Anabelle Nigella Moist Apple Cake is the kind of bake that feels comforting from the very first slice. Soft, tender crumb, gentle spice, and pockets of juicy apple make this cake perfect for everyday treats, afternoon tea, or relaxed family gatherings.
What sets this cake apart is its moisture. Apples release their juices as the cake bakes, keeping it soft for days without feeling heavy. The flavour is balanced—sweet but not cloying, spiced but not overpowering—making it a reliable recipe you’ll return to again and again.
What Exactly Is Nigella Moist Apple Cake?
Nigella Moist Apple Cake is a classic apple-based sponge cake made with fresh apples folded directly into the batter. As the cake bakes, the apples soften and melt into the crumb, creating a naturally moist texture. Lightly spiced and gently sweet, it’s a simple British-style cake that focuses on comfort, ease, and everyday ingredients rather than decoration.
Other Popular Nigella Lawson Recipes
Why This Recipe Is a Must-Try
- Stays moist for days – Apples keep the sponge soft long after baking.
- Easy to make – No complicated techniques or special equipment needed.
- Perfect balance of flavour – Mild spice complements the apple without overpowering it.
- Ideal for any occasion – Works as a snack, dessert, or tea-time cake.
- Flexible recipe – Easy to adapt with nuts, raisins, or glaze.
Key Ingredients Needed for Nigella Moist Apple Cake
- 3 medium apples, peeled and chopped
- 200g plain flour
- 1½ tsp baking powder
- ½ tsp cinnamon or mixed spice
- 175g caster sugar
- 150ml vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- Icing sugar or apple glaze (optional topping)
Equipments
- Mixing bowl
- Whisk or wooden spoon
- Measuring jug
- Knife and chopping board
- 20–22cm round cake tin
- Baking paper
- Oven
Instructions to Make Nigella Moist Apple Cake
- Prepare the apples – Peel, core, and chop the apples into small, even pieces.
- Mix dry ingredients – Combine flour, baking powder, spice, and salt in a bowl.
- Whisk wet ingredients – Beat eggs, sugar, oil or butter, and vanilla until smooth.
- Combine gently – Fold the dry ingredients into the wet mixture without overmixing.
- Add the apples – Stir in the chopped apples until evenly distributed.
- Transfer to tin – Pour the batter into a lined cake tin and smooth the top.
- Bake until set – Bake at 170°C (340°F) for 45–50 minutes until golden and firm.
- Cool before slicing – Let the cake cool to allow the crumb to settle properly.
Common Mistakes I Made (And How I Fixed Each One)
- Cake turning dense – Mixing the batter too much made it heavy, so I folded gently instead.
- Bottom becoming soggy – Using evenly chopped apples prevented excess moisture pooling.
- Uneven baking – Switching to the middle oven shelf improved heat distribution.
- Cake drying out – I checked for doneness earlier and avoided overbaking.
- Apples sinking – Tossing apples lightly in flour helped keep them suspended.
Healthier Version of Nigella Moist Apple Cake
- Use wholemeal flour – Adds fibre while keeping the cake tender.
- Reduce sugar slightly – Apples provide natural sweetness.
- Swap oil for applesauce – Cuts fat while maintaining moisture.
- Add nuts – Walnuts or almonds boost healthy fats and texture.
- Serve plain – Skip icing to keep it lighter.
What to Pair With Nigella Moist Apple Cake
- Plain yoghurt – Adds creaminess without extra sweetness.
- Lightly whipped cream – Complements the soft crumb nicely.
- Custard – Turns the cake into a comforting dessert.
- Caramel drizzle – Adds richness for special occasions.
- Black tea or coffee – Balances the sweetness perfectly.
Pro Tips to Get Perfect Nigella Moist Apple Cake Every Time
- Choose firm apples – They hold their shape and release moisture slowly.
- Cut apples evenly – Ensures consistent texture throughout the cake.
- Avoid overmixing – Keeps the sponge light and tender.
- Use oil for moisture – Oil-based cakes stay softer longer than butter ones.
- Check early – Apples continue cooking after baking.
- Cool before cutting – Prevents crumbling and helps the cake set.
- Store properly – Keeps the cake fresh and soft for days.
Easy Variations of Nigella Moist Apple Cake
- Apple and walnut cake – Adds crunch and depth.
- Apple and raisin version – Introduces gentle sweetness.
- Spiced apple cake – Increase cinnamon or add nutmeg.
- Apple loaf cake – Bake in a loaf tin for easy slicing.
- Apple glaze topping – Drizzle with warm apple syrup.
- Dairy-free option – Use oil and plant-based milk if needed.
How to Store Nigella Moist Apple Cake the Right Way
- Wrap once cooled – Locks in moisture effectively.
- Store at room temperature – Keeps well for up to 3 days.
- Refrigerate if needed – Extends freshness up to 5 days.
- Freeze individual slices – Perfect for make-ahead treats.
- Thaw slowly – Preserves texture and flavour.
The Best Ways to Reheat Nigella Moist Apple Cake
- Serve at room temperature – Brings out apple flavour best.
- Warm gently in the oven – Low heat keeps it soft.
- Microwave briefly – Short bursts only to avoid drying.
- Pair with warm custard – Adds comfort without reheating the cake itself.
Nutrition (Per Serving)
- Calories: ~320
- Protein: 5g
- Carbohydrates: 42g
- Fat: 15g
- Fiber: 3g
- Sugars: 24g
Nigella Moist Apple Cake
Nigella Moist Apple Cake is a classic apple-based sponge cake made with fresh apples folded directly into the batter. As the cake bakes, the apples soften and melt into the crumb, creating a naturally moist texture. Lightly spiced and gently sweet, it’s a simple British-style cake that focuses on comfort, ease, and everyday ingredients rather than decoration.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 1x
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
3 medium apples, peeled and chopped
-
200g plain flour
-
1½ tsp baking powder
-
½ tsp cinnamon or mixed spice
-
175g caster sugar
-
150ml vegetable oil or melted butter
-
2 large eggs
-
1 tsp vanilla extract
-
Pinch of salt
-
Icing sugar or apple glaze (optional topping)
Instructions
-
Prepare the apples – Peel, core, and chop the apples into small, even pieces.
-
Mix dry ingredients – Combine flour, baking powder, spice, and salt in a bowl.
-
Whisk wet ingredients – Beat eggs, sugar, oil or butter, and vanilla until smooth.
-
Combine gently – Fold the dry ingredients into the wet mixture without overmixing.
-
Add the apples – Stir in the chopped apples until evenly distributed.
-
Transfer to tin – Pour the batter into a lined cake tin and smooth the top.
-
Bake until set – Bake at 170°C (340°F) for 45–50 minutes until golden and firm.
-
Cool before slicing – Let the cake cool to allow the crumb to settle properly.
FAQs
How do I keep apple cake moist and soft after baking?
The key is using oil or a mix of oil and butter, which keeps the crumb tender for longer than butter alone. Let the cake cool completely, then wrap it tightly or store it in an airtight container to lock in moisture.
Why did my apple cake turn dense instead of light?
A dense texture usually comes from overmixing the batter after adding flour. Fold the dry ingredients gently into the wet mixture just until combined. Over-stirring develops gluten, which makes the cake heavy.
Should I peel apples before adding them to the cake batter?
Yes, peeling apples helps create a smoother, more even texture in the cake. Apple skins can remain chewy after baking and may affect the softness of the crumb.
Why is the bottom of my apple cake soggy?
This often happens when apple pieces are too large or very juicy. Chop apples into small, even pieces and lightly toss them in a teaspoon of flour before folding them into the batter. This helps absorb excess moisture and keeps the cake evenly baked.
Final Thoughts
Nigella Moist Apple Cake is a dependable, comforting bake that proves simple ingredients can create something truly satisfying. Soft, fragrant, and full of apple goodness, it’s the kind of cake that suits everyday moments just as well as special ones. Easy to prepare and even better the next day, this recipe earns its place as a timeless favourite in any kitchen.
