There’s just something comforting about the smell of apples baking, isn’t there? That warm, sweet scent drifting through the house, pulling everyone towards the kitchen like little bees to honey. It reminds me of when my children were small and I wanted to treat them to something special but not too heavy, especially on warm afternoons when a big pudding feels like too much. That’s exactly where my Apple Cakes come in — simple little treasures of sweetness, perfect for sharing over a chat and a cuppa.
These aren’t your usual heavy, stodgy cakes. No, these Apple Cakes are light, thin, and just the right size for stacking into delicious little towers. Imagine delicate, golden cakes with tender pieces of apple hidden inside the mixture — soft, juicy bites of fruit wrapped up in a fluffy sponge. The apples make them wonderfully moist, and they add that gentle sweetness only apples can bring. I often use whichever apples I’ve got lying about — sometimes a tart Granny Smith for a sharper bite, other times a sweeter Braeburn or Gala if I want it mellow and soft.
Now, the best bit isn’t just the apple cakes themselves — it’s how you serve them. I always say presentation is part of the love you pour into food. Once the little apple cakes are baked and cooled, I start building them up like a special treat. First, one cake sits proudly on the plate, then a little swirl of freshly whipped cream on top — not too much, just enough to make it feel indulgent. Then comes the second cake, gently perched on top like a lid, and more whipped cream to crown the lot. But I never stop there. A few chopped strawberries scattered over the top makes them look as pretty as a picture and adds that lovely burst of freshness.
Of course, when the sun’s out and it’s far too hot for cream, I swap it for a scoop of ice cream instead. Any flavour goes, but I’m rather partial to vanilla or a creamy caramel ripple. The cold ice cream slowly melts between the soft apple cakes, trickling down the sides — it’s messy, it’s indulgent, and absolutely worth it. I’ve even been known to set up a little assembly line with the grandchildren, letting them build their own Apple Cake towers and choose their toppings. You should see their faces light up when they get stuck in!
The beauty of these little cakes is how versatile they are. They’re just as perfect for a casual family tea as they are for a garden party or a picnic in the park. You can make a batch in advance and bring them along, then assemble them with cream or ice cream when you’re ready. No fuss, no complicated ingredients, just good, honest, home-baked goodness.
It’s funny, isn’t it? Something so simple as a few apples, some flour, eggs, and sugar, yet they come together to create something that feels so special. That’s what cooking’s all about for me — little moments of joy, made with love, and shared with the people who mean the most.
So, next time you’ve got a few apples lying about and fancy a sweet treat, remember my Apple Cakes. Light, fruity, topped with cream or ice cream, and finished with juicy strawberries — a little stack of happiness on a plate. And as I always say, the best ingredient is the smile they bring when you serve them.
Apple Cakes
Ingredients
- 150 g self-raising flour
- 100 g caster sugar
- 100 g unsalted butter softened
- 2 medium eggs free range
- 1 medium apple peeled, cored and finely diced
- 1 tsp vanilla extract
- 1–2 tbsp milk for loosening the batter
- 200 ml double cream or favourite ice cream
- 20 medium fresh strawberries chopped
Instructions
- Set your oven to 180°C (160°C fan) or 350°F. Line a large baking tray with greaseproof paper.
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.100 g unsalted butter, 100 g caster sugar
- Beat in the eggs one at a time, followed by the vanilla extract.2 medium eggs, 1 tsp vanilla extract
- Gently fold in the flour, then stir in the diced apple.150 g self-raising flour, 1 medium apple
- If the mixture feels too thick, add a splash of milk to loosen it — you want a soft, spoonable batter.1–2 tbsp milk
- Drop small spoonfuls of batter onto the lined tray, spacing them well apart. Each one should be roughly 2 inches in diameter — about the size of a heaped teaspoon flattened slightly. Bake for 10–12 minutes or until golden and springy to the touch.
- Transfer the cakes to a wire rack to cool completely. They will be lovely and thin, perfect for layering.
- Whip the double cream to soft peaks. Place one apple cake on a plate, add a dollop of cream (or a scoop of ice cream if it’s a warm day), then place another cake on top.200 ml double cream
- Finish with more cream or ice cream and scatter with chopped strawberries.20 medium fresh strawberries
16 comments
Lovely
I made these for a school fete but they didn’t survive the day! Absolutley gorgeous
These are perfect for when you want something sweet but not overly rich.
I’ve been baking for years, but these little apple cakes are a new favourite. Simple ingredients, quick to make, and they look so pretty when assembled.
Moist, fruity, and light — exactly what I wanted. The diced apples inside make all the difference, and I love that you can swap cream for ice cream depending on the weather.
The apple keeps them so moist, and they’re brilliant with a scoop of ice cream.
These Apple Cakes are such a lovely treat. I served them with whipped cream and strawberries and they vanished.
These are great little cakes! I used Granny Smith apples for a bit of tartness and they paired perfectly with the sweet whipped cream.
Such a lovely alternative to heavy puddings.
We had them with vanilla ice cream on a hot day and they were an absolute hit.
I liked how easy the recipe was to follow, and the results looked like they came from a fancy bakery. My kids loved building their own little cake towers.
The apple inside keeps these cakes from being dry, and the whipped cream topping makes them feel really indulgent without being too much.
I’m not much of a baker, but even I managed these little beauties.
These cakes are soft, light, and absolutely delicious — I’ll be making them again for sure.
I love how simple these are to make, yet they look so impressive when stacked up with cream and fruit.
The smell of apples baking brought back so many childhood memories.