Mary Berry Devonshire Apple Cake

Mary Berry's Devonshire apple cake is a wonderfully comforting bake — buttery spiced sponge, soft apple chunks, and a gorgeous crunchy top.

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Prep Time 25

Cook Time 55

Cooling Time 20

Total Time 1 40

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 480

Devonshire Apple Cake:
250 g unsalted butter softened
250 g golden caster sugar
4 large eggs room temperature
300 g 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
50 g ground almonds
500 g eating apples Braeburn, Cox, or Russet, peeled, cored and cut into 2cm chunks
Juice of ½ lemon
1 tsp vanilla extract
1 tsp almond extract
3 tbsp whole milk
Crunchy Top:
3 tbsp demerara sugar
1 tsp ground cinnamon
3 tbsp flaked almonds
To Serve:
Clotted cream

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.

Use golden caster sugar for a subtle caramel depth of flavour.

Braeburn, Cox, or Russet apples work best — they hold their shape and have a wonderful flavour.

Cut apple into slightly larger 2cm chunks for distinct, satisfying bites in the finished cake.

Do not leave out the ground almonds — they are essential to the Devonshire character.

Serve warm with clotted cream — this is the traditional Devonshire way and it is exceptional.

Stores in an airtight container for up to 3 days at room temperature.