Anna Louise Some cakes announce themselves. They arrive at the table dressed up and decorated, demanding to be noticed. And then there is Dorset apple cake — which does none of that, and is all the better for it.
Mary Berry’s Dorset apple cake is a humble, honest bake. It does not need icing or frosting or anything elaborate. It just needs good apples, a generous hand with the butter, and a low, patient oven.
What comes out is something wonderfully rustic and deeply satisfying — a golden, tender sponge packed with soft chunks of apple, finished with a crunchy demerara sugar crust on top that catches in the oven and goes just slightly caramelised.
It is the cake I make in autumn when the apple trees are heavy with fruit. It is the cake I make on rainy Sunday afternoons when I want the house to smell incredible. And it is the cake that I have never, not once, seen go uneaten.
If you have been searching for a Mary Berry Dorset apple cake recipe, you are in the right place. This one is foolproof, delicious, and completely straightforward to make.
What Makes Dorset Apple Cake Different From Other Apple Cakes?
This is a question I get asked quite often, and it is a fair one — there are a lot of apple cake recipes out there. So what makes the Dorset version special?
A traditional Dorset apple cake uses chunks of fresh apple folded directly into the sponge batter, rather than grated apple or a separate apple layer. This means you get actual bites of tender, softened apple throughout the cake — pockets of fruit that keep the crumb moist and give you a slightly different texture in every slice.
The other defining characteristic is the demerara sugar crust on top. Before the cake goes into the oven, you scatter demerara sugar generously over the surface.
During baking, this melts and caramelises slightly, forming a crisp, lightly golden crust that provides a beautiful contrast to the soft, buttery sponge beneath. It is one of those simple finishing touches that makes a cake feel genuinely special.
Mary Berry’s version is faithful to the traditional recipe — straightforward, reliable, and absolutely delicious.
Ingredients for Mary Berry Dorset Apple Cake
Everything at room temperature before you begin, please. It makes a genuine difference to how the batter comes together.
For the Apple Cake
- 225g unsalted butter, softened
- 225g caster sugar
- 3 large eggs, at room temperature
- 275g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 2 tbsp whole milk
- 450g eating apples (about 3 medium apples — I love Cox or Braeburn for this)
- Juice of ½ lemon
- 1 tsp vanilla extract
For the Top
- 2 tbsp demerara sugar
- ½ tsp ground cinnamon
How to Make Mary Berry Dorset Apple Cake — Step by Step
Step 1 — Prepare the Apples
Peel, core, and chop the apples into roughly 1–2cm chunks. Place them in a bowl and toss with the lemon juice straight away — this stops them browning while you get the rest of the batter ready. Set aside.
Step 2 — Preheat and Prepare Your Tin
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 3 — Cream the Butter and Sugar
Beat the softened butter and caster sugar together in a large mixing bowl with an electric hand whisk for four to five minutes until pale, light, and fluffy. Do not rush this step — properly creamed butter and sugar is the foundation of a good sponge. The mixture should look almost white and feel very light.
Add the vanilla extract and beat for another 30 seconds.
Step 4 — Add the Eggs
Add the eggs one at a time, beating well after each one. If the mixture starts to look like it might curdle — which can happen if the eggs are slightly cold — add a tablespoon of the flour and beat it in. This will bring the mixture back together.
Step 5 — Fold in the Flour and Spices
Sift the self-raising flour, baking powder, cinnamon, and mixed spice into the bowl. Add the milk. Fold everything together gently with a large spatula until just combined. The batter will be quite thick — this is correct.
Step 6 — Fold in the Apples
Add the lemon-tossed apple chunks to the batter and fold them through carefully. Make sure the apple is evenly distributed — you want fruit in every slice. The batter will feel quite heavy and dense once the apple goes in. That is exactly right.
Step 7 — Fill the Tin and Add the Crunchy Top
Spoon the batter into the prepared tin and spread it out evenly with the back of a spoon. It will be thick, so take a moment to get it level.
Mix the demerara sugar and cinnamon together in a small bowl, then scatter generously and evenly over the surface of the cake. This is the step that creates that glorious caramelised top — do not be shy with it.
Step 8 — Bake
Bake on the middle shelf for 50 to 60 minutes. The cake is ready when it is deep golden brown on top, well risen, and a skewer inserted into the centre comes out clean. Because of the apple chunks, the skewer may come out with a little moisture from the fruit — that is fine, as long as there is no wet batter on it.
At the 40-minute mark, have a look. If the top is browning very quickly, lay a piece of baking parchment loosely over the surface and continue baking.
Step 9 — Cool and Serve
Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack. This cake is genuinely wonderful served warm — the apple is soft and fragrant, and the demerara crust is at its most crisp. It is also excellent the next day at room temperature, sliced thick with a little butter.
My Top Tips for the Perfect Dorset Apple Cake
Choose the right apples. This matters more than you might think. You want an eating apple rather than a cooking apple for this recipe — cooking apples break down too completely during baking and turn almost to purée.
Cox, Braeburn, and Granny Smith all hold their shape beautifully and give you those lovely, distinct apple chunks in the finished cake. Cox is my personal favourite — it has a wonderful flavour that works particularly well with the cinnamon.
Cut the apple into even chunks. Try to keep your apple pieces a consistent size — roughly 1 to 2cm. Too large and they can create soggy patches in the sponge; too small and they disappear. Even, medium chunks give you the best distribution and texture.
Toss the apple in lemon juice immediately after chopping. Apple oxidises and goes brown within minutes of being cut. A quick toss in lemon juice prevents this and also adds a lovely subtle citrus note to the finished cake.
Do not be mean with the demerara top. This is the signature feature of a Dorset apple cake. Scatter it generously. Two tablespoons is the minimum — a little more is perfectly fine. You want a proper crust, not just a light dusting.
Serve it warm if you can. Most cakes are best at room temperature, but Dorset apple cake is one of the exceptions. Warm from the oven, with the apple still soft and the caramelised top just set, it is absolutely wonderful. A small scoop of vanilla ice cream or a spoonful of clotted cream alongside makes it a proper pudding.
Serving Suggestions
Warm from the oven with clotted cream or vanilla ice cream — this is the way I love it most. At room temperature the next day, sliced thick with a cup of strong tea. As a pudding with warm custard poured over. All excellent options, all very welcome at my table.
How to Store Mary Berry Dorset Apple Cake
At room temperature: Store in an airtight container for up to 3 days. The demerara crust softens slightly after day one but the cake remains moist and delicious.
In the fridge: If your kitchen is warm, store in the fridge in an airtight container for up to 4 days. Bring to room temperature before serving, or warm individual slices in the microwave for 20 seconds.
In the freezer: Slice and freeze individually, wrapped in cling film and foil, for up to 3 months. Defrost at room temperature or warm gently in a low oven.
Mary Berry Dorset Apple Cake
Ingredients
Method
- Peel, core, and chop apples into 1–2cm chunks. Toss immediately in lemon juice. Set aside.
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 20cm round tin.
- Beat butter and caster sugar together for 4–5 minutes until pale and fluffy. Add vanilla extract.
- Add eggs one at a time, beating well after each. Add a spoonful of flour if the mixture curdles.
- Sift in flour, baking powder, cinnamon, and mixed spice. Add milk. Fold gently until just combined.
- Fold in apple chunks until evenly distributed.
- Spoon into prepared tin and level the top. Mix demerara sugar and cinnamon together and scatter generously over the surface.
- Bake for 50–60 minutes until deep golden and a skewer comes out clean. Cover top with parchment if browning too quickly.
- Cool in tin for 15 minutes. Turn out and serve warm or at room temperature.
Notes
Use eating apples, not cooking apples, for distinct chunks in the finished cake. Toss chopped apple in lemon juice immediately to prevent browning. Do not hold back on the demerara top — it creates the signature crust. Wonderful served warm with clotted cream or vanilla ice cream. Stores in an airtight container for up to 3 days at room temperature.
Frequently Asked Questions About Mary Berry Dorset Apple Cake
Can I use cooking apples instead of eating apples?
You can, but the result will be different. Cooking apples break down much more completely during baking and you will end up with softer, almost saucy pockets of apple rather than distinct chunks. If you do use cooking apples, you may want to reduce the sugar slightly as they are more tart. Bramley apples work particularly well if you prefer a sharper flavour.
Can I add other fruits to Dorset apple cake?
Yes — a handful of blackberries folded in with the apple is absolutely gorgeous, particularly in autumn when both are in season. Dried raisins or sultanas also work beautifully. Just keep the total quantity of added fruit at a similar level so the batter-to-fruit ratio stays balanced.
Why is my apple cake soggy in the middle?
Usually this means the cake needed more time in the oven. Apple releases a lot of moisture during baking, and if the sponge has not had long enough to set and absorb that moisture, you can end up with a slightly damp centre. Always do the skewer test and do not rely purely on the clock.
Can I make this cake in a square tin?
Yes — a 20cm square tin works well and gives you a slightly shallower cake that bakes a little faster. Start checking at around 40 to 45 minutes.
Can I add walnuts or pecans to the Dorset apple cake?
Absolutely. A handful of roughly chopped walnuts or pecans folded through the batter with the apple adds a lovely crunch and a slightly nutty flavour that pairs very well with the cinnamon. I do this regularly and it is delicious.
Is Dorset apple cake served hot or cold?
Traditionally it is served warm, often with clotted cream — which is very much the Dorset way. But it is equally lovely at room temperature the next day, and even cold from the fridge is not to be sniffed at. Warm is my preference, always.
