Apple Cake
A moist, spiced cake with tender apples and a buttery crumb.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 25g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 125g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 · use 2 | £2.10£0.35 each | £2.40£0.40 each |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Applesuse 2 | £2.406 pack · £0.40 each | £1.806 pack · £0.30 each |
| Milk chocolateuse 50g | £1.19100g · £1.19 per 100g | £2.00180g · £1.11 per 100g |
| Basket total (full packs) | £9.19 | £9.35 |
| Cost of what this recipe uses | £3.44 | £3.41 |
| Per serving | £0.34 | £0.34 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 10. For a different number, use the amounts in the table above.
- Prep the apples: Peel, core, and slice them into 1.5cm (½-inch) thick rounds using a sharp knife. Place in a bowl and toss with 1 tsp ground cinnamon and ½ tsp ground nutmeg to coat evenly. Set aside.
- Prep the butter: Melt 125g unsalted butter in a small saucepan over medium heat until fully softened (about 3 minutes). Remove from the hob and let it cool slightly—it should be pliable but not liquid.
- In a large mixing bowl, whisk together 250g plain flour, 200g caster sugar, 1 tsp baking powder, and ½ tsp salt until combined. Large mixing bowl, whisk This forms the dry ingredients base for the cake.
- Beat the eggs: In a separate bowl, whisk 2 eggs until pale and frothy (about 2 minutes with an electric mixer). Gradually add the cooled melted butter, then mix in 200ml semi-skimmed milk until smooth. Fold in the cinnamon-spiced apple slices.
- Preheat the oven to 180C (160C fan, gas mark 4). Grease a 23cm (9-inch) round cake tin with 1 tbsp vegetable oil or butter, then line the base with parchment paper, leaving an overhang for easy removal. Oven, cake tin, parchment paper, oil/butter, mixing bowl Ensure the tin is well-lined to prevent sticking.
- Pour the batter into the prepared tin, spreading it evenly with a spatula. Top with 50g milk chocolate, broken into small chunks, and smooth the surface. Bake for 45–50 minutes until a skewer inserted into the centre comes out clean and the edges are golden.
- Cool the cake: Remove from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely (about 30 minutes). Serve warm or at room temperature with a scoop of vanilla ice cream or a drizzle of honey.
Tips
- {'tip': 'Cheaper swap: Use **100g reduced-fat butter** and **150g caster sugar** to cut costs while keeping the cake moist.', 'storage': 'Store in an **airtight tin** for up to **4 days** at room temperature or refrigerate for **5 days**. Freeze the baked cake for up to **3 months**—slice and reheat in a **200C (180C fan, gas mark 5)** oven for **5–7 minutes** until piping hot.'}
- {'tip': 'Freeze the dough: Assemble the batter in the tin, cover with cling film, and freeze for **1 hour**. Bake as directed. This avoids overproofing the batter.'}
- {'tip': 'For extra moisture, brush the cooled cake with **1 tbsp melted butter** before serving.'}
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 800g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 125g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Apples · about 700g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Apple Turnovers, Strawberry Shortcake, Chocolate Chip Fruit Scones. - Milk chocolate · about 50g left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Banana muffins, Ginger Cake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).