Apple & Cheddar Cake - Quite Simply Delicious

 

 

This Apple & Cheddar Cake is a rich, rustic teatime bake filled with finely diced Granny Smith apple and sharp cheddar cheese, creating a beautiful balance of sweet, tangy, and savory flavors. The butter-rich batter is blended with flour and cornmeal for a hearty texture, while the cheese melts into the crumb, adding depth and a gentle tang. It’s a dense, comforting cake that slices beautifully and tastes even better the next day—especially toasted and spread with butter. 

Perfect for teatime afternoons, cozy weekends, or anyone who loves the classic pairing of apples and cheddar in a new, delicious form.

 

It is no secret that apple and cheese go together very well. They are a beautiful marriage of tart/sweet and tangy/rich flavors. When I was growing up we always had a nice thick slice of cheddar served along with our apple pie. It would have been unthinkable not to have it!

In fact you often see apple pies baked in a cheddar pastry, although, to be honest, I'd rather have an actual slice of cheese with my pie.

This is a delicious cake, stuffed full of little bits of apple and grated cheddar cheese. The apple provides a  tart sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!

It's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side. I highly recommend!

 

INGREDIENTS NEEDED

TO MAKE APPLE & CHEDDAR CAKE

There is nothing too out of the ordinary here.

• 3/4 cup (85g) of plain all-purpose flour
• 1/2 cup (79.3g) fine cornmeal (Polenta)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) ounces of butter, softened
• 3/4 cup (142g) caster sugar (finely granulated sugar)
• 2 large free range eggs
• 6 TBS whole milk
• 1 cup (113g) strong/sharp cheddar cheese, grated
• 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)

 

INGREDIENTS NOTES

Do not use self raising flour or cornmeal.

I used salted butter as that is the only butter I keep in the house. If you are concerned, then cut back on any salt used in the recipe.

Caster sugar is fine granulated sugar, or fruit sugar as it is also called. It is very easy to make your own by blitzing regular granulated sugar in a food processor to a fine grind.

Use a well flavored sharp cheddar cheese. A farmhouse cheddar is perfect. Use a white cheddar, not an orange dyed cheddar.

Granny Smith apples are perfect for this. You want a nice tart apple with a pronounced flavor.

 

HOW TO MAKE APPLE & CHEDDAR CAKE

This is not complicated in the least.

1. Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside. (This allows for ease in removal when done.)
2. Whisk the flour, cornmeal, baking powder and salt together in a bowl. (This helps to blend everything together so you don't end up with lumps of unpalatable baking powder in the mixture.)
3. Cream together the butter and sugar with an electric whisk until light and fluffy. (This helps to melt the sugar into the butter.)
4. Beat in the eggs, one at a time, scraping down the bowl often. (This ensures that everything gets evenly mixed together.)
5. Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined. (DO NOT OVERMIX)
6. Fold in the cheese and apple. (I use a rubber spatula for this.)
7. Turn the batter out into the prepared pan, smoothing over the top.
8. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean. (The top should also bounce back when lightly touched.)
9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving. (Peel the paper off the bottom before you flip it back to right side up.)
10. Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times to help familiarize yourself with any ingredients or equipment needed.
• Assemble everything you need to make the cake before you begin. That way you won't leave anything out from the recipe by accident.
• Bring all of your ingredients to room temperature.
• Follow the directions with precision, especially when it comes to measurements.
• Use a well flavored cheese and grate it on the large holes of a box grater.
• Do not overmix the batter or you risk toughening the cake.

 

FREQUENTLY ASKED QUESTIONS

HOW FAR AHEAD CAN YOU MAKE THIS CAKE?

You could bake it up to 24 hours ahead. Store in the refrigerator and bring to room temperature before serving. You can also gently warm the slices in a microwave for a few seconds.

CAN THIS RECIPE BE CUT IN HALF?

Absolutely.  Cut all of the ingredients in half and then bake in a 9-inch loaf tin.  Bake times will probably need adjusting.

CAN THIS CAKE BE MADE GLUTEN FREE?

Although I have never done so myself I cannot see why you couldn't make it gluten free using a one for one gluten free flour in place of the regular flour.

HOW LONG WILL THIS CAKE KEEP?

This cake will keep for up to two days in an airtight container at room temperature.

CAN THIS CAKE BE FROZEN?

Absolutely. Wrap tightly in cling film and then in a layer of aluminum foil. Date, label and freeze. It will keep for up to two months. Thaw completely before serving.

 

    A FEW MORE TEATIME CAKES TO ENJOY

There is naught so tasty as a piece of cake served up with a hot drink. Here are a few more favorites!

TRADITIONAL SEED CAKE - This Traditional Seed Cake is a classic British teatime loaf dating back to Victorian kitchens, lightly sweet, buttery, and warmly scented with caraway seeds. Made with simple pantry ingredients—softened butter, caster sugar, eggs, flour, and a spoonful of ground almonds—it bakes into a golden, tender crumb that slices beautifully. The caraway seeds give it its signature flavor: gently aromatic, slightly earthy, and wonderfully nostalgic.

SULTANA CAKE - This classic Sultana Cake is a traditional British-style teatime loaf with a tender, pound‑cake‑like crumb and plenty of sweet, juicy sultanas in every slice. Lightly flavored with lemon and made with simple pantry ingredients, it bakes into a golden, sturdy loaf that’s perfect alongside a hot cup of tea. The batter comes together easily using the one‑bowl method, and tossing the sultanas in a little flour keeps them evenly distributed throughout the cake. As it cools, the flavors deepen, making it even better the next day. This is a beautifully simple, not‑too‑sweet fruited cake—comforting, reliable, and ideal for everyday baking or sharing with a friend over a warm cuppa.

 

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Yield: one 9-inch round cake

Author: Marie Rayner

Apple & Cheddar  Cake

Prep time: 11 MinCook time: 35 MinInactive time: 10 MinTotal time: 56 Min

A lovely rich caked stuffed full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!

Ingredients

• 3/4 cup (85g) of plain all-purpose flour
• 1/2 cup (79.3g) fine cornmeal (Polenta)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (113g) ounces of butter, softened
• 3/4 cup (142g) caster sugar (finely granulated sugar)
• 2 large free range eggs
• 6 TBS whole milk
• 1 cup (113g) strong/sharp cheddar cheese, grated
• 1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)

Instructions

1. Preheat the oven to 350*F/180*C/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.
2. Whisk the flour, cornmeal, baking powder and salt together in a bowl.
3. Cream together the butter and sugar with an electric whisk until light and fluffy.
4. Beat in the eggs, one at a time, scraping down the bowl often.
5. Reduce the speed to low and add half of the flour mixture. Stir in the milk and then stir in the remaining flour mixture, just until combined.
6. Fold in the cheese and apple.
7. Turn the batter out into the prepared pan, smoothing over the top.
8. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.
10. Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (see notes) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter.)

Notes

For the maple cream: About 1 tsp of Maple Syrup per 1 cup (250ml) of heavy or whipping cream.

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