.
4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Gradually mix in the dry ingredients — don’t overmix or it’ll go dense on you.
6. Fold in the apple chunks and chopped walnuts (if using). The batter will be thick — that’s perfect.
7. Pour into the bundt pan and smooth the top. Bake for 1 hour and 15 minutes. Start checking at 1 hour with a toothpick — it should come out clean or with just a few moist crumbs.
8. Cool in the pan for 20 minutes. This is important — I once flipped mine too early and lost the top crust to the tin. Devastating.
9. While it cools, make the glaze. Combine all glaze ingredients in a small saucepan. Bring to a gentle boil, stir constantly, and let it bubble for 1 minute.
10. Invert the cake onto a serving plate, then spoon the warm glaze all over the top. Let it drip into the cracks and crevices. Heaven.
11. Let cool slightly before serving, though I’ve eaten it still warm with a fork straight from the plate. No regrets.

Common Mistakes

Why did my apple cake stick to the pan?
You likely didn’t grease and flour your bundt pan well enough. Bundt pans are notorious for this. I learned the hard way after losing half the cake on my first try.

Why is my cake dense and heavy?
Overmixing once the flour goes in can over-develop the gluten. Stir just until combined.

Can I use applesauce instead of chunks?
Not for this recipe. You’ll lose the texture contrast that makes this cake special.

Why does my glaze go grainy?
You probably didn’t stir it continuously or cooked it too long. It just needs to bubble gently for a minute.

Storage Tips

Fridge:
Wrap tightly and keep in an airtight container for up to 4 days. Let it come to room temp before serving — the flavour’s better that way.

Freezer:
Freeze slices (or the whole thing) wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.

What to Serve With It

• Clotted cream or whipped cream — for that classic British touch.
• Hot spiced tea or cider — warms the soul and complements the cinnamon.
• A sharp cheddar on the side — sounds odd, but trust me, apples and cheese are a match made in heaven.

FAQ Section

Can I make this gluten-free?
Yes, but use a good 1:1 gluten-free flour blend and add an extra egg or 2 tbsp of yogurt to help with moisture and structure.

Can I leave out the glaze?
You can, but you’ll miss out on that buttery, crackly sweetness. It also helps the cake stay moist longer.

What are the best apples for this cake?
Granny Smith for tartness, or Braeburn for balance. Cortlands work too — they’re softer but still hold shape.

Can I bake this in a loaf or round tin?
Yes, but reduce the bake time and check at 45–50 mins. Bundt pans bake deeper and slower.

Try More Recipes:

• Delia Smith Caesar Salad
• Delia Smith Chocolate Ganache
• Delia Smith Royal Icing
• Delia Smith Deep Fried Jam Sandwich