Mary Berry​ Bramley Apple Cake Recipe

This easy Bramley Apple Cake Mary Berry recipe is made with classic baking staples like self-rising flour, butter, and sugar, but the star ingredients are the tangy Bramley apples and a crunchy demerara sugar topping. This recipe creates an incredibly moist and fluffy cake, packed with tender chunks of apple that melt into the sponge. It’s a classic British bake, perfect for using autumn’s apple harvest, and makes a wonderful dessert served warm for 8 people.

Jump to Recipe

Bramley Apple Cake Mary Berry Ingredients

• 225g (8 oz) very soft butter, plus extra for greasing
• 225g (8 oz) caster sugar
• 275g (10 oz) self-rising flour
• 2 level tsp baking powder
• 4 large eggs, beaten
• 1 tbsp milk
• 450g (1 lb) Bramley apples
• 2 tbsp demerara sugar

How To Make Bramley Apple Cake Mary Berry

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease a 23cm (9in) deep, loose-bottomed cake tin and line the base with a circle of baking parchment.
2. Prepare the apples: Peel, core, and chop the Bramley apples into 1-2cm (about 1/2 inch) chunks.
3. Make the cake batter: In a large bowl, add the softened butter, caster sugar, self-rising flour, baking powder, and beaten eggs. Use an electric mixer or a wooden spoon to beat everything together until smooth and fully combined. Stir in the milk to loosen the mixture slightly.
4. Fold in the apples: Gently fold about three-quarters of the chopped Bramley apples into the cake batter, distributing them evenly.
5. Assemble the cake: Spoon the batter into the prepared tin and spread it out evenly. Scatter the remaining apple chunks over the top of the batter.
6. Add the topping and bake: Sprinkle the demerara sugar evenly over the top of the cake. Bake in the center of the oven for 40-50 minutes, or until the cake is golden brown, well-risen, and a skewer inserted into the middle comes out clean.
7. Cool and serve: Allow the cake to cool in the tin for 10 minutes before removing it and placing it on a wire rack to cool completely. Serve warm or at room temperature.

Recipe Tips

• Use Bramley Apples for the Best Texture: Bramley apples are the perfect choice for this cake. They have a high acidity and break down during baking, creating wonderfully soft, moist pockets throughout the sponge, which you won’t get from standard eating apples.
• Don’t Overmix the Batter: For a light and tender crumb, mix the cake batter only until the ingredients are just combined and smooth. Overmixing can make the final cake tough.
• The Demerara Topping is Key: Don’t be tempted to skip the demerara sugar topping. It creates a delicious, crunchy crust that provides a fantastic textural contrast to the soft, fluffy cake beneath.
• Check for Doneness Carefully: Due to the high moisture content from the apples, this cake can sometimes take a little longer to bake through. The skewer test is the most reliable way to check if it’s cooked in the center.

What To Serve Bramley Apple Cake

This classic apple cake is incredibly versatile. It is absolutely delicious served warm as a dessert with a generous pouring of hot custard. A scoop of vanilla ice cream or a dollop of thick clotted cream also pairs beautifully with it. For a simpler treat, it is perfect served cold on its own with a cup of tea.

How To Store Bramley Apple Cake Leftovers

• Store: The cake will stay fresh and moist for several days. Store it in an airtight container at room temperature for up to 4 days. The moisture from the apples helps to keep it from drying out.
• Freeze: This cake freezes very well. Once it has cooled completely, wrap the whole cake or individual slices in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Bramley Apple Cake Mary Berry Nutrition Facts

• Serving Size: 1 slice (1/8th of cake)
• Calories: 460 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 130mg
• Sodium: 410mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 37g
• Protein: 7g

Frequently Asked Questions

• Can I use eating apples instead of Bramley apples? Yes, you can, but the texture of your cake will be quite different. Eating apples (like Gala or Braeburn) tend to hold their shape when baked, so you will have firm chunks of apple in your cake instead of the soft, fluffy texture that Bramleys provide.
• Can I add spices to this cake? Certainly. A teaspoon of ground cinnamon or mixed spice would be a wonderful addition. You can either mix it in with the flour or sprinkle it over the top with the demerara sugar for extra warmth and flavor.
• My cake seems a bit soggy in the middle. Why? This can happen if the cake is slightly underbaked or if the apple chunks were very large and released a lot of moisture in one spot. Ensure you use the skewer test to confirm it’s cooked through and try to chop your apples into relatively small, even-sized pieces.
• Can I bake this in a different tin? Yes, this recipe would also work well in a 900g (2lb) loaf tin. You may need to adjust the baking time, so start checking it after about 45 minutes.

Try More Recipes:

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