Hairy Bikers Apple Cake Recipe

This soft, buttery Hairy Bikers Apple Cake Recipe is made with fresh tart apples, mixed spice, and lemon zest, and ready in 1 hour 15 minutes. Arranging the apple slices on top ensures a beautifully caramelized, golden crust that looks as good as it tastes. I absolutely love serving this warm with a generous pour of custard for a comforting weekend treat.

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Why This Classic Works

This recipe, known as Appelkoek from the Bikers’ travels, works because it balances the richness of a butter sponge with the sharp acidity of cooking apples. Most apple cakes simply fold fruit into the batter, but this version uses a clever two-stage method where apples are both mixed inside and layered on top for maximum texture. The addition of mixed spice and lemon juice cuts through the sweetness, preventing the cake from becoming heavy or cloying.

I used to struggle with apple cakes turning into a soggy mess, but the ratio of flour to butter here creates a structure sturdy enough to hold the fruit. The sugar sprinkled over the top before baking is the real secret; it melts with the apple juices to form a sticky, spiced glaze that eliminates the need for any icing. It is a robust, reliable bake that keeps moist for days.

Hairy Bikers Apple Cake Recipe Ingredients

• 225g unsalted butter, softened, plus extra for greasing
• 225g golden caster sugar
• 4 large eggs
• ½ lemon, zest and juice
• 250g plain flour (or self-raising flour, omitting baking powder)
• 1 ½ tsp baking powder
• 1 ½ tsp mixed spice
• 4 medium tart apples (like Bramley or Granny Smith)
• 1 tbsp demerara sugar, for topping
• 1 tsp ground cinnamon, for topping
• 25g flaked almonds (optional)

How To Make Hairy Bikers Apple Cake Recipe

1. Preheat and Prepare: Preheat your oven to 170°C (150°C fan/Gas 3.5). Grease a deep 23cm (9in) round cake tin or springform pan with butter and line the base with baking parchment.
2. Cream the Base: In a large mixing bowl, beat the softened butter and golden caster sugar together using an electric whisk until pale, light, and fluffy, which should take about 3-5 minutes.
3. Add Wet Ingredients: Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling, then mix in the lemon zest and lemon juice.
4. Fold Dry Ingredients: Sift the remaining flour, baking powder, and mixed spice into the bowl, then gently fold everything together with a large metal spoon until just combined.
5. Prepare Apples: Peel, core, and cut three of the apples into small cubes, then peel, core, and slice the remaining apple into thin crescents for the top.
6. Assemble the Cake: Fold the cubed apples into the batter, spoon the mixture into the prepared tin, and smooth the surface with a spatula.
7. Add Toppings: Arrange the sliced apples in a fan pattern on top of the batter, scatter over the flaked almonds if using, and sprinkle with the demerara sugar and cinnamon.
8. Bake: Bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the middle comes out clean and the top is golden brown.
9. Cool: Leave the cake to cool in the tin for 15 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Apple Choice: Use a firm tart apple like Granny Smith or Braeburn if you want the slices to hold their shape; Bramleys will cook down into a softer puree which is delicious but less decorative.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting, as cold ingredients can cause the batter to split and result in a heavy sponge.
• Prevent Browning: If you peel the apples in advance, toss them in a little extra lemon juice to stop them from turning brown before they hit the oven.
• Don’t Overmix: Once you add the flour, stop mixing as soon as the white streaks disappear to keep the crumb tender and light.

What To Serve With Apple Cake

A slice of this spiced cake is best served warm with a generous jug of hot vanilla custard, which complements the tartness of the apples perfectly. Alternatively, a dollop of clotted cream or a scoop of cinnamon ice cream makes for a fantastic contrast in temperature and texture.

How To Store

Store the cooled cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months; simply wrap individual slices in cling film and foil, then defrost at room temperature before reheating gently.

FAQs

Can I use self-raising flour instead of plain?
Yes, you can use self-raising flour. If you do, omit the baking powder listed in the ingredients, but keep the mixed spice for flavour.

Why did my apples sink to the bottom?
Apples can sink if the batter is too thin or overmixed. Coating the chopped apples in a tablespoon of flour before folding them in helps them stay suspended in the sponge.

Can I make this in a loaf tin?
You can bake this in a 900g (2lb) loaf tin, but you will need to adjust the baking time; it may take 10-15 minutes longer due to the depth of the batter.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 115mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 6g

Try More Recipes:

• Hairy Bikers Glamorgan Sausage Recipe
• Hairy Bikers Devilled Kidneys Recipe
• Hairy Bikers Chow Mein Recipe