Roasted Apple Cake

Roasted Apple Cake

• 27 Jul 2026

I recently celebrated a birthday and my sister gifted me a copy of the Monday Morning Cooking Club's new recipe book, 'A Year of Jewish Cooking'. Whilst our switchboard was being upgraded, leaving my building without power during daylight hours, I spent the day perusing the book from cover to cover.

I had some unexpected dinner guests recently and I needed to make a quick and easy dessert. I had Granny Smith apples in the fruit bowl so I decided to make the roasted apple cake from the book. It's definitely a rustic looking cake but it suited the family style meal I'd made. 

I've made the cake twice now and I've made a few small changes from the original recipe to suit the smaller tin size and what was in my kitchen at the time. Instead of lining the whole tin with baking paper as seen in the photos for the second cake, I just lined the base and the cake unmoulded easily. 

Here's the recipe for you which makes a 17-cm cake, adapted from The Monday Morning Cooking Club. You can find the original recipe for an 8-inch cake in the Australian newspaper but it's under a paywall. For all my recipes I use a 250ml cup and a 20ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Roasted Apple Cake - serves 6-8
Apples
2½ large Granny Smith apples, peeled
15 mls unsalted butter
15 mls apple cider vinegar
35g brown sugar

Cake
100g caster sugar
finely grated zest of 1 lemon

100g unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla
115g self raising flour

pinch salt
60 mls yoghurt or pure cream
1 tbs sugar mixed with ¼ tsp cinnamon

To serve
Cream

Roasted apples
Preheat the oven to 180°C conventional. Roughly chop the apples into 1 cm dice. Place in a small ovenproof dish with the butter, apple cider vinegar and brown sugar and mix together. Roast for 40 minutes, basting from time to time, until just cooked through. Set aside to cool to room temperature.

Reduce the oven temperature to 170°C conventional. Grease, flour and line the base of a 17-cm springform cake tin with baking paper.

Put the sugar and lemon zest in the bowl of an electric mixer and bear together for a minute or so to release the citrus oils. Add the butter and beat until very pale and creamy. Add the eggs, one at a time, beating well after each addition, then add the vanilla, stopping the mixer and scraping down the sides of the bowl from time to time.

In a separate bowl, sift together the flour and salt. Using a spatula, fold it into the butter mixture, followed by the cream/yoghurt. Using the spatula, gently fold half of the roasted apples and any juices through the cake batter. 

Spoon into the prepared tin and scatter the remaining apples evenly on top. Sprinkle with half the cinnamon sugar and bake for 50 minutes or until a skewer inserted into the centre comes out clean. 

Allow to cool and serve with whipped cream and the reserved cinnamon sugar. 

My brother-in-law took home the leftovers so I made a second cake to share with the neighbours and it was well received by all. 

See you all again next week with some more baking from my kitchen.

Bye for now,

Jillian