Bake this apple cake with black treacle icing, then check out our Dorset apple cake, toffee apple cake, apple pie, apple crumble, apple tart and more apple recipes.


  • 200g unsalted butter, softened, plus extra for the tin
  • 200g soft dark brown sugar
  • 50g black treacle
  • 4 eggs
  • 3 (about 300g) apples, cored and grated
  • 50g pecans, chopped
  • 225g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1⁄2 tsp fine sea salt


  • 150g butter, softened
  • 300g icing sugar
  • 2 tbsp black treacle, plus extra to drizzle


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter a deep 24cm springform cake tin and line with baking paper. Tip the butter into a bowl with the sugar and treacle, and beat with an electric whisk until really light and fluffy. Crack in the eggs, one at a time, whisking well in between each addition.

  • STEP 2

    Fold in the grated apple, pecans, flour, bicarb, spices and salt, then scrape into the prepared tin and bake for 45 minutes or until a skewer comes out clean when poked into the middle. Cool in the tin for 15 minutes, then move to a wire rack to cool fully.

  • STEP 3

    To make the icing, beat the butter with an electric whisk until really soft. Add the icing sugar, 1 tbsp at a time, whisking in between each addition until you have a light, fluffy icing. Whisk in the treacle until fully incorporated.

  • STEP 4

    Put the cooled cake on a cake plate or stand and spoon the treacle icing over the top, gently spreading it to the edges with the back of the spoon. Drizzle with a little extra black treacle, if you like. Cut into slices and serve.

Feeling inspired? Try more apple recipes

Apple crumble in an oval baking dish


Adam Bush Chef Portrait
Adam BushDeputy food editor

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