Apple cake recipes

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  1. A luxuriously moist and fruity apple crumble cake, delicious served hot or cold

  2. Moist, light loaf cake that’s surprisingly low in fat. A perfect tea time treat that you can enjoy without feeling…

    Makes: One loaf – 10 slices

  3. These delicious apple and cinnamon cupcakes have a real taste of autumn. Top with our lemon buttercream frosting and a…

  4. Give your traditional crumble a twist by adding cinnamon and pear in this cake recipe. Serve with lashings of custard for…

  • This strawberry cake uses fresh strawberries, apple and lemon in the cake mixture for an extra fruity twist -…

  • Make this delicious little gluten-free dessert in under 30 mins. Take a simple tea cake and transform it with…

  • This recipe makes a deliciously dense and moist cake packed with lots of healthy fibre. Gordon Ramsay’s recipe…

  • Woman’s Weekly’s Cookery Editor, Sue McMahon, shows you how to make this classic apple crumble. Follow along…

  • Make this light and sweet glazed apple tart for any occasion – delicious served hot or cold!

  • These toffee apple tarts take a bit of effort but are fairly quick to make with our easy step-by-step recipe…

  • These delicious low-fat muffins couldn’t be easier to make. Pop them in the oven and enjoy them with a cup of tea!

  • A wonderful treat with an afternoon cup of tea – deliciously moist teabread from top chef Phil Vickery

  • This classic blueberry and apple cake is a real comforter- forget the calories and treat yourself!

  • A deliciously rich, syrupy treat. Easy to make, and perfect for spoiling yourself after a long day.

  • Treat your partner to these delicious cakes – they’ll be swept off their feet, whatever the occasion

  • Treat your partner to these delicious cakes – they’ll be swept off their feet, whatever the occasion

  • This moist spiced apple and almond cake is a very tasty accompaniment to that well-deserved afternoon cuppa!

  • Make this light and sweet glazed apple tart for any occasion – delicious served hot or cold!

  • These toffee apple tarts take a bit of effort but are fairly quick to make with our easy step-by-step recipe…

  • A luxuriously moist and fruity apple crumble cake, delicious served hot or cold

  • This strawberry cake uses fresh strawberries, apple and lemon in the cake mixture for an extra fruity twist -…

  • Give your traditional crumble a twist by adding cinnamon and pear in this cake recipe. Serve with lashings of…

  • Moist, light loaf cake that’s surprisingly low in fat. A perfect tea time treat that you can enjoy without…

    Makes: One loaf – 10 slices

  • This deliciously fruity cake makes a fabulous dessert with custard or ice-cream – or a great teatime treat with…

  • This classic blueberry and apple cake is a real comforter- forget the calories and treat yourself!

  • Make this delicious little gluten-free dessert in under 30 mins. Take a simple tea cake and transform it with…

  • This recipe makes a deliciously dense and moist cake packed with lots of healthy fibre. Gordon Ramsay’s recipe…

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Your favourite apple cake recipes

Apple cake is at its best when the apple juices have had a couple of days to soak into the cake. If you’re looking for a new apple cake recipe, why not try one of these. Your current favourite apple cake recipes include:

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

Thanks, your vote has been counted!

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

Thanks, your vote has been counted!

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Fiona Cairns’ liquorice toffee cupcakes

Goodtoknow TV

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These sticky toffee cupcakes have a delicious liquorice-flavoured sponge and toffee buttercream. Topped with liquorice allsorts, this special cupcake recipe by Fiona Cairns is perfect as an afternoon tea treat

That’s goodtoknow

Stack the cupcakes on a tower to make a impressive centre piece for a party

Ingredients

For the cakes:

  • 12 cupcakes cases
  • 85g unsalted butter, softened plus more for the tins
  • 100ml whole milk
  • 30g liquorice (Fiona used 22 x 6.5cm lengths of soft, sweet Australian liquorice), roughly chopped
  • 200g dates, pitted and chopped
  • 175g self-raising flour
  • 1tsp bicarbonate of soda
  • 140g golden caster sugar
  • Seed of 1 vanilla pod or 1tsp vanilla extract
  • 2 eggs, lightly beaten

For the buttercream:

  • 170g unsalted butter, softened
  • 200g icing sugar, sifted

For the liquorice caramel:

  • 100g demerara sugar
  • 60ml double cream
  • 1 tbsp black treacle
  • 30g liquorice

To decorate:

  • Piping bag and star nozzle
  • Liquorice allsorts

Method

For the cakes:

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Place the paper cases in a cupcake tray.
  2. In a small saucepan, bring the milk and liquorice to a boil. Remove from the heat, stir and press on the liquorice to extract the flavour. Cover and leave to infuse for at least 30 mins. Taste the milk. It should be a liquorice milk flavour, then strain.
  3. Meanwhile in a heatproof bowl pour 175ml boiling water over the dates and leave to soak for 20 mins then mash with a fork.
  4. Sift the flour and bicarbonate of soda into a bowl.
  5. Cream together the butter, sugar and vanilla seeds or extract for about 5 mins with an electric mixer. Add the eggs gradually with 1tsp flour to stop the mixture curdling. Fold in the remaining flour, date mixture and milk.
  6. Divide the batter between the cases and bake for 15–20 mins, or until the tops spring back to the touch. Remove from the oven, leave in the tins a couple of minutes, then cool on a wire rack.

For the buttercream:

  1. Make the buttercream by creaming the butter and icing sugar for at least five minutes in an electric mixer (or with a hand-held mixer).

For the liquorice caramel:

  1. To make the caramel, in a small heavy-based pan, dissolve the sugar with 3 tbsp water over a gentle heat, then increase to a boil. Leave the pan undisturbed for a few mins, until it turns a lovely rich, caramel colour and has thickened. Give it your full attention at this stage!
  2. Remove from the heat and add the cream and treacle, protecting your hands with a tea towel. Stir well, then return to the heat with the liquorice, and bring to a boil. Reduce the heat to very low, stirring all the time, and continue to cook until the mixture thickens. Remove and leave for all the flavours to mingle and allow the mixture to cool.
  3. Taste; it should have a toffee liquorice flavour. Remove the liquorice and, when the caramel is only barely warm, whisk well into the buttercream. (If the caramel is too cold, it will need to be warmed very slightly so it will combine easily into the buttercream. Too hot, and it will melt the buttercream.)
  4. Divide the buttercream between the cakes, piping it on if you wish and decorate with liquorice allsorts.

By Taken from The Birthday Cake Book by Fiona Cairns (Quadrille, £18.99)

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

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