Apple cake


  • 300g flour
  • 1 teaspoon bicarbonate of soda
  • 1.5 teaspoons cream of Tartar
  • 1 teaspoon ground cinnamon or sweet spice (optional)
  • 30g butter, softened to room temperature
  • 1/2 cup caster sugar
  • 1 egg, well beaten
  • 150ml milk
  • 2 apples, peeled, sliced and lightly poached


Apple cake was one of Auntie Tottie's specialties. This recipe has been adapted from an apple cake recipe which was written into Tottie's copy of Mrs Beeton's The English woman's cookery book, circa 1890.


Preheat the oven to C180° or C160° fan forced, and grease a loaf tin or 20cm round cake tin with butter.
Sift the flour, bicarbonate of soda and cream of tartar into a large bowl. Add spices if using.
Beat the butter and sugar together until pale and creamy, then beat in the egg and milk.
Add the mixture to the dry ingredients, and stir gently with a wooden spoon until all the flour is incorporated and a thick batter is formed, adding a little more milk if it seems too heavy.
Spoon half the mixture into the cake tin and layer the apples across the batter. Spoon the remaining batter over the apples and bake for 30-40 minutes of until the top is golden and a skewer comes out clean. (The cooking time will vary depending on the shape of the baking tin).
Allow to cool in tin for 15 minutes and then turn out onto a cooling rack.

This recipe appeared in the post An apple a day on April 28, 2016.

Have you tried this recipe?

Use the comments box below to upload comments and photos.