Nigella Apple And Cinnamon Cake

This delicious Nigella Lawson Apple and Cinnamon Cake is a quick and easy dessert perfect for cozy gatherings. Packed with warm spices and topped with a crunchy cinnamon crumble, it’s made with simple ingredients like apples and pantry staples. Serve it warm with creamy ice cream and caramel sauce for a comforting treat everyone will love.

Ingredients Needed

For the Cake:

• 4 apples (quartered, cored, not peeled)
• 2 eggs
• 440g / 2 1/4 cups sugar
• 2 tsp bicarbonate of soda (baking soda)
• 2 tsp ground allspice
• 250g / 1 cup butter (at room temperature, chopped)
• 300g / 2 1/2 cups plain flour
• 1 tsp ground cinnamon

For the Cinnamon Crumble:

• 110g / 1/2 cup brown sugar
• 45g / 1/2 cup rolled oats
• 1 tsp ground cinnamon
• 25g / 2 tbsp butter

To Serve:

• Ice cream and caramel sauce (optional)

How To Make Apple And Cinnamon Cake

1. Preheat the oven: Set the oven to 180°C (fan-forced) / 200°C / 400°F. Grease a 23cm (9-inch) springform tin and line it with baking paper.
2. Make the crumble topping: Combine all crumble ingredients in a food processor. Process until crumbly, then transfer to a bowl and set aside.
3. Prepare the cake batter: Place the apples in the food processor and process until finely chopped. Add the eggs, sugar, bicarbonate of soda, allspice, butter, flour, and cinnamon. Process for 1 minute until smooth.
4. Assemble the cake: Pour the batter into the prepared tin. Sprinkle the crumble topping evenly over the surface.
5. Bake the cake: Bake for 1–1¼ hours or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
6. Serve: Slice and serve with ice cream, caramel sauce, or both.

Recipe Tips

• Choose the right apples: Use firm, slightly tart apples like Granny Smith or Braeburn for the best flavor and texture in the cake. Avoid overly sweet or soft varieties.
• Don’t skip the crumble topping: Blend the ingredients until crumbly but not overly fine. This adds a delicious crunch to the soft cake.
• Check for doneness: Insert a skewer into the center of the cake at the 1-hour mark. If it comes out clean or with a few crumbs, the cake is ready. Avoid overbaking to keep it moist.
• Cool properly: Let the cake cool in the tin for 10 minutes before transferring to a rack. This prevents it from breaking apart.
• Serve warm for the best taste: Reheat slices slightly and serve with a dollop of ice cream or caramel sauce for an irresistible dessert experience.

How To Store Leftovers?

• Refrigerate: Let the leftover Moist Apple Cake cool completely to room temperature. Then, cover it with plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cake tightly in plastic wrap and foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw the cake in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (approximately 92 grams)

• Calories: 272
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 72mg
• Sodium: 106mg
• Total Carbohydrate: 40g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 4g

Try More Nigella Recipes:

• Nigella Semolina Cake
• Nigella Mushroom Stroganoff
• Nigella Tea Loaf
• Nigella Lawson Lamb Curry