Mary Berry Dutch Apple Cake Recipe

Name: Mary Berry Dutch Apple Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: Butter, for greasing the tin; 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 1 tsp vanilla extract; 175g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 3 medium apples (Bramley or Granny Smith), peeled, cored and thinly sliced; 1 tbsp lemon juice; 2 tbsp light brown sugar; 1 tsp ground cinnamon; 100g plain flour; 75g cold unsalted butter, cubed; 75g demerara sugar

If you love a classic apple crumble but want something a little more “cake-worthy,” this Mary Berry Dutch Apple Cake is the best of both worlds. It’s a tender vanilla sponge topped with cinnamon-sweet apples and a buttery, crunchy crumble that bakes up golden and irresistible. It’s an easy, no-fuss bake that looks impressive once sliced. Total time is about 1 hour 20 minutes, including cooling.

What Is Dutch Apple Cake and What Does It Taste Like?

Dutch apple cake is a soft, buttery cake topped with apples and a crumbly streusel-style topping. The sponge stays moist and light, the apples turn jammy around the edges, and the crumble adds a sweet crunch with a gentle hit of cinnamon. Think “apple crumble meets traybake,” with neat slices that are perfect for serving with a cup of tea or a spoonful of custard

Ingredients

For the vanilla sponge

175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder
2 tbsp milk

For the apple layer

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

For the crumble topping

100g plain flour
75g unsalted butter, cold and cubed
75g demerara sugar

To finish (optional)

Icing sugar, for dusting
Warm custard, cream, or vanilla ice cream, to serve

How to Make Mary Berry Dutch Apple Cake

Oven preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the cake bakes evenly and the crumble turns golden.
Line the tin: Grease and line a 23 x 30cm traybake tin with baking parchment, leaving a little overhang so you can lift the cake out easily.

Mixing the crumble and apples

Make the crumble topping: In a bowl, rub the cold butter into the plain flour using your fingertips until it looks like coarse breadcrumbs. Stir in the demerara sugar. Pop it in the fridge while you make the sponge, as cold crumble bakes up crisper.
Prep the apples: Slice the apples thinly and toss with lemon juice, light brown sugar, and cinnamon. This stops browning and gives you a lightly spiced, glossy apple layer.

Mixing the sponge

Cream butter and sugar: Beat the softened butter and caster sugar until pale and fluffy. This step helps the sponge bake light rather than heavy.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Fold in dry ingredients: Add the self-raising flour and baking powder, then fold or mix on low just until you can’t see streaks of flour.
Loosen with milk: Add the milk and mix briefly to make a smooth, spreadable batter.

Assembling and baking

Spread the batter: Spoon the sponge into the lined tin and level it to the corners with a palette knife or the back of a spoon.
Add apples: Arrange the cinnamon apples over the top, covering the batter in an even layer.
Top with crumble: Sprinkle the crumble evenly over the apples. Try not to press it down, as loose crumble stays crunchier.
Bake: Bake for 40 to 45 minutes, until the top is deeply golden and a skewer inserted into the sponge (not just the apple layer) comes out clean.

Cooling and slicing

Cool: Let the cake cool in the tin for 15 minutes so it can firm up, then lift it out using the parchment overhang and cool further on a wire rack.
Serve: Slice into 12 squares. Dust with icing sugar if you like, and serve warm or at room temperature.

Tips

Why is my sponge dense instead of light?

The most common cause is overmixing once the flour goes in. Mix just until combined, and make sure your butter is properly softened so it creams easily with the sugar.

How do I stop the apples from making the cake soggy?

Use firm, slightly tart apples and slice them thinly so they soften quickly. Tossing with lemon juice and sugar helps draw out a little moisture before baking, and keeping the crumble cold helps it crisp up rather than melt into the apples.

What if the crumble browns too quickly?

If the top is golden but the sponge still needs time, loosely cover the tin with foil for the last 10 minutes of baking. Keep it loose so steam can escape and the crumble stays crunchy.

How do I know it’s baked through under the apples?

Test in a few spots, aiming the skewer down into the sponge layer. The apples will be moist, but the sponge underneath should not leave wet batter on the skewer.

Serving Suggestions

Warm slices with proper custard for a classic pudding-style dessert
A spoonful of crème fraîche or lightly whipped cream
Vanilla ice cream with an extra pinch of cinnamon on top
Room temperature with a strong cup of tea or coffee

Storage

Room temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, the apple layer softens the crumble faster, so it’s best eaten sooner rather than later.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving, or warm individual squares for 10 to 15 seconds in the microwave to take the chill off.

Freezing

Freeze squares (wrapped well and stored in a freezer bag or container) for up to 3 months. Defrost overnight in the fridge, then warm in a low oven (about 160°C) for 8 to 10 minutes to revive the topping.

Nutrition

Calories: 365 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 16 g
Saturated Fat: 9 g
Sodium: 180 mg

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

FAQs

Can I bake this as a loaf instead?

Yes. Divide the mixture between two lined 900g loaf tins or one deep loaf tin (depending on size) and bake at 180°C (160°C fan). Start checking at 45 minutes; it may take up to 60 minutes. If it browns too quickly, cover loosely with foil.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth for a soft sponge and a generous apple and crumble layer. If your tin is smaller and deeper, expect a longer bake time.

Can I use wholemeal flour?

You can replace up to half of the self-raising flour with wholemeal flour. The cake will be slightly denser and nuttier, but still lovely with apples and cinnamon.

Is this cake suitable for children?

Yes. It is gently spiced, not overly sweet, and easy to slice into small squares. If you prefer, reduce the cinnamon slightly for very young children.

Which apples are best for Dutch apple cake?

Bramley apples give a classic tart flavour and soften beautifully, while Granny Smith hold their shape a little more. Avoid very soft apples, as they can turn watery and make the topping lose crunch.