Apple Butterscotch Cake

This Easy Apple Butterscotch Cake is gently spiced, studded with apples and finished with a pretty glaze. It’s perfect for afternoon tea, dessert or a treat anytime.

Disclosure: I received samples from Rachel’s Organic when I first shared this recipe in 2014. As always, all opinions are my own.

Updated May 2026 with metric measurements (in addition to cup measures) and extra baking tips.

As always, I like to share a bit of the story behind the recipe and tips for making it, but if you prefer to go straight to the recipe, simply use the Jump to Recipe button at the top of the post.

The Story Behind The Recipe

When it comes to developing recipes I am inspired by many things – sometimes it’s a childhood memory or recipe from my late mom’s recipe box, sometimes it’s a dish I’ve eaten in a restaurant and sometimes, I’m inspired by an ingredient. Several years ago, one of my favourite yogurt brands – Rachel’s Organic – marketed a limited edition Apple and Butterscotch yogurt.

As soon as I heard about it I knew it was going to be perfect for baking. I adapted one of my own recipes to create this cake, and discovered that the recipe also works beautifully with other yogurt flavours – although of course the flavour of the finished cake will vary depending on which yogurt you use.

Unfortunately, Rachel’s now no longer sell Apple Butterscotch yogurt – it has been replaced by an Apple Cinnamon Yogurt – but you can still make this Apple Butterscotch Cake recipe very successfully. I’ve included tips on how to do this just below.

Tips for Making Apple Butterscotch Cake

If you cannot find an Apple Butterscotch yogurt, you can use Toffee flavoured yogurt instead OR use Apple Cinnamon or Vanilla yogurt instead, and add a drop or two of butterscotch flavouring.

To make the butterscotch flavour stronger, substitute ¼ cup (50 grams) packed brown sugar for ¼ cup of the white sugar and just use ½ cup (100 grams) white sugar. 

Peel the apples for the topping at the last minute so they do not go brown.

With two great looks, my Apple Butterscotch Cake is the perfect cake for any occasion. Keep it simple with just the apple slices and some ginger sugar on top or make it extra special by glazing the cake when it is cool.

Perfect with a cup of tea or coffee, my Apple Butterscotch Cake will keep, covered at room temperature, for a couple of days. It looks lovely sitting under a cake dome on the counter top too.

If you enjoy baking with apples, my Apple Pecan Cake with Maple Glaze is another well-loved recipe perfect for afternoon tea or dessert.

Apple and Butterscotch Cake – Printable Recipe

Created by: April J Harris

Apple Butterscotch Cake

Course Dessert

Cuisine British

Servings 6

An easy and delicious cake, studded with apples and flavoured with butterscotch

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• For the cake-
• ½ cup softened butter
• ¾ cup granulated or caster sugar
• 2 large eggs, at room temperature
• 2 cups all purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon ground ginger
• 1 apple
• 1 cup Rachel's Organic Apple and Butterscotch yogurt* see notes below
• For the topping:
• 1 large or two small red skinned apples
• 2 tablespoons granulated or caster sugar
• ½ teaspoon ground ginger
• For the glaze:
• ½ cup icing sugar
• 1 teaspoon vanilla or ½ teaspoon ground ginger
• 1 to 2 tablespoons water

Instructions

• Preheat to oven to 350°F (175°C).
• Grease an 8 inch round loose bottom or springform cake pan. I like to line the bottom of the pan with a circle of baking parchment as well.
• Cream the butter and ¾ cup sugar together until light and fluffy.
• Beat in the eggs, one at a time.
• Sift together the flour, baking powder, salt and 1 teaspoon ground ginger.
• Peel, core, quarter and chop the one apple into small pieces.
• Stir the apple pieces into the flour mixture.
• Add the flour and apple mixture to the butter, sugar and egg mixture alternately with the yogurt.
• Beat together for one minute.
• Pour into the prepared pan, smoothing the top.
• Core, quarter and thinly slice the red skinned apple(s). Don’t peel them!
• Arrange the apple slices on top of the cake in a loose circular formation.
• Combine the topping ingredients (sugar and ginger) and sprinkle over top of the apples.
• Bake for 30 to 35 minutes or until a skewer inserted in the centre of the cake comes out clean.
• Allow to cool in the pan for 20 minutes before carefully removing the cake from the pan and cooling completely on a wire rack.
• If glazing the cake, wait until it is completely cool and mix together the icing sugar, vanilla or ginger if using, and enough of the water to make a thick, pourable glaze.
• Drizzle over the cake and allow to set.

Notes

*If you cannot find an Apple Butterscotch yogurt, you can:

Use Toffee flavoured yogurt instead OR

Use Apple Cinnamon or Vanilla yogurt instead, and add a drop or two of butterscotch flavouring.

To make the butterscotch flavour even stronger, you can also substitute ¼ cup (50 grams) packed brown sugar for ¼ cup of the white sugar and just use ½ cup (100 grams) white sugar. 

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