This Mary Berry Old Fashioned Apple Cake is a moist and simple recipe, which is made with fresh apples and butter. It’s a classic, foolproof recipe, ready in about an hour.
Mary Berry Old Fashioned 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
- 450g (1lb) cooking apples (such as Bramley), peeled, cored, and chopped
- 2 tablespoons demerara sugar
How To Make Mary Berry Old Fashioned 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. Beat with an electric mixer or a wooden spoon until all the ingredients are well blended and the mixture is smooth.
- Add the Apples: Gently fold the chopped apples 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 are the best apples for an old-fashioned cake? Bramley apples are the classic choice as they cook down to a soft, fluffy texture. If you prefer the apple pieces to hold their shape, use a firm eating apple like a Cox or Braeburn.
- How do you keep the apple pieces 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 helps them stay suspended in the cake as it bakes.
- Can I make this cake 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.
- How do I get the crunchy sugar topping? Don’t skip the demerara sugar! This coarse, light brown sugar is what creates the signature sweet and crunchy crust on top of the cake when it bakes.
What To Serve With Old Fashioned 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 Old Fashioned 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.
Old Fashioned Apple Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 480 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 40g
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 the same amount of plain (all-purpose) flour and add 2 level teaspoons of baking powder for every 150g (1 cup) of flour. For this recipe, you would add about 4 teaspoons of baking powder in total.
For the softest, most tender texture, peeling the apples is highly recommended. However, if you prefer a more rustic cake and are using a thin-skinned apple, you can leave the skins on.
Try More Recipes:
- Mary Berry Apple and Almond Cake Recipe
- Mary Berry All In One Apple Cake Recipe
- Mary Berry Apple and Cinnamon Cake Recipe
Mary Berry Old Fashioned Apple Cake Recipe
Description
A classic British apple cake with a wonderfully moist sponge, packed with tender apple pieces and finished with a signature crunchy demerara sugar topping.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 9-inch round cake tin.
- Combine 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.
- Peel, core, and chop the apples, then gently fold them 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
- Using softened, room temperature butter and eggs is key for a smooth, well-emulsified batter.
- This is an “all-in-one” method, which makes it incredibly simple—just be careful not to overmix once the ingredients are combined.
- The demerara sugar topping is essential for the classic crunchy texture, so don’t be tempted to skip it!
- For the most tender cake, use Bramley cooking apples; for apple chunks that hold their shape, use a firm eating apple like Braeburn.
