Mary Berry Apple Cake

I first made this Apple Cake late one Sunday with a few sad Bramleys rolling around in the fruit bowl and not much else to hand. I didn’t expect much—honestly, I thought it would be a bit bland. But it was chilly outside, the kettle was on, and I figured, why not?

Well. I underbaked it the first time. The middle was a bit stodgy, and the apples sank into a gluey mess. But the edges? Golden and caramelised, with a whisper of almond. So I tried again—and again. And now it’s a firm favourite. The kind of cake you eat still warm, standing by the counter, thinking you’ll just have a sliver more.

If you’ve ever struggled with getting apple cake to be soft, not soggy, let me show you how I fixed that.

What Makes This Recipe Special

Most apple cakes go too heavy on the fruit and forget the cake bit. This one gets the balance right. The batter is simple but rich, thanks to melted butter and eggs, and it bakes up like a soft sponge wrapped around tender apple slices.

The almond extract? Don’t skip it. It adds something mysterious—warm, nutty, almost like marzipan but not quite. I didn’t think I’d love it, but it lifts the whole thing.

Also, spreading the batter is awkward—you’ll swear it’s too stiff. But it sorts itself out in the oven.

INGREDIENTS + WHY THEY MATTER

• Cooking Apples (Bramley) – Sharp and sturdy. They collapse just enough to go soft but not mushy. I tried with dessert apples once—too sweet and too wet.
• Self-Rising Flour – Gives lift without faff. If you only have plain, add 1½ tsp baking powder per cup.
• Superfine Sugar – Dissolves easily into the batter. I once swapped in granulated and it made the top weirdly crunchy.
• Eggs – Bind everything and help the sponge set around the fruit.
• Almond Extract – Adds depth. The first time I left it out and the cake tasted… flat.
• Melted Butter – Rich flavour and moist texture. Don’t skip the melt—it makes mixing so much easier.
• Heavy Cream (for serving) – Not essential, but lush. It mellows the tartness beautifully.

Want to Change It Up? Here’s How

• No Almond Extract? – Try vanilla, but it won’t be quite the same.
• Dairy-Free? – Use plant-based butter and skip the cream—or serve with oat custard.
• Gluten-Free? – I tested with a 1:1 GF blend and added ½ tsp xanthan gum. Worked a treat.
• Apple Variations – Granny Smiths are okay, but less juicy. I wouldn’t use Honeycrisp—they turn watery.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy middle	Apples too wet	Pat them dry thoroughly with towels
Batter too stiff to spread	Butter cooled too much	Add it warm—not hot, but pourable
Apples sank	Overloaded the middle	Layer gently, don’t pile too thick

HOW TO MAKE MARY BERRY’S APPLE CAKE

1. Preheat oven to 350°F (or 320°F fan). Line a loose-bottom 8-inch tin with baking paper. I use my old springform—makes unmoulding a breeze.
2. Prepare the apples – Peel, core, and slice thinly. Drop into a bowl of water with lemon juice if you’re not fast, or they’ll brown. Drain and dry well.
3. Make the batter – Mix flour and sugar. In another bowl, beat eggs with almond extract, then pour into dry mix. Add warm melted butter and stir. It’ll be thick—don’t worry.
4. Layer up – Spoon half the batter into the tin and smooth out (use wet fingers if needed). Lay the apples on top in a single-ish layer. Spoon remaining batter over—don’t stress if apples peek through.
5. Bake – 1 hour 15 minutes or until golden, slightly pulled from sides, and a skewer comes out clean.
6. Cool – Let it sit 15 minutes before removing from tin. Sprinkle with sugar. Serve warm, with cream if you’ve got it.

TIPS FROM MY KITCHEN

• I warm the butter while the oven preheats—one less bowl to wash.
• Use the back of a spoon dipped in hot water to spread the second layer of batter.
• If your apples are very juicy, slice them and let them sit on paper towels while you prep.
• I often pull mine out at 1hr 10mins—my fan oven runs hot and the edges can go too dark.

STORAGE + SERVING

• Keeps 4–5 days in the fridge, but the top softens.
• Best warmed slightly—either in the oven or microwave.
• Freezes well – Wrap in foil and freeze slices. Reheat from frozen in a warm oven for 10–12 minutes.
• Lovely with cream, custard, or a scoop of ice cream. Or just as is, with a mug of tea.

FREQUENTLY ASKED QUESTIONS

Q: Can I use eating apples instead of cooking apples?
A: Technically yes, but they’re sweeter and softer. You’ll lose the tartness and might get a wetter bake.

Q: Can I double the recipe?
A: I’ve done this in a 9×13 tin—works fine. Bake a bit longer and test with a skewer.

Q: Can I make it ahead?
A: Yes. Bake the day before and reheat to serve warm—it actually improves overnight.

Q: Why is my batter so stiff?
A: That’s normal! It’s meant to be. Just spread it as best you can.

Q: Can I skip the almond extract?
A: You can, but it really lifts the flavour. If you don’t like almond, go for vanilla.

Try More Recipes:

• Mary Berry Orange Tea Bread
• Mary Berry Banoffee Meringue Roulade
• Mary Berry Walnut and Coffee Sandwich Cake
• Mary Berry Lucy’s Strawberry Slices