Mary Berry’s Best Apple Cake
Introduction
This Mary Berry Apple Cake is a classic British bake — moist, buttery, and filled with tender apple pieces. With a hint of almond and a delicate crunch from flaked almonds on top, it’s the kind of cake that feels both homely and elegant. Perfect for afternoon tea, family gatherings, or as a comforting dessert served warm with cream.
Ingredients
250 g cooking apples (peeled, cored, and sliced)
225 g self‑raising flour
225 g caster sugar
150 g butter, softened
2 large eggs
1 level tsp baking powder
½ tsp almond extract
25 g flaked almonds
Icing sugar, for dusting
Instructions
Step 1: Prep
Preheat oven to 180°C (350°F).
Grease and line a 20 cm (8‑inch) round cake tin.
Step 2: Make the Batter
In a large bowl, cream butter and sugar until pale and fluffy.
Beat in eggs one at a time, then add almond extract.
Sift flour and baking powder together, then fold into the mixture.
Step 3: Add Apples
Gently fold in half of the apple slices.
Spoon batter into prepared tin and smooth the top.
Arrange remaining apple slices neatly over the surface.
Step 4: Bake
Sprinkle flaked almonds on top.
Bake for 40–50 minutes, until golden and a skewer inserted comes out clean.
Cool slightly, then dust with icing sugar before serving.
Time & Yield
Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: ~1 hour
Yield: 8–10 slices
Tips & Tricks
Use tart cooking apples for the best flavor balance.
Add a pinch of cinnamon for warmth.
Serve warm with custard or cold with whipped cream.
Store in an airtight container for up to 3 days.
Variations
Apple & Berry Cake: Add a handful of raspberries or blueberries.
Nutty Twist: Replace flaked almonds with chopped walnuts.
Glazed Finish: Brush warm cake with apricot jam for shine.
Festive Version: Add mixed spice and dried fruit for a holiday feel.
Serving Suggestions
Slice and serve with tea or coffee.
Pair with vanilla ice cream for dessert.
Dust with extra icing sugar for presentation.
FAQs
Q: Can I use eating apples instead of cooking apples?
A: Yes, but reduce sugar slightly as they’re sweeter.
Q: Can I freeze this cake?
A: Absolutely — wrap well and freeze up to 2 months.
Q: Can I make it gluten‑free?
A: Use a gluten‑free self‑raising flour blend.
Conclusion
Mary Berry’s Best Apple Cake is a timeless bake — simple, elegant, and full of flavor. With its tender crumb, sweet apples, and almond topping, it’s a recipe that never goes out of style.