Anna Louise Apple cake is one of those British bakes that never goes out of season, never goes out of fashion, and never fails to make whoever eats it feel better about everything.
A simple, honest cake — moist from the apples, warmly spiced with cinnamon, finished with a crunchy demerara top — it is the kind of thing you make on a Sunday afternoon and find yourself thinking about for the rest of the week.
Mary Berry’s apple cake recipe is the version I make most often — and it is significantly better than most apple cakes I have encountered because of three specific choices. Fresh eating apples rather than cooking apples give a sweeter, firmer piece of fruit in every bite.
Ground almonds in the batter add a richness and moisture that plain flour cannot provide alone. And the demerara sugar crust on top is non-negotiable — it caramelises in the oven to a slightly sticky, slightly crunchy coating that is one of the best things about this cake.
Ingredients for Mary Berry Apple Cake
For the Cake
- 225g unsalted butter, softened
- 225g golden caster sugar
- 3 large eggs, at room temperature
- 225g self-raising flour, sifted
- 50g ground almonds
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp mixed spice
- ½ tsp freshly grated nutmeg
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 400g eating apples (Cox, Braeburn, or Russet — about 3 medium apples), peeled, cored, and cut into small chunks
- Juice of ½ lemon
For the Top
- 2 tbsp demerara sugar
- ½ tsp ground cinnamon
How to Make Mary Berry Apple Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 20cm round cake tin and line the base and sides with baking parchment.
Step 2 — Prepare the Apples
Peel, core, and cut the apples into roughly 1 to 2cm chunks. Toss immediately in the lemon juice to prevent browning. Set aside.
Step 3 — Make the Batter
Beat the softened butter and golden caster sugar together with an electric hand whisk for four to five minutes until pale, light, and fluffy. Add the vanilla extract and beat briefly.
Add the eggs one at a time, beating well after each. If the mixture looks like it might curdle, add a tablespoon of the flour.
Sift the self-raising flour, baking powder, cinnamon, mixed spice, and nutmeg into the bowl. Add the ground almonds and milk. Fold gently until just combined.
Step 4 — Fold in the Apples
Add the lemon-tossed apple chunks and fold through the batter until evenly distributed. The batter will be quite thick. This is correct.
Step 5 — Fill and Top
Spoon into the prepared tin and spread evenly. Mix the demerara sugar and cinnamon together and scatter generously over the surface.
Step 6 — Bake
Bake for 50 to 60 minutes until deep golden, risen, and a skewer inserted into the centre comes out clean. At the 40-minute mark, check the top — if browning too quickly, cover loosely with baking parchment.
Step 7 — Cool and Serve
Leave in the tin for 15 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
My Top Tips For Mary Berry Apple Cake
Use eating apples — not Bramleys. Eating apples hold their shape during baking and give you distinct, sweet chunks in the finished cake. Bramleys break down to mush. Cox, Braeburn, and Russet are all excellent.
Do not skip the ground almonds. They add moisture, a subtle nuttiness, and a more tender crumb than plain flour alone. The ground almonds are what make this apple cake noticeably better than a basic sponge with apple in it.
Be generous with the demerara top. Two tablespoons is the minimum. This crunchy, caramelised crust is the signature detail of a great apple cake. Do not hold back.
Serve warm. Apple cake is wonderful at room temperature but genuinely exceptional when slightly warm from the oven — the apple is soft and fragrant and the demerara top is at its most crisp.
Serving Suggestions
Warm with clotted cream or vanilla ice cream as a pudding. At room temperature with a cup of tea. As part of an afternoon tea spread. Taken on a picnic — it travels beautifully and keeps well.
How to Store Mary Berry Apple Cake
At room temperature: Store in an airtight container for up to 3 days.
In the freezer: Slice and freeze individually for up to 3 months. Defrost at room temperature or warm in a low oven.
Mary Berry Apple Cake Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 20cm round tin.
- Toss apple chunks in lemon juice. Set aside.
- Beat butter and golden caster sugar 4–5 minutes until pale and fluffy. Add vanilla. Add eggs one at a time, beating well.
- Sift in flour, baking powder, and spices. Add ground almonds and milk. Fold gently until just combined.
- Fold in apple chunks. Spoon into tin and spread evenly. Mix demerara and cinnamon — scatter generously over the top.
- Bake 50–60 minutes until golden and a skewer comes out clean. Cover top loosely if browning too quickly.
- Cool in tin 15 minutes. Serve warm or at room temperature.
Notes
Frequently Asked Questions
Can I use Bramley apples?
You can but they break down completely during baking, giving you a softer, moister cake with no distinct apple pieces. It is still delicious but quite different. Reduce the sugar by 25g if using Bramleys as they are more tart.
Can I add walnuts?
Yes — a handful of roughly chopped walnuts folded in with the apple adds a wonderful crunch and a slightly bitter note that pairs beautifully with the cinnamon.
Can I make this as a traybake?
Yes — pour the batter into a greased and lined 30x20cm traybake tin and bake for 35 to 40 minutes. Cut into squares to serve.
Why is my apple cake soggy in the middle?
Apple releases a lot of moisture during baking. Make sure the skewer comes out completely clean — not just slightly damp — before removing from the oven. If the top is browning too quickly, cover and continue baking.
Can I add blackberries?
Yes — a handful of fresh blackberries folded in with the apple is absolutely wonderful. Apple and blackberry is one of the great British flavour combinations.
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