Mary Berry Dutch Apple Cake Recipe – Buttery, Cozy & Properly Crunchy on Top

I should confess: the first time I baked this Dutch Apple Cake, I got a little too confident with the apples. I sliced them beautifully thin (feeling smug, honestly), but I didn’t pat them dry. The result? A lovely sponge… with a soggy patch right in the centre. I still ate it — obviously — but it wasn’t the proud moment I wanted.

On the second go, I chilled the streusel properly, dried the apples, and switched to my old battered 20cm tin that always behaves better than the newer ones. And suddenly everything clicked: buttery crumb, tender apple layer, and a cinnamon streusel that stayed crisp even the next day.

So if your apple cakes sometimes slump, sink or go damp underneath — I’ve been there. Let me show you exactly what fixed it.

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Why I Love This Recipe

• Cold streusel = real crunch. I once used butter that was “room temp-ish” and accidentally created a cinnamon paste. Proper cold butter gives you those uneven, clumpy crumbs that stay crunchy.
• Soft dropping consistency matters. If the batter is too thin, the apples sink. Too thick and the streusel cracks instead of nestling on top.
• Bramleys melt beautifully. Eating apples look prettier, but cooking apples create that soft, almost custardy layer.
• Letting it rest in the tin for 10 minutes keeps the structure intact. I once tipped it early and lost half the streusel onto the worktop. Still tasted great but looked like a landslide.

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Recipe Ingredients

• Plain Flour (for the streusel) – Gives structure. I tried adding extra sugar once and it melted instead of crumbling.
• Light Brown Sugar – Caramelly depth. White sugar makes the topping too pale and sandy.
• Cold Butter (streusel) – Essential for crumbs. Warm butter = mush.
• Softened Butter (cake) – Helps the sponge whip up pale and airy. Too cold and it’ll curdle with the eggs.
• Caster Sugar – Keeps the crumb delicate.
• 3 Large Eggs – Room temp so they don’t seize the butter.
• Vanilla Extract – Adds warmth under the apple flavour.
• Self-Raising Flour – Reliable lift without fuss.
• Baking Powder – Just enough to support the apples on top.
• Milk – For that “soft dropping” texture — don’t skip it.
• Apples – Bramleys for softness, Braeburn for slices that stay defined.

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Making It Yours (Without Ruining It)

All tested — none of the guessy, theoretical swaps.

• Want a nuttier streusel? Swap 30g of the flour for ground almonds. Makes the topping slightly richer and golden.
• Prefer thicker apple slices? Works beautifully — just add 5 minutes extra baking time.
• Add raisins? A small handful works, but more than that makes the base wet.
• Cinnamon haters? (I know you exist.) Use mixed spice or leave the spices out completely — the apples carry it.

NOT recommended:

• Reducing the butter — it dries fast.
• Adding extra apple — I tried 3 large ones once and the centre stayed wet no matter what.

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Mistakes to Avoid

Mistake	How It Happens	How to Fix It
Streusel melted into the cake	Butter wasn’t cold enough	Chill mixture 15–20 mins before baking
Middle was soggy	Apples released too much moisture	Pat slices dry + test with a skewer in the centre
Apples sunk	Batter was too thin	Add milk slowly — stop when batter “drops” from the spoon
Streusel fell off when slicing	Removed cake too early	Let it rest 10 minutes before unmoulding

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How To Make This Cake

1. Prep

Heat oven to 180°C (160°C fan).
Grease and line a 20cm loose-bottomed tin (my old metal one works best for even browning).

2. Make the Streusel

Mix flour, brown sugar, cinnamon.
Rub in the cold cubed butter.
You want loose, uneven clumps — not sand.
Chill in the fridge.

3. Make the Batter

Cream softened butter + sugar until pale.
Beat in eggs one at a time.
Add vanilla.
Sift in flour + baking powder.
Fold gently, then add just enough milk for a soft dropping consistency.

4. Assemble

Spread batter evenly in the tin.
Peel, core, thinly slice apples.
Pat them dry (VERY important).
Arrange across the top.

5. Add Streusel

Scatter the chilled streusel evenly.
Don’t press — it should sit loosely.

6. Bake

Bake 40–50 minutes.
Check the centre carefully — apples can disguise raw batter underneath.

7. Cool

Leave in tin for 10 minutes
(learned the hard way: removing early = streusel landslides).

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More Tips on This Recipe

• I always slice the apples last — they brown quickly.
• A sprinkle of demerara just before baking adds extra crunch.
• If your oven has a hot back corner (mine does), rotate the tin halfway.
• The cake tastes even better on day two — the apple flavour deepens.

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How to Store and Serve this Cake?

• Room temp: 3–4 days in an airtight container
• Freeze: Up to 3 months, well wrapped
• Best served with: Custard, vanilla ice cream, or clotted cream
• Reheat: 10–15 seconds in the microwave for that cozy “just baked” feel

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Frequently Asked Questions

What’s the difference between a Dutch apple cake and a regular apple cake?

Dutch apple cake includes a buttery streusel topping, giving it a signature crunchy finish.

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Why did my streusel sink into the cake?

Usually the batter is too thin or your streusel butter softened. Keep the topping chilled and the batter thick enough to support the apples.

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Can I use ground almonds in the streusel?

Yes — substitute 30g flour with ground almonds for a richer, nutty flavour.

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My centre is still wet — what happened?

Apples can mask raw batter beneath. Bake until a skewer inserted into the deepest centre comes out clean.

Can I make this cake ahead of time?

Yes — it keeps 3–4 days and the flavour intensifies beautifully overnight.

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Other Recipes You May Like:

• Mary Berry Vanilla Cupcakes Recipe
• Mary Berry Lime and Coconut Cake Recipe
• Mary Berry Cherry and Coconut Cake Recipe

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