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Mary Berry’s Soft Apple Cake

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Mary Berry’s Soft Apple Cake is a simple yet heartwarming dessert made with tender apples, buttery sponge, and a hint of almond—perfect for cozy afternoons or teatime gatherings.

Ingredients

  • Self-Raising Flour: 225g – Provides the base and rise for a light crumb.
  • Baking Powder: 1 tsp – Boosts leavening for a soft sponge.
  • Caster Sugar: 225g – Adds sweetness and golden color.
  • Eggs: 2 large – Binds and enriches the batter.
  • Almond Extract: ½ tsp – Adds delicate, nutty aroma.
  • Butter (melted): 150g – For a moist, buttery texture.
  • Cooking Apples: 250g – Peeled and sliced for soft, tart layers.
  • Flaked Almonds: 25g – Sprinkled on top for crunch and visual appeal.

Instructions

  1. Preheat Your Equipment: Preheat oven to 160 °C (140 °C fan/gas 3). Grease and line a deep 20cm tin.
  2. Combine Ingredients: Mix flour, baking powder, sugar, eggs, almond extract, and melted butter in a bowl until smooth.
  3. Prepare Your Cooking Vessel: Spoon half the batter into the tin and level it with a spatula.
  4. Assemble the Dish: Add apple slices evenly over the batter, then spoon the rest of the batter on top. Sprinkle with flaked almonds.
  5. Cook to Perfection: Bake for 1¼ to 1½ hours until golden and a skewer comes out clean.
  6. Finishing Touches: Let cool slightly in the tin before removing.
  7. Serve and Enjoy: Best served warm or at room temperature, dusted with icing sugar or with a scoop of cream or ice cream.

Notes

  • Prep apples first: Soak in water or lemon juice to prevent browning.
  • No mixer needed: This is a mix-by-hand recipe, perfect for simple baking.
  • Freezer friendly: Slice and freeze, then thaw for an easy treat.
  • Garnish tip: Dust with icing sugar for a classic finish.

Nutrition

Keywords: apple cake, Mary Berry recipe, soft apple dessert, almond apple cake, British baking

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