Apple season bakes

Apples, spice and everything nice.  Apple season can run from August until May, depending on the variety, however, the majority are ripe for eating in Autumn and early winter. And there’s nothing quite like a wintery apple bake to take the chill off the colder months. Here are some of my favourite apple recipes.

Oatmeal, raisin, apple and cinnamon cookies

Oatmeal, raisin, apple and cinnamon cookies

Soft in the centre with golden, crisp edges – these cookies are extremely addictive! Not a fan of raisins? Swap for your favourite dried fruits, or try with nuts.


110g butter (at room temperature)

65g light brown sugar

55g caster sugar

1 large egg

3/4 tsp vanilla essence

1 tsp ground cinnamon

125g plain flour + 1/2 tsp baking soda + pinch of salt

90g rolled oats

50g raisins

50g dried apple


Preheat oven to 180*c and line 2 baking trays with greaseproof paper

  • Cream together the butter and sugars
  • Beat in the egg, vanilla and cinnamon
  • Stir in the flour mixture and then the other dry ingredients until well combined
  • Roll mixture into around 10 balls
  • Place on a baking trays spaced slightly apart and gently flatten down until around 1cm thick
  • Bake for 12-15 minutes, or until slightly golden and still soft
  • Leave to cool for a moment on the tray and then transfer to a wire rack to cool completely

Oatmeal, raisin, apple and cinnamon cookies

Mum’s Special Apple Dessert Cake

Mum’s Special Apple Dessert Cake

Best when still slightly warm from the oven and dusted with plenty of icing sugar. There’s an art to slicing the apple just right – thin enough to soften while baking, but thick enough so you get a fruity layer with a bit of bite.


140g butter

2 large Eggs

225g caster sugar

1 tsp almond essence

225g self raising flour

1.5 tsp baking powder

340g peeled and sliced cooking apples

Icing sugar for dusting


Preheat oven to 160*c and grease and line a 10″ loose bottom cake tin

  • Melt butter in pan
  • In a large bowl, beat together the sugar, eggs and almond essence
  • Add the melted butter and mix well
  • Fold in the flour and baking powder
  • Spread 2⁄3 of the mixture into the cake tin
  • Roughly spread the sliced apple on top
  • Dollop the remaining mixture on top – it will spread out and cover the apple during cooking
  • Bake for 1 1⁄4 to 1 1⁄2 hours, until the apple is tender
  • Dust with icing sugar and serve warm with cream, custard or ice cream

Apple and Carrot Cake

Apple and Carrot Cake

If you love carrot cake like me, you must try this bake. It has the same light and spiced sponge topped with tangy cream cheese frosting, but rather than citrus orange and nuts, chucks of sweet, soft apple bring a lighter, crisper fruitiness.


For the cake:

250g wheat flour

450g caster sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp allspice

6 large carrots, finely shredded

1 apple, peeled and diced into 1/4′′ thick chunks 235ml vegetable oil

4 eggs

For the frosting:

225g mascarpone cream cheese

115g butter

560g icing sugar

1.5 tsp cinnamon


Preheat oven to 180*c and grease and line a 2 x 9′′ round cake tin

  • Combine the flour, sugar, baking powder, baking soda, salt and spices in a bowl
  • In another bowl, combine the carrot, apple, oil and eggs
  • Gradually add the dry ingredients into the wet and mix well until fully combined
  • Divide batter between the two cake tins and bake in preheated oven for 30-35 minutes, until cooked through – remove from tin and cool on a wire rack
  • For the frosting, mix all ingredients together until you have a smooth cream cheese icing – using an electric whisk will make this much easier
  • Spread a layer of frosting onto one round of cake, then gently place the second piece on top
  • Spread the remaining frosting over the top of the cake
  • Leave icing to set slightly in a cool place