Jamie Oliver Apple Pie Cake Recipe – Cozy Fall Dessert with Cinnamon & Crumble Topping
Jamie Oliver’s Apple Pie Cake Recipe is a comforting fusion of two beloved desserts—apple pie and cake. This indulgent treat features sweet-tart apples layered into a soft, buttery cake base, spiced with cinnamon and topped with a golden crumble. It’s the perfect dessert for fall gatherings, holiday tables, or cozy weekends at home. With simple ingredients and bold flavor, this recipe delivers a rustic charm that’s easy to make and impossible to resist.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Serrated knife
- Parchment paper
Ingredients
Cake Batter
- ½ cup unsalted butter (softened)
- ½ cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Apple Layer
- 3–4 Granny Smith or Braeburn apples (peeled, cored, sliced)
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- Optional: ½ tsp nutmeg, 1 tsp lemon zest, ¼ cup raisins
Crumble Topping
- ¼ cup flour
- ¼ cup brown sugar
- 2 tbsp cold butter
- Optional: ¼ cup chopped pecans or almonds
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 9-inch springform pan.
- Prepare apples: Toss sliced apples with cinnamon, brown sugar, and optional spices. Set aside.
- Make batter: Cream butter and white sugar until fluffy. Add eggs one at a time, then vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Fold into wet mixture until just combined.
- Layer the cake: Spread half the batter into the pan. Add apple mixture evenly. Top with remaining batter.
- Make crumble: Mix flour, brown sugar, and cold butter until crumbly. Stir in nuts if using. Sprinkle over cake.
- Bake for 45–55 minutes until golden and a skewer comes out clean.
- Cool in pan for 15 minutes, then remove and cool completely.
- Serve warm or at room temperature with ice cream or whipped cream.
Notes
- Use a mix of tart and sweet apples for depth.
- Don’t overmix the batter—just fold until combined.
- Let the cake cool before slicing to avoid crumbling.
- Add oats to the crumble for extra fiber.
- Can be made gluten-free with almond flour and GF baking mix.
- Store at room temp for 2 days or refrigerate for up to 5 days.
- Freeze slices individually for up to 2 months.