Mary Berry All In One Apple Cake Recipe

Name: Mary Berry All In One Apple Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 1 tsp vanilla extract (optional); Pinch of fine salt; 2 large apples (or 3 medium), peeled, cored and thinly sliced; 1 tbsp lemon juice; 2 tbsp light brown sugar; 1 tsp ground cinnamon; 2 tbsp demerara sugar, for the top; 2 tbsp flaked almonds (optional); Icing sugar, to dust (optional)

This Mary Berry all-in-one apple cake is the sort of homely bake you can make on a weekday, yet it still feels special enough for guests. The sponge is soft and buttery, the apples turn tender and lightly caramelised, and the demerara topping adds a gentle crunch. It’s genuinely easy because everything for the sponge goes into one bowl, then the apples go straight on top. Allow about 15 minutes to mix and prep, then around 50 minutes in the oven.

What This Apple Cake Tastes Like

This is a classic, lightly sweet apple sponge with a soft crumb and a buttery vanilla base. The apples soften into the top of the cake as it bakes, and the brown sugar and cinnamon give a warm, gentle spicing. A sprinkle of demerara finishes it with a crisp, golden crust that makes each slice feel properly bakery-worthy.

Ingredients

For the all-in-one sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional, but lovely)
Pinch of fine salt

For the apple topping

2 large apples (or 3 medium), peeled, cored and thinly sliced
1 tbsp lemon juice
2 tbsp light brown sugar
1 tsp ground cinnamon

To finish

2 tbsp demerara sugar
2 tbsp flaked almonds (optional)
Icing sugar, to dust (optional)

How to Make Mary Berry All In One Apple Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm (8-inch) round cake tin and line the base with baking parchment so the cake releases easily.
Get the apples ready: Peel, core and thinly slice the apples. Toss them with the lemon juice, brown sugar and cinnamon, then set aside while you mix the sponge.
Mix the all-in-one sponge: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, vanilla (if using) and salt to a large bowl. Beat for 1 to 2 minutes until smooth and creamy, scraping down the sides once or twice.
Fill the tin: Spoon the batter into the prepared tin and level the top with a spoon or spatula.
Add the topping: Arrange the apple slices over the cake in overlapping circles. Sprinkle with demerara sugar and flaked almonds if using.
Bake: Bake for 45 to 55 minutes, until golden and risen. Test with a skewer in the sponge (aim for a spot that is not directly under an apple slice). It should come out clean or with a few soft crumbs.
Cool: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar just before serving if you like a simple finish.

Tips

How do I stop the apples from sinking?

Slice the apples thinly and lay them on top rather than folding them into the batter. Thin slices soften quickly and sit neatly on the surface without dropping through the sponge.

Why is my cake dry?

Dryness usually comes from overbaking or an oven that runs hot. Start checking at 45 minutes, and if the top is browning too fast, cover loosely with foil for the last 10 to 15 minutes.

How do I get a soft, even crumb with the all-in-one method?

Make sure the butter is properly softened and beat only until smooth. If the butter is too cold, the mixture can curdle and the sponge can bake unevenly.

My cake browned too quickly. What should I do next time?

Move the tin to the middle shelf and avoid placing it too close to the top of the oven. You can also bake at 170°C (150°C fan) if your oven tends to colour cakes fast, just add a few extra minutes.

Serving Suggestions

Warm slices with hot custard
With vanilla ice cream and a drizzle of caramel sauce
With lightly whipped cream and a cup of strong tea
As part of an autumn dessert board with pears, nuts and cheddar

Storage

Room temperature

Store in an airtight tin for up to 2 days. If your kitchen is warm, keep it somewhere cool and out of direct sun.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Bring to room temperature before serving for the best texture, or warm individual slices briefly.

Freezing

Freeze the fully cooled cake (whole or in slices) for up to 3 months. Wrap well in cling film and a layer of foil, or use a freezer container. Defrost at room temperature and refresh slices in a low oven for 5 to 8 minutes if you like them warm.

Nutrition

Calories: 340 kcal
Carbohydrates: 44 g
Protein: 5 g
Fat: 16 g
Saturated fat: 9 g
Sodium: 220 mg

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

FAQs

Can I bake this as a loaf instead?

Yes. Grease and line a 900g (2lb) loaf tin, spoon in the batter, then arrange the apples on top as usual. Bake at 180°C (160°C fan) for about 55–70 minutes, covering with foil if it browns too quickly. Check the centre with a skewer before cooling.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking. Spread the batter level, top with apples, and start checking around 35–40 minutes as traybakes bake faster than a deep round cake.

Can I use wholemeal flour?

You can replace up to half the self-raising flour with wholemeal flour. The cake will be slightly denser and more rustic, so I recommend keeping the baking powder in and adding an extra tablespoon of milk if the batter looks thick.

Is this cake suitable for children?

Yes. It’s gently spiced, not overly sweet, and the apples soften nicely as it bakes. If you prefer, reduce the cinnamon a touch or leave out the almonds for a simpler finish.