Oh, you’re in for a treat with this one! Picture this: the warm, spiced comfort of apple pie meets the fluffy, tender crumb of a perfect cake—that’s what you get with my take on the Jamie Oliver Apple Pie Cake Recipe. I first stumbled on this gem while flipping through one of Jamie’s cookbooks, and let me tell you, it’s been a game-changer in my kitchen ever since. The way the tart apples melt into the cinnamon-kissed batter, creating little pockets of pie-like goodness? Absolute magic. Whether you’re serving it for Sunday dessert or just craving something cozy, this cake is your answer. Trust me, your fork won’t know whether it’s eating pie or cake—and honestly, neither will you.
Why You’ll Love This Jamie Oliver Apple Pie Cake Recipe
Listen, this cake isn’t just good—it’s the kind of dessert that’ll have people begging for the recipe. Here’s why it’s a total winner:
- Flavor explosion: The combo of tart apples, warm cinnamon, and that caramel-like brown sugar? It’s like biting into a slice of heaven. The buttermilk keeps it crazy moist, too.
- Easy-peasy: No fancy techniques here—just simple mixing and layering. Even if you’re a baking newbie, you’ll nail this.
- Crowd-pleaser: Serve it warm with ice cream, and watch it disappear. It’s perfect for potlucks, holidays, or “just because” Tuesdays.
- Best of both worlds: Why choose between pie and cake when you can have both in one glorious bite?
Seriously, this cake’s got personality—and it’s about to become your new go-to. For more delightful recipes, check out our recipes section.
Ingredients for Jamie Oliver Apple Pie Cake Recipe
Okay, let’s gather the good stuff! Here’s what you’ll need for this beauty—I’ve grouped them so you can tackle this recipe like a pro. Pro tip: measure everything before you start. Trust me, it saves so much chaos later!
- Dry team: 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon (the secret spice hero).
- Wet squad: ½ cup unsalted butter (softened—leave it out for 30 minutes!), 2 large eggs, 1 tsp vanilla extract, and 1 cup buttermilk (no buttermilk? Mix 1 cup milk with 1 tbsp lemon juice and wait 5 minutes).
- Apple magic: 3 medium apples (peeled and diced—I love Granny Smith for tartness), ½ cup brown sugar (pack it tight!), and 1 tsp lemon juice (to keep those apples perky).
That’s it! Simple, right? Now let’s turn this into something unforgettable. You can find more baking inspiration on Pinterest.
How to Make Jamie Oliver Apple Pie Cake Recipe
Alright, let’s get baking! This cake comes together in a few simple steps—just follow along, and you’ll have your kitchen smelling like a cozy café in no time.
Preparing the Apple Filling
First up: the apples. Toss those diced beauties with the brown sugar and lemon juice in a bowl—don’t skimp on mixing! You want every piece coated so they caramelize into sweet, tangy pockets. Set this aside while you work on the batter. The sugar will draw out some juice, making the filling even more luscious.
Mixing the Cake Batter
Now, the cake base! Whisk all your dry ingredients (flour, sugars, baking powder/soda, salt, and cinnamon) in one bowl. In another, beat the butter until creamy, then add eggs and vanilla—mix until smooth. Here’s the trick: alternate adding the dry mix and buttermilk to the butter mixture, starting and ending with dry. Stir just until combined—overmixing makes tough cake, and we want tender!
Layering and Baking
Time to assemble! Pour half the batter into your greased pan, then scatter the apple filling evenly over it. Top with the rest of the batter—it’s okay if some apples peek through. Bake at 350°F for 40-45 minutes. When a toothpick comes out with moist crumbs (not wet batter), it’s done. Let it cool slightly before slicing—patience pays off with clean cuts!
Tips for the Perfect Jamie Oliver Apple Pie Cake Recipe
Want to take this cake from great to unforgettable? Here are my foolproof tricks—learned from many happy (and a few messy) baking sessions:
- Apple choice matters: Go for tart varieties like Granny Smith or Honeycrisp. Their bright flavor cuts through the sweetness and holds up better during baking.
- Butter temperature is key: Your butter should be soft enough to leave a dent when pressed—about 30 minutes out of the fridge. Too cold? Microwaved butter turns greasy!
- Oven check: If your cake browns too fast, tent it with foil mid-bake. And always test doneness with a toothpick—those last 5 minutes make all the difference.
- Patience pays: Let the cake cool for 15 minutes before slicing. I know it’s hard—but this prevents crumbly disasters!
Follow these, and you’ll get perfect apple-studded slices every time. Promise! For more apple-inspired treats, try our apple fritter waffle donuts.
Serving Suggestions for Jamie Oliver Apple Pie Cake
Oh, you gotta serve this warm—trust me, it’s a game-changer. That first bite when the cake’s still slightly steaming and the apples are gooey? Heaven. My go-to is a scoop of vanilla ice cream melting into all those cinnamony nooks. If you’re feeling fancy, drizzle caramel sauce or add a dollop of freshly whipped cream. For breakfast (no judgment!), a dusting of powdered sugar makes it feel totally acceptable. Honestly? It’s brilliant straight from the pan with a fork, too—I won’t tell if you don’t!
Storing and Reheating Jamie Oliver Apple Pie Cake
Got leftovers? Lucky you! This cake keeps beautifully in an airtight container at room temperature for up to 3 days—though mine never lasts that long! To revive that fresh-from-the-oven magic, pop slices in the microwave for 15-20 seconds or warm them in a 300°F oven for 5 minutes. The apples get all juicy again, and that cinnamon scent will have you swooning all over again. Pro tip: If you’re reheating a whole cake, cover it with foil to keep the edges from drying out.
Nutritional Information
Here’s the skinny on this delicious cake (per slice): about 320 calories, 12g fat, and 50g carbs. Remember, nutritional values are estimates and vary by ingredients/brands—but honestly? Worth every bite!
FAQs About Jamie Oliver Apple Pie Cake Recipe
Got questions? I’ve got answers! Here are the things people always ask me about this showstopper cake:
Can I use gluten-free flour?
Absolutely! Swap regular flour 1:1 with your favorite gluten-free blend. Just add ¼ tsp xanthan gum if your mix doesn’t include it—this helps with texture. The cake might be slightly denser but still delicious! For more gluten-free options, visit our gluten-free category.
How to prevent soggy apples?
Two tricks: 1) Toss apples with lemon juice to slow juice release, and 2) Don’t overmix the apple layer into the batter—keep them in distinct pockets. Tart apples like Granny Smith hold up best.
Can I make this ahead?
Yes! Bake it a day before and store at room temp. Warm slightly before serving. The flavors actually deepen overnight—Grandma’s wisdom strikes again!
No buttermilk?
No problem! Stir 1 tbsp lemon juice or vinegar into 1 cup milk and let it sit 5 minutes. Instant buttermilk substitute that works like a charm.
Can I freeze this cake?
You bet! Wrap cooled slices tightly in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temp for 2 hours before reheating.
Jamie Oliver’s 5-Star Apple Pie Cake Recipe Will Steal Hearts
- Total Time: 1 hr 5 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious apple pie cake combining the flavors of classic apple pie with a moist cake base.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 3 medium apples, peeled and diced
- 1/2 cup brown sugar
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix diced apples, brown sugar, and lemon juice. Set aside.
- In another bowl, whisk flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- Beat butter, eggs, and vanilla until smooth. Gradually add dry ingredients, alternating with buttermilk.
- Pour half the batter into the pan. Spread apple mixture evenly. Top with remaining batter.
- Bake for 40-45 minutes or until a toothpick comes out clean. Cool before serving.
Notes
- Use tart apples for better flavor balance.
- Serve warm with vanilla ice cream.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
