James Martin Apple Cake

There’s a kind of cake that doesn’t beg for attention, but once it’s on the table, it always vanishes first. That’s this one. A little rustic, a little lumpy, with golden walnuts on top and pockets of soft apple tucked inside — it’s the sort of bake that reminds me of late autumn afternoons when you pop the kettle on just because the house feels a bit quiet.

The first time I made it, I accidentally left out the espresso powder. Didn’t matter. Still lovely. Made it again with a splash of whiskey, and suddenly it was even lovelier. That’s what I adore about this cake — it forgives your mishaps and still shows up delicious.

Why You’ll Love It

• Super simple. No stand mixer, no fuss. Just bowls and a whisk.
• Stays moist. Thanks to the apples, it doesn’t dry out like some spiced cakes.
• Toasty crunch. The walnuts add just the right bite on top.
• Smells unreal. Like a candle, but better. Cinnamon, nutmeg, warm sugar.
• Easy to customise. Toss in raisins, skip the whiskey, add a handful of oats — it all works.
• Goes with everything. Breakfast? Yep. Afternoon tea? Of course. Midnight snack? Been there.

Ingredients

• ¾ cup dark brown sugar
• 2 large eggs
• ⅓ cup neutral oil (canola or grapeseed works well)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp kosher salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 small apples, peeled, cored, and diced (about 2 cups)
• ½ cup toasted walnuts, chopped
• 1 tbsp whiskey (optional but cheeky)
• ½ tsp instant espresso powder (also optional)

How to Make It

Preheat and prep your tin:

Set your oven to 350°F (175°C). Grease a 9-inch round cake tin and pop a circle of parchment on the bottom — trust me, it’ll make flipping the cake way easier later.

Whisk the sweet stuff:

In a large bowl, whisk together the eggs and brown sugar until it looks a bit frothy and light. Should take about a minute — use a bit of elbow grease here.

Add the flavourful bits:

Stir in the oil, vanilla, cinnamon, nutmeg, salt, and — if you’re using them — the espresso powder and whiskey. Whisk until everything’s silky and smooth.

Get the dry mix in:

Add the flour, baking powder, and baking soda. Whisk gently until the batter looks thick and even. Don’t overdo it — just until the flour disappears.

Fold in the good stuff:

Switch to a spatula and fold in the apples and walnuts. The batter will be quite chunky — that’s what you want. Every bite should have a bit of apple or nut.

Into the tin it goes:

Scrape the batter into your prepared pan. Smooth the top with the back of a spoon. Tap the pan on the counter once or twice to pop any big air bubbles.

Bake it golden:

Bake for 30–40 minutes or until a toothpick comes out clean (a bit of sticky apple juice is fine). If it’s still gooey in the centre, give it 5 more minutes.

Cool and flip (gently!):

Let it cool in the pan for 15 minutes. Run a knife around the edge, then turn it out onto a cooling rack. Flip again so the toasty nut top is facing up.

Common Mistakes and How to Dodge Them

Why’s my cake so dense?
Could be you didn’t whisk the eggs and sugar enough — that air gives lift. Next time, beat it a little longer before adding the oil.

My apples sank.
Toss your apple pieces in a spoonful of flour before folding them in. Helps suspend them evenly in the batter.

It’s too wet in the middle.
Make sure the apples aren’t huge chunks — aim for small, even dice. And don’t open the oven too early.

I forgot to toast the walnuts!
No big deal. But next time, do it. A quick 5 minutes in the oven at 180°C makes a huge difference in flavour.

Storage and Reheating

At room temp:
Keep covered on the counter for 2–3 days. A cake dome or tin works well.

In the fridge:
Wrap tightly and it’ll last about 5 days — perfect for sneaky slices with tea.

In the freezer:
Wrap slices individually and freeze up to 3 months. Thaw overnight or microwave for 30 seconds.

To reheat:
Warm in the oven at 350°F for 10–15 minutes or microwave on medium power for a softer finish.

Frequently Asked Questions

Can I use a different nut?
Absolutely — pecans or hazelnuts are both lovely here.

What kind of apples work best?
Go for firm, slightly tart ones — Granny Smith, Braeburn, or Gala.

Do I need the espresso or whiskey?
Not at all. They just deepen the flavour slightly. Leave them out if it’s not your thing.

How do I make this gluten-free?
Swap the flour for a 1:1 gluten-free blend. Works pretty well, especially if you don’t overmix.

Nutrition Facts (Per Serving):

• Calories: 241
• Fat: 12g
• Saturated Fat: 1g
• Carbs: 33g
• Sugar: 23g
• Protein: 2g
• Sodium: 130mg

Try More James Martin Recipes:

• James Martin Spanish Cheesecake Recipe
• James Martin Chocolate Chip Muffins
• James Martin Panettone Bread And Butter Pudding