Mary Berry Apple Cake

Mary Berry’s Apple Cake is made with cooking apples, self-rising flour, superfine sugar, eggs, almond extract, and heavy cream. This delicious Mary Berry Apple Cake recipe creates a tasty dessert that takes about 1 hours and 45 minutes to prepare and can serve up to 8 people.

This Apple Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Apple Cake Ingredients

• 9 oz (250g) cooking apples (peeled weight)
• 1¼ cups (6 oz/175g) self-rising flour
• ¾ cup (6 oz/175g) superfine sugar, plus extra to sprinkle
• 2 large eggs
• ½ tsp almond extract
• ½ cup (4 oz/120ml) heavy cream, for serving
• Melted butter

How To Make Mary Berry Apple Cake

1. Preheat Oven and Prepare Tin: Preheat your oven to 350°F (Convection 320°F). Line an 8-inch (20 cm) loose-bottomed cake or springform tin with nonstick baking paper.
2. Prepare Apples: Core and thinly slice the apples. Place them in a bowl of water to prevent browning.
3. Mix Batter: In a bowl, combine the flour and sugar. Beat the eggs with the almond extract and stir them into the flour mixture. Add the melted butter and mix until well combined. Spread half of this batter into the prepared tin.
4. Add Apples: Drain and dry the apple slices with paper towels. Arrange the apples over the batter in the tin. Top with the remaining batter. It may be difficult to spread, but it’s fine if the apples are visible.
5. Bake: Bake in the preheated oven for 1¼ hours, or until the cake is golden and begins to shrink slightly from the sides of the tin.
6. Cool and Serve: Let the cake cool for 15 minutes before turning it out and removing the baking paper. Sift some sugar over the top and serve warm with heavy cream.

Recipe Tips:

• Use Cooking Apples: For the best texture and flavor, choose cooking apples like Bramley, as they hold their shape well during baking.
• Dry Apples Thoroughly: After slicing and draining the apples, pat them dry with paper towels to prevent excess moisture from making the batter soggy.
• Spread Batter Evenly: If you find it hard to spread the batter over the apples, use a spatula or spoon to gently press it down, ensuring the apples are mostly covered.
• Check for Doneness: The cake is done when it’s golden brown and starts to pull away from the sides of the tin. Insert a skewer into the center; it should come out clean.
• Cool Before Serving: Let the cake cool for at least 15 minutes before removing it from the tin. This helps it set properly and makes it easier to cut.
  
  

What To Serve With Apple Cake?

This delicious Apple Cake pairs well with vanilla ice cream, a dollop of whipped cream, custard, or a sprinkle of powdered sugar. It can also be served alongside a cup of tea, coffee, or hot chocolate for a tasty dessert experience.

How To Store Leftovers Apple Cake?

• Refrigerate: Cool the leftover Apple Cake to room temperature first. Then, cover it and store it in the fridge for up to 5 days.
• Freeze: Cool the leftover Apple Cake completely, then wrap it tightly and freeze for up to 3 months. Thaw it in the fridge overnight before serving.

How To Reheat Leftovers Apple Cake?

• In The Oven: Place the leftover Apple Cake on a baking sheet and cover it loosely with foil. Heat for about 10-15 minutes in a preheated oven to 350°F, or until warmed through.
• In The Microwave: Place leftover Apple Cake on a microwave-safe plate. Heat on medium power for about 30-45 seconds, or until warmed through.
• In The Air Fryer: Preheat the air fryer to 320°F (160°C). Place the leftover Apple Cake in the basket and heat for about 5-7 minutes, or until warm.

Mary Berry Apple Cake Nutrition Facts

Serving Size: 1 slice (assuming 8 servings per cake)

• Calories: 300
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 180mg
• Potassium: 200mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 3g

More Mary Berry Recipes:

• Mary Berry Ginger Loaf
• Mary Berry Irish Soda Bread
• Mary Berry Apricot Cake
• Mary Berry Lemon Victoria Sponge
• Mary Berry Drop Scones