Mary Berry’s Soft Apple Cake

Imagine a cake that feels like a warm embrace: sweet, tender, and dotted with soft, juicy apple slices. That’s Mary Berry’s Soft Apple Cake—a dessert that wraps you in comfort from the first slice to the last crumb. Trust me, one bite transports you to a cozy afternoon with a cup of tea and perfect company.

Behind the Recipe

I stumbled upon this cake on one of those cozy Sunday afternoons when my fruit bowl was overflowing with apples nearing their season’s end. Mary Berry’s words—that it works just as well with shriveled fruit—felt like permission to transform “leftovers” into something extraordinary. Mixing the batter and gently arranging apple slices became a relaxing ritual, the kind of baking that feels heartfelt and soothing.

Recipe Origin or Trivia

Also known as Devonshire Apple Cake, this recipe has been a reliable and remarkably simple crowd-pleaser for Mary Berry over the years :contentReference[oaicite:3]{index=3}. Rooted in British home baking tradition, it blends humble ingredients into something unforgettable—a dessert that’s beloved in homes across the UK.

Why You’ll Love This Cake

Let me count the ways this cake earns a permanent spot in your baking repertoire:

• Effortless beauty: Just mix, layer, and bake. No fancy steps.
• Flexible: Perfect for dessert, tea time, or weekend baking.
• Waste-conscious: Great for using up those nearly-forgotten apples.
• Comforting flavor: Sweet batter meets lightly tart apple—pure home-baked bliss.
• Crowd-friendly: One cake feeds many, and everyone asks for seconds.
• Make-ahead friendly: Bake in advance or freeze slices for later :contentReference[oaicite:4]{index=4}.

Print

Chef’s Pro Tips for Best Results

Here’s how to elevate this cake perfectly:

• Pre-soaking sliced apples in water (or lemon juice) prevents browning :contentReference[oaicite:5]{index=5}.
• A loose-bottomed baking tin helps with an easy, clean release after baking :contentReference[oaicite:6]{index=6}.
• When spooning the rest of the batter over apples, don’t stress over perfection—it flattens beautifully as it bakes :contentReference[oaicite:7]{index=7}.

Kitchen Tools You’ll Need

Here’s your simple toolkit:

• Deep 20cm / 8-inch cake tin (preferably loose-bottomed for easy release)
• Mixing bowl & spoon – Mary keeps it joyful, no fancy equipment needed :contentReference[oaicite:8]{index=8}
• Peeler, corer, and knife for prepping apples
• Oven set to 160 °C (140 °C fan / gas mark 3) for a golden, even bake :contentReference[oaicite:9]{index=9}

Ingredients in Mary Berry’s Soft Apple Cake

• 225 g self‑raising flour
• 1 level tsp baking powder
• 225 g caster sugar
• 2 large eggs
• ½ tsp almond extract
• 150 g butter, melted
• 250 g cooking apples, peeled and cored
• 25 g flaked almonds (for a delicate crunch on top) :contentReference[oaicite:10]{index=10}

Ingredient Substitutions

• Almond extract: Swap for vanilla or even a pinch of cinnamon for cozy warmth.
• Cooking apples: Granny Smith or Bramley are excellent, but any firm apple works well :contentReference[oaicite:11]{index=11}.
• Caster sugar: Use fine granulated sugar as a pantry-friendly alternative.

Instructions for Making the Cake

Let’s bring this cake to life, step by step:

1. Preheat & Prep: Preheat your oven to 160 °C (140 °C fan / gas 3). Grease and line a deep 20 cm tin :contentReference[oaicite:12]{index=12}.
2. Mix the Batter: Combine flour, baking powder, sugar, eggs, almond extract, and melted butter in a bowl. Mix until smooth and fully blended :contentReference[oaicite:13]{index=13}.
3. Add the Apples: Spread half the batter into the tin. Layer the apple slices—pile toward the center. Spoon the remaining batter over gently; no need for perfect coverage :contentReference[oaicite:14]{index=14}. Sprinkle the flaked almonds on top.
4. Bake: Bake for 1¼ to 1½ hours until golden and pulling away from the tin edges :contentReference[oaicite:15]{index=15}. A skewer should come out clean.
5. Cool & Serve: Cool in the tin for about 10–15 minutes, then release and serve. It’s divine warm, dusted with icing sugar or paired with crème fraîche or ice cream :contentReference[oaicite:16]{index=16}.

Texture & Flavor Secrets

You get a moist sponge sweetened by butter and sugar, studded with tender-tart apple slices and a delicate crunch from flaked almonds. The almond extract note gently lifts the flavors. It’s simple, but every element plays its part.

What to Avoid

• Overbaking: Leads to dryness. Keep an eye at 1¼ hours.
• Ignoring apple prep: Browning apples can affect texture and appearance.
• Sticking tin: Always line the tin well, especially if it’s not loose-bottomed.

Nutrition Facts (Approximate)

• Servings: 8
• Calories per slice: ~300 kcal, depending on apple variety and almond topping.

Preparation Time

• Prep Time: ~15 minutes
• Bake Time: 1¼ to 1½ hours
• Total Time: ~1 hour 45 minutes to 2 hours

Storage Tips

Store covered at room temperature for up to 3 days. It also freezes well—just thaw slices and enjoy later :contentReference[oaicite:17]{index=17}.

How to Serve

This cake shines with a dusting of icing sugar or a scoop of crème fraîche or ice cream. It’s equally lovely with a cup of tea or as a comforting dessert.

Variations to Try

• Add cinnamon or nutmeg for warm spice vibes
• Swap lemon juice for soaking apples to brighten flavor
• Use ginger crumble topping instead of almonds for a spice twist

FAQ’s

• Can I use a different pan? Yes, but bake time may vary.
• Can I omit the almonds? Of course—just top with sugar instead.
• Is it freezer-friendly? Yes, freeze cooled slices; thaw at room temperature.

Conclusion

Mary Berry’s Soft Apple Cake is beauty in simplicity—a recipe that brings warmth to any table, with humble ingredients turning into a timeless classic. Cozy, comforting, and entirely heartwarming—bake this one and you’ll understand why it’s beloved.

Watch How To Make Mary Berry’s Soft Apple Cake