Mary Berry Dorset Apple Cake

This crunchy, moist Mary Berry Dorset Apple Cake is made with Bramley apples, self-raising flour, and a demerara sugar topping, ready in just over an hour. The golden, sugary crust gives way to a tender sponge packed with soft fruit in every slice. I love baking this for a comforting Sunday afternoon treat.

Why This Classic Works

Mary Berry’s method uses the all-in-one technique for the sponge, which saves massive amounts of time compared to the traditional creamed method. I learned that cutting the apple chunks too small makes them disappear into the batter, so keeping them chunky ensures you get a burst of tart fruit in every bite.

The real secret here is the demerara sugar sprinkled on top before baking. It creates a crunchy, caramelised lid that contrasts perfectly with the soft, apple-studded crumb beneath, giving this rustic cake its signature finish.

Mary Berry Dorset Apple Cake Ingredients

• 225g butter, softened (plus extra for greasing)
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 1 tsp ground cinnamon or mixed spice (optional)
• 300g Bramley apples (peeled, cored, and diced)
• 2 tbsp demerara sugar (for the topping)
• 1 tsp vanilla extract (optional)

How To Make Mary Berry Dorset Apple Cake

1. Prep the oven and tin: Preheat your oven to 160°C Fan (180°C/Gas 4). Grease a deep 20cm (8in) round loose-bottomed cake tin and line the base with baking parchment.
2. Make the sponge batter: Place the softened butter, caster sugar, self-raising flour, baking powder, eggs, cinnamon, and vanilla (if using) into a large mixing bowl. Beat with an electric mixer for about 2 minutes until light and smooth.
3. Prepare the apples: Peel, core, and dice the Bramley apples into 1cm chunks. If you work quickly, they won’t brown, but you can toss them in a little lemon juice if you prefer.
4. Combine and fill: Fold the diced apples into the cake batter using a large spoon or spatula until evenly distributed. Spoon the mixture into the prepared tin and level the surface gently.
5. Top and bake: Sprinkle the demerara sugar generously over the top of the batter. Bake for 60 minutes, or until well-risen, golden brown, and a skewer inserted into the centre comes out clean.
6. Cool: Leave the cake to cool in the tin for 10 minutes to firm up, then remove from the tin and transfer to a wire rack to cool completely.

Recipe Tips

• Apple choice matters: Bramley apples are best because they fluff up and become soft when cooked. Eating apples like Granny Smith will hold their shape more but won’t give that traditional soft texture.
• Don’t overmix: When using the all-in-one method, stop beating as soon as the ingredients are combined to keep the sponge light.
• Check for doneness: Apple cakes can be deceptive; if the top is browning too fast but the middle is still wobbly, cover it loosely with foil for the last 15 minutes.
• Room temperature ingredients: Ensure your butter and eggs are at room temperature so the batter doesn’t curdle.

What To Serve With Dorset Apple Cake

This cake is delicious served warm as a pudding with a generous pouring of hot custard or a dollop of clotted cream. For a simpler teatime treat, enjoy a cold slice with a strong cup of tea or coffee.

How To Store

Store the cooled cake in an airtight container at room temperature for up to 3 days; the apple keeps it moist. It also freezes brilliantly for up to 3 months—just wrap well in cling film and foil.

FAQs

Can I use a different size tin?
Yes, you can use a square traybake tin, but reduce the cooking time to about 40-45 minutes as the batter will be shallower.

Why did my apples sink?
This usually happens if the batter is too runny or the apple chunks are too heavy. Tossing the apples in a little flour before folding them in can help them stay suspended.

Can I use eating apples instead of cooking apples?
Yes, you can use apples like Braeburn or Cox, but the texture will be firmer and less fluffy than with Bramleys.

Nutrition

• Calories: 450 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 125mg
• Sodium: 280mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Genoise Sponge Cake
• Mary Berry Pancakes Recipe
• Mary Berry Chocolate Yoghurt Cake Recipe