Imagine biting into a dessert that gives you the cozy, spiced warmth of apple pie and the tender crumb of a perfect cake—all in one glorious slice. That’s exactly what this Jamie Oliver Apple Pie Cake Recipe delivers! It’s my go-to when I can’t decide between the two, and honestly, why choose? Jamie’s genius lies in keeping things simple yet unforgettable, just like this recipe. With layers of cinnamon-kissed apples nestled in a buttery cake batter, it’s a crowd-pleaser that’ll have everyone asking for seconds. Plus, it’s easier than making a pie from scratch—no rolling pin required!
Table of Contents
Table of Contents
Why You’ll Love This Jamie Oliver Apple Pie Cake Recipe
Oh my goodness, where do I even start? This recipe has stolen my heart (and my family’s stomachs) for so many reasons:
- Effortless magic: You get the soul-warming flavors of homemade apple pie without the fuss of pie crust! Just layer those gorgeous apple slices right into the batter.
- Texture heaven: That perfect balance between moist cake and tender spiced apples will make you close your eyes in bliss with every bite.
- Versatility wins: Serve it warm with ice cream for dessert, or enjoy a slice with coffee for breakfast – no judgement here!
- Crowd-pleasing charm: It looks impressive but comes together with simple pantry staples. (Shh… I won’t tell how easy it really is!)
Ingredients for Jamie Oliver Apple Pie Cake Recipe
Let’s talk ingredients—this is where the magic starts! I always gather everything on my counter first (saves me from mid-mix panic). Here’s what you’ll need:
- Dry team: 2 cups all-purpose flour (spooned and leveled, please!), 1 cup granulated sugar, 1 tsp baking powder, and ½ tsp salt
- Wet wonders: ½ cup unsalted butter (softened to room temp—this is crucial!), 2 large eggs, 1 tsp vanilla extract, and ½ cup milk
- Apple magic: 3 medium apples (I swear by Granny Smith for that perfect tang), peeled and thinly sliced, plus 1 tsp cinnamon and 2 tbsp brown sugar for sprinkling
Pro tip: Measure your flour right—too much makes the cake dense. I fluff the flour first, then gently spoon it into my measuring cup!
Equipment You’ll Need
Don’t worry—no fancy gadgets required here! Just grab:
- A trusty 9-inch cake pan (springform works wonders for easy release)
- Two mixing bowls (one for dry, one for wet ingredients)
- A wooden spoon or hand mixer
- A peeler and sharp knife for those apples
- Measuring cups and spoons
That’s it—see? Told you this recipe keeps things beautifully simple!
How to Make Jamie Oliver Apple Pie Cake Recipe
Alright, let’s roll up our sleeves and make some magic happen! This recipe comes together so beautifully—just follow these simple steps, and you’ll have a showstopper in no time.
Preparing the Batter
First things first: Preheat that oven to 350°F (175°C) and grease your cake pan well. Nobody wants a stuck cake! Now, in a large bowl, beat the softened butter and granulated sugar together until they’re light and fluffy—about 2 minutes with a mixer or a good arm workout. Add the eggs one at a time, mixing well after each, then stir in the vanilla. In another bowl, whisk together the flour, baking powder, and salt. Here’s my favorite trick: alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry. Mix just until combined—overmixing makes the cake tough!
Layering the Apples
Okay, here’s where the “pie” part comes in! Pour half the batter into your prepared pan and smooth it out. Now, layer half of those beautiful apple slices on top (I like to fan them out in circles—so pretty!). Sprinkle with half the cinnamon and brown sugar. Repeat with the remaining batter and apples, finishing with a gorgeous apple topping. The layers bake into this incredible cake-pie hybrid that’ll make your kitchen smell like heaven.
Baking and Cooling
Pop that beauty in the oven for 40-45 minutes. The cake is done when it’s golden brown and a toothpick inserted near the center comes out clean (a few moist crumbs are fine—wet batter isn’t!). Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but resist cutting right away—letting it cool slightly helps the flavors settle. Trust me, it’s worth the wait!
Tips for the Perfect Jamie Oliver Apple Pie Cake
After making this cake more times than I can count, here are my tried-and-true secrets for absolute perfection:
- Apple wisdom: Granny Smith apples are my go-to—their tartness balances the sweetness beautifully. But if you want softer apples, try Honeycrisp or Pink Lady.
- Texture matters: Slice apples about 1/4-inch thick—too thin and they disappear, too thick and they won’t soften enough.
- Gentle hands: When mixing batter, stop as soon as ingredients combine. Overmixing = tough cake (and we don’t want that!).
- Timing trick: If edges brown too fast, tent loosely with foil while the center finishes baking.
Follow these, and you’re golden—literally!
Ingredient Substitutions
Life happens—here’s how to adapt this recipe when you’re missing something or catering to dietary needs:
- Flour swap: Use a 1:1 gluten-free flour blend if needed—just avoid almond flour (too dense!).
- Milk magic: Any milk works—I’ve used oat milk when dairy-free friends visit with zero taste difference.
- Butter backup: Margarine can substitute butter in a pinch, but for richness, stick with the real deal.
Remember: Some swaps change texture slightly, but the soul-warming flavor stays intact!
Serving Suggestions for Jamie Oliver Apple Pie Cake
Now comes the best part—how to serve this beauty! Warm slices practically beg for a scoop of vanilla ice cream melting over the top (that hot-cold contrast is everything). For a classic touch, dollop with freshly whipped cream and a dusting of cinnamon. Breakfast? Just say it’s “apple cake” and enjoy with your morning coffee—I won’t tell!
Storing and Reheating
This cake keeps beautifully! Just store it in an airtight container at room temperature for up to 3 days—though ours never lasts that long! For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Want that fresh-from-the-oven feel? Pop a slice in the microwave for 15 seconds before serving. The apples stay juicy, and the cake stays perfectly moist!
Jamie Oliver Apple Pie Cake Recipe FAQs
I get asked about this recipe all the time—here are the answers to the most common questions that pop up:
Can I use store-bought pie filling instead of fresh apples?
Oh honey, I wouldn’t! The magic comes from fresh apple slices—they soften perfectly while baking and keep their shape. Pie filling turns mushy and changes the cake’s texture completely.
Why does my cake sink in the middle?
Usually means it needed just a few more minutes in the oven! The toothpick test can be sneaky—make sure it comes out completely clean near the center.
Can I make this ahead?
Absolutely! Bake it the day before—the flavors actually deepen overnight. Just warm slices slightly before serving.
What’s the best way to peel apples quickly?
My grandma’s trick: use a vegetable peeler in long strokes from stem to base. Takes seconds once you get the hang of it!
Nutritional Information
Okay, let’s keep it real—this is dessert, not health food! But because I know you’re curious, here’s the general nutritional picture for this heavenly apple pie cake. Remember, these are estimates (actual numbers vary based on your specific ingredients and portion sizes):
A generous slice clocks in around 320 calories with that perfect balance of carbs, fats, and just enough protein to almost feel virtuous. The apples bring fiber and natural sweetness, while the butter and eggs give it that rich, satisfying texture we all love. Want to lighten it up? Try reducing the sugar slightly or using a sugar substitute—though I can’t promise the exact same magic!
Important note: Nutritional values change based on brands, apple varieties, and how thinly you slice those apples. This info is just a guide—the real measurement is in the smiles around your table!
For more delicious recipes, check out our Pinterest page!
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Jamie Oliver’s Incredible Apple Pie Cake Recipe – Magic in 1 Dish!
- Total Time: 1 hour 5 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A delicious fusion of apple pie and cake, combining the best of both desserts. Perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 3 medium apples, peeled and thinly sliced
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Alternately add dry ingredients and milk to the butter mixture, stirring until combined.
- Pour half the batter into the pan. Layer with apple slices, cinnamon, and brown sugar.
- Spread the remaining batter over the apples. Top with more apple slices.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use tart apples like Granny Smith for best results.
- Dust with powdered sugar before serving for extra sweetness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
