Apple drizzle cake recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This moist apple cake is perfect for afternoon tea or dessert. A cinnamon-spiced sponge cake is layered with an apple fruit filling and drizzled with a sweet vanilla glaze.

40 people made this

IngredientsMakes: 1 20x30cm cake

  • 1 1/2 (395g) tins apple fruit filling, such as Hartley's®
  • 2 teaspoons ground cinnamon
  • 375g plain flour
  • 200g caster sugar
  • 350ml milk
  • 110g butter, softened
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
  • 4 tablespoons dark brown soft sugar
  • 4 tablespoons chopped walnuts
  • 30g butter, melted
  • 90g icing sugar
  • 1 tablespoon butter, melted
  • 3/4 teaspoon vanilla extract
  • 2 1/2 teaspoons hot water

MethodPrep:20min ›Cook:45min ›Extra time:20min cooling › Ready in:1hr25min

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin.
  2. Mix apple fruit filling with cinnamon, set aside.
  3. Beat flour, caster sugar, milk, 110g softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.
  4. Pour half of the batter into prepared tin. Spoon half of the apple filling over the batter. Spread remaining cake batter over the fruit and top with the remaining apple filling.
  5. Mix dark brown soft sugar and nuts together and sprinkle over top of batter. Drizzle with melted butter.
  6. Bake at 180 C / Gas 4 for 45 to 55 minutes. Allow cake to cool 20 minutes.
  7. Meanwhile, combine icing sugar, 15g butter, 3/4 teaspoon vanilla and 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (35)


I baked this for a meeting.Everyone really liked it alot.I did however, have to apply baking experience know- how to come out with a great tasting product that looks just as appetizing. I cut cinnamon in half. Beat in eggs one at a time , alternate dry ingred. with the milk.Take the time to spread batter even and to all corners of pan---spoon apple little by little over batter then spread even with a spatula. Crumble b. sugar with clean hands slowly over cake and spoon (i used baby spoon) butter over the topping. Great!!! A keepee.-27 Mar 2000

by lillian

This cake is very good. I have also used peach pie filling instead of the apple pie filling and it came out just as well.You don't have to go thru peeling apples or peaches.-25 Mar 2000


2 cans of pie filling as others suggested would kill this recipe almost for sure...I would do what I did,and just slice up 2 extra apples.That made it perfect along with a splash of vanilla to the batter...I thought this was totally sinful-like pie topped cake-very good!!!Will make again for sure-way to go AUNT DEE.-08 Feb 2007

Super Easy Cinnamon Apple Cake Recipe

A delicious, moist and simple apple cake recipe made with a clαѕѕic butter cake base, layers of fresh apple slices, and features a crunchy cinnamon topping and a drizzle of sweet frosting.

PREP: 30 minutes
COOK: 35 minutes
TOTAL: 1 hour 5 minutes

Recipe Summary

  • 1 cup white sugar
  • 1 cup vegetable oil
  • 2 eggs
  • ¾ cup honey
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 3 apples - peeled, cored and shredded
  • ¾ cup chopped walnuts

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.

In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).

Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

  • 150g/5½oz unsalted butter, softened, plus extra for greasing
  • 75g/2½oz caster sugar
  • 75g/2½oz soft light brown sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp fine salt, plus a pinch
  • 1 tbsp vanilla extract
  • 3 free-range eggs
  • 175g/6oz plain flour
  • 35g/1¼oz wholemeal flour (or wholemeal spelt flour)
  • 2 tsp baking powder
  • 2 medium bramley apples, cored, peeled and cut into 1cm pieces
  • 1 tbsp cornflour
  • 15g/½oz demerara sugar

Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper.

Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition.

Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture.

Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean.

Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream.

Recipe Tips

This cake keeps really well at room temperature in an airtight container for 3–4 days.

  • 1 cup all-purpose flour
  • ¾ cup white whole-wheat flour
  • 2 teaspoons apple pie spice or pumpkin pie spice
  • 1 teaspoon baking powder
  • ¾ teaspoon salt plus a pinch, divided
  • ½ teaspoon baking soda
  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ cup whole-milk plain yogurt
  • 1 teaspoon vanilla extract
  • ⅔ cup canola oil
  • 2 small crisp apples, such as Gala
  • 2 tablespoons light brown sugar
  • 1 ½ tablespoons unsalted butter
  • 1 ½ teaspoons heavy cream

Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch loaf pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, spice blend, baking powder, 3/4 teaspoon salt and baking soda in a medium bowl. Beat eggs and granulated sugar in another medium bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Add yogurt and vanilla beat to combine. Gradually beat in oil and continue beating until well-combined, about 30 seconds. Add the dry ingredients and beat just until combined, scraping down the sides as necessary.

Grate one apple onto a paper towel and blot to remove excess moisture. Fold the grated apple into the batter. Scrape the batter into the prepared pan. Halve and thinly slice the remaining apple. Arrange the slices decoratively on top of the batter.

Bake the cake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.

Just before serving, heat brown sugar and butter in a small saucepan over medium heat, stirring, until the sugar melts, 1 to 2 minutes. Add cream and a pinch of salt and bring to a simmer. Immediately remove from heat and let cool, stirring occasionally, until thickened, about 2 minutes. Drizzle the glaze over the cake.

In a large bowl, whisk together all the dry ingredients. Set aside.

In a small bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla.

Pour the sour cream/oil mixture into the flour mixture. Mix until well combined.

Fold in the chopped apples.

Now, transfer the cake batter into a greased bundt pan and bake 325 for 45 minutes, or until the cake tests done. Let it cool slightly and turn out onto a wire cooling rack.

Drizzle with caramel sauce and serve!

Fresh Apple Cake with Brown Sugar Glaze

Warm days and cooler nights will soon bring rosy banks of apples to market. I keep resisting, but hard as I try hanging on to summer, I’m falling into autumn.

A family favorite each autumn, I hope you will enjoy this heartwarming Fresh Apple Cake with Brown Sugar Glaze. It’s easy to pack for early fall picnics and tailgating. Best of all, your home will smell heavenly. You might just have to hide this cake before getting it out the door!

We can buy apples year-round, but once picked they continue to ripen even in cold storage. Eventually they become mealy and dry, so this is the time of year to enjoy eating fresh apples, along with baking pies, cakes, strudels, and crisps. I’m looking forward to pressed cider and making homemade applesauce too.

Begin by preheating the oven and preparing your pan. Core and chop apples along with nuts. Combine the dry ingredients, beat the eggs, and add oil and vanilla together mixing well. Pour the batter into prepared pan and bake for 40 to 45 minutes. Set the cake on a wire rack to cool.

While the cake is still hot, prepare the glaze. Combine ingredients and cook over medium heat, stirring often, until the mixture comes to a gentle bowl. Continue cooking for 3 minutes.

Pour the hot glaze over the warm cake, gently spreading it to cover surface.

Let the glazed cake cool completely before serving. Enjoy, Fresh Apple Cake with Brown Sugar Glaze. Makes 16 to 24 servings.

Enjoy the brightness of the crisp days ahead. Please share your favorite autumn fruit and how you like to use it. I’d love to hear!

Triple Apple Dog Cake Recipewith Cheddar Drizzle

Have you made a dog cake recipe for your special dog yet? No, well here's the recipe for you. A simple dog cake with a power punch of flavor. We've added three different forms of apple to this dog cake to keep your dog interested in the taste and texture.

So, why the cheddar cheese glaze, you may ask? If you've ever lived or known anyone from the Northeastern states of the United States, you know that a slice of fresh apple pie is not complete without a thick slice of pure delicious cheddar cheese.

To keep this dog cake recipe on the healthier side, we opted for a quick cheddar drizzle or glaze. You can also make a batch of our cream cheese dog treat icing instead.

You can make your own dried apple slices or purchase dog friendly apple slices, too. Whatever kind you use, make sure they are the "no sugar added" kind.

  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 cup dried apple rings, finely diced
  • 2 eggs, beaten
  • 1/2 cup unsweetened applesauce
  • 1/4 cup Granny Smith apple, peeled and finely diced
  • 1/8 cup milk
  1. Preheat oven to 350° F
  2. In a large bowl, whisk together the flour, baking soda and cinnamon.
  3. With a fork, stir in the dried apple pieces until coated with the flour mixture. Break apart the pieces if needed.
  4. In a medium bowl, beat the eggs.
  5. Stir together the eggs, applesauce, diced fresh apple and milk.
  6. Make a well in the center of the dry ingredients and pour in the wet mixture.
  7. Stir until thoroughly combined.
  8. Lightly spray each muffin cup with non-stick cooking spray.
  9. Using a teaspoon sized cookie scooper, scoop balls onto your prepared muffin tin.
  10. Optional: Press a couple pieces of fresh or dried diced apple into the top of the unbaked treat.
  11. Bake for 10 minutes.
  12. Prepare a baking sheet with a cooling rack nested inside.
  13. Let the treats rest in the pan for a couple minutes.
  14. Put the muffins on the cooling rack.
  15. Turn off the oven and put the dog cakes back in the oven to cool.
  1. Stir together the milk and flour in a microwave safe bowl.
  2. Microwave on high for one minute (each microwave is different, you may need more or less time to warm the milk).
  3. Stir in the cheese until melted and smooth.
  4. Drizzle on the cooled dog cake.
  5. Store unused glaze in the refrigerator for up to two weeks.

Storing - Keep this dog cake recipe in the refrigerator for up to two weeks. Wrap them up and keep them in the freezer for up to four months. Store without the cheddar cheese drizzle. Mix up a batch and decorate before serving.

Yield - 12 mini muffins, if you use a 12 cup mini muffin tin. See below for other baking and yield options.

Tips & Techniques

    Mini Muffin Tins - You can easily use a 24 cup mini muffin tin if you want. You will need to double the recipe and increase the baking time by at least 5 minutes. You can also bake this dog cake in a standard 8 inch round cake pan. Use the recipe above and bake for 15 minutes.

Enjoy the freshest treat with this dog cake recipe. With three different forms of sweet apple, we know your dog will jump for joy over her very own mini apple dog cake.

Harvest Heirloom Apple Cake Recipe

One of my favorite things about autumn is the apples. We have so many apple orchards here in rural Vermont that I generally go apple picking for our apple recipes. Sometimes there are abandoned heirloom apple trees in the area that I can glean from as well.

So, what is an heirloom apple? An heirloom apple is an apple that can be traced back at least 50 to 100 years. It’s a variety that’s been around for a long time that’s been used for generations. You’ll often find them growing wild in the woods or forgotten areas rather than in an orchard somewhere. Gravenstein is a common heirloom apple. Other varieties include Norfolk Pippin and Ben Davis.

Gravenstein apple recipes and other heirlooms

Since heirloom apples have been around for many years, they are often more pure strains than the apples you find in orchards. Apples in orchards are often grown specifically for sweetness to appeal to consumers. This heirloom apple cake recipe uses heirloom apples that are more tart. If you’re looking for Gravenstein apple recipes, this recipe will work perfectly.

Whether you have apple trees to pick your own apples or you purchase them from the store, now is the time to fill your home with the scent of apples. This recipe was originally shared in 2012. But, I wanted to update it and share it again for those that missed it the first time. The weather is cooling down now so it’s the perfect time to start baking again. And, this Harvest Heirloom Apple Cake recipe is the perfect place to start.

We have a wild apple tree about a mile from my house. So, when I want to bake with wild apples that are most likely heirloom, that’s where I get them. I’m not entirely sure what variety they are. But, this heirloom apple cake recipe should work with any variety of apples you have.

You’ll definitely want to learn how to make real whipped cream to top this heirloom apple cake recipe. The taste of real homemade whipped cream compared to store-bought whipped topping in a tub is huge. I just can’t use the froze whipped topping or whip cream in a can any longer. Homemade tastes so much better.

Tips for this easy apple cake recipe

  • It will be easier to cream the butter and sugar together if you let the butter get soft first. Don’t melt it. But, leave it on the counter to get soft for a few hours. It takes much less time to cream it together that way.
  • Make sure that you grease the 13″ x 9″ pan before adding the batter. It will be easier to remove each slice of this heirloom apple cake if you grease it first.
  • Leave the skin on the apples when you chop them. It gives the apples more substance when you bake with them. And, the skin is where all of the fiber is.
  • An apple corer slicer makes chopping the apples so much easier. You can find one here.

Alternative toppings for any apple cinnamon cake recipe

I love eating this heirloom apple cake recipe as is without any topping at all. But, it’s also delicious with homemade whipped cream or French vanilla ice cream. Or, you can make a thin icing and drizzle it over the top. Try this recipe for powdered sugar glaze from Tastes of Lizzie T. Just be sure to let the cake cool completely or the icing will melt when it lands on the cake.

Or, if you enjoy apple cake recipes, you might want to try one of these:

Other apple dessert recipes:

Check out the steps for this Harvest Heirloom Apple Cake Recipe. The printable recipe is at the end of the post. Or you can pin it to save it for the future using my share buttons.

Ingredients Needed for Apple Cake

All-Purpose Flour

The gluten in all-purpose flour will help hold this moist and flavorful cake together.

Baking Soda

Baking soda helps baked good rise!

Brown Sugar

The added molasses in brown sugar gives this cake extra flavor!

Apple Pie Spices

A flavorful mixture of cinnamon, nutmeg, all-spice, and ginger!


Freshly diced apples are folded into the batter and add a delicious pop of flavor with each bite of cake!


Walnuts are an optional addition to this cake. We highly recommend them. They add a nice crunch!

Vegetable Oil

I like using oil in my cakes and muffins because it creates a light and fluffy end result!

Vanilla Extract

Pure vanilla extract adds a layer of flavor to baked goods.

The egg will help bind all of the ingredients together in this cake.

Apple Sauce

Apple sauce provides mooisture and flavor in this apple cake!