Desserts
This apple and sultana cake recipe delivers a warm spiced fruit crown that feels like autumn in every bite—tender crumb, juicy apples, and bursts of sweet sultanas throughout.
The secret lies in a golden streusel topping that caramelizes beautifully, while cinnamon and nutmeg infuse the cake with cozy spice notes that linger long after the first forkful.
I developed this recipe after years of testing, ensuring the apples stay tender without turning mushy while the sultanas plump up perfectly.
The beauty of this cake is its foolproof technique—no fancy equipment needed, just a standard mixing bowl and 350°F oven. You'll start by peeling and dicing apples into even pieces (about ¼-inch cubes), then folding them into a simple spiced batter along with plump sultanas.
The streusel topping, made with just flour, brown sugar, and cold butter, creates that signature crunchy crown that bakes to a perfect golden brown.
What you'll end up with is a homemade masterpiece—moist layers of cake studded with tender apples and sweet sultanas, crowned with a caramelized streusel that cracks slightly when sliced.
The aroma alone will fill your kitchen with warmth, while the texture offers just the right balance: soft cake, juicy fruit, and that satisfying crunch from the topping. This cake tastes even better the next day, making it perfect for meal prep or gifting.
Serve it warm with a dollop of vanilla ice cream or a dusting of powdered sugar for extra elegance. The flavors are rich enough to stand alone but versatile enough to pair with coffee, tea, or even a scoop of whipped cream.
Let's bake this comforting classic that brings a little autumn joy to any table.
Ingredients for apple and sultana cake
Pantry staples meet autumn's coziest flavors—just 14 ingredients for a cake that tastes like home.
| Ingredient | Amount | Notes |
|---|---|---|
| Granny Smith Apples 🍎 | 4 medium | Peeled, diced into ¼-inch cubes |
| Sultanas 🍇 | 1 ½ cups | Rinsed and drained |
| All-Purpose Flour 🌾 | 3 cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Brown Sugar 🍚 | ½ cup | Packed firmly |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for streusel |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Milk 🥛 | ¾ cup | Whole milk for richness |
| Powdered Sugar 🍚 | ¼ cup | For dusting (optional) |
The apples are non-negotiable here. Granny Smiths stay crisp while baking, but Honeycrisp or Fuji work too—just avoid Red Delicious. I grab mine at Trader Joe's when they're in season, or the organic section at Whole Foods. For the sultanas, skip the pre-soaked kind—just rinse them quickly in warm water to plump them up. The butter? Plugrá or Land O'Lakes are my go-tos, but any cold, unsalted butter will do. Keep it cold for that perfect streusel crunch—don't let it soften before mixing.
No Granny Smiths? Green apples like Braeburn work in a pinch. Running low on sultanas? Raisins or dried cranberries add a different twist—just toss them in warm water first. The baking powder is crucial here—aluminum-free prevents any metallic aftertaste. For the milk, whole gives the richest flavor, but 2% or even almond milk works if that's what you've got. The vanilla extract can be imitation, but pure Madagascar vanilla
This cake keeps beautifully—3-4 days at room temp wrapped tightly, or 1 week in the fridge. For longer storage, slice and freeze portions between parchment paper—3 months no problem. The streusel topping stays crispy even after reheating, so slice it warm and serve with that powdered sugar dusting. Leftovers? Perfect for breakfast toast or dessert the next day. And trust me, the smell baking in your house? Total mood booster.
Why You'll Love This Recipe
- No-Fuss Mix-In: I swear by this recipe because it’s the kind of cake where you just dump things in—no fancy folding or whisking until your arm falls off. The apples get diced in five minutes (no peeling required), the sultanas soak up the juices while you mix, and the batter comes together faster than you can say "clean the bowl."
- Sweet-Tart Magic: That tangy Granny Smith bite cuts through the caramelized brown sugar and chewy sultanas like a perfect balance. Honestly, the moment the cake pulls away from the edges with a golden crust? It’s the kind of flavor that makes you want to bake it twice in one day.
- Leftovers? No Problem: This cake actually improves overnight—moist, not dry, and still tender the next morning. I’ve sent slices to work in Tupperware, packed them in kids’ lunches (yes, they’ll eat it), and even reheated a piece in the toaster for a quick breakfast. Versatile like that.
- Pantry Staple Power: Between us, this recipe uses ingredients you already have lurking in your cupboards. No specialty items, no last-minute grocery runs—just flour, sugar, and whatever fruit’s hanging around. And if you’ve got extra apples or sultanas? Even better. Budget-friendly and foolproof.
Step-by-step instructions for apple and sultana cake
This cake delivers a perfect balance of tender crumb, spiced apple filling, and buttery streusel crown.
Prepare the Fruit Filling
Peel and dice the 4 medium Granny Smith Apples into ¼-inch cubes. Toss them with the 1.5 cups Sultanas in a large bowl. You want the apples to be uniformly sized so they cook evenly throughout the cake. I like to add a pinch of salt here—it helps balance the sweetness of the sultanas and brings out the apple's natural tartness.
In a small saucepan, combine the diced apples and sultanas with the 0.5 cup Brown Sugar and 1 tsp Vanilla Extract. Cook over medium heat for 5-6 minutes, stirring occasionally, until the mixture softens slightly but still holds its shape. You're not making jam here—just pre-cooking the fruit to intensify its flavor. Let this mixture cool completely before using.
Make the Streusel Topping
In a medium bowl, combine the 1 cup Unsalted Butter (cold and cubed), 0.5 cup Brown Sugar, 0.5 cup Granulated Sugar, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, and 0.5 tsp Salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is crucial—it gives that perfect crunchy crown.
Spread the streusel mixture evenly over the cooled fruit filling in the bowl. This pre-layering ensures the streusel distributes perfectly when you assemble the cake later. Cover the bowl and refrigerate both the fruit mixture and streusel while you prepare the cake batter—this chilling step prevents the butter in the streusel from melting prematurely.
Mix the Cake Batter
Preheat your oven to 350°F and grease an 8-inch round cake pan. In a large mixing bowl, whisk together the 3 cups All-Purpose Flour, 1.5 cups Granulated Sugar, 1.5 tsp Baking Powder, and 0.5 tsp Salt. This dry mixture should be completely homogeneous with no flour pockets remaining.
In a separate bowl, beat the 2 whole Large Eggs (room temperature) with the 0.75 cup Milk and 1 tsp Vanilla Extract until just combined. Pour this wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing—you want a few lumps in the batter for a tender crumb. The batter should be thick but pourable, similar to pancake batter.
Assemble and Bake the Cake
Spread half of the cake batter evenly in the prepared cake pan. Top with the cooled fruit and streusel mixture, then spread the remaining batter over the top. Use a spatula to gently press down on the batter to ensure good contact with the fruit layer—this helps create that signature streusel crown when baked.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The cake is done when the top is golden brown and the edges are pulling away slightly from the pan. If the streusel isn't browning enough, tent the cake with foil after 30 minutes to prevent over-browning while the center finishes baking.
Cool and Serve
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. The cake will be moist but not wet—this is normal for a fruit cake. Once completely cooled, dust the top with the 0.25 cup Powdered Sugar if desired, using a fine-mesh sieve for an even coating.
Slice into 8 equal wedges and serve warm or at room temperature. The contrast between the tender cake, spiced apple filling, and buttery streusel crown makes each bite irresistible. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Pro Tips For Making Apple And Sultana Cake
- GRATE THOSE APPLES: Skip the chopping—grate Granny Smiths on the fine side, then pat them dry with a kitchen towel. The extra surface area makes them release moisture faster, so your cake stays juicy without turning soggy. (Yes, even if you’re impatient like me.)
- SOAK SULTANAS 30 MINUTES: Toss sultanas in warm water for half an hour before folding them in. They’ll plump up and taste sweeter, plus they won’t sink like little rocks in your batter. I learned this the hard way—dry sultanas make for a bland, crunchy surprise.
- BAKE AT 325°F, NOT HIGHER: Your cake’s edges will brown before the center sets if you crank the oven. 325°F (163°C) gives even baking, and the apples stay tender instead of turning to mush. Use an oven thermometer—mine lied to me for years.
- MIX DRY INGREDIENTS FIRST: Whisk flour, sugar, and spices together before adding wet ingredients. This cuts down on lumps and saves you from scraping the bowl later. (Your future self will thank you when the batter’s smooth.)
Make-ahead tips for leftovers
Prep Ahead Strategy
The beauty of this cake is that you can prepare nearly everything the day before. After dicing the apples and rinsing the sultanas, store them in a sealed container in the fridge for up to 24 hours.
The pre-cooked fruit filling keeps well too—just refrigerate it in an airtight container for 1 day before using. I like to make the streusel topping the night before and keep it chilled until ready to assemble. This saves you morning prep time and lets flavors meld beautifully. 💫
Freezer-Friendly Assembly
For maximum convenience, assemble the cake batter and fruit layers in your pan, then freeze the unbaked cake for up to 1 month. When ready to bake, simply thaw in the fridge overnight before popping it in the oven.
The baking time remains the same—just add 5-10 minutes if the cake is cold. I've used this method for holiday gatherings when I know I'll be busy baking other dishes.
Storage Secrets
Once baked, this cake stays fresh at room temperature for 3-4 days when wrapped tightly in plastic wrap and stored in an airtight container. For longer storage, slice the cake and freeze individual portions between parchment paper—this prevents freezer burn and makes for perfect single servings.
The texture remains moist and the streusel stays crispy when reheated briefly in the oven at 300°F for 5-10 minutes. 🔥
Make-Ahead Serving Ideas
Plan to serve this cake warm for maximum flavor impact. If baking ahead, reheat slices at 350°F for 10 minutes to revive the streusel crunch. For breakfast the next day, slice the cake and toast it lightly—it makes an amazing dessert or even a cozy brunch treat.
I often prepare this cake the night before family dinners so it can sit while I finish other dishes, then serve it warm with ice cream.
Gift-Worthy Packaging
This cake makes an excellent gift when prepared ahead. Bake it the day before your event, then wrap individual slices in parchment paper and tie with twine. Store the wrapped slices in a sturdy box with a dusting of powdered sugar.
The cake travels well and maintains its moist texture for 2-3 days at room temperature. Add a handwritten note about the spiced apple filling for a personal touch that recipients will love. ✨
Batch Prep Tips
Double the recipe and bake two cakes for parties or large gatherings. Store one at room temperature and freeze the second one—this way you always have a fresh cake on hand.
When reheating, place the frozen cake on a baking sheet and warm in the oven at 325°F for 20-25 minutes until fully thawed. The flavor actually improves after the first day, making it perfect for meal prep enthusiasts. 💡
Nutrition facts
Frequently asked questions
Can I substitute raisins for sultanas in this recipe?
Use the same 1.5 cups measurement, but soak raisins in warm water for 10 minutes first to plump them up. They'll be chewier than sultanas, so you might want to reduce the sugar slightly (1 cup total instead of 1.5 cups) to balance the flavor.
Why does my streusel topping turn out crumbly instead of crispy?
The key is using cold butter and not overmixing. If your streusel is too crumbly, try cutting more cold butter into the mixture or chilling it 30 minutes before baking. Also, make sure your oven isn't too hot—350°F is perfect for that signature caramelized crown.
How do I prevent the cake from being too dense?
Don't overmix the batter—just stir until combined with a few lumps remaining. Also, make sure your baking powder is fresh (test by mixing with water—it should fizz). Using room temperature eggs and milk helps too, as does not overbaking. A toothpick should come out clean, but the center should still be slightly springy.
Can I make this cake in a different pan size?
Yes! For a 9-inch pan, reduce baking time by 5-10 minutes (check at 35 minutes). For a 6-inch pan, increase time by 5-10 minutes (check at 55 minutes). The cake thickness matters more than diameter—aim for about 2-inch depth. Adjust your oven rack to the middle position for even baking.
What's the best way to reheat cold cake slices?
For maximum flavor, wrap slices in foil and warm at 350°F for 10 minutes. If you want extra crunch, sprinkle with a little powdered sugar and broil for 1-2 minutes (watch closely!). Microwaving works in a pinch (20 seconds), but it can make the streusel soggy.