There’s something magical about the smell of apple cake baking — it takes me straight back to my mum’s kitchen, where every Sunday afternoon smelt like cinnamon and butter and quiet happiness. That warmth in the air, a kettle on, someone stealing a slice before it had cooled… comfort in every corner.
This Nigella-style moist apple cake is that kind of comfort. It’s rustic and soft, with juicy pockets of apple and just enough spice to make it feel like a hug. No fancy decorations, no fuss — just a proper slice of something lovely. I’ve made this more times than I can count, and honestly? It never lasts the night in our house.
Why You’ll Love It
- Soft and fluffy with a proper apple kick — juicy apples baked right into the sponge.
- Perfectly spiced — cinnamon warmth without overpowering the fruit.
- One bowl wonder (mostly) — not too many dishes to wash!
- Keeps beautifully — still moist two days later (if it lasts that long).
- Great on its own, divine with cream — or custard. Or ice cream. Or all three?
- Forgiving and flexible — you can tweak the fruit or spice and it’ll still taste fab.
Ingredients
- 4 medium apples (I like Granny Smith or Braeburn)
- 200g butter, room temp
- 200g sugar
- 3 eggs
- 200g all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
- 1 tbsp lemon juice
- Powdered sugar, for dusting (optional)
How to Make It
Prep the apples first:
Peel and core your apples. Chop two into little chunks and slice the other two nice and thin for the top. Squeeze lemon juice over both to stop them going brown while you faff about with the batter.
Cream it up:
Beat the butter and sugar together until pale and fluffy — you want it soft enough to spread on toast, basically. Then beat in the eggs one at a time. If it curdles a bit, don’t panic. It’ll sort itself out when the flour goes in.
Dry ingredients time:
In a separate bowl, whisk the flour, baking powder, cinnamon, and salt together. Just to get everything evenly spread.
Fold and fill:
Add your dry mix to the wet stuff a bit at a time — gently now, we’re not making bread. Then stir in the chopped apples. It’ll feel thick, but trust the process.
Into the tin:
Grease and line a round cake tin (8-inch works great). Spoon in your batter and level the top with a spatula. Now, lay the apple slices on top in circles — a bit rustic is fine, we’re not at the Bake Off finals.
Bake the beauty:
Into a 180°C (350°F) oven it goes for 45–50 minutes. The top should be golden and a skewer poked into the centre should come out with moist crumbs (not raw batter, mind).
Cool and dust:
Let it sit in the tin for 10 minutes — enough time for you to boil the kettle. Then move it to a rack and let it cool completely (or don’t, I won’t judge). Dust with icing sugar if you fancy.
Common Mistakes and How to Dodge Them
Cake came out dry?
Most likely overbaked. Check at 45 minutes — the middle should be just set, not dry as a bone.
Soggy bottom?
You probably used apples that were too soft or juicy — go for firm, baking-friendly ones like Granny Smith.
Tough texture?
Overmixed batter can lead to this. Mix until just combined, no more.
Apple slices sank?
Try patting them dry first. Or just press them gently into the top, don’t push too far down.
Storage and Reheating
- Room temp: Keeps well in a sealed container for 3 days.
- Fridge: Pop it in if your kitchen’s warm — up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 3 months.
- Reheat (oven): 10 minutes at 180°C wrapped in foil.
- Microwave: 20–30 seconds, but go gentle or it’ll dry out.
Frequently Asked Questions
Can I use different apples?
Yep! Just go for firm ones — Fuji, Pink Lady, or Golden Delicious work well.
Can I add extras like nuts or raisins?
Absolutely. A handful of chopped walnuts or soaked sultanas go really well.
What can I sub for cinnamon?
Nutmeg or mixed spice — or a combo of both. Just don’t overdo it.
Can I make this gluten-free?
Try swapping the flour with a good 1:1 gluten-free baking blend. It won’t be exactly the same but still tasty.
Nutrition Facts (Per Serving)
- Calories: 250
- Fat: 10g
- Carbs: 40g
- Sugar: 20g
- Protein: 3g
- Sodium: 100mg
Try More Recipes:
Nigella Moist Apple Cake
Description
This Nigella-inspired apple cake is moist, warmly spiced, and packed with juicy apples — perfect served warm with cream or a scoop of vanilla ice cream.
Ingredients
Instructions
- Preheat oven to 180°C (350°F) and grease a cake tin.
- Peel and core apples; chop two, slice two, toss all in lemon juice.
- Cream butter and sugar; beat in eggs one by one.
- Combine dry ingredients, then fold into the wet.
- Stir in chopped apples, pour into tin, and top with sliced apples.
- Bake for 45–50 mins until golden and just set.
- Cool slightly before dusting and serving.
Notes
- Use firm, tart apples for structure and flavour.
- Don’t overmix the batter — just combine and stop.
- A touch of lemon juice brightens the whole thing.
- Best enjoyed warm, with something creamy on the side.