Mary Berry’s Best Apple Cake Recipe

This is a warmly spiced, buttery apple cake made in the simple, classic all-in-one style Mary Berry is known for. The crumb is soft and tender, with juicy apples folded through and a lightly crunchy sugar topping. It is an easy, beginner-friendly bake that feels special enough for guests. Total time is about 1 hour 30 minutes, including cooling.

Ingredients

For the cake batter

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 2 tbsp milk
• 1 tsp vanilla extract

For the apples

• 3 medium apples (Bramley for a soft, tangy result or Granny Smith for more bite), peeled, cored and thinly sliced
• 1 tbsp lemon juice

For the topping (and optional glaze)

• 2 tbsp demerara sugar
• 30g flaked almonds (optional)
• 2 tbsp apricot jam, warmed (optional, for brushing)

For the tin

• Butter, for greasing
• Baking parchment, for lining

How to Make Mary Berry’s Best Apple Cake Recipe

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a deep 20cm round cake tin and line the base (and sides if you like) with baking parchment.
• Slice the apples: Peel, core and thinly slice the apples. Toss them with the lemon juice so they stay fresh and don’t brown while you mix the batter.
• Mix the cake batter: Add the butter, caster sugar, eggs, flour, baking powder, cinnamon, milk and vanilla to a large bowl. Beat until smooth and pale, scraping down the sides once or twice so everything blends evenly.
• Fold in most of the apples: Fold in about two-thirds of the sliced apples. This keeps pieces of apple running through the cake, not just sitting on top.
• Fill the tin and top the cake: Spoon the batter into the prepared tin and level the top. Arrange the remaining apple slices over the surface in overlapping circles or a simple scattered layer.
• Add the topping: Sprinkle the demerara sugar over the top (and flaked almonds, if using). The sugar gives a lovely crackly crust once baked.
• Bake: Bake for 45 to 55 minutes, until well-risen and golden. A skewer inserted into the centre should come out clean. If the cake is browning too quickly, loosely cover the top with foil for the final 10 to 15 minutes.
• Cool properly: Leave the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely. This helps the crumb set so it slices neatly.
• Finish and serve: For a classic bakery shine, brush the warm cake with warmed apricot jam. Slice and serve on its own or with custard, cream, or ice cream.

Tips

Why did my apple cake sink in the middle?

The most common causes are underbaking or overmixing. Bake until a skewer comes out clean and the centre feels set. When mixing, beat only until the batter is smooth, then stop. Also make sure your oven is properly preheated.

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

Slice the apples thinly and avoid piling too many in one spot. Using a firmer apple (like Granny Smith) helps too. Tossing slices in lemon juice is fine, but don’t add extra liquid to the batter.

What apples are best for baking in this cake?

Bramley apples give a softer, tangy apple layer that almost melts into the sponge. Granny Smith or Braeburn hold their shape a bit more and give you defined pieces. A mix of the two is excellent.

How can I tell when it’s baked through without drying it out?

Start checking at 45 minutes. Look for a golden top, slight pulling away from the tin, and a clean skewer from the centre. If the top is already deep golden but the centre needs longer, cover loosely with foil and continue baking.

Serving Suggestions

• Warm slices with pouring custard
• Cold slices with a cup of strong tea
• With softly whipped cream and a pinch of cinnamon
• As a dessert with vanilla ice cream

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 sunlight.

Refrigerator

For longer keeping, store airtight in the fridge for up to 5 days. Bring slices to room temperature before serving, or warm gently to soften the crumb.

Freezing

Freeze the cake (whole or sliced) for up to 3 months. Wrap well in cling film and a layer of foil, or place slices in a freezer-safe container with baking parchment between them. Thaw overnight at room temperature.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 14 g
• Saturated fat: 8 g
• Sodium: 180 mg

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

FAQs

Mary Berry Inspired Apple Cake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

50

minutes

Total time

90

minutes

Calories

320

kcal

1

hour 

10

minutes

A soft, buttery apple cake with cinnamon, sliced apples, and a crunchy demerara topping. Easy all-in-one method, perfect with custard or a cup of tea.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 2 tbsp milk

• 1 tsp vanilla extract

• 3 medium apples (Bramley or Granny Smith), peeled, cored and thinly sliced

• 1 tbsp lemon juice

• 2 tbsp demerara sugar

• 30g flaked almonds (optional)

• 2 tbsp apricot jam, warmed (optional glaze)

• Butter and baking parchment, for the tin

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a deep 20cm round cake tin.
• Peel, core and thinly slice the apples. Toss with lemon juice to prevent browning.
• Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, cinnamon, milk and vanilla into a large bowl.
• Beat until smooth and pale, about 1–2 minutes with an electric mixer (or a little longer by hand).
• Fold in about two-thirds of the sliced apples.
• Spoon the batter into the tin and level the top. Arrange the remaining apple slices over the surface.
• Sprinkle with demerara sugar (and flaked almonds if using). Bake for 45–55 minutes until golden and a skewer comes out clean.
• Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
• For a glossy finish, brush the warm cake with warmed apricot jam. Slice and serve.

Notes

• Use a sharp eating apple for a firmer bite, or Bramley for a softer, tangy apple layer.
• If the top colours too quickly, loosely cover with foil for the final 10–15 minutes.
• Cool fully before slicing for the neatest pieces.