This Mary Berry Bramley Apple Cake is a moist and easy recipe, which features soft Bramley apples baked into a simple sponge. It’s a classic, foolproof recipe, ready in about an hour and a half.
Mary Berry Bramley Apple Cake Ingredients
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 2 large Bramley apples (about 450g / 1lb)
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Bramley Apple Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a 23cm (9in) round springform or loose-bottomed cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, add the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer or a wooden spoon, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add the Apples: Peel, core, and chop the Bramley apples into small, 1cm (½ inch) chunks. Gently fold the apple pieces into the cake batter with a spatula until they are evenly distributed.
- Assemble and Bake: Spoon the mixture into the prepared tin and level the surface. Sprinkle the demerara sugar evenly over the top. Bake in the preheated oven for 50–60 minutes, or 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 from the tin and placing it on a wire rack to cool completely.
Recipe Tips
- What makes Bramley apples special for this cake? Bramley apples are a classic British cooking apple. They are tarter than eating apples and have a wonderful texture that breaks down during baking, becoming soft and fluffy, which almost melts into the sponge cake.
- How do you get a crunchy sugar topping? The demerara sugar is the secret! Sprinkling this coarse, golden sugar over the batter before baking is what creates the signature sweet and crunchy crust that is a hallmark of this traditional 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, making it a perfect make-ahead teatime treat.
- How do I keep the apples from sinking? A great trick is to toss the chopped apples in a tablespoon of the measured flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
What To Serve With Bramley Apple Cake
This cake is delightful on its own, especially with a cup of tea. For a comforting dessert, serve a slice warm with a generous pouring of hot custard, a dollop of clotted cream, or a simple scoop of vanilla ice cream.
How To Store Bramley Apple Cake
- Room Temperature: Store the cooled cake in an airtight container. It will keep well for 3 to 4 days.
- Freeze: Wrap the 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.
Bramley Apple Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 460 kcal
- Carbohydrates: 60g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry apple cake is usually the result of overbaking or measuring the flour incorrectly. Make sure to check the cake with a skewer at the 50-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 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 Bramley apples is highly recommended, as their skins can be quite tough.
Try More Recipes:
- Mary Berry Swedish Apple Cake Recipe
- Mary Berry Apple and Banana Cake Recipe
- Mary Berry Apple Cake Traybake Recipe
Mary Berry Bramley Apple Cake Recipe
Description
A classic British teatime cake, made with Mary Berry’s simple all-in-one method, packed with soft, fluffy Bramley apples and finished with a crunchy demerara sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 9-inch round cake tin.
- Place the butter, caster sugar, flour, baking powder, and eggs in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Gently fold the chopped Bramley apples into the batter.
- Spoon the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 50-60 minutes, until a skewer inserted into the center comes out clean.
Notes
- The most important tip for this easy cake is not to overmix the batter once the ingredients have just combined, as this can make the cake tough.
- For the most authentic soft texture, use Bramley cooking apples; they will break down beautifully into the sponge.
- 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 of this simple cake.
