Try our Benson's Cotswold Apple Cake this Mother's Day
There’s something undeniably comforting about a homemade apple cake. The way the kitchen fills with the scent of warm spices and buttery sweetness as it bakes, the tender layers of fruit melting into the batter—it’s the kind of bake that feels like a warm hug.
With Mother’s Day just around the corner this Sunday, there’s no better time to bake something special for Mum. This Cotswold Apple Cake is a perfect choice—elegant yet effortlessly simple, it celebrates British apples in all their glory. Unlike a heavy, dense cake, this one has a beautifully soft texture, almost like a clafoutis, where thin slices of apple are suspended in a delicate, buttery batter.
To enhance the apple flavour even further, I’ve added Bensons Totally Fruity apple juice to the mix. It’s made from 100% pressed British apples, bringing a fresh orchard sweetness that pairs beautifully with the warm notes of vanilla, nutmeg, and lemon zest. Baked to a golden perfection with a dusting of icing sugar, this cake is the ideal treat for an afternoon tea spread or a cosy dessert after Sunday lunch.
Ingredients
- 75g unsalted butter, plus extra for greasing
- 120ml whole milk
- 50ml Bensons Totally Fruity apple juice
- 1 vanilla pod, scraped (or 2 tsp vanilla bean paste or 1tsp vanilla essence)
- 95g 00 flour or plain flour
- 1½ tsp baking powder
- 1 lemon, zested
- ⅛ tsp freshly ground nutmeg
- ½ tsp fine sea salt
- 100g sugar
- 5 medium British apples (Braeburn, Royal Gala, or Jazz), peeled, cored, and finely sliced
To serve: Icing sugar, for dusting Whipped cream, clotted cream, or warm custard
Method
- Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Grease a 20cm (8-inch) round cake tin and line with baking parchment.
- Melt the butter in a small saucepan over medium heat, swirling occasionally. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat, then stir in the milk, Bensons Totally Fruity apple juice, and vanilla. Let cool slightly.
- In a large bowl, whisk together the eggs and sugar until pale and slightly thickened. Slowly pour in the cooled butter mixture, whisking continuously.
- Sift in the flour, baking powder, lemon zest, nutmeg, and salt. Gently fold the mixture together until just combined.
- Fold in the the apples. The batter will be relatively loose, but as it bakes, the apples will soften and meld into the cake, creating an almost custardy texture.
- Pour the mixture into the prepared tin and smooth the top. Sprinkle with a little extra sugar. Bake for 50–55 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar and serve warm or at room temperature with whipped cream, clotted cream, or a drizzle of custard.
Why This Cake is Perfect for Mother’s Day
Elegant yet effortless – No complicated techniques, just simple ingredients coming together beautifully.
A celebration of British apples – Using easily available varieties like Braeburn, Royal Gala, or Jazz, this cake highlights the natural sweetness of fresh fruit.
Enhanced with Bensons Totally Fruity Apple Juice – A splash of this high-quality apple juice makes the batter incredibly moist and flavourful.
Perfect for sharing – Whether served at an afternoon tea or as a dessert after a family meal, this cake brings people together.
Tips & Variations
- Swap the sugar for light muscovado sugar for a deeper, caramel-like flavour.
- For a grown-up version - replace 25ml of apple juice with Calvados or cider brandy for a subtle boozy warmth.
- Pair with a pot of Earl Grey tea for a truly British Mother’s Day experience.
Mother’s Day is about showing appreciation, and nothing says “I love you” quite like a homemade cake baked with care. This Cotswold Apple Cake is simple yet full of love—delicate, fragrant, and just the right amount of indulgence.💛🍏
