Glazed apple cake

This is an apple, avocado and banana cake but no one will really taste the latter two healthy ingredients.

I love a nice spongy apple cake, preferably dribbled in custard or served warm with caramel ice cream. This is a twist on my usual apple cake recipe as I replaced some of the butter with avocado and added a banana to try to reduce some of the refined sugar.

My husband loved this cake as did my children.  It’s quite moreish so be warned!

The caramel glaze is indulgent and not at all healthy but it really works with the cake.


  • 450g cooking apples
  • Juice of 1/2 lemon
  • 150g butter
  • 1/2 avocado mashed
  • 1 banana mashed
  • 3 eggs
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 50g wholewheat flour
  • 50g polenta*
  • 50g ground almonds*
  • 2 tsp bicarbonate of soda
  • 50g demerara sugar

* you can substitute self raising flour or wholewheat flour for these if necessary.

For the glaze:

  • 2 tablespoons of butter
  • 2 tablespoons of milk
  • 1/2 cup demerara sugar



  • Heat oven to 180C/fan 160C/gas 4
  • Grease/line a 20cm cake tin (I like this in a square tin)
  • Peel and slice the apples and cover in the lemon juice and set aside
  • Beat the butter and the avocado together with a mixer.
  • Add the caster sugar and the mashed banana.
  • Add the 3 eggs beaten along with the vanilla extract.
  • In a separate bowl, mix the self raising and wholemeal flour and add the bicarbonate of soda.
  • Add the polenta and ground almonds to this mixture and mix together until all combined.
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Pour 1/3 of the mixture into the cake tin and then layer some of the apples on top followed by a sprinkling of demerara sugar.
  • Pour the second 1/3 of the mixture and then layer apples again and sprinkle in demerara.
  • Pour the final 1/3 of the mixture and then put into the oven for approx 45-50 minute, a skewer inserted into the middle should come out clean.
  • Allow to cool for 15 minutes before glazing.

The Glaze:

  • Gently heat the butter, sugar and milk until it starts to bubble and the butter is melted completely.
  • Remove from the heat after one minute.
  • Skewer the cake all over and spoon over the glaze.  You might have to use a spoon to fully cover the cake with glaze on the sides or you could just leave it to drip down the sides.
  • Serve with vanilla or caramel ice cream or even a dollop of cream.  This cake can also be cut into large squares for adults and smaller slices for children as it holds well together.



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