Anna Louise There is a particular kind of comfort that only a proper apple cake can provide. Not the flashy, decorated kind of comfort. The quiet, honest, deeply satisfying kind that comes from a slice of something golden and warm-spiced, eaten at a kitchen table with a cup of tea while rain runs down the window outside.
Mary Berry’s Devonshire apple cake is that cake. It is one of those bakes that feels entirely uncomplicated and yet delivers so much — a beautifully buttery, warmly spiced sponge packed with tender chunks of fresh apple, finished with a crunchy demerara and almond top that caramelises in the oven to something genuinely irresistible.
You might be wondering how this differs from the Dorset apple cake we covered earlier on this site. It is a fair question and a good one. Both are traditional British regional apple cakes, and both are wonderful — but they have distinct characters. The Dorset version is oil-based, giving it a particularly moist, close crumb.
The Devonshire version is butter-based, which means it is richer, with a slightly more open, tender crumb and a more pronounced buttery flavour. Devon is also famously the home of clotted cream, and this cake is traditionally served with it — which tells you everything you need to know about the kind of generous, indulgent baking it represents.
If you have been searching for the perfect Mary Berry Devonshire apple cake recipe, you are in exactly the right place.
What Makes Devonshire Apple Cake Different?
The Devonshire apple cake has a character all its own, shaped by the county it comes from.
Devon is butter country. Rich, golden, full-fat butter from cream-heavy dairy herds — and that generosity with butter runs through Devonshire baking in a way that is entirely distinctive. The butter-based sponge in this cake has a richness and depth of flavour that an oil-based version simply cannot replicate, and it pairs beautifully with the warm spices and fresh apple.
The other defining characteristic is the serving tradition. In Devon, apple cake is traditionally served warm, split and filled — or simply accompanied — with a spoonful of clotted cream. If you have never tried warm apple cake with clotted cream, I would strongly encourage you to remedy that as soon as possible. It is one of those combinations that feels completely inevitable the moment you taste it.
Ingredients for Mary Berry Devonshire Apple Cake
For the Devonshire Apple Cake
- 250g unsalted butter, softened
- 250g golden caster sugar
- 4 large eggs, at room temperature
- 300g self-raising flour, sifted
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp freshly grated nutmeg
- ¼ tsp ground ginger
- 500g eating apples (Braeburn, Cox, or Russet — about 4 medium apples), peeled, cored and cut into roughly 2cm chunks
- Juice of ½ lemon
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 tbsp whole milk
- 50g ground almonds
For the Crunchy Devonshire Top
- 3 tbsp demerara sugar
- 1 tsp ground cinnamon
- 3 tbsp flaked almonds
To Serve (Traditional Devonshire Style)
- Clotted cream — and be generous
How to Make Mary Berry Devonshire Apple Cake — Step by Step
Step 1 — Prepare the Apples
Peel, core, and cut the apples into roughly 2cm chunks. Place immediately into a bowl and toss with the lemon juice to prevent browning. Set aside. Unlike the Dorset version, which uses slightly smaller chunks, the Devonshire cake benefits from slightly chunkier pieces of apple that hold their shape beautifully in the richer, denser sponge.
Step 2 — Preheat and Prepare Your Tin
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm round springform cake tin and line the base and sides with baking parchment. The larger tin gives this cake the space it needs to bake evenly — this is a substantial, generous bake.
Step 3 — Cream the Butter and Sugar
Beat the softened butter and golden caster sugar together with an electric hand whisk for five full minutes until very pale, light, and genuinely fluffy. Golden caster sugar has a slight caramel note that works beautifully with the apple and spices — I use it instead of regular caster sugar in this recipe specifically because of that flavour contribution.
Add the vanilla extract and almond extract and beat for another 30 seconds.
Step 4 — Add the Eggs
Add the eggs one at a time, beating well after each addition. This is a rich batter and it can be slightly prone to curdling — if you see the mixture starting to split at any point, add a tablespoon of the flour and beat it in before continuing with the next egg.
Step 5 — Fold in the Flour, Almonds and Spices
Sift the self-raising flour, baking powder, cinnamon, mixed spice, nutmeg, and ground ginger into the bowl. Add the ground almonds. Fold gently with a large spatula until just combined. Add the milk and fold again — this loosens the batter slightly and makes it easier to fold in the apple.
The ground almonds add a subtle nuttiness and a slightly moister, more tender crumb — they are what gives this Devonshire version a slightly richer character than a plain sponge.
Step 6 — Fold in the Apple
Add the lemon-tossed apple chunks to the batter. Fold through carefully and thoroughly — you want the apple distributed evenly throughout the batter so every slice gets its fair share. The batter will be very thick and heavy once the apple is in. This is exactly right.
Step 7 — Fill the Tin and Add the Devonshire Top
Spoon the batter into the prepared tin and spread it out evenly with the back of a spoon. Take your time getting it level — the batter is thick and needs a little encouragement.
Mix the demerara sugar and cinnamon together in a small bowl and scatter generously and evenly over the surface. Then scatter the flaked almonds over the top. This combination — caramelised demerara and toasted flaked almonds — creates the most wonderful crunchy, golden, slightly caramelised top that is one of the great pleasures of this cake.
Step 8 — Bake
Bake on the middle shelf for 55 to 65 minutes. This is a deeper, denser, more substantial cake than the Dorset version and it needs a little more time. At the 50-minute mark, check the top — if the almonds and demerara are browning very quickly, lay a piece of baking parchment loosely over the surface and continue baking.
The cake is ready when it is deep golden brown, well risen, and a skewer inserted into the centre — avoiding the apple chunks — comes out completely clean.
Step 9 — Cool and Serve
Leave the cake in the tin for 20 minutes before releasing the springform sides. Transfer carefully to a serving plate or wire rack.
This cake is absolutely at its finest served warm — not hot, but properly warm, about 20 to 30 minutes out of the oven. Serve in generous wedges with a substantial spoonful of clotted cream alongside. This is the Devonshire way and it is magnificent.
My Top Tips for the Perfect Mary Berry Devonshire Apple Cake
Use golden caster sugar rather than regular caster sugar. The slight caramel undertone of golden caster sugar adds a depth of flavour to the sponge that regular white caster sugar does not provide. It is a small change that makes a noticeable difference — particularly alongside the warm spices and fresh apple. It is widely available in UK supermarkets and worth using.
Use Braeburn, Cox, or Russet apples. These eating apple varieties have a firm, slightly crisp flesh that holds up well during the long bake and a sweet-sharp flavour that works beautifully with the warm spices. Russet apples in particular are wonderful — they have a slightly nutty, honey-like flavour that pairs extraordinarily well with the almond notes in this cake. Avoid Granny Smith for this version as they are too tart for the richer, butterier Devonshire character.
Cut the apple into slightly larger chunks than you might for other cakes. About 2cm is the right size. The richer, denser batter of the Devonshire cake holds slightly larger pieces of apple very well, and the bigger chunks give you more distinct, satisfying bites of warm, tender apple in the finished cake.
Add the ground almonds — do not leave them out. They are not in the Dorset recipe but they are here, and they make a genuine difference. Ground almonds add moisture, a subtle nutty richness, and a slightly more tender crumb that is characteristic of the richer Devonshire style. They also complement the almond extract and flaked almond topping beautifully.
Serve warm with clotted cream. I have said this in the ingredients list and I am saying it again here because it is important. A warm slice of Devonshire apple cake with a proper spoonful of Devonshire clotted cream is one of the finest things British baking has to offer. Do not serve it cold with nothing alongside and wonder why it is not quite as good as you expected. Warm, with cream. Always.
Use a springform tin. The depth and density of this cake makes it difficult to remove cleanly from a regular fixed-base tin. A springform tin means you can release the sides and lift the cake out without disturbing the beautiful crunchy top. It is the right tool for this cake.
Serving Suggestions
Warm from the oven with Devonshire clotted cream — this is the only correct answer and I will not be moved on it. As a pudding after Sunday roast with warm custard poured over. As part of an autumn afternoon tea alongside finger sandwiches and scones. Cold the next day, sliced thickly with a cup of strong tea — still wonderful, just different.
How to Store Mary Berry Devonshire Apple Cake
At room temperature: Store in an airtight container for up to 3 days. The crunchy demerara top will soften slightly after the first day but the cake itself remains beautifully moist.
In the fridge: Keeps well in an airtight container for up to 4 days. Warm individual slices in the microwave for 20 to 30 seconds before serving to bring back that just-baked warmth.
In the freezer: Freeze in slices, wrapped individually in cling film and foil, for up to 3 months. Defrost at room temperature and warm gently before serving with clotted cream.
Mary Berry Devonshire Apple Cake
Ingredients
Method
- Peel, core, and cut apples into 2cm chunks. Toss immediately in lemon juice. Set aside.
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 23cm springform tin.
- Beat butter and golden caster sugar together for 5 minutes until very pale and fluffy. Add vanilla and almond extract.
- Add eggs one at a time, beating well. Add a spoonful of flour if mixture curdles.
- Sift in flour, baking powder, cinnamon, mixed spice, nutmeg, and ginger. Add ground almonds and milk. Fold gently until just combined.
- Fold in apple chunks until evenly distributed.
- Spoon into tin and level the top. Mix demerara sugar and cinnamon together and scatter over the surface. Scatter flaked almonds on top.
- Bake for 55–65 minutes until deep golden and a skewer comes out clean. Cover top with parchment if browning too quickly.
- Cool in tin for 20 minutes. Release springform sides and serve warm with clotted cream.
Notes
Frequently Asked Questions About Mary Berry Devonshire Apple Cake
What is the difference between Devonshire apple cake and Dorset apple cake?
Both are traditional British regional apple cakes and both are wonderful — but they have distinct characters. The Dorset version uses oil in the batter, giving a particularly moist, close crumb that keeps well for days.
The Devonshire version uses butter, which gives a richer, more tender, more flavourful crumb. The Devonshire version also typically includes ground almonds and almond extract, and is traditionally served with clotted cream rather than just as it is.
Can I use cooking apples instead of eating apples?
You can, but the character of the cake will change quite significantly. Cooking apples break down more completely in the oven, creating softer, more jammy pockets of apple rather than distinct chunks. They are also more tart, which can be lovely but does change the balance. If you use Bramley apples, you may want to reduce the sugar slightly to compensate.
Can I make this without the almond extract?
Yes — if you do not like or do not have almond extract, simply leave it out. The vanilla extract alone gives a lovely flavour. The almond notes from the ground almonds in the batter and the flaked almonds on top will still be present — the extract just amplifies them slightly.
Why is my apple cake taking longer than the recipe says?
Apple releases a lot of moisture during baking, which can extend the bake time — particularly if your apples were very juicy. Every oven is slightly different as well. Always rely on the skewer test rather than the clock, and if the top is browning too quickly while the centre is still raw, cover with parchment and continue baking.
Can I add blackberries to Devonshire apple cake?
Yes — apple and blackberry is one of the great British flavour pairings and a handful of fresh blackberries folded in with the apple is absolutely wonderful. Add about 100g of fresh blackberries and expect them to bleed their purple juice into the surrounding sponge in the most beautiful way.
Can I make this as individual cakes?
Yes — divide the batter between a lined 12-hole muffin tin and bake at the same temperature for 25 to 30 minutes. They make lovely individual puddings served warm with a dollop of clotted cream.
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