Mary Berry’s Old‑Fashioned Apple Cake – A Timeless Classic
Introduction
This cake is the epitome of comfort baking: tender sponge enriched with butter, sweet apples folded through, and a golden crust sprinkled with demerara sugar. It’s simple, rustic, and full of old‑world charm—just the kind of recipe you’d expect from Mary Berry.
Why You’ll Love This Recipe
Classic British bake: Straight from Mary Berry’s tradition.
Apple richness: Cooking apples add moisture and flavor.
Golden crust: Demerara sugar creates crunch.
Simple ingredients: Pantry staples, no fuss.
Versatile: Perfect for tea time, dessert, or Sunday baking.
Ingredient Breakdown
Cooking apples (450 g): Tart and firm, balance sweetness.
Eggs (4 large): Structure and richness.
Self‑raising flour (275 g): Lift and texture.
Baking powder (2 tsp): Extra rise.
Caster sugar (225 g): Sweetness.
Demerara sugar (2 tbsp): Crunchy topping.
Butter (225 g): Moisture and flavor.
Step‑by‑Step Instructions
Prep oven: 180°C (350°F). Grease and line a 9‑inch round tin.
Prepare apples: Peel, core, and slice thinly.
Cream butter + sugar: Beat until pale and fluffy.
Add eggs: One at a time, mixing well.
Combine dry: Sift flour + baking powder. Fold gently into mixture.
Layer apples: Mix half into batter, spread in tin, top with remaining apples.
Sprinkle topping: Scatter demerara sugar over surface.
Bake: 45–50 minutes until golden and firm.
Cool: Rest in tin briefly, then transfer to wire rack.
Pro Tips
Use tart apples like Bramley for best flavor.
Don’t overmix batter—keeps crumb tender.
Line tin well to prevent sticking.
Test doneness with skewer—should come out clean.
Serve warm with cream or custard.
Variations
Cinnamon apple cake: Add 1 tsp cinnamon to batter.
Nutty version: Fold in chopped walnuts.
Caramel twist: Drizzle caramel sauce before serving.
Gluten‑free: Use GF flour blend.
Mini cakes: Bake in muffin tins for individual portions.
Serving Suggestions
Pair with tea or coffee.
Serve warm with custard.
Lovely for Sunday dessert.
Enjoy as afternoon snack.
Dust with powdered sugar for elegance.
Kitchen Science Corner
Butter + sugar creaming: Traps air for lift.
Eggs: Provide structure and richness.
Apples: Release moisture, keeping cake tender.
Demerara sugar: Caramelizes for crunchy crust.
Self‑raising flour: Ensures reliable rise.
Storage & Make‑Ahead
Room temp: Keeps 2–3 days.
Fridge: Store up to 5 days.
Freezer: Freeze slices up to 1 month.
Make‑ahead: Bake day before, reheat gently.
Final Thoughts
This Mary Berry Old‑Fashioned Apple Cake is rustic, tender, and timeless—a recipe that feels like home. With its buttery sponge, tart apples, and golden sugar crust, it’s a bake that celebrates simplicity and tradition.