Mary Berry​ The Best Apple Cake Recipe Ever Recipe

This comforting Mary Berry’s The Best Apple Cake is made with simple ingredients like self-raising flour, caster sugar, large eggs, melted butter, and fresh cooking apples. The result is a wonderfully moist and tender cake with bursts of sweet, tangy apple. This recipe is perfect for a cozy afternoon tea or a simple weeknight dessert, serving up to 8 people.

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Mary Berry’s The Best Apple Cake Ingredients

• 225g self-raising flour
• 1 level teaspoon baking powder
• 225g caster sugar
• 2 large eggs
• ½ teaspoon almond extract
• 150g butter, melted
• 250g cooking apples, peeled, cored, and thickly sliced
• 25g flaked almonds (optional)
• Icing sugar, for dusting

How To Make Mary Berry’s The Best Apple Cake

1. Prepare the oven and cake tin: Preheat your oven to 160°C (325°F). Lightly grease and line a deep 20cm (8-inch) loose-bottomed cake tin.
2. Make the batter: Measure the flour, baking powder, sugar, eggs, almond extract, and melted butter into a large mixing bowl. Mix all the ingredients well until they are fully blended, then beat for about one minute until smooth.
3. Assemble the cake: Spread half of the batter mixture evenly into the prepared cake tin. Arrange the thick slices of apple over the batter, piling them mostly towards the center of the tin.
4. Add the remaining batter and almonds: Roughly spoon the rest of the batter over the apples. It will be sticky and difficult to spread, but just make sure the batter covers the apples in the center well, as it will spread out during baking. Sprinkle the flaked almonds over the top.
5. Bake the cake: Place the tin in the preheated oven and bake for 1 ¼ to 1 ½ hours. The cake is ready when it’s golden brown and has started to pull away from the sides of the tin.
6. Cool and serve: Let the cake cool in the tin for about 15 minutes before carefully turning it out onto a wire rack. Remove the parchment paper, dust with icing sugar, and serve warm.

Recipe Tips

• Choose the right apples: For this cake, a good cooking apple like a Bramley or Granny Smith works best. Their tartness balances the sweetness of the cake, and they hold their shape well when baked.
• Don’t worry if the batter looks messy: The second half of the batter is meant to be spooned on top. It will look awkward, but it will spread and bake into a beautiful, rustic top.
• The melted butter is key: Melting the butter and mixing it in with all the other ingredients at once is what makes this an “all-in-one” cake, and it’s what gives it a unique moist texture.
• Make sure your cake is cooked through: To check for doneness, a skewer inserted into the center of the cake should come out clean. If not, bake for a little longer.

What To Serve Apple Cake

This simple apple cake is delicious on its own, but it pairs wonderfully with a few extra touches. Serve a slice warm with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For an extra touch of flavor, a drizzle of caramel sauce or a generous pour of warm custard would also be a perfect match. A cup of hot tea or coffee is also a classic pairing for this cozy treat.

How To Store Apple Cake Leftovers

• Refrigerate: Store any leftover cake in an airtight container at room temperature for up to 4-5 days. It’s best to keep it on the counter unless your home is very warm. For longer storage, you can keep it in the refrigerator for up to a week.
• Freeze: You can freeze the baked and cooled apple cake for up to 3 months. Wrap it tightly in plastic wrap, then again in aluminum foil, and place it in a freezer-safe bag or container. Thaw the cake at room temperature for a few hours before serving.

Mary Berry’s The Best Apple Cake Nutrition Facts

• Calories: 410 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 240mg
• Total Carbohydrate: 59g
• Dietary Fiber: 2g
• Sugars: 43g
• Protein: 6g

Frequently Asked Questions

• Can I use plain flour instead of self-raising? Yes, you can. To make self-raising flour at home, simply mix 1 teaspoon of baking powder for every 100g of plain (all-purpose) flour. This will give you the lift you need for a light, airy cake.
• Why did my cake sink in the middle? A cake can sink for a few reasons. It may have been under-baked, the oven door might have been opened too early, or the ingredients were not at room temperature. Make sure your oven is preheated and you bake the cake for the full time, testing for doneness with a skewer.
• What kind of apples are best for baking? Firm, tart apples are ideal for baking as they hold their shape and provide a nice balance to the cake’s sweetness. Granny Smith, Braeburn, Honeycrisp, or even a classic Bramley apple are all excellent choices.

Try More Recipes:

• Mary Berry Sticky Toffee Pudding​ Recipe
• Mary Berry Raspberry Pavlova​ Recipe
• Mary Berry Pear Pavlova Recipe​