Mary Berry’s Dorset Apple Cake Recipe

This is a classic Dorset Apple Cake made in the Mary Berry style: simple, homely, and reliably delicious. It’s softly spiced, packed with tender apples, and finished with a crisp, sugary top that crackles as you slice. The method is straightforward enough for beginners, but the results feel special, especially served slightly warm. Total time is about 1 hour 30 minutes, including cooling.

What Is Dorset Apple Cake?

Dorset Apple Cake is a traditional British bake known for its moist crumb, generous apple pieces, and lightly spiced, comforting flavour. Unlike a showy layer cake, it’s the kind of everyday treat you can make with a bowl and a spoon, then serve with custard, cream, or simply a cup of tea. This version keeps the texture tender, with just enough demerara sugar on top for a crisp finish.

Ingredients

For the Cake Batter

• 175g unsalted butter, softened
• 175g caster sugar
• 2 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon (or mixed spice)
• 2 tbsp milk

For the Apple Mix-In

• 450g apples (about 3 medium), peeled, cored, and chopped
• 1 tbsp lemon juice (to toss with the apples)
• 75g sultanas (optional)

For the Crunchy Topping

• 2 tbsp demerara sugar
• 1 tbsp flaked almonds (optional)

To Prepare the Tin

• Butter, for greasing
• Baking parchment, for lining

How to Make Dorset Apple Cake

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cake bakes evenly and the top turns a lovely golden brown.
• Grease and line the tin: Butter a deep 20cm (8-inch) round cake tin, then line the base and sides with baking parchment. This makes the cake much easier to lift out cleanly.
• Prep the apples: Peel, core, and chop the apples into small chunks (about 1.5cm). Toss with the lemon juice to stop browning, then set aside while you mix the batter.
• Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. This takes 2–3 minutes with an electric mixer, a little longer by hand.
• Add the eggs: Beat in the eggs one at a time. If the mixture looks like it’s splitting, add a tablespoon of the flour and keep mixing. It will come back together once the rest of the flour goes in.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, and cinnamon. Fold gently until you no longer see dry flour, then stir in the milk to make a soft, spoonable batter.
• Fold in apples (and sultanas): Add the chopped apples and sultanas, and fold until evenly distributed. The batter will feel quite full of fruit, which is exactly what you want.
• Top and bake: Spoon the batter into the tin, level the surface, then sprinkle over the demerara sugar and flaked almonds (if using). Bake for 45–55 minutes, until well-risen and a skewer inserted into the centre comes out clean. If the top browns too quickly, lay a loose piece of foil over it for the final 10 minutes.
• Cool and slice: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool. For neat slices, let it cool fully. For the coziest serving, slice while still a little warm and add custard.

Tips for the Best Results

Why is my apple cake dry?

Overbaking is the usual culprit. Start checking at 45 minutes, and remember ovens vary. Also weigh your flour if possible; too much flour will dry the crumb. Finally, use apples with a bit of juiciness (a mix of sweet and sharp works beautifully).

How do I stop the cake from sinking in the middle?

Make sure the cake is fully baked through before removing it from the oven, and avoid opening the door too early. Also cream the butter and sugar well so the batter has enough air to support the rise.

Which apples work best for Dorset Apple Cake?

A mix gives the best flavour and texture. Try one sharp cooking apple (like Bramley) plus two eating apples (like Braeburn or Cox). If you only have eating apples, the cake will still be lovely, just a little less tangy.

How do I keep the topping crunchy?

Demerara sugar is the key. Sprinkle it evenly right before baking, and cool the cake on a rack so steam doesn’t soften the top. If you cover the cake while still warm, you’ll lose that crisp finish.

Serving Suggestions

• Serve slightly warm with hot custard for a proper pudding-style slice.
• Top with lightly whipped cream and a dusting of icing sugar.
• Pair with a sharp cheddar and a cup of tea for a very British afternoon treat.
• Add vanilla ice cream and extra cinnamon for dessert.

Storage

Room Temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

You can refrigerate it for up to 5 days, tightly wrapped or in an airtight container. Bring slices to room temperature before serving for the best texture, or warm gently to revive the crumb.

Freezing

Freeze the cake (whole or sliced) for up to 3 months. Wrap well in cling film, then foil, or use a freezer-safe container. Thaw at room temperature, still wrapped, to prevent condensation from making the topping sticky.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 46g
• Protein: 4g
• Fat: 14g
• Saturated fat: 8g
• Sodium: 180mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Mary Berry’s Dorset Apple Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

50

minutes

Total time

90

minutes

Calories

330

kcal

1

hour 

10

minutes

A classic Dorset Apple Cake in the Mary Berry style: tender, lightly spiced sponge packed with apples, finished with a crisp demerara topping. Perfect with tea, cream, or warm custard.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 2 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon (or mixed spice)

• 2 tbsp milk

• 450g apples (about 3 medium), peeled, cored, and chopped

• 1 tbsp lemon juice (to toss with apples)

• 75g sultanas (optional, but traditional)

• 2 tbsp demerara sugar (for topping)

• 1 tbsp flaked almonds (optional, for topping)

• Butter, for greasing the tin

• Baking parchment, for lining

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a deep 20cm (8-inch) round cake tin.
• Peel, core, and chop the apples. Toss with lemon juice to prevent browning and set aside.
• Cream the butter and caster sugar until pale and fluffy.
• Beat in the eggs one at a time. Add a spoonful of flour if the mixture curdles.
• Fold in the self-raising flour, baking powder, and cinnamon. Stir in the milk to loosen if needed.
• Fold in the apples and sultanas (if using), distributing evenly through the batter.
• Spoon into the tin, level the top, and sprinkle with demerara sugar (and flaked almonds if using).
• Bake for 45–55 minutes until golden and a skewer comes out clean. If browning too quickly, cover loosely with foil for the last 10 minutes.
• Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

• Use a mix of sweet and sharp apples for the best flavour.
• Demerara sugar gives the signature crunchy top, so don’t skip it if you can help it.
• If your apples are very juicy, chop them slightly larger so they hold their shape in the bake.