This tender, spiced Mary Berry Dutch Apple Cake is made with tart apples, caster sugar, and butter, ready in about 1 hour and 15 minutes. Slicing through the golden crust reveals a soft crumb studded with sweet cinnamon apples. I love baking this on a quiet Sunday afternoon.

Why This Classic Works

I used to think apple cakes were often too dense or soggy, but this method completely changed my mind. Tossing the apples in a little cinnamon sugar before baking creates a wonderful caramelized top.

The balance of tart fruit with a simple vanilla sponge is what makes it so reliable. I quickly learned that slicing the apples evenly ensures they bake perfectly without sinking to the bottom.

Mary Berry Dutch Apple Cake Ingredients

225g self-raising flour
1 tsp baking powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
1 tsp vanilla extract
2 large apples (Bramley or Granny Smith), peeled and sliced
1 tbsp Demerara sugar
1/2 tsp ground cinnamon

How To Make Mary Berry Dutch Apple Cake

Preheat and Prep: Preheat your oven to 160°C fan (180°C conventional) and line a 20cm round cake tin with baking parchment.
Mix the Batter: In a large bowl, beat the self-raising flour, baking powder, caster sugar, butter, eggs, and vanilla together until smooth.
Prepare the Apples: Peel and thinly slice the apples, tossing them lightly with the cinnamon in a small bowl.
Assemble the Cake: Spoon the batter into the prepared tin and level the surface. Arrange the apple slices in a circular pattern over the top.
Bake: Sprinkle the Demerara sugar over the apples and bake for 45-55 minutes until a skewer inserted comes out clean.
Cool: Leave the cake to cool in the tin for 10 minutes before transferring to a wire rack.

Recipe Tips

Use the right apples: Tart apples like Bramley or Granny Smith hold their shape and balance the sweet sponge.
Do not overmix: Stop beating the batter as soon as it is smooth to keep the cake light and airy.
Test for doneness: Ovens vary, so use a skewer in the center at 45 minutes; it should come out clean.

What To Serve With Dutch Apple Cake

This cake is beautiful served warm with a generous pour of warm vanilla custard or a scoop of clotted cream. For a simple afternoon treat, a hot cup of Earl Grey tea is the perfect pairing.

How To Store

Keep the cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped well in cling film for up to 2 months.

FAQs

Can I use cooking apples instead of eating apples?

Yes, cooking apples work wonderfully because they soften well, though they are tarter. Just ensure you slice them thinly so they bake through.

Why did my apples sink to the bottom?

If your batter is too warm or overmixed, it becomes too thin to hold the fruit. A thick batter keeps the apples resting beautifully on top.

Can I make this in a square tin?

You can use a 20cm square tin, but you may need to adjust the baking time slightly. Check it five minutes earlier than the recipe suggests.

Nutrition

Calories: 340 kcal
Total Fat: 18g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 150mg
Total Carbohydrate: 42g
Protein: 4g

Try More Recipes:

Mary Berry Blueberry Cake Recipe
Mary Berry Strawberry Cake Recipe
Mary Berry Paradise Chocolate Cake Recipe