Name: Hairy Bikers Apple Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: Oil spray for the tin; 750g Bramley cooking apples (about 500g prepared weight); 1 tbsp fresh lemon juice; Finely grated zest of ½ lemon; 250g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp ground mixed spice; 2 large eggs; 100g demerara sugar, plus 2 tbsp for the topping; 200ml semi-skimmed milk; 100ml sunflower oil; ½ tsp icing sugar for dusting

This moist, spiced apple cake is made with Bramley cooking apples, self-raising flour, sunflower oil, demerara sugar, and warm cinnamon. The apples break down into soft, sweet pockets throughout the sponge, and a crunchy sugar topping adds a golden finish. It takes about 1 hour 15 minutes from start to finish and serves 12.

I make this cake every autumn when Bramleys are at their best. It fills the kitchen with the most wonderful spiced apple smell, and it never lasts more than a day in our house.

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Apple Cake Ingredients

Oil spray for the tin
750g Bramley cooking apples (about 500g prepared weight)
1 tbsp fresh lemon juice
Finely grated zest of ½ lemon
250g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground mixed spice
2 large eggs
100g demerara sugar, plus 2 tbsp for the topping
200ml semi-skimmed milk
100ml sunflower oil
½ tsp icing sugar for dusting

How To Make Apple Cake

Prepare the tin and apples: Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Line a 23cm springform cake tin with baking parchment and mist with oil spray. Peel and core the apples, then slice them thinly. Toss the slices in a bowl with the lemon juice and zest.
Mix the dry ingredients: Combine the self-raising flour, baking powder, ground cinnamon, and mixed spice in a large mixing bowl. Give it a good stir so the spices are evenly distributed.
Combine wet ingredients: In a separate bowl, whisk the eggs with 100g of demerara sugar, the milk, and the sunflower oil until smooth.
Bring the batter together: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold the lemony apple slices through the batter until evenly mixed.
Bake the cake: Pour the batter into the prepared tin. Sprinkle the remaining 2 tbsp of demerara sugar evenly over the top. Bake in the centre of the oven for 1 hour, or until well risen, golden, and a skewer inserted into the centre comes out clean.
Cool and serve: Leave the cake to cool in the tin for 10 minutes before removing it. Dust with sifted icing sugar and serve warm or cold with single cream or half-fat crème fraîche.

What Is the Secret to a Perfect Apple Cake?

Use Bramley apples: Bramleys are the classic British cooking apple. They break down beautifully during baking and create those soft, sweet pockets of fruit throughout the cake.
Slice, don’t chop: Thin slices work better than chunks in this recipe. They spread evenly through the batter and cook through properly in the hour of baking time.
Don’t skip the lemon: The lemon juice stops the apple slices from browning and adds a fresh zing that lifts the whole cake. The zest brings extra citrus flavour too.
Try other apple bakes: If you enjoy this, the Hairy Bikers apple crumble and the apple and blackberry crumble are both worth making with the same Bramley apples.

What Should You Serve on the Side?

This cake is lovely on its own, still slightly warm from the oven. A dusting of icing sugar is all it really needs for a simple afternoon tea treat.

For a proper pudding, serve a slice with single cream, half-fat crème fraîche, or a scoop of vanilla ice cream. It also pairs brilliantly with a warm cup of tea or coffee. If you like fruity bakes, try the Hairy Bikers lemon drizzle cake as another teatime option.

Does This Keep Well?

This cake is at its best within 2 days of baking. Wrap it in foil and keep it at room temperature. The oil-based sponge stays moist, but the apple does soften over time, so eat it sooner rather than later.

You can freeze the cake for up to 3 months. Cut it into portions, wrap each one tightly in cling film and then foil, and defrost at room temperature when ready to eat.

Nutrition Facts

Calories: 229 kcal
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 31mg
Sodium: 150mg
Total Carbohydrate: 35g
Dietary Fibre: 2g
Sugars: 18g
Protein: 4g

Frequently Asked Questions

Can you use eating apples instead of Bramleys? You can, but the result will be different. Eating apples hold their shape more and taste sweeter, so the cake will have firmer apple pieces and less of that soft, melting texture Bramleys give.

How does the Hairy Bikers apple cake compare to Mary Berry’s? Mary Berry’s Devonshire apple cake uses butter and is richer, while the Hairy Bikers version uses sunflower oil for a lighter sponge with fewer calories per slice.

Can you make this apple cake ahead of time? Yes, bake it the day before and wrap it in foil once cool. It actually tastes better the next day as the spices develop and the sponge becomes even more moist.

Why did my apple cake sink in the middle? This usually happens if the oven door is opened too early or the oven temperature is too low. Make sure the oven is fully preheated to 190°C and avoid opening the door for the first 45 minutes.

Is this apple cake suitable for a lighter diet? Yes, this recipe comes from the Hairy Bikers’ diet range. It uses oil instead of butter and less sugar than a traditional sponge, coming in at around 229 calories per slice when cut into 12.

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