Hamdi Saidani Mary Berry Apple Upside Down Cake is a comforting autumn pudding popular for its sticky toffee-apple topping and light sponge. Ideally, use dessert apples like Braeburn or Cox to ensure the fruit holds its shape when turned out, rather than turning into applesauce like Bramleys would.
Jump to RecipeMary Berry Apple Upside Down Cake Ingredients
For the Topping
- 50g (2oz) butter, softened
- 50g (2oz) light muscovado sugar
- 3–4 dessert apples (Cox, Braeburn, or Gala), peeled, cored, and sliced into wedges
For the Sponge
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 3 large eggs
- 1 tsp ground cinnamon or mixed spice (optional)
- 1 tbsp milk (if needed)
How To Make Mary Berry Apple Upside Down Cake
- Prepare the tin: Preheat the oven to 180°C (160°C Fan/Gas 4). Grease a 20cm (8in) round cake tin (preferably a fixed base tin to prevent leaks) and line the bottom with a circle of baking parchment.
- Make the caramel base: In a small bowl, beat the 50g of softened butter and 50g of light muscovado sugar together until creamy. Spread this mixture evenly over the baking parchment on the base of the tin.
- Arrange the apples: Arrange the apple wedges in a neat pattern on top of the sugar mixture. You can fan them out in concentric circles. Pack them fairly tightly as they will shrink slightly during cooking.
- Make the batter: Place the sponge ingredients (butter, caster sugar, flour, baking powder, eggs, and cinnamon) into a large mixing bowl.
- Mix: Using an electric hand whisk, beat everything together for about 2 minutes until smooth and fluffy. If the batter feels too stiff, whisk in the tablespoon of milk to loosen it.
- Assemble: Spoon the sponge mixture gently over the apples. Use the back of a spoon or a palette knife to spread it out to the edges, being careful not to disturb the pattern of the apples underneath.
- Bake: Bake in the center of the oven for 40–50 minutes. The cake is ready when it is golden brown, well-risen, and springs back when pressed lightly. A skewer inserted into the center of the sponge should come out clean.
- Turn out: Leave the cake to cool in the tin for 10 minutes. Run a blunt knife around the edge to loosen it. Place a serving plate over the tin and carefully invert it. Lift off the tin and peel away the parchment paper to reveal the caramelized apples.
Recipe Tips
- Apple choice: While Bramley apples are great for sauces, they fall apart too much for this cake. Dessert apples keep their shape, creating a beautiful pattern on top.
- Preventing browning: As you peel and slice the apples, toss them in a little lemon juice if you are slow, to prevent them from turning brown before they get into the tin.
- Serving warm: This cake is best served warm as a pudding. If you let it go cold, the caramel layer might set a bit firm, though it is still delicious.
- Tin foil: If you have to use a loose-bottomed tin (springform), wrap the outside bottom of the tin in foil to catch any caramel leaks that might drip onto your oven floor.
What To Serve With Mary Berry Apple Upside Down Cake
This is a hearty sponge that needs a creamy sauce.
- Custard: Hot vanilla custard is the traditional British pairing.
- Cream: Pouring double cream adds luxury.
- Ice Cream: A scoop of vanilla melting over the hot apples is delicious.
- Crème Fraîche: For a slightly tangier option.
How To Store Mary Berry Apple Upside Down Cake
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm individual slices in the microwave for 20–30 seconds to soften the sponge and melt the caramel.
- Freeze: Wrap the cake well in foil and freeze for up to 3 months. Thaw at room temperature.
Mary Berry Apple Upside Down Cake Nutrition Facts
- Calories: 340kcal
- Protein: 5g
- Carbohydrates: 42g
- Fat: 18g
- Saturates: 10g
- Sugar: 28g
- Salt: 0.4g
Nutrition information is estimated per slice (based on 8 slices).
FAQs
Can I leave the skin on the apples?
It is better to peel them. The skin can become tough and chewy during baking, which detracts from the soft sponge texture.
Can I use pears instead?
Yes, pears work beautifully in this recipe. Use firm pears (like Conference) and follow the exact same method.
Why is my caramel runny?
The apples release juice as they cook, which mixes with the sugar and butter. This creates a delicious sauce that soaks into the sponge. It is meant to be moist, not a hard toffee.
Try More Recipes:
- Mary Berry Boiled Fruit Cake In Air Fryer Recipe
- Mary Berry Banana Cake With Oil Recipe
- Mary Berry Blackcurrant Cheesecake Recipe
Mary Berry Apple Upside Down Cake Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
45
minutesCalories
340
kcalA warming sponge pudding featuring a layer of sliced dessert apples caramelized in muscovado sugar and butter.
Ingredients
Base: 50g butter, 50g light muscovado sugar, 3 dessert apples
Sponge: 175g butter, 175g caster sugar, 175g self-raising flour, 3 eggs, 1 tsp baking powder, 1 tsp cinnamon
Directions
- Cream butter and muscovado sugar; spread on tin base.
- Peel, slice, and arrange apples on the sugar mix.
- Whisk sponge ingredients (butter, sugar, flour, eggs, spice) until smooth.
- Spread batter over apples.
- Bake at 180°C for 40–50 minutes.
- Cool for 10 minutes in tin.
- Invert onto plate and serve warm.
Notes
- Using light muscovado sugar for the base layer is essential as it provides a rich toffee flavor and color that standard white caster sugar lacks.
- Spreading the batter carefully is important to avoid displacing the apples; drop spoonfuls of batter around the tin and join them up gently rather than dumping it all in the middle.
- Allowing the cake to rest for 10 minutes before turning it out ensures the structure stabilizes enough to hold the weight of the fruit without collapsing.