I first stumbled across Jamie Oliver’s Apple and Cinnamon Cake while searching for something cozy to bake on a rainy Sunday afternoon. The weather outside was cold, and I wanted something that would fill the house with that warm, inviting scent of apples and spice. Jamie’s recipe caught my eye because of its simplicity and the comforting combination of flavors. It was a moment of pure joy when I pulled the cake out of the oven-golden brown, soft, and with just the right balance of sweet and spiced. Ever since, it’s been a go-to for any time I need a crowd-pleaser or just a little comfort on a quiet evening.
Jamie Oliver’s Apple And Cinnamon Cake Recipe
Jamie Oliver’s Apple and Cinnamon Cake is the epitome of effortless baking. There’s something about this cake that brings together nostalgia and freshness, blending the sweetness of apples with the warm embrace of cinnamon. His approach is simple yet brilliant-no complicated techniques or obscure ingredients. Just pure, wholesome baking that results in a cake everyone can enjoy. I made it for a family gathering once, and it disappeared within minutes. People were asking for the recipe before they even finished their slices.
Here’s a breakdown of the recipe to guide you through it:
Ingredients
- 2 medium apples (Granny Smith or Braeburn work well)
- 200g (7oz) self-raising flour
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- 150g (5oz) butter, softened
- 150g (5oz) sugar (half brown sugar and half caster sugar gives a nice depth)
- 2 large eggs
- 1 tsp vanilla extract
- A pinch of salt
- Optional: a handful of chopped nuts (like walnuts or pecans) for added crunch
Ingredients Needed
When I first made this cake, I was surprised at how few ingredients it took to create such an indulgent dessert. The list is simple, but each ingredient plays an important role in creating that perfect blend of flavors and textures.
- Apples: I prefer Granny Smith for their tartness, which balances the sweetness of the cake. But any apple will do as long as it’s firm.
- Self-raising flour: This takes care of the cake’s rise. I once swapped it with all-purpose flour and added baking powder separately-it worked but wasn’t as light.
- Baking powder: To give the cake a little extra lift and softness.
- Cinnamon: The star of the show. It fills the whole house with its warmth and adds a cozy spice. I’ve even added a touch of nutmeg in some variations for more depth.
- Butter: The fat that keeps the cake moist and tender. I use unsalted butter for a more controlled flavor.
- Sugar: A combination of brown and caster sugar enhances both sweetness and richness. You can adjust depending on your preference for sweetness.
- Eggs: These bring moisture and structure to the cake.
- Vanilla extract: A little splash of vanilla ties everything together, making the flavor even more comforting.
- Salt: Just a pinch to balance out the sweetness.
How To Make Jamie Oliver’s Apple And Cinnamon Cake
Making this cake is so easy that it feels like a cheat code for a homemade treat. The process is almost therapeutic, and you don’t have to be a baking expert to get it right.
- Preheat your oven to 180°C (350°F) and grease a cake tin. Jamie uses an 8-inch round tin, but any shape will do.
- Prepare the apples. Peel, core, and chop them into small pieces. Set them aside.
- Mix the dry ingredients. In a bowl, sift the self-raising flour, baking powder, and cinnamon together. This step ensures the cake rises evenly.
- Cream the butter and sugar. Beat together the butter and sugar until the mixture is light and fluffy. This should take about 4-5 minutes. I’ve tried this with a hand whisk and a stand mixer, and it’s much easier with the latter, but both work.
- Add the eggs and vanilla. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the dry ingredients. Slowly fold the flour mixture into the wet ingredients until just combined. I use a spatula here to avoid overmixing.
- Add the apples. Gently fold the chopped apples into the batter. The apples should be evenly distributed.
- Bake. Pour the batter into the prepared tin and bake for 40-45 minutes or until a skewer comes out clean. I always check it a bit earlier, around 35 minutes, just to be safe.
- Cool and enjoy. Let it cool in the tin for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar if you like.
Ingredient Science Spotlight
Baking is all about chemistry, and understanding how each ingredient works can elevate your baking game.
- Self-raising flour contains both flour and baking powder, so it’s already prepared to help your cake rise. The balance of flour to leavening agents ensures your cake is light but not too airy.
- Butter adds moisture and flavor, but more importantly, it coats the flour particles, creating a tender crumb. The sugar helps to trap air when creamed with butter, adding lightness to the cake.
- Cinnamon not only adds flavor but also works as a natural preservative. It helps to balance the sweetness of the apples.
- Apples contribute both moisture and a slightly tangy flavor that contrasts perfectly with the sweetness of the cake. The pectin in apples also helps give the cake structure.
Expert Tips
- Use a cake tester: To make sure your cake is done, insert a skewer or toothpick. If it comes out clean (without batter), your cake is ready.
- Don’t overmix: When you fold in the dry ingredients, do so gently. Overmixing can cause the cake to be dense.
- Use room temperature ingredients: Cold butter and eggs can lead to uneven mixing. I always take mine out of the fridge about 30 minutes before baking.
- Apple varieties: For a mix of flavors, you can use both tart and sweet apples. Granny Smith for tang and Gala or Fuji for sweetness.
Recipe Variations
Once you’ve mastered the base recipe, you can experiment with different variations. Here are some ideas:
- Add nuts: Walnuts or pecans add a lovely crunch.
- Use different fruits: Pears, peaches, or a mix of berries work great if you want to switch things up.
- Top with streusel: For a bit of extra texture, sprinkle a cinnamon-sugar streusel on top before baking.
- Gluten-free version: Use a gluten-free flour blend. Just make sure it contains xanthan gum to mimic the structure of gluten.
- Vegan version: Swap the butter for coconut oil and use flax eggs instead of regular eggs.
Final Words
Every time I make this cake, it’s like bringing a little piece of comfort into my kitchen. It’s the perfect cake for beginners and experienced bakers alike. The simplicity of the ingredients means you don’t need to hunt down anything exotic, and the process is so straightforward that it’s hard to mess up.
There’s something about the combination of apple and cinnamon that feels timeless. It’s not just a flavor; it’s a memory. Every slice of this cake brings me back to simpler moments-sitting down with a cup of tea, watching the rain, and enjoying something homemade.
FAQs
How Long Does Jamie Oliver’s Apple And Cinnamon Cake Take To Bake?
It takes about 45 minutes to bake at 180°C (350°F).
Can I Use A Different Type Of Apple For Jamie Oliver’s Apple And Cinnamon Cake?
Yes, you can use any firm, tart apple like Granny Smith or Bramley.
Is It Possible To Make Jamie Oliver’s Apple And Cinnamon Cake Gluten-free?
Yes, just substitute the flour with a gluten-free flour blend.