Mary Berry Old Fashioned Apple Cake Recipe

Name: Mary Berry Old Fashioned Apple Cake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: Butter, for greasing the tin; Baking parchment, for lining; 175g unsalted butter, softened; 175g caster sugar; 3 large eggs, at room temperature; 1 tsp vanilla extract; 2 tbsp milk; 200g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1/4 tsp fine salt; 3 medium apples (about 450g), peeled, cored and thinly sliced; 1 tbsp lemon juice; 75g sultanas (optional); 50g walnuts, roughly chopped (optional); 2 tbsp demerara sugar; 15g flaked almonds (optional)

If you love a proper, homely slice of cake with a cup of tea, this old fashioned apple cake is the one to bake. It’s soft and buttery with a tender crumb, lightly spiced, and packed with sweet apple in every bite. The method is straightforward and beginner-friendly, with no fancy equipment needed. From start to finish, set aside about 1 hour and 20 minutes.

Ingredients

For the cake batter

175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
200g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp fine salt
2 tbsp milk

For the apples

3 medium apples (about 450g), peeled, cored and thinly sliced
1 tbsp lemon juice
75g sultanas (optional)
50g walnuts, roughly chopped (optional)

For the topping

2 tbsp demerara sugar
15g flaked almonds (optional)

You’ll also need

Baking parchment, for lining

How to Make Mary Berry Old Fashioned Apple Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm (8-inch) round cake tin, then line the sides for easy removal.
Get the apples ready: Peel, core, and thinly slice the apples. Toss them with the lemon juice to stop browning. If using sultanas or walnuts, measure them out now so they’re ready to fold in.
Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. This takes 2 to 3 minutes with an electric mixer, or a little longer by hand.
Add the eggs and vanilla: Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it might curdle. Stir in the vanilla extract.
Fold in the dry ingredients: Add the self-raising flour, baking powder, cinnamon, and salt. Fold gently until you no longer see streaks of flour. Add the milk and mix briefly to make a soft dropping consistency.
Fold in the apples: Add the sliced apples (plus sultanas and walnuts, if using) and fold carefully so you don’t break up the fruit too much. Spoon into the prepared tin and level the top.
Top and bake: Sprinkle over the demerara sugar and flaked almonds. Bake for 45 to 55 minutes, until well-risen, golden, and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, but no wet batter).
Cool and slice: Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely. Slice with a serrated knife for neat pieces.

Tips

How do I stop the apples sinking to the bottom?

Slice the apples thinly and fold them through a batter that’s thick enough to hold them. Also, don’t overdo the milk. You want a soft batter, not a loose one.

Why is my apple cake dry?

Dry cake usually means it’s overbaked. Start checking at 45 minutes, and take it out as soon as the centre tests done. Using eating apples (rather than very tart cooking apples) also helps keep the crumb moist.

What if the top is browning too quickly?

If the cake is getting dark before the middle is set, loosely cover the top with foil for the final 10 to 15 minutes. Keep the tin on the middle shelf so the heat circulates evenly.

Can I make it more spiced?

Yes. Add 1/4 tsp nutmeg or mixed spice, or a little extra cinnamon. Keep it light so the apple flavour still comes through.

Serving Suggestions

Serve warm with custard for a classic pudding-style slice.
Add a spoonful of crème fraîche or softly whipped cream.
Enjoy as-is with tea or coffee for an everyday cake tin bake.
Toast a slice gently and spread with a little butter.

Storage

Room temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, move it to the fridge after day one to keep it fresh.

Refrigerator

Keep refrigerated in a sealed container for up to 5 days. Bring slices to room temperature before serving, or warm gently to soften the crumb.

Freezing

Freeze the fully cooled cake (whole or sliced) for up to 3 months. Wrap well in cling film, then foil, or use a freezer-safe container. Defrost at room temperature, still wrapped, to avoid drying out.

Nutrition

Calories: 280 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Sodium: 180mg

Nutrition values are estimates and will vary depending on the apples used and any optional add-ins.

FAQs

What are the best apples for old fashioned apple cake?

Eating apples that hold their shape are ideal, such as Braeburn, Cox, Pink Lady, or Granny Smith (for a tarter bite). A mix of two varieties gives the best flavour and texture.

Can I use cooking apples instead?

Yes, but cooking apples break down more and can make the crumb wetter. If using them, reduce the slices slightly thicker and consider mixing with one firmer eating apple for balance.

Can I make this cake without self-raising flour?

Yes. Use 200g plain flour and add 2 tsp baking powder (instead of 1 tsp). Sift well so the rise is even.

How do I know when apple cake is fully baked?

The cake should be golden, spring back lightly when pressed in the centre, and a skewer inserted into the middle should come out clean or with a few moist crumbs. If it’s browning too fast, cover with foil and continue baking.

Can I add raisins or nuts?

Absolutely. Stir in 75g sultanas or raisins and/or 50g chopped walnuts. They add sweetness and texture without changing the method.