Easy Apple Cake Recipe UK: Best Moist Fruitcake Slice You’ll Love

Name: Easy Apple Cake Recipe UK: Best Moist Fruitcake Slice You’ll Love
Prep time: 20 min
Cook time: PT-488244H50M16S
Total time: PT-488244H50M16S
Cuisine: British
Ingredients: 2-3 medium apples, peeled, cored, and chopped (about 300g / 10.5oz, or about 2 cups); 3/4 cup caster sugar (150g, or use light brown sugar); 1/2 cup unsalted butter, softened (120g); 2 large eggs, room temperature; 1 2/3 cups self-raising flour (200g, or plain flour + 2 tsp baking powder); 1 tsp ground cinnamon (optional); 1/2 tsp mixed spice; Pinch of salt; 2-3 tbsp milk (whole milk preferred); Zest of 1 lemon (optional); 1 tbsp demerara sugar (for topping); Handful of flaked almonds or chopped walnuts (optional, for topping)

Posted on August 19, 2025

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The first time I baked this easy apple cake recipe UK style, my kitchen filled with the smell of warm cinnamon, sweet apples, and buttery sponge—honestly, it was like autumn exploded in my house. I’d grabbed a bag of slightly bruised apples from the local market and decided, on a whim, to turn them into something cozy. You know that feeling when you cut into a cake that’s still steaming, and the slices hold together with perfect moistness? This fruitcake slice is exactly that. It’s not fussy, but it feels special every time.

Growing up in a busy British household, fruitcakes were always part of our tea table, but—let’s face it—they could be dry and dense. This recipe changed everything for me. It’s packed with juicy apples (so no cardboard vibes here), a gentle hint of spice, and a soft crumb that’s just right. I’ve baked it for family brunches, neighbourly catch-ups, and even as a late-night treat with a cuppa. If you’re hunting for a moist apple cake that’s easy, forgiving, and absolutely full of flavour, you’re in for a treat with this one.

This apple cake is perfect for busy mums, beginner bakers, or anyone who wants a reliable recipe to whip up when the fruit bowl is overflowing. Plus, it’s got that classic UK comfort factor—simple ingredients, straightforward method, and a slice that’s just begging for a drizzle of custard or a dollop of cream. Trust me, after making this easy apple cake more times than I can count (sometimes with a toddler hanging off my leg), I can promise you: it’s a keeper.

Why You’ll Love This Easy Apple Cake Recipe UK

Quick to make: You can have this cake ready to bake in under 20 minutes, so it’s perfect for spontaneous baking sessions or when you’ve got guests dropping by unexpectedly.
Simple ingredients: No need for anything fancy. Just apples, flour, eggs, and a few pantry staples—most of which you probably have right now.
Perfect for any occasion: Whether it’s afternoon tea, a birthday brunch, or just a cozy evening at home, this moist fruitcake slice fits right in.
Crowd-pleasing flavour: The combination of tender apples, subtle spices, and buttery cake is loved by both kids and adults. I’ve never seen leftovers last more than a day!
Moist and tender crumb: Say goodbye to dry fruitcake. Thanks to the juicy apples and careful mixing, each slice is soft and satisfying.

What sets this recipe apart is the way the apples melt into the batter—almost like little pockets of sweet fruit—while the cake stays fluffy and rich. I always blend a portion of the apples for extra moisture, and leave some chunks for bite. That’s my signature twist! No dry bits, no bland cake, just full-on flavour in every mouthful. I’ve tried countless apple cake recipes, and honestly, this is the one I keep coming back to.

This easy apple cake recipe UK style is also super flexible. You can swap in different apples, use brown sugar for added depth, or sprinkle a bit of extra cinnamon on top for that bakery vibe. It’s the sort of cake that feels comforting, brings people together, and tastes even better the next day (if you can wait that long). Whether you’re serving it at a picnic or munching a sneaky slice at 11pm, it’s the kind of simple, moist fruitcake slice everyone needs in their baking arsenal.

Ingredients Needed for Easy Apple Cake Recipe UK

This recipe is all about making the most of humble, wholesome ingredients—the kind you probably have stashed in your cupboards or fruit bowl. Nothing too fancy, but each ingredient plays an important role in creating the perfect moist fruitcake slice.

For the Cake Batter:
- 2-3 medium apples, peeled, cored, and chopped (about 300g / 10.5oz) (Bramley, Cox, or Granny Smith work well)
- 150g (5.3oz) caster sugar (or use light brown sugar for a deeper flavour)
- 120g (4.2oz) unsalted butter, softened
- 2 large eggs, room temperature
- 200g (7oz) self-raising flour (or plain flour + 2 tsp baking powder)
- 1 tsp ground cinnamon (optional, but highly recommended)
- 1/2 tsp mixed spice (adds a classic British touch)
- Pinch of salt
- 2-3 tbsp milk (whole milk preferred, but semi-skimmed works)
- Zest of 1 lemon (optional, for brightness)
For the Topping:
- 1 tbsp demerara sugar (for crunch)
- Handful of flaked almonds or chopped walnuts (optional, adds extra texture)

Ingredient Tips & Substitutions:

If you’re short on self-raising flour, swap in plain flour and add baking powder as above. Works just as well!
I’ve used both salted and unsalted butter—just skip the pinch of salt if using salted.
Try swapping the apples for pears in autumn or adding a handful of sultanas for extra fruitiness.
For a dairy-free version, use sunflower spread and oat milk. Still comes out lovely and moist.
If you want to go gluten-free, use a blend like Doves Farm gluten-free self-raising flour. I’ve tested it—no one noticed the difference!

Honestly, the best apples are the slightly soft ones you forgot at the bottom of the fruit bowl. The sweetness and juiciness are perfect for this easy apple cake recipe UK style. If you like your cake extra moist, grate one apple and chop the rest. Or, swap half the sugar for honey for a softer crumb. The only rule is: don’t skimp on the apples!

Equipment Needed

Medium mixing bowl: For combining the wet and dry ingredients. A glass or metal one works fine.
Electric mixer or sturdy whisk: I use my old hand mixer, but a wooden spoon is totally doable if you don’t mind a workout.
Peeler and sharp knife: For prepping the apples. If you have an apple corer, even better.
8-inch (20cm) round cake tin or square baking pan: Lined with baking paper for easy removal. I’ve used everything from silicone moulds to vintage tins—just grease well for best results.
Baking paper or parchment: Makes clean-up easy and prevents sticking.
Cooling rack: Not essential, but helps the cake cool evenly. I sometimes just use the oven rack!

If you don’t have a cake tin, a loaf pan (2lb) works—just adjust baking time and check for doneness with a skewer. For budget-friendly options, supermarket own-brand tins and basic mixing bowls do the job just fine. My trusty whisk has survived many batches, but if yours is on its last legs, just keep a lookout for sales. A well-lined tin is the secret to perfect slices, so don’t skip the baking paper!

Preparation Method

Preheat the oven: Set your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Line your cake tin with baking paper and lightly grease the sides.
Prepare the apples: Peel, core, and chop 2-3 medium apples into small cubes (about 1cm). For extra moistness, grate one apple and chop the rest. You’ll want about 300g (10.5oz) total.
Cream the butter and sugar: In your mixing bowl, beat 120g (4.2oz) unsalted butter with 150g (5.3oz) sugar until pale and fluffy—about 2-3 minutes. If using a hand whisk, go for 5 minutes. The mixture should look creamy and light.
Add the eggs: Crack in 2 large eggs, one at a time, beating well after each addition. If the mixture curdles a bit, don’t worry—it’ll smooth out once the flour goes in.
Mix in dry ingredients: Sift in 200g (7oz) self-raising flour, 1 tsp cinnamon, 1/2 tsp mixed spice, and a pinch of salt. Fold gently until just combined. Try not to overmix—less stirring means a softer cake.
Fold in apples and milk: Add the chopped and grated apples, plus 2-3 tbsp milk and lemon zest if using. Gently fold everything together until apples are evenly distributed. The batter should be thick but drop easily off a spoon.
Transfer to tin: Spoon the mixture into your prepared cake tin and level the top with a spatula. Sprinkle over 1 tbsp demerara sugar and a handful of nuts if you’re feeling fancy.
Bake: Bake for 45-55 minutes. Check after 40 minutes—if the top is browning too fast, cover loosely with foil. The cake is done when a skewer inserted in the middle comes out clean (a few moist crumbs are fine).
Cool: Let the cake cool in the tin for 10 minutes, then turn out onto a cooling rack. The aroma at this stage is unreal!
Slice and serve: Cut into generous slices. Enjoy warm or at room temperature, with custard, cream, or just as it is.

Troubleshooting:

If your cake sinks in the middle, it may need a few more minutes in the oven. Test with a skewer in several spots.
For extra moistness, don’t skimp on the apples—add an extra half apple if they’re small.
If the cake sticks, make sure your tin is well-lined and greased. Let it cool before trying to remove.

My secret for getting that perfect moist fruitcake slice? Let the cake rest before slicing—it sets up and gets even softer. And don’t worry if the batter looks a bit lumpy from the apples; that’s what makes it so good!

Cooking Tips & Techniques

After baking this easy apple cake recipe UK style more times than I can count, I’ve picked up a few tricks:

Apple prep: Mixing grated and chopped apples gives the best texture—soft and juicy inside, with a bit of bite.
Butter temperature: Make sure butter is properly softened but not melted. Cold butter makes the cake dense, while too-warm butter can cause a greasy crumb.
Don’t overmix: After adding flour, fold gently just until combined. Overmixing makes the cake tough.
Baking time: Ovens vary! Start checking at 40 minutes. If the top is browning too fast, tent loosely with foil.
Testing doneness: Use a skewer or toothpick in the centre. If it comes out clean or with a few moist crumbs, it’s ready. If it’s wet, give it another 5 minutes.
Cool before slicing: This cake is super moist, so let it cool at least 10 minutes before cutting. Warm slices are lovely but can crumble if sliced too soon.
Multitasking: Prep apples while the oven heats, and use the downtime for tidying up. I usually make myself a cuppa and soak up the apple aroma!

Once, I forgot to line the tin—big mistake. The cake stuck, and I ended up with a heap instead of slices. Lesson learned: always line and grease! If your apples are very tart, add an extra tablespoon of sugar. If you want more spice, toss in a pinch of nutmeg or ginger. The cake is forgiving, but the details make a difference.

Variations & Adaptations

Gluten-free: Substitute self-raising flour with gluten-free self-raising blend. I’ve tried Doves Farm—results are spot on.
Dairy-free: Use plant-based spread and oat or almond milk. The cake stays moist, and you can’t tell the difference.
Seasonal twist: Swap apples for pears in autumn, or add a handful of fresh blackberries for a summer version.
Spiced up: Add 1/4 tsp ground nutmeg or ginger for a warming kick. A dash of vanilla extract works wonders too.
Nuts & dried fruit: Mix in a handful of chopped walnuts, pecans, or sultanas for extra crunch and flavour.
Personal favourite: I once added a swirl of salted caramel before baking—wow. The slices were gooey and rich, a total crowd-pleaser.

If you want a more traditional fruitcake feel, add mixed dried fruit and a splash of rum or brandy. For a lighter tea cake, use less spice and more lemon zest. Allergies? Just skip the nuts or use seeds instead. This easy apple cake recipe UK style is all about making it your own, so don’t be shy with your tweaks.

Serving & Storage Suggestions

This moist fruitcake slice is best served slightly warm or at room temperature. For a classic British dessert, add a spoonful of custard or clotted cream. I’m partial to a drizzle of double cream and a sprinkle of cinnamon—pure comfort!

Presentation: Slice into generous wedges or squares. Dust lightly with icing sugar for a pretty finish.
Pairings: Goes perfectly with a strong cup of English breakfast tea, milky coffee, or even a cheeky cider.
Storage: Keep in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate up to 5 days.
Freezing: Slice and wrap individually in cling film or foil. Freeze for up to 3 months. Thaw at room temperature or gently warm in the oven.
Reheating: Microwave slices for 10-20 seconds or pop in a low oven for 5-10 minutes. The cake stays moist and soft!

The flavour actually deepens after a day or two, so leftovers (if there are any) taste even better. Just make sure to wrap well to prevent drying out. I sometimes stash a slice in my lunchbox—it’s a nice little pick-me-up during the day.

Nutritional Information & Benefits

Each slice of this easy apple cake recipe UK provides about 210 calories, 7g fat, 32g carbs, and 3g protein (based on 10 servings). Apples add natural sweetness, fibre, and vitamin C, while using less sugar keeps things lighter than traditional fruitcake.

This cake is nut-free unless you choose to add nuts, and can easily be made gluten- or dairy-free. If you use wholemeal flour, you’ll boost the fibre even more. Just a heads-up—there’s egg and wheat in the basic recipe, so it’s not suitable for those with those allergies unless you adapt.

I love how this cake fits into a balanced routine: it’s a treat, but with fruit and simple ingredients. It’s not overly heavy, and you can adjust sugar or fat to suit your needs. For me, sharing a homemade fruitcake is a wellness win—good food brings people together.

Conclusion

If you’re after a cake that’s easy, comforting, and absolutely packed with flavour, this easy apple cake recipe UK style is the one. It’s moist, tender, and just the right amount of sweet—perfect for any occasion, or just because you fancy a slice with your tea. You can tweak it to suit your taste, swap ingredients as needed, and still get a beautiful result every time.

I keep making this cake because it’s simple, reliable, and always makes me smile. Whether you’re a seasoned baker or just starting out, give it a try—and don’t be afraid to add your own twist. Let me know how it goes in the comments, or tag me in your Pinterest bakes! Share this recipe with friends who love a classic British bake, and most importantly, enjoy every bite.

Baking should be fun and a little bit messy. So grab your apples, preheat the oven, and let’s make something delicious together!

Frequently Asked Questions

Can I use wholemeal flour instead of self-raising?

Yes, you can swap in wholemeal self-raising flour for extra fibre—just expect a slightly denser crumb. If using plain wholemeal, add 2 tsp baking powder.

What type of apples are best for this easy apple cake recipe UK?

Bramley, Cox, or Granny Smith apples work well. Tart, firm apples give the cake a good structure and flavour, but honestly, any apples will do.

How do I know when the cake is done?

Insert a skewer into the centre after 45 minutes. If it comes out clean or with a few moist crumbs, it’s ready. If it’s wet, bake for another 5-10 minutes.

Can I make this cake in advance?

Absolutely! It keeps well for 2-3 days at room temperature, and the flavour actually improves. Just store in an airtight container to keep it moist.

Is this easy apple cake recipe UK freezer-friendly?

Yes, you can freeze slices for up to 3 months. Wrap tightly in cling film or foil, and thaw at room temperature or gently warm before serving.

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