Mary Berry Dutch Apple Cake Recipe

This Mary Berry Dutch Apple Cake is a moist and buttery recipe, which is made with fresh apples and a crunchy cinnamon streusel. It’s a classic, foolproof recipe, ready in about an hour and 15 minutes.

Mary Berry Dutch Apple Cake Ingredients

For the Streusel Topping:

• 100g (½ cup) plain (all-purpose) flour
• 75g (⅓ cup) light brown sugar
• 1 tsp ground cinnamon
• 75g (5 tbsp) cold butter, cubed

For the Cake:

• 175g (¾ cup) butter, softened, plus extra for greasing
• 175g (¾ cup) caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 225g (1 ¾ cups) self-raising flour
• 1 tsp baking powder
• 2-3 tbsp milk
• 2 large cooking apples (such as Bramley) or firm eating apples (such as Braeburn)

How To Make Mary Berry Dutch Apple Cake

1. Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round loose-bottomed cake tin and line the base with baking parchment.
2. Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse, clumpy breadcrumbs. Set aside in the fridge.
3. Make the Cake Batter: In a large bowl, cream the softened butter and caster sugar together with an electric mixer until light and fluffy. Beat in the eggs one at a time, adding the vanilla with the last egg.
4. Combine the Batter: Sift the self-raising flour and baking powder over the mixture and gently fold it in with a metal spoon or spatula. Stir in just enough milk to create a soft, dropping consistency.
5. Assemble the Cake: Spoon the batter into the prepared tin and level the surface. Peel, core, and thinly slice the apples, then arrange them in an even, overlapping layer over the top of the batter.
6. Add Topping and Bake: Sprinkle the chilled streusel mixture evenly over the top of the apples. Bake in the preheated oven for 40-50 minutes, until the cake is golden, well-risen, and a skewer inserted into the center comes out clean.
7. 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 Dutch apple cake? Bramley apples are a classic British choice that will cook down to a soft, fluffy texture. If you prefer the apple slices to hold their shape, use a firm eating apple like a Braeburn or Gala.
• How do you get a crunchy streusel topping? The secret is to use very cold butter, straight from the fridge, and to work quickly. Rub it in with your fingertips just until it comes together into crumbs to avoid melting the butter.
• How do I prevent a soggy bottom? Ensure your apple slices aren’t overly wet. Pat them with a paper towel if needed. Also, make sure the cake is fully baked; the skewer test is essential to ensure the batter underneath the apples is cooked through.
• Can I make this cake ahead of time? Yes, this cake stores well. Keep it in an airtight container at room temperature, and it will stay moist for 3-4 days. The streusel topping will soften slightly over time.

What To Serve With Dutch Apple Cake

This cake is absolutely delicious on its own, perhaps with a cup of tea. For an indulgent dessert, serve a warm slice with:

• A generous pouring of hot custard
• A dollop of clotted cream
• A simple scoop of vanilla ice cream

How To Store Dutch 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 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.

Dutch Apple Cake Nutrition Facts

• Serving: 1 slice (1/8th of cake)
• Calories: 520 kcal
• Carbohydrates: 70g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 15g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Old Fashioned Apple Cake Recipe
• Mary Berry Apple and Almond Cake Recipe
• Mary Berry All In One Apple Cake Recipe

Mary Berry Dutch Apple Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 50 minutesRest time: 10 minutesTotal time:1 hour 25 minutesCooking Temp:100 CServings:8 servingsEstimated Cost:25 $Calories:520 kcal Best Season:Available

Description

A buttery, moist apple cake with a classic crunchy cinnamon streusel topping, perfect for an afternoon tea treat.

Ingredients

• Streusel: 100g plain flour, 75g brown sugar, 1 tsp cinnamon, 75g cold butter.
• Cake: 175g softened butter, 175g caster sugar, 3 eggs, 1 tsp vanilla, 225g self-raising flour, 1 tsp baking powder, 2-3 tbsp milk, 2 large cooking apples.

Instructions

1. Preheat oven to 180°C (160°C Fan) and prepare an 8-inch round cake tin.
2. Make the streusel by rubbing the cold butter into the flour, sugar, and cinnamon until crumbly; refrigerate.
3. Make the cake batter by creaming the butter and sugar, then beating in the eggs and vanilla.
4. Fold in the flour and baking powder, then stir in just enough milk for a soft consistency.
5. Spoon the batter into the tin. Arrange thinly sliced apples over the top.
6. Sprinkle the chilled streusel evenly over the apples.
7. Bake for 40-50 minutes, until a skewer inserted into the center comes out clean.

Notes

• The most important tip for a crunchy streusel is to use very cold butter and not to overwork the mixture.
• For a tender cake, be careful not to overmix the batter after adding the flour.
• Using a loose-bottomed or springform tin makes removing the finished cake much easier.
• Ensure the cake is fully cooked through by testing the center with a skewer, as the apple layer can keep the batter underneath moist.

Keywords:Mary Berry Dutch Apple Cake Recipe