Apple & walnut cake with treacle icing

Apple & walnut cake with treacle icing

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(35 ratings)

Prep: 20 mins Cook: 45 mins


Serves 10
This easy all-in-one cake is perfect if you've got friends coming for coffee or afternoon tea

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal535
  • fat14g
  • saturates8g
  • carbs89g
  • sugars51g
  • fibre2g
  • protein15g
  • salt0.46g
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  • 300g plain flour
  • 1 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g dark brown soft sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 50g golden caster sugar
  • 250ml rapeseed or sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 unpeeled apples, coarsely grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g walnuts, roughly chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

For the icing

  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g dark soft brown sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp black treacle
  • 200g tub full fat soft cheese


  1. Heat oven to 150C/130C fan/gas 2. Line two 20cm cake tins. Put the flour, cinnamon and bicarbonate of soda in a big bowl, then stir in the sugars, making sure there are no lumps of sugar. Add the oil, eggs and apples, and beat everything together. Fold in the walnuts then divide the mixture between the tins and bake for 45 mins or until a skewer comes out clean. Allow to cool for a few mins in the tin then remove and cool completely on a wire rack.

  2. For the icing, beat all the ingredients together then chill until the mixture is thick but spreadable. Spread half the icing on top of one cake, sandwich with the other and spread the remaining icing on top

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Comments, questions and tips

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Chris Cunningham's picture
Chris Cunningham
8th Feb, 2020
Disappointed with this. Cake was heavy and dry and the icing didn't solidify enough. Won't be trying it again.
Steson Black-Howler's picture
Steson Black-Howler
13th Aug, 2019
Me and my partner made this last night with a couple things differently to the said recipe. One, we only had 1 tin so when we put the mixture inside it, the size and the inside of the cake was soft but cooked. We also used golden syrup instead of treacle and yeah we enjoyed it! So did my parents! Would note something that when you're only using 1 tin to make sure you add a little bit more than said recipe. And to lower the heat in the oven, so it's a bit more evenly cooked. Our cooker sucks but we're getting a new one soon.
12th Sep, 2016
This had to be gluten and dairy free so I switched to gluten free flour and soya margerine and nobody could tell the difference! I made only enough "butter" icing (with soya marg) to sandwich the cake together. It was delicious icing with a tablespoon of treacle to give it a lovely colour and flavour. Several friends took the recipe home - always a good sign!
S.T Reid
7th Sep, 2016
The cake is lovely.. icing a complete disaster. I suggest making it without the cream cheese. And with the syrup. Does not turn out like the picture.
2nd Dec, 2015
The treacle icing was a complete disaster. As I was in a rush I made a simple buttercream icing using cold coffee: worked well. Also, I divided the cake mixture into 3 tins, and it looked impressive. Wish I had held back some walnuts for decoration.
mother_ship's picture
15th Aug, 2014
I grated 2 and chopped one of the apples so there were a few bits of visible apple and I used light brown muscovado sugar so you could still taste the apple and maple to flavour the icing. It all really worked well. I think dark brown sugar and treacle would overwhelm any chance of apple flavour.
Luther King
26th Feb, 2014
Whoa Cool Cake Love your recipe for this Cake
6th Oct, 2013
The apple and walnut combination is really great..; and delicate too! So be careful not to use too much treacle cause you risk of making the other flavours disappear. Alternatively, the second time i made it, I used 1tsp of peanutbutter instead of treacle!
28th Sep, 2013
Good cake, a great way to use up our apple glut. I was doubtful about the treacle in the icing & I was right to be, for me it spoilt the cake, so much so that I scraped it off. My advice would be to either use a much smaller amount of black treacle in the icing mixture so it isn't so dominant or, leave it out altogether.
2nd Jun, 2013
I didn't have walnuts so substituted pecans It's a nice cake but quite heavy and I would use something sweeter than treacle in the cream cheese icing next time.


27th Oct, 2014
Can this cake be frozen?
11th Nov, 2014
Toasted pecans added, butter in place of oil, S.R flour, zest & juice of orange, grate apples, add raisins to mixture & ground almonds, makes a tasty, moist cake. Left out black treacle taste is too strong, golden syrup is better... Iced with traditional cream cheese icing, much nicer topping, decorate with toasted pecans.
21st Nov, 2013
Think the topping is too heavy? I omitted black treacle, used light soft brown sugar and added a few drops of vanilla essence. Result, a toffee tasting, gentler topping for this goodly autumnal cake.
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