This simple vanilla apple cake is one of my favourite Autumn bakes – delicious with a cup of tea or serve with lashings of vanilla custard for a cosy pudding!
I’m all about baking with apples and pumpkin right now. There’s just something about those cosy Autumn flavours that make me feel happy. For instance, these salted caramel apple and cinnamon scones are perfect for this time of year, as are these pumpkin cranberry maple glazed muffins.
I came across this apple cake recipe a good few years ago Good Food magazine. It looked so inviting in the picture – a deep, fluffy looking sponge, topped with sliced apples and a sprinkling of crunchy demerara sugar. The picture just screamed “bake me now” so that’s exactly what I did.
My cake definitely didn’t look as pretty as the one in the magazine, but once I tasted it I really didn’t care. Buttery and light with a deep vanilla flavour, the cinnamon sugar topped apples which had softened in the heat of the oven….I was sold.
I’ve slightly adapted the recipe over the years, but only by a tiny fraction….this cake is just perfect exactly as it is.
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Pin this vanilla apple cake for later….
Vanilla Apple Cake
- 250 g very soft butter
- 250 g caster sugar
- 4 large eggs, beaten
- 1 tsp vanilla bean paste or extract
- 250 g self-raising flour
- 3-4 apples, peeled, cored and cut into wedges
- 2 tbsp demerara sugar
- 1 tsp ground cinnamon
- Preheat the oven to 180C/160C Fan/350F. Grease and base line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until very light and fluffy.
- Gradually add the beaten eggs, beating well after each addition. Beat in the Vanilla.
- Sieve the flour over the creamed mixture and using a metal spoon, fold the flour in, taking care not to over mix. When the mixture is smooth, pour into the lined cake tin and level the top.
- Place your apple wedges on top, making a pattern if you like.
- In a small bowl, mix together the demerara sugar and ground cinnamon. Sprinkle the cinnamon sugar over the apples.Place in the oven and bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Remove from the oven and leave in the tin for about 15 minutes before carefully turning out onto a wire rack to cool