Spiced Bramley Apple Cake

  • Total Time

    1h 35m
    • Prep Time

    • Bake Time

      1h 15m
  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 4 Reviews

    4 star rating

This delicious Bramley apple cake can be served as part of afternoon tea or with a dollop of crème fraîche. If you love the taste of warm spices, then this apple cake is for you. 


  1. Preheat the oven to 180°c (fan 160°c, gas mark 4). Lightly grease and line the bottom of a 20cm spring-form deep round tin with baking paper.

  2. Place the butter and sugar in a large bowl and beat until light and fluffy. Add the eggs one at a time and continue to beat.

  3. Sift the flour, baking powder and salt. Add the flour into the butter mixture in three batches, alternating with crème fraîche.

  4. Toss the apples with the spices and fold into the mixture. Pour the batter into the prepared tin. Smooth the top.

  5. For the topping: Place the apple slices in a bowl and add the lemon juice. Toss lightly and drain. Add the caster sugar and toss again being careful not to damage them.

  6. Arrange the apple slices on top of the cake and bake for about 1 hour - 1 hour 15 minutes or until golden brown and a skewer comes out clean when inserted into the middle of the cake. If the top begins to darken too much cover with a circle of baking paper.

  7. Remove from the oven. Let it cool for 10 minutes in the tin and then turn it out onto a cooling rack.

  8. Warm the orange marmalade in the microwave for 15 seconds and brush it all over the top of the cake. Serve.

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  1. 5 star rating

    How deep a tin is required??

    I would use a 9cm deep cake tin,

    Happy Baking!

  2. 3 star rating

    I made this today, using yoghurt and honey. The cake cooked okay but seemed tasteless. I used pears and perhaps the pears were not up to scratch. As my partner said, it was better than no cake! The topping was nice.

  3. 5 star rating

    Absolutely stunning. Made in a square tin and cut into squares. Just sweet enough, served slightly warm with a dollop of whipped cream. Will make again for sure!

  4. 5 star rating

    This is a lovely cake. I used apples from our tree and a mix of Demerara and caster sugar in the batter. I had no cardamom so used ginger and lots of cinnamon instead. 23 cms spring form tin. Orange and apricot glaze. It’s a forgiving recipe. A lovely Autumnal cake

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