Apple Cake


Preparation info

  • Serves


    • Difficulty


Appears in

Reuben at Home

Reuben at Home

By Reuben Riffel

Published 2016

  • About

This cake is a great celebration of fruit and is, once again, inspired by my beloved Antie Rebecca who used to make a fabulous apple sponge cake topped with custard for family functions. She was a brilliant baker and this cake just hit all the right notes for a boy like me; it had apples and custard and cake, three of my favourite things. Not much has changed. But in my version the apples must still be slightly firm – you need to be able to bite into the fruit; no pap (mushy) fruit, please! It can be eaten warm, straight from the oven, or later if you can resist it for that long…


  • 110 g flour
  • ¾ teaspoon baking powder
  • salt
  • 4 large apples, peeled, cored and diced into 3cm pieces
  • 2 large eggs, at room temperature
  • 150 g caster sugar
  • ½ teaspoon vanilla extract
  • 115 g butter, melted and cooled to room temperature
  • whipped cream, crème fraîche or vanilla custard, for serving


  • 6 tablespoons unsalted butter
  • cup sugar
  • 800 g Granny Smith apples, peeled, cored and cubed

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