There’s something about the smell of apples and cinnamon baking that feels like someone’s wrapped the whole house in a warm scarf. This cake, I’ll admit, has saved a few grey days for me — the kind when everything feels a bit off and the only logical solution is butter, sugar, and something bubbling in the oven.
Nigella’s Apple and Cinnamon Cake isn’t fancy or fussy — which is probably why I love it so much. It’s soft and deeply spiced, with apples tucked into the batter and a golden cinnamon crumble on top that makes the whole thing feel like autumn turned into dessert. I’ve made it for lazy Sunday brunches and once — I kid you not — for breakfast on a Tuesday. No regrets.
Why You’ll Love It
- Moist and tender — the apples melt into the cake in the most glorious way.
- Crumble topping = texture heaven — soft cake + crunchy top = yes please.
- Hides imperfections well — rustic charm means you don’t need a piping bag or a steady hand.
- Smells like a candle — but better — it’ll make your kitchen smell like a bakery in a storybook.
- Freezes beautifully — slice it up and stash some away for a rainy day.
- Comfort food through and through — whether you eat it with coffee or custard.
Ingredients
- 4 apples, quartered and cored (no need to peel)
- 2 eggs
- 440g granulated sugar
- 2 tsp bicarbonate of soda
- 2 tsp ground allspice
- 250g butter, chopped and at room temp
- 300g plain flour
- 1 tsp ground cinnamon
- To serve: ice cream and caramel sauce (optional but strongly encouraged)
Cinnamon Crumble Topping:
- 110g brown sugar
- 45g rolled oats
- 1 tsp ground cinnamon
- 25g butter
How to Make It
Preheat and prep your tin:
Heat your oven to 180°C fan (or 200°C regular). Grease a 23cm springform tin and line it with baking paper — you’ll be glad you did when it’s time to release that golden beauty.
Whizz up the crumble:
Toss the brown sugar, oats, cinnamon, and butter into a food processor. Pulse until you get a sandy, clumpy crumble — don’t overdo it. Tip it into a bowl and set aside.
Blitz the apples:
Chop the apples into chunks and pop them in the food processor. Give them a few pulses until they’re finely chopped — not mush, but no giant bits either.
Build your batter:
To the apples, add the eggs, sugar, soda, spices, butter, and flour. Pulse until it just comes together into a thick, lovely batter. Scrape down the sides if needed. Don’t overmix — you’re making cake, not bread.
Into the tin it goes:
Spoon the batter into the prepared tin and smooth the top a little. Scatter the crumble mixture over the top — don’t press it down, just let it sit there all craggly and golden.
Bake and be patient:
Bake for 1 hour to 1 hour 15 minutes. Start checking around the hour mark — a skewer should come out mostly clean (a little moisture’s okay, just no goo). The top should be crisp and the edges pulling away from the tin.
Cool before cutting:
Let it cool in the tin for about 10 minutes, then move it to a wire rack. That crumble topping needs to set a little before slicing, or it’ll fall apart in a sad, delicious mess.
Common Mistakes and How to Dodge Them
Why is my cake dry?
Most likely too much flour or overbaking. Measure carefully and check your cake around the 60-minute mark.
It’s wet in the middle. What gives?
Could be your oven runs cool. Bake a bit longer and tent with foil if the top browns too quickly. Always skewer test the centre.
The cake is dense, not fluffy.
You may have pulsed the batter too long or used cold butter. Keep it quick and gentle once the flour goes in.
Why does it crumble when I slice it?
It’s probably still too warm! Let it rest — tough, I know, but worth it for clean slices.
Storage and Reheating
Fridge:
Keep covered for up to 4 days. I like it cold, but you can warm it too.
Freezer:
Wrap individual slices in cling film and freeze for up to 3 months. Perfect for emergency cake cravings.
To reheat:
- Oven: 150°C for about 10–15 minutes — revives the crumble nicely.
- Microwave: 30 seconds on medium. Not as crisp, but fast and still dreamy.
Frequently Asked Questions
Can I peel the apples?
You can, but honestly, the peel softens in the bake and adds texture. Plus, who has time?
What apples work best?
A mix of tart and sweet is ideal — Granny Smith + Gala is my go-to.
Can I skip the crumble topping?
Technically, yes… but why would you? That topping is half the fun.
Can I make this gluten-free?
Yes — just swap the flour for a good-quality GF blend and check your oats are certified gluten-free.
Nutrition Facts (Per Serving):
- Calories: 350 kcal
- Fat: 17g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 310mg
- Carbohydrates: 47g
- Sugar: 24g
- Protein: 4g
Try More Nigella Recipes:
Nigella Apple And Cinnamon Cake
Description
A rustic apple and cinnamon cake with a crumbly spiced topping, soft inside and crisp on top — perfect with ice cream or eaten in thick slices with a mug of something hot.
Ingredients
Crumble Topping:
Instructions
- Preheat oven to 180°C fan. Line and grease a 23cm springform tin.
- Pulse crumble topping ingredients in a food processor. Set aside.
- Chop apples finely in the processor, then add eggs, sugar, soda, spices, butter, and flour. Pulse briefly.
- Spoon batter into tin, top with crumble.
- Bake 1–1¼ hours until skewer comes out clean.
- Cool in tin 10 mins, then fully on a rack.
- Serve with ice cream or caramel — or both.
Notes
- Don’t overmix once the flour goes in — just pulse gently.
- Use room temperature butter for smoother batter.
- Crumble topping can be made ahead and chilled.
- Great for freezing in slices for quick treats.