Country Apple Cake Recipe

October 8, 2013

Hi, it’s Jillian here with a delicious Country Apple Cake recipe for October’s Delicious Bites column. Have you ever been apple picking? Well I did for the first time this year at a little place not far from the Blue Mountains called Bilpin. I was up bright and early and was the first person at the farm so I could get the best of the apples. I picked some granny smiths, my favorite cooking apple and pink ladies, one of my favorite apples to eat. I merrily munched on the them during the long drive back home to Sydney and marveled at how great freshly picked apples really taste. Will you go apple picking this season? Where is your favorite spot?

Country Apple Cake Recipe

I came home with my apples in tow and started to think of all the things that I could do with them. I love baking and thought about an apple pie or an apple crumble but decided to share with you one of my all time favorite apple cake recipes. I’ve been making this cake for years and it’s adapted from a recipe which first appeared long ago in the weekend paper. The end result is a cross between a cake and a pie and its both simple to make and best of all, delicious!

Country Apple Cake Recipe

First make the filling from your favorite cooking apple as it needs time to cool. I spiced my apples with lemon and cinnamon but you can use whatever spices you like. A little bit of flour is needed to thicken the filling to stop the apple running everywhere when you cut it. If you have any pastry fears, put them aside because the pastry is made in a food processor and you don’t even need to roll out the dough. You just pat the dough into the tin.

Country Apple Cake Recipe

Don’t be tempted to reduce the baking time even if the top of the cake looks cooked. Speaking from experience you’ll end up with a gooey half cooked base so just cover the top with a layer of baking paper to prevent it over-browning. The pastry firms up as it cools so give it plenty of time before unmoulding the cake. It’s delicious served with either whipped cream or ice cream or both if you prefer.

Country Apple Cake Recipe

Here’s the recipe for you for COUNTRY APPLE CAKE – adapted from a recipe by Amanda Grimwade of the Edible Deli at Benalla, published in Good Weekend magazine.

8 large green apples, peeled, cored and coarsely chopped
2, 20 ml tbs lemon juice
1/3 cup caster (superfine) sugar
2, 20 ml tbs flour
½ tsp ground cinnamon

Place the chopped apples and lemon juice in a pan over a medium heat.
Cover and cook gently for about 10 minutes or until the apples are just tender.
Take the pan off the heat and add the sugar, flour and cinnamon. Stir to combine then place to one side and allow the filling to cool completely.

2¼ cups self-raising flour
2/3 cup cornflour (corn starch)
1/3 cup caster (superfine) sugar
200 gm (7 oz) unsalted butter, cut into pieces
1 large egg
2 teaspoons vanilla
1/3 cup milk
Extra milk and caster sugar
Icing sugar and cream to serve

Preheat the oven to 180°C/350°F. Lightly grease a 23cm/9 inch spring form tin and line the base of the tin with baking paper. Sift the self raising flour with the cornflour. Put the sifted flours, the sugar and the butter into the bowl of a food processor and process until the mixture resembles breadcrumbs. In a small bowl combine the eggs, the vanilla and the milk. With the food processor running, gradually pour in enough of the milk mixture and process until the mixture wraps around the blades. The mixture will be quite soft so using floured hands, press ? of the mixture into the base and up the sides of the tin. Spoon in the apple mixture, which won’t completely fill the tin. Fold over any overhang of pastry from the sides of the tin, then using floured hands, flatten the remaining mixture into a disc and cover the top of the cake. Don’t worry if there are a few holes as they’ll close over as the cake bakes. Brush the top of the cake with milk then sprinkle with a little extra caster sugar.

Country Apple Cake Recipe

Bake the cake for 50-60 minutes at 180°C/350°F. If the cake is browning too quickly, cover the top with a piece of grease proof paper. Remove from the oven and cool on a wire rack before unmoulding. As this is a cross between a cake and a pie, the bottom crust will always be a little soft but the top crust will be lovely and crisp. When cool dust with icing sugar and serve with cream or ice cream.

Country Apple Cake Recipe

Country Apple Cake Recipe

I hope you enjoy the apple cake! I’ll be back next month with something special for Thanksgiving. See you all again next month! – Jillian

(text/photos: jillian leiboff)

You Might Also Like


  • Reply Molly {Dreams in HD} October 8, 2013 at 2:19 pm

    yum, this looks and sounds absolutely delicious!
    so perfect for fall.

    Molly {Dreams in HD}

  • Reply Patti Trostle October 8, 2013 at 3:54 pm

    All looks and sounds great! Great photo’s too!

  • Reply Angela - designhaus no.9 October 8, 2013 at 5:23 pm

    Love your pictures. So full of atmosphere and remind me the time, when we lived in the countryside.

  • Reply Ella October 8, 2013 at 5:52 pm

    Oh, yum-this reminds me of a special cake my grandmother use to bake~ Thank you so much for sharing Jillian! I am from New England and have several favs. I live now in North Carolina and we make the trip to Carter’s Mountain in VA-it is gorgeous there~

    I love Granny Smith apples, their texture holds up well when baking and they add the tartness I love~

  • Reply Cathy Pascual October 8, 2013 at 9:37 pm

    This look so good – perfect fall recipe! Thank you!

  • Reply A Recipe for Gluttony blog October 8, 2013 at 9:42 pm

    This looks fab, and the pictures are gorgeous! Looking forward to giving it a try :)


  • Reply Laurence W October 8, 2013 at 10:06 pm

    It really looks delicious !

  • Reply Laura Gaskill October 8, 2013 at 11:00 pm

    Nom nom nom! We just went apple picking here in New England last weekend (Macouns and Honeycrisps are my favs!) and I’ve been looking for new recipes to try with some of our bounty. Aaaand, since I’m drooling already, I’d say we have a winner! Your apple cake looks just scrumptious, and I’m sure my hubby and little guy will love it :)

  • Reply Decoladeolinda October 9, 2013 at 12:44 am

    qué delicia! y muy bellas fotos

  • Reply anastasia October 9, 2013 at 4:59 am

    this looks beautiful – love the food styling and photography!

  • Reply Jillian Leiboff October 9, 2013 at 9:16 am

    Laura Gaskill,

    I’ve not seen or tasted macouns or honey crisps – they both sound lovely.


  • Reply Valerie October 9, 2013 at 11:28 am

    Looks great. A fab way to use up some of the apples from the five apple trees in our garden which are covering our lawn with windfalls right now!

  • Reply Jenni October 9, 2013 at 11:48 am

    Your pictures are awesome! The pie looks so delicious. Next weekend I´ll try to make some pie for myself.

  • Reply Janelle@awhitefarm October 9, 2013 at 1:14 pm

    This looks absolutely delicious!!

  • Reply Janet Wilson October 9, 2013 at 4:26 pm

    Oh my gosh – what beautiful photographs, and the “cakepie” looks delish! Thank you :)

  • Reply gosia October 9, 2013 at 6:07 pm

    You’ve got beautiful tableware, Jillian!

  • Reply Claire October 9, 2013 at 8:34 pm

    I loves me some apple pie!

  • Reply Jillian Leiboff October 10, 2013 at 8:36 am


    Oh Valerie, I remember those apple trees in your garden! How lovely to be able to make this from your own home grown apples,


  • Reply Jillian Leiboff October 10, 2013 at 8:39 am


    Thanks Gosia,

    I’ve been slowly acquiring bits and pieces over time. Nothing matches but I like that,


  • Reply Gorete July 2, 2014 at 10:06 am

    The recipe says cornflour and then in brackets (corn starch).

    They are two different things, which one is the correct item to use in the cake?

  • Reply Tracy March 31, 2015 at 12:41 am

    mmmm delicious!

  • Leave a Reply

    Facebook Comments