zoom Organic apple cake with honey and cinnamon creme fraiche

    Save to your scrapbook

    Organic Apple Cake with Honey and Cinnamon Creme Fraiche

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Audio recipe

      Audio recipe

      Organic Apple Cake with Honey and Cinnamon Creme Fraiche

      Download the audio file.

    Organic Apple Cake with Honey and Cinnamon Creme Fraiche

    Serve this moist cake with a caramelised apple topping, for a special afternoon tea or as a dessert.

    • Organic
    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    2 organic eating apples
    225g Tate & Lyle Organic Demerara Sugar
    200g Yeo Valley Organic Butter, softened
    3 Waitrose Columbian Blacktail Free Range Organic Eggs, beaten
    200g organic self-raising flour
    150g pot Yeo Valley Organic Natural Yogurt

    For Crème Fraîche:

    500g Yeo Valley Organic Half Fat Crème Fraîche
    2 tbsp Waitrose Organic New Zealand Forest Honey
    ½ tsp organic cinnamon


    1. Preheat the oven to 180°C, gas mark 4. Lightly grease a round 20cm loose-bottomed cake tin, line the base with baking parchment, then grease the top of the parchment.
    2. Core the apples and slice thinly (no need to peel). Put them in a large bowl, add 25g of the sugar and toss well to coat. Arrange the slices in the tin, overlapping them slightly to form circles.
    3. Beat the butter and remaining sugar together until light and fluffy, using an electric hand whisk or wooden spoon. Add the eggs, a little at a time, until they are fully incorporated and the mixture is smooth. If the mixture begins to curdle, simply add a spoonful or two of the flour and continue to add the egg.
    4. Fold in the remaining flour and yogurt, then carefully spoon the mixture over the apples. Place the cake tin on a baking tray and bake for about 1 hour, or until golden and springy to the touch. Remove from the oven and leave to cool for 20 minutes or so. Turn the cake out onto a wire rack and leave to cool completely.
    5. Spoon the crème fraîche into a serving bowl. Beat the honey and cinnamon together, then stir gently through the crème fraîche. Chill. Serve the cake in slices, with the honeyed crème fraîche.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The cake will keep for 2-3 days in an airtight container.

    Drinks recommendation

    Continue the theme with Westons Organic Cider (500ml), a refreshing drink with ripe apple aromas.


    Average user rating

    4 stars