This Mary Berry Devonshire Apple Cake is a moist and buttery recipe, which is made with fresh apples and often served with clotted cream. It’s a classic, foolproof recipe, ready in about an hour and 15 minutes.
Mary Berry Devonshire Apple Cake Ingredients
- 225g (1 cup) self-raising flour
- 1 rounded teaspoon baking powder
- 100g (½ cup) butter, softened, plus extra for greasing
- 100g (½ cup) caster sugar
- 2 large eggs
- 2 tablespoons milk
- 2 large cooking apples (such as Bramley)
- 50g (¼ cup) demerara sugar
- 1 teaspoon ground cinnamon
- Clotted cream, for serving
How To Make Mary Berry Devonshire Apple Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a deep 20cm (8in) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Make the Cake Batter: In a large bowl, place the flour, baking powder, softened butter, caster sugar, eggs, and milk. Using an electric mixer or a wooden spoon, beat all the ingredients together with the “all-in-one” method until the mixture is smooth and well combined.
- Prepare the Apples: Peel, core, and thinly slice the apples.
- Assemble the Cake: Spoon half of the cake batter into the prepared tin and level the surface. Arrange half of the apple slices in an even, overlapping layer over the batter.
- Create the Second Layer: Spoon the remaining batter over the apples and level the top. Arrange the rest of the apple slices neatly in an overlapping pattern on top of the cake.
- Add Topping and Bake: Mix the demerara sugar and cinnamon together. Sprinkle this mixture evenly over the top layer of apples. Bake in the preheated oven for 50–60 minutes, until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before removing it to a wire rack to cool completely.
Recipe Tips
- What are the best apples for a Devonshire cake? Classic Bramley cooking apples are ideal as they cook down to a soft, fluffy texture that merges beautifully with the cake layers. If you prefer the apple slices to hold their shape, use a firm eating apple like a Braeburn.
- How do you get the crunchy cinnamon-sugar topping? The demerara sugar is the secret! This coarse sugar, mixed with cinnamon, creates the signature sweet and crunchy crust that is a hallmark of this classic West Country cake.
- Can I make this ahead of time? Yes, this cake stores beautifully. Keep it in an airtight container at room temperature, and it will stay moist and delicious for 3-4 days. The topping will soften slightly over time.
- Why use the “all-in-one” method? This simple method is a Mary Berry signature. Placing all the main cake ingredients in the bowl and beating them together at once is incredibly quick, easy, and produces a reliably tender and moist cake.
What To Serve With Devonshire Apple Cake
This cake is a traditional English teatime treat and is perfectly served as is. For the most authentic experience, serve a warm slice with:
- A generous dollop of thick Devonshire clotted cream
- A pouring of hot, creamy custard
- A simple scoop of good quality vanilla ice cream
How To Store Devonshire Apple Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay moist for 3 to 4 days.
- Freeze: Wrap the completely cooled cake (or individual slices) well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Devonshire Apple Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 380 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A cake sinking in the middle is usually caused by under-baking or by opening the oven door too early. Make sure to test the very center of the cake with a skewer; it should come out completely clean before you remove it from the oven.
Yes. To substitute, use 225g (1 cup) of plain (all-purpose) flour and add a total of 3 level teaspoons of baking powder to it before mixing with the other ingredients.
For the softest, most tender texture that is traditional for this cake, peeling the apples is highly recommended. However, if you are using a thin-skinned eating apple and prefer a more rustic texture, you can certainly leave the peel on.
Try More Recipes:
- Mary Berry Apple and Sultana Cake Recipe
- Mary Berry Apple Sponge Cake Recipe
- Mary Berry Toffee Apple Cake Recipe
Mary Berry Devonshire Apple Cake Recipe
Description
A classic English teatime cake from the Devon region, featuring layers of soft, sweet apples baked into a simple, moist all-in-one sponge and finished with a crunchy cinnamon-sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a deep 8-inch round cake tin.
- Place the flour, baking powder, butter, caster sugar, eggs, and milk in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Peel, core, and thinly slice the apples.
- Spoon half the batter into the tin, top with half the apple slices, then repeat with the remaining batter and apple slices.
- Sprinkle the top evenly with a mixture of the demerara sugar and cinnamon.
- Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- Layering the apples within the batter as well as on top ensures every bite is packed with moist apple pieces. .
- Using softened, room temperature butter and eggs is crucial for a smooth batter and an even bake.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture on top.
