6 Delicious Mary Berry Apple Cake Recipes To Try

If you are looking for a delicious and easy way to use up your apples, you can’t go wrong with a Mary Berry apple cake. Mary Berry is a British baking legend who has written over 70 cookbooks and hosted several TV shows. She is known for her simple and foolproof recipes that always turn out great.

One of her specialties is apple cake, which she makes in various ways, from a classic Victoria sponge to a moist loaf cake. In this article, I will share with you 5 of her best apple cake recipes that you can try at home. Whether you want a dessert, a snack, or a treat for a special occasion, you will find a recipe that suits your taste and needs.

• Related: Learn the Basics of Cake Baking

Mary Berry Apple Sandwich Cake

This is a classic Victoria sponge cake with a twist. Instead of jam and cream, it is filled with grated apple and lemon curd. The result is a moist and fresh-tasting cake that is perfect for a summer day. You can dust it with icing sugar or decorate it with fresh fruits if you like.

• Related: Mary Berry Apple And Sultana Cake

Ingredients

To make this cake, you will need the following ingredients:

• 225g/8oz baking spread, straight from the fridge, plus extra for greasing
• 225g/8oz caster sugar
• 225g/8oz self-raising flour
• 1 tsp baking powder
• 4 large free-range eggs, beaten
• 2 eating apples, peeled, cored and grated
• icing sugar, for dusting
• 150ml/5fl oz double cream
• 3 tbsp lemon curd

Method to Make Mary Berry Apple Sandwich Cake

1. Preheat your oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in round cake tins.
2. In a large bowl, combine the baking spread, caster sugar, self-raising flour, baking powder, and beaten eggs. Beat with an electric hand whisk until the mixture is smooth and well combined.
3. Gently fold the grated apples into the batter.
4. Divide the batter evenly between the prepared tins. Smooth the tops with a spatula.
5. Bake in the preheated oven for 25-30 minutes, or until the cakes are golden brown and spring back when lightly pressed.
6. Remove from the oven and let cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
7. For the filling, whip the double cream until it forms soft peaks, then gently swirl in the lemon curd.
8. Once the cakes are cool, spread the lemon cream over the top of one of the cakes. Place the second cake on top to form a sandwich.
9. Dust the top with icing sugar and serve.

Mary Berry Very Best Apple Cake

This is one of Mary Berry’s favorite recipes that she makes for many special occasions. It is a deep and rich cake with a crunchy almond topping. It is great as a dessert served warm with ice cream or crème fraîche or with a morning coffee.

Ingredients

To make this cake, you will need the following ingredients:

• 225g/8oz self-raising flour
• 1 level teaspoon baking powder
• 225g/8oz caster sugar
• 2 large eggs
• ½ teaspoon almond extract
• 150g/5oz butter, melted
• 350g/12oz cooking apples, peeled and cored
• 25g/1oz flaked almonds

Method to Make the Mary Berry Very Best Apple Cake

1. Preheat your oven to 160ºC/Fan 140ºC/Gas 3. Grease and line a 20cm/8in deep cake tin.
2. In a large bowl, mix together the self-raising flour, baking powder, caster sugar, eggs, almond extract, and melted butter until well combined.
3. Spread half of the cake mixture into the prepared tin.
4. Slice the peeled and cored apples and arrange them over the batter, mostly piling them towards the center.
5. Spoon the remaining cake mixture over the apples, covering them as much as possible.
6. Sprinkle the flaked almonds over the top of the cake.
7. Bake in the preheated oven for 1¼–1½ hours, or until the cake is golden and a skewer inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the tin for a while, then transfer to a wire rack to cool completely.
9. Serve warm or at room temperature, perhaps with a dollop of ice cream or crème fraîche, as preferred.

Mary Berry Apple and Cinnamon Loaf Cake

This is a moist and simple loaf cake with a lovely flavor of apple and cinnamon. It is ideal for a picnic, a lunchbox, or a teatime treat. You can slice it and serve it plain or with some butter or cream cheese.

Ingredients

To make this cake, you will need the following ingredients:

• 225g/8oz butter, softened
• 225g/8oz light muscovado sugar
• 4 large free-range eggs
• 225g/8oz self-raising flour
• 2 tsp ground cinnamon
• 2 eating apples, peeled, cored and grated

Method to Make Mary Berry Apple and Cinnamon Loaf Cake

1. Preheat your oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin.
2. In a large bowl, cream together the softened butter and light muscovado sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Sift in the self-raising flour and ground cinnamon, folding them into the mixture gently.
5. Stir in the grated apples evenly.
6. Pour the batter into the prepared loaf tin and smooth the top.
7. Bake for about 60 minutes, or until the cake has risen, is golden in color, and a skewer inserted into the center comes out clean.
8. Allow to cool in the tin for a bit, then transfer to a wire rack to cool completely.
9. Slice and serve plain, or with butter or cream cheese, as desired.

Mary Berry Apple and Almond Cake

Indulge in the delightful fusion of flavors with Mary Berry’s Apple and Almond Cake, a culinary masterpiece that caters to both gluten-free and dairy-free preferences. This exquisite cake, crafted with a blend of finely ground almonds, fresh eggs, and naturally sweet apples, exudes a subtle almond essence. Its texture is wonderfully moist, offering a mouthwatering experience in every bite. Perfect for those adhering to specific dietary requirements or simply seeking a healthier alternative, this recipe is a testament to the fact that dietary restrictions don’t mean compromising on taste and enjoyment.

Ingredients

To make this cake, you will need the following ingredients:

• 225g/8oz caster sugar
• 4 large free-range eggs
• 1 tsp almond extract
• 150g/5½oz ground almonds
• 2 dessert apples, peeled, cored and thinly sliced
• 2 tbsp apricot jam, warmed and sieved

Method to Make Mary Berry Apple and Almond Cake

1. Preheat your oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in springform cake tin.
2. In a large bowl, whisk together the caster sugar, eggs, and almond extract until the mixture is thick and pale.
3. Gently fold the ground almonds into the egg mixture.
4. Pour the batter into the prepared cake tin.
5. Arrange the thinly sliced apples on top of the batter.
6. Bake for 35-40 minutes, or until the cake is golden and firm to the touch.
7. Once the cake is cool, brush the top with warmed and sieved apricot jam for a glossy finish.
8. Serve as is or with your choice of accompaniment.

Mary Berry Apple Crumble Cake

This is a combination of two classic desserts: apple crumble and cake. It is a sponge cake with a layer of spiced apple and a crunchy crumble topping. It is best served warm with custard or cream, but it is also delicious cold.

Ingredients

To make this cake, you will need the following ingredients:

• 225g/8oz butter, softened
• 225g/8oz light brown sugar
• 4 large free-range eggs
• 225g/8oz self-raising flour
• 1 tsp mixed spice
• 3 eating apples, peeled, cored and diced
• 50g/1¾oz plain flour
• 25g/1oz butter, chilled and diced
• 25g/1oz demerara sugar
• 25g/1oz flaked almonds

Method to Make Mary Berry Apple Crumble Cake

1. Preheat your oven to 180C/160C Fan/Gas 4. Grease and line a 23cm/9in square cake tin.
2. Cream together the softened butter and light brown sugar in a large bowl until the mixture is light and fluffy.
3. Beat in the eggs one by one, mixing well after each addition.
4. Sift in the self-raising flour and mixed spice, folding them in gently.
5. Pour the cake batter into the prepared tin and smooth the surface.
6. Scatter the diced apples over the top of the batter, pressing them lightly onto the surface.
7. To make the crumble topping, mix the plain flour, chilled and diced butter, demerara sugar, and flaked almonds in a bowl until the mixture resembles coarse breadcrumbs.
8. Sprinkle the crumble mixture evenly over the apples.
9. Bake for 50-60 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
10. Let the cake cool slightly in the tin, then serve warm with custard or cream, or enjoy it cold.

Mary Berry Apple and Blackberry Cake

This delightful Apple and Blackberry Cake, inspired by the culinary expertise of Mary Berry, combines the classic flavors of ripe apples and juicy blackberries. It’s a perfect treat for autumn afternoons or a comforting dessert for any time of year. The cake balances the sweetness of the fruit with a light, moist sponge, making it a hit among all ages.

Ingredients:

For the Cake:

• 225g self-raising flour
• 1 tsp baking powder
• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored and sliced
• 150g blackberries
• Zest of 1 lemon

For the Topping:

• 2 tbsp demerara sugar
• 1 tsp ground cinnamon
• A handful of flaked almonds (optional)

Method:

1. Preheat the Oven: Begin by preheating your oven to 180°C (160°C fan-assisted). Grease and line a 20cm round cake tin with baking parchment.
2. Prepare the Fruit: Peel, core, and slice the apples. Toss the apple slices and blackberries with lemon zest and set aside.
3. Mix Dry Ingredients: In a bowl, sift together the self-raising flour and baking powder.
4. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and caster sugar together until light and fluffy. This may take a few minutes.
5. Add Eggs and Vanilla: Beat in the eggs, one at a time, adding a little of the flour mixture with each to prevent curdling. Stir in the vanilla extract.
6. Combine Ingredients: Gently fold in the remaining flour mixture until just combined. Be careful not to overmix.
7. Add Fruit: Fold in half of the apple slices and blackberries into the batter.
8. Bake the Cake: Pour the batter into the prepared tin. Arrange the remaining apple slices and blackberries on top. Sprinkle with demerara sugar, ground cinnamon, and flaked almonds if using.
9. Baking Time: Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
10. Cooling: Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
11. Serve and Enjoy: Slice and serve the cake either warm or at room temperature. It pairs beautifully with a dollop of cream or a scoop of vanilla ice cream.

Pro Tips for Making the Perfect Mary Berry Apple Cake:

• Select the Right Apples: The choice of apple can significantly impact the flavor and texture of your cake. For a balance of sweetness and tartness, consider varieties like Granny Smith, Braeburn, or Honeycrisp.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before starting. This aids in better mixing and a more consistent cake texture.
• Cream Butter and Sugar Thoroughly: Spend time creaming the butter and sugar until it’s light and fluffy. This process incorporates air, contributing to a lighter cake.
• Sift Dry Ingredients: Sifting flour and other dry ingredients helps to aerate them, resulting in a lighter cake.
• Gentle Folding: When combining wet and dry ingredients, fold gently to keep the air in the batter. Overmixing can lead to a dense cake.
• Properly Prepare Your Tin: Grease and line your cake tin well to prevent sticking. This ensures a clean release after baking.
• Monitor Baking Time: Oven temperatures can vary, so start checking your cake a few minutes before the recipe suggests. The cake is done when a skewer inserted into the center comes out clean.
• Cooling: Allow the cake to cool in the tin for a while before transferring it to a wire rack. This prevents the cake from breaking apart.
• Experiment with Toppings: While these cakes are delicious on their own, experimenting with toppings like streusel, glazes, or a dusting of powdered sugar can add an extra layer of flavor and texture.
• Serve Appropriately: Some apple cakes taste better warm, while others are best enjoyed at room temperature. Pair with cream, custard, or ice cream for an added treat.

FAQs

Which apple is good for cake?

For baking cakes, firmer apples like Granny Smith, Honeycrisp, or Braeburn are ideal. These varieties hold their shape well and offer a balance of sweet and tart flavors that enhance the taste of the cake.

What does Mary Berry use instead of butter?

In many of her recipes, Mary Berry prefers using margarine or baking spread instead of butter. She often opts for margarine because it’s softer and easier to mix straight from the fridge, which can result in a lighter and more evenly textured cake. Margarine also tends to have a higher water content, which can contribute to a moister cake.

What is bakery apple cake made of?

Bakery apple cake typically includes ingredients like flour, sugar, eggs, butter or oil, and, of course, apples. Additional elements like cinnamon, nutmeg, and baking powder are often added for flavor and leavening. Some variations may include nuts or raisins.

Do they put egg in apple cake?

Yes, eggs are commonly used in apple cake recipes. They act as a binding agent, helping to hold the cake together and contribute to its texture and richness. Eggless versions of apple cake can be made using substitutes like applesauce or yogurt.

What do bakeries use instead of butter?

Bakeries might use alternatives like margarine, shortening, or vegetable oils instead of butter. Each substitute offers different benefits in terms of flavor, texture, and shelf life. The choice often depends on the specific recipe and desired outcome of the baked good.

Why did my apple cake come out too dense?

Answer: If your apple cake is too dense, it could be due to overmixing the batter or using too much flour. To prevent this, gently fold the ingredients until just combined and always measure your flour accurately using the spoon-and-level method. Also, ensure your baking powder is fresh, as expired baking powder can result in a denser cake.

My apple cake didn’t rise properly. What went wrong?

A cake that doesn’t rise properly is often a result of inactive baking powder or incorrect oven temperature. Always check that your baking powder is within its use-by date. Additionally, use an oven thermometer to verify your oven is reaching the correct temperature, as some ovens can run hotter or cooler than the settings indicate.

How do I keep the apples from sinking to the bottom of the cake?

To prevent apples from sinking, lightly coat the apple pieces or slices in a little bit of flour before adding them to the batter. This helps them to ‘grip’ the cake mix and stay distributed throughout the cake. Also, try to use firmer apple varieties as they hold their shape better during baking.

Why did my apple cake turn out too moist and soggy?

An overly moist or soggy apple cake can occur if there’s too much moisture in the apples or if the cake hasn’t been baked long enough. Before adding apples to the batter, pat them dry with a paper towel. Additionally, ensure the cake is fully baked by inserting a skewer or toothpick into the center; it should come out clean. If not, bake for a few more minutes and check again.

Final Words:

Exploring the “6 Best Mary Berry Apple Cake Recipes” is a delightful journey through varied and exquisite flavors. Each recipe offers its unique twist on the classic apple cake, showcasing the versatility of apples in baking. Whether it’s the traditional Dorset Apple Cake, a luxurious Apple and Blackberry creation, or other innovative variations, Mary Berry’s recipes stand out for their simplicity, elegance, and foolproof results. These cakes are perfect for any occasion, be it a cozy family gathering, an elegant afternoon tea, or a festive celebration.

Thanks for reading!