Mary Berry’s Soft Apple Cake

Close your eyes and imagine a tender crumb perfumed with cinnamon and vanilla, dotted with buttery-soft apple slices that melt on your tongue. The top has a delicate, crackly sugar crust, the middle stays moist and comforting, and every slice feels like a warm hello from the oven. Trust me, you’re going to love this.

Behind the Recipe

This cake is inspired by the cozy, all-in-one bakes that make teatime feel special. I remember learning that when apples are tucked into a simple batter, something magical happens, the fruit softens into little pockets of jammy sweetness while the sponge stays light and soft. One bite with a mug of tea and you’ll know why this is the bake I reach for on crisp afternoons.

Recipe Origin or Trivia

Apple cakes have been cherished across the UK for generations, from Dorset to the Highlands. What makes this style so beloved is its simplicity, a tender sponge, plenty of apples, and a little sugar sparkle on top. Mary Berry popularized fuss-free methods that rely on pantry staples and a dependable all-in-one mixing approach, which means delicious results with minimal effort. This one’s a total game-changer for home bakers who crave comfort without the fuss.

Why You’ll Love Mary Berry’s Soft Apple Cake

Before we gather the bowls and preheat the oven, here’s why this cake deserves a spot in your repertoire.

Versatile: Lovely as an afternoon slice, a simple dessert with custard, or a brunch treat with yogurt and honey.
Budget-Friendly: Built from everyday ingredients, flour, butter, eggs, sugar, spices, and seasonal apples.
Quick and Easy: The all-in-one method keeps mixing short and sweet so you get to the good part faster.
Customizable: Switch spices, swap sugars, or vary the apple varieties to suit your mood.
Crowd-Pleasing: Familiar flavors and a soft crumb make it a guaranteed favorite at any table.
Make-Ahead Friendly: Bakes beautifully a day in advance and tastes even more fragrant the next day.
Great for Leftovers: Stays moist for days and reheats gently like a dream.

Chef’s Pro Tips for Perfect Results

A few little touches make all the difference and now let’s set you up for success.

1. Cream butter and sugar properly until pale and fluffy, this traps air and keeps the crumb soft.
2. Slice apples fairly thin so they soften into the batter and bake evenly.
3. Toss apple slices with a little lemon juice to keep their flavor bright.
4. Use room temperature eggs and butter for a smooth, even batter.
5. Sprinkle demerara sugar on top for a delicate crunch and golden finish.

Kitchen Tools You’ll Need

Before we begin, gather these simple tools so the bake flows from step to step.
Mixing Bowls: For creaming, whisking, and folding the batter together.
Hand Mixer or Stand Mixer: Helps achieve a light, airy batter in minutes.
9 inch Springform Tin: Ensures easy release and neat slices.
Spatula: For scraping the bowl and smoothing the top.
Parchment Paper: Prevents sticking and keeps the base pristine.
Measuring Scale and Spoons: Accuracy keeps texture consistent every time.

Ingredients in Mary Berry’s Soft Apple Cake

The beauty of this cake is how simple ingredients harmonize to create a soft, aromatic crumb and buttery fruit pockets.

1. Baking Apples: 450 g peeled, cored, thinly sliced, bring tender, jammy bites and gentle acidity.
2. Lemon Juice: 1 tablespoon, brightens flavor and helps keep apples from browning.
3. Unsalted Butter: 200 g softened, about 14 tablespoons, adds richness and a velvety crumb.
4. Caster Sugar: 180 g, about 3/4 cup plus 2 tablespoons, sweetens and helps achieve a fine texture.
5. Eggs: 3 large at room temperature, provide structure and moisture.
6. Self-Raising Flour: 225 g, about 1 3/4 cups leveled, ensures a gentle rise and tender bite.
7. Baking Powder: 1 teaspoon, supports lift for a softer crumb.
8. Ground Cinnamon: 1 teaspoon, adds warm spice that loves apples.
9. Vanilla Extract: 1 teaspoon, rounds out the flavor and enhances sweetness.
10. Whole Milk: 2 tablespoons, loosens the batter for a soft, pourable consistency.
11. Demerara Sugar: 2 tablespoons, for a golden, crinkly crust on top.
12. Fine Sea Salt: 1/4 teaspoon, balances sweetness and heightens flavor.

Ingredient Substitutions

There is plenty of flexibility here, and now let’s tailor it to what you have.
Self-Raising Flour: Plain flour plus 1 1/2 teaspoons baking powder.
Caster Sugar: Granulated sugar, pulse briefly to a finer texture if possible.
Baking Apples: Firm dessert apples such as Granny Smith or Braeburn.
Whole Milk: Buttermilk or plain yogurt for extra tenderness.
Ground Cinnamon: Ground nutmeg or mixed spice for a different aroma.

Ingredient Spotlight

Baking Apples: High-acid varieties keep their character in the oven, turning lusciously soft without disappearing.
Demerara Sugar: The larger crystals melt into a delicate caramel crunch, giving a beautiful bakery finish.

Instructions for Making Mary Berry’s Soft Apple Cake

We will move smoothly from prep to slice, and now let’s dive in together.

1. Preheat Your Equipment: Heat oven to 350°F, 175°C. Line the base of a 9 inch springform tin with parchment, grease the sides lightly.
2. Combine Ingredients: In a large bowl, beat butter and caster sugar until pale and fluffy. Add eggs one at a time, mixing well. Sift in self-raising flour, baking powder, cinnamon, and salt. Add vanilla and milk, beat briefly until just combined. Toss the apple slices with lemon juice, then fold two thirds of the apples into the batter.
3. Prepare Your Cooking Vessel: Spoon the batter into the lined tin and level the surface with a spatula.
4. Assemble the Dish: Arrange the remaining apple slices on top in overlapping circles for a pretty pattern. Sprinkle evenly with demerara sugar.
5. Cook to Perfection: Bake for 45 to 55 minutes until risen, golden, and a skewer inserted in the center comes out with a few moist crumbs. If coloring too quickly, tent loosely with parchment.
6. Finishing Touches: Cool in the tin for 10 minutes, then release the springform and cool on a rack until just warm, the crumb sets and the top becomes delicately crisp.
7. Serve and Enjoy: Slice and serve warm or at room temperature with pouring cream, custard, or a dollop of crème fraîche. Let me tell you, it’s worth every bite.

Texture & Flavor Secrets

The crumb stays soft because the batter is enriched with butter and just a touch of milk, while the apple slices melt into silky layers that keep everything moist. Cinnamon whispers warmth, demerara creates a fragile, sugary crunch, and the lemon quietly lifts the fruit so the cake never tastes heavy.

Cooking Tips & Tricks

• Use room temperature ingredients for a smooth batter that bakes evenly.
• Weigh the apples after peeling for accurate fruit to batter ratio.
• Rotate the tin during the last 10 minutes for even browning.

What to Avoid

• Overmixing the batter, which can toughen the crumb.
• Cutting apples too thick, they will not soften properly.
• Overbaking, remove when a skewer shows moist crumbs rather than dry.

Nutrition Facts

Servings: 10
Calories per serving: 315
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This cake keeps beautifully, and now let’s plan ahead. Bake a day in advance and store covered at cool room temperature for up to 2 days, the crumb becomes even more tender. Refrigerate for up to 4 days, bring to room temperature before serving. To freeze, wrap slices well and freeze up to 2 months, thaw at room temperature, then warm briefly in a low oven to refresh.

How to Serve Mary Berry’s Soft Apple Cake

Serve in generous wedges with warm custard for a classic finish, or add softly whipped cream and a light dusting of icing sugar. A drizzle of runny honey or a spoon of vanilla yogurt turns it into a lovely breakfast slice.

Creative Leftover Transformations

Leftovers are a gift, and now here are a few delicious ideas.

• Cube and fold into a skillet with a knob of butter for a quick apple bread pudding.
• Warm a slice and crown with yogurt and toasted nuts for a cozy breakfast.
• Crumble over vanilla ice cream with a pinch of cinnamon for an instant sundae.

Additional Tips

For extra apple intensity, sauté a handful of slices in a little butter and sugar and fan them across the top before baking. If your apples are very tart, add a tablespoon of caster sugar to the fruit. A pinch of cardamom brings a delicate floral note that plays beautifully with apple.

Make It a Showstopper

Finish with a light glaze made from 2 tablespoons warmed apricot jam brushed over the apples, it gives a patisserie sheen. Serve on a simple white plate, add a ribbon of pouring cream at the table, and watch the slices vanish.

Variations to Try

• Add a handful of Raisins: 60 g soaked and drained, for bursts of sweetness.
• Sprinkle Flaked Almonds: 40 g over the top before baking for nutty crunch.
• Swap Spice Profile: Use mixed spice in place of cinnamon for a classic British aroma.
• Fold in Pear Slices: Replace half the apples for a softer, perfumed twist.

FAQ’s

1. Which apples work best?

Use firm, tart baking apples like Bramley, Granny Smith, or Braeburn, they hold shape and deliver bright flavor.

2. Can I bake this in a different tin?

Yes, a 20 cm, 8 inch, round tin works with a slightly taller bake, check for doneness and add a few minutes as needed.

3. Do I need to peel the apples?

Peeling gives the softest texture, but you can leave the peel on for a rustic look, slice very thinly.

4. Can I reduce the sugar?

You can cut caster sugar by 15 to 20 percent, expect a less tender crumb and lighter browning.

5. How do I prevent a soggy center?

Slice apples thin, weigh them accurately, and bake until a skewer shows moist crumbs, not wet batter.

6. Can I make it dairy free?

Use a plant butter and a splash of non-dairy milk, the texture will still be soft.

7. Is cinnamon essential?

No, you can use vanilla only, or try mixed spice for a different character.

8. Can I add lemon zest?

Yes, zest from half a lemon brightens the batter and complements the fruit.

9. How should I store leftover slices?

Wrap well and keep at cool room temperature up to 2 days or refrigerate up to 4 days, warm gently to serve.

10. Can I dust with icing sugar?

Absolutely, dust lightly just before serving for a pretty finish.

Conclusion

Mary Berry’s Soft Apple Cake is everything you want from a homestyle bake, simple to make, irresistibly soft, and full of buttery apples and warm spice. Slice it while it is just warm, pour a little cream, and share it with the people you love. Trust me, this one will become a tradition at your table.

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