Mary Berry Apple and Walnut Cake Recipe

This moist, crunchy Mary Berry Apple and Walnut Cake is made with fresh cooking apples and chopped walnuts, ready in 75 minutes. Slicing through the golden top reveals tender pockets of baked fruit suspended among the nuts. I find it is the ultimate comforting bake for a chilly weekend afternoon.

Why This Classic Works

I used to struggle with apple cakes turning out too dense or soggy in the middle. The secret here is taking the time to chop the apples into small, uniform chunks so they cook evenly without releasing too much water into the batter at once.

I also learned that holding back a handful of walnuts to sprinkle on top before baking makes a huge difference. It creates a beautifully toasted crust that contrasts perfectly with the soft sponge underneath.

Mary Berry Apple and Walnut Cake Ingredients

• 225g butter, softened
• 225g caster sugar
• 225g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 2 large cooking apples (like Bramley), peeled and diced
• 100g chopped walnuts
• 2 tbsp demerara sugar

How To Make Mary Berry Apple and Walnut Cake

1. Prep the tin: Preheat the oven to 160°C fan or 180°C standard. Line a 20cm round deep cake tin with baking parchment.
2. Mix the batter: In a large bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, and eggs together until smooth.
3. Fold in the fillings: Gently stir the diced apples and three-quarters of the chopped walnuts into the cake batter until evenly distributed.
4. Top and bake: Spoon the mixture into the prepared tin, leveling the top with a spatula. Scatter the remaining walnuts and demerara sugar over the surface.
5. Cool the cake: Bake for 50 to 60 minutes until a skewer inserted comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack.

Recipe Tips

• Check your apples: Use crisp cooking apples rather than overly sweet varieties so they hold their shape and provide necessary tartness.
• Test the center: Since the fruit adds moisture, test the very middle of the cake with a skewer to ensure no wet batter remains.
• Avoid over-mixing: Once you add the flour, only mix until just combined to keep the sponge light and tender.

What To Serve With Apple and Walnut Cake

Serve warm slices with a generous pour of hot vanilla custard. It also pairs wonderfully with a simple cup of Earl Grey tea for an afternoon treat.

How To Store

Store the cake in an airtight container at room temperature for up to 3 days. To freeze, wrap the whole cooled cake in double layers of cling film and freeze for up to 3 months.

FAQs

Can I use dessert apples instead of cooking apples?

Yes, you can use dessert apples like Granny Smith or Braeburn. They will hold their shape slightly better but yield a less tart flavor.

Why did my apples sink to the bottom?

This usually happens if the apple chunks are too large or the batter is too warm. Cut them into small dice and ensure your batter is thick enough to suspend them.

Can I bake this in a loaf tin?

Yes, a 2lb loaf tin works well. You may need to increase the baking time by 10 to 15 minutes and cover the top with foil if it browns too quickly.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 135mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 6g

Try More Recipes:

• Mary Berry Apricot Cake Recipe
• Mary Berry Apple and Banana Cake Recipe
• Mary Berry Apple and Almond Cake Recipe