Mary Berry​ Apple And Walnut Cake Recipe

This easy Mary Berry Apple And Walnut Cake is made with self-rising flour, light brown sugar, chopped apples, crunchy walnuts, eggs, and butter. This recipe creates a wonderfully moist cake, perfectly balanced with tender apple pieces and a lovely crunch from the walnuts, making it an ideal teatime treat. It’s perfect for autumn baking when apples are at their peak and is a classic cake for any occasion, serving 8-10 people.

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Mary Berry Apple And Walnut Cake Ingredients

• 225g (8 oz) very soft butter, plus extra for greasing
• 175g (6 oz) light soft brown sugar
• 50g (2 oz) caster sugar
• 4 large eggs, beaten
• 225g (8 oz) self-rising flour
• 1 tsp baking powder
• 100g (4 oz) walnuts, roughly chopped
• 2 eating apples (like Braeburn or Gala), peeled, cored, and chopped into 1cm pieces
• 1 tsp ground cinnamon (optional)

How To Make Mary Berry Apple And Walnut Cake

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 900g (2lb) loaf tin and line it with baking parchment.
2. Make the cake batter: In a large bowl, add the softened butter, both types of sugar, the beaten eggs, self-rising flour, and baking powder. Beat with an electric mixer or a wooden spoon until all the ingredients are fully combined and the mixture is smooth.
3. Fold in the apples and walnuts: Add the chopped apples, three-quarters of the chopped walnuts, and the cinnamon (if using) to the bowl. Use a large metal spoon or spatula to gently fold them into the cake batter until evenly distributed.
4. Assemble and bake: Spoon the cake mixture into the prepared loaf tin and level the top. Sprinkle the remaining chopped walnuts evenly over the surface.
5. Bake until golden: Bake in the middle of the preheated oven for about 1 to 1¼ hours. The cake is cooked when it is golden brown, firm to the touch, and a skewer inserted into the center comes out clean.
6. Cool the cake: Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

• Use Eating Apples: For the best texture, use firm eating apples like Braeburn, Gala, or Cox’s Orange Pippin. These varieties hold their shape well during baking, giving you nice, tender chunks of fruit in the finished cake.
• Toast the Walnuts: To enhance their flavor, spread the walnuts on a baking tray and toast them in the preheated oven for 5-7 minutes until they are fragrant. Let them cool before chopping and adding to the batter.
• Don’t Overmix the Batter: Once you add the apples and walnuts, fold them in gently and only until they are just combined. This helps to keep the cake’s texture light and tender.
• Coat the Fruit and Nuts in Flour: To help prevent the apple pieces and walnuts from sinking to the bottom of the cake, you can toss them in a tablespoon of flour before folding them into the batter.

What To Serve Apple And Walnut Cake

This cake is absolutely delicious served as it is, with a simple cup of tea or coffee. It also makes a wonderful dessert. Serve a slice slightly warm with a drizzle of single cream, a dollop of crème fraîche, or a scoop of vanilla or butterscotch ice cream.

How To Store Apple And Walnut Cake Leftovers

• Store: The cake will stay moist and fresh for several days. Store it in an airtight container at room temperature for up to 4 days.
• Freeze: This cake freezes very well. Once completely cool, wrap the whole cake or individual slices first in plastic wrap, then in a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Apple And Walnut Cake Nutrition Facts

• Serving Size: 1 slice (1/10th of cake)
• Calories: 440 kcal
• Total Fat: 26g
• Saturated Fat: 11g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 28g
• Protein: 8g

Frequently Asked Questions

• Can I use a different type of nut? Yes, pecans are a fantastic substitute for walnuts in this recipe. They have a slightly sweeter, milder flavor that also works beautifully with apples.
• Can I add a frosting or glaze to this cake? While delicious on its own, a simple glaze would be a lovely addition. A light lemon or orange icing made with powdered sugar and a little juice would complement the flavors well. A classic cream cheese frosting would also be delicious.
• Why did my apples and walnuts sink to the bottom? This can sometimes happen if the cake batter is a little too thin or if the fruit pieces are too large and heavy. Tossing the chopped apples and walnuts in a tablespoon of flour from the recipe’s measured amount before folding them in can help suspend them in the batter.
• Can I use a round cake tin instead of a loaf tin? Yes, you can. This recipe will work in a 20cm (8in) round, deep cake tin. You may need to adjust the baking time, so start checking for doneness after about 50 minutes.

Try More Recipes:

• Mary Berry​ Bramley Apple Cake Recipe
• Mary Berry​ Swedish Apple Cake Recipe
• Mary Berry Apple And Banana Cake​ Recipe