Apple Cake Recipe
By: Agi Kaja
It’s the ultimate tea-time companion—wonderfully moist, subtly spiced, and packed with soft, jammy chunks of orchard fruit.
Whether you’re using up a garden glut or just fancy a bit of rustic comfort, this cake is a guaranteed crowd-pleaser that’s as simple to bake as it is to eat. It’s a slice of pure nostalgia that never goes out of style.
Apple Cake Recipe
Bake a slice of the Kent countryside with our Rustic Apple & Spelt Cake—the perfect example of a clean-label pantry in action. Unlike supermarket cakes filled with industrial emulsifiers and refined sugars, this recipe uses the natural sweetness of seasonal fruit and the rich, nutty depth of Organic Spelt Flour. It’s a nutrient-dense bake that provides slow-release energy and plenty of fibre to support gut health.
This is honest, "old-school" baking that skips the "tacky" additives and focuses on nutritional density.
Ingredients
- 200g sugar cane powder
- 240g whole milk (or plant-based milk like almond/oat/soy)
- 170g butter (or vegan butter/coconut oil)
- 2 large eggs + 1 yolk (or 6 tbsp ground flaxseed mixed with 18 tbsp water, set 5 mins)
- 2 tsp vanilla extract
- 125g all-purpose flour
- ¼ tsp salt
- 1½ tsp baking powder
- 790g peeled, sliced cooking apples (about 4 apples)
Directions
- Preheat oven to 180°C (350°F).
- Grease & line an 8-inch tin.
- If using flax eggs, mix flaxseed with water and let sit 5 mins.
- Cream butter (or vegan butter) and sugar cane powder until fluffy. Add eggs (or flax eggs) and vanilla; mix well.
- Mix flour, baking powder, and salt separately.
- Fold dry ingredients and milk (or plant milk) alternately into wet mix.
- Fold in apples, saving some for the top.Pour batter into tin, top with apples, sprinkle coarse sugar if using.
- Bake 45–55 mins until a skewer comes out clean. Cool and dust with sugar cane powder.
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