This soft, tender Mary Berry Moist Apple Cake is made with cooking apples, self-raising flour, and caster sugar, ready in 1 hour and 10 minutes. Slicing into the warm sponge reveals pockets of melted apple against a crisp, sugary crust. I always bake this on rainy weekends for a comforting afternoon treat.

Why This Classic Works

I used to struggle with fruit cakes turning out too dense or soggy at the bottom. The trick here is slicing the apples thinly and layering them evenly through the batter.

Using the all-in-one method makes the sponge incredibly light while keeping the preparation simple. I learned that sprinkling demerara sugar on top before baking creates a beautifully crunchy crust.

Mary Berry Moist Apple Cake Ingredients

225g self-raising flour
1 tsp baking powder
225g caster sugar
2 large eggs
1/2 tsp almond extract
150g butter, softened
250g Bramley apples, peeled, cored, and thinly sliced
2 tbsp demerara sugar (for topping)

How To Make Mary Berry Moist Apple Cake

Prepare the tin: Preheat your oven to 180°C (160°C fan). Grease and line a deep 20cm round cake tin with baking parchment.
Mix the batter: In a large bowl, beat the self-raising flour, baking powder, caster sugar, eggs, almond extract, and softened butter until well combined.
Layer the cake: Spoon half the batter into the prepared tin. Arrange half the sliced apples evenly over the batter.
Finish assembly: Spread the remaining batter on top, then arrange the rest of the apple slices. Sprinkle generously with demerara sugar.
Bake the sponge: Bake for 40 to 50 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes.

Recipe Tips

Use the right apples: Bramley apples soften perfectly and provide a sharp contrast to the sweet sponge.
Check the center: Apple cakes can take longer to bake; if it browns too quickly, cover loosely with foil.
Do not overmix: Once the batter ingredients come together, stop mixing to ensure a light crumb.

What To Serve With Moist Apple Cake

Serve this comforting sponge warm with a generous pour of hot vanilla custard. It also pairs wonderfully with clotted cream or a simple scoop of vanilla ice cream for a lighter finish.

How To Store

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

FAQs

Can I use eating apples instead? Yes, you can use Granny Smith or Braeburn apples. They will hold their shape more than cooking apples.

Why did my apples sink? Slicing them thinly and keeping the batter thick helps suspend the fruit during baking.

Can I make this in a loaf tin? Yes, but you will need a 2lb loaf tin and the baking time may extend by 10 to 15 minutes.

Nutrition

Calories: 320 kcal
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
Sodium: 210mg
Total Carbohydrate: 42g
Protein: 4g

Try More Recipes:

Mary Berry Mini Apple and Almond Cakes Recipe
Mary Berry Marzipan Cake Recipe
Mary Berry Marmalade Cake Recipe