This Mary Berry Apple and Walnut Cake is a moist and nutty recipe, which is made with fresh apples and crunchy walnuts. It’s the perfect teatime cake, ready in about an hour and a half.
Mary Berry Apple and Walnut 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
- 1 teaspoon mixed spice (or ground cinnamon)
- 4 large eggs
- 2 firm eating apples (such as Braeburn or Gala)
- 100g (1 cup) walnuts, roughly chopped
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Apple and Walnut Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a deep 23cm (9in) round springform or loose-bottomed cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, mixed spice, and eggs. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add the Apple and Walnuts: Peel, core, and chop the apples into small chunks. Gently fold the apple chunks and the chopped walnuts 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 60–70 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 are the best apples for this cake? It’s best to use a firm eating apple that will hold its shape during the long bake time, such as a Braeburn, Gala, or Cox. This provides a nice texture alongside the crunchy walnuts.
- How do you keep the fruit and nuts from sinking? The best trick is to toss the chopped apples and walnuts 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.
- 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.
- What if the cake is browning too fast? This is a dense cake that needs a long bake. If you notice the top is getting too dark before the center is cooked, you can loosely cover the top with a piece of aluminum foil for the last 15-20 minutes of baking.
What To Serve With Apple and Walnut Cake
This is a classic teatime cake and is perfectly delicious on its own with a hot cup of tea or coffee. For a comforting dessert, serve a slice warm with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream or crème fraîche
- A simple scoop of good quality vanilla ice cream
How To Store Apple and Walnut Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay wonderfully 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.
Apple and Walnut Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 510 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 26g
- Saturated Fat: 14g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Since this is a dense fruit and nut cake, it needs a longer bake time, but start checking it with a skewer at the 60-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.
You don’t have to, but toasting the walnuts in a dry pan for a few minutes before chopping them will bring out their deep, nutty flavor and make them even crunchier, adding a wonderful extra dimension to the cake.
Try More Recipes:
- Mary Berry Bramley Apple Cake Recipe
- Mary Berry Swedish Apple Cake Recipe
- Mary Berry Apple and Banana Cake Recipe
Mary Berry Apple and Walnut Cake Recipe
Description
A classic British teatime cake, made with Mary Berry’s simple all-in-one method, packed with tender apples, crunchy walnuts, and warm spice, all finished with a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 9-inch round cake tin.
- Place the butter, sugar, flour, baking powder, spice, 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 apples and walnuts into the batter.
- Spoon the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 60-70 minutes, until a skewer inserted into the center comes out clean.
Notes
- The most important tip for this easy cake is to not overmix the batter once it has just come together, as this can make the cake tough.
- For the best results, toss the chopped apples and walnuts in a tablespoon of the measured flour to help prevent them from sinking to the bottom of the cake.
- Using softened, room temperature butter and eggs is crucial for a smooth batter and an even bake, which is key to the “all-in-one” method.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture that contrasts beautifully with the moist cake.
