The Best Apple Cake Recipe Ever by Mary Berry
This apple cake is a classic British-style bake made with fresh apples folded into a light sponge batter. As the cake bakes, the apples soften and release their natural sweetness, keeping the crumb moist and fragrant. Unlike dense apple loaves, this version stays airy while still feeling rich, making it suitable for everyday baking as well as special occasions.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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225g self-raising flour
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175g caster sugar
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175g soft butter, at room temperature
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3 large eggs
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2 medium apples, peeled, cored, and finely chopped
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1 teaspoon ground cinnamon
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½ teaspoon mixed spice
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2 tablespoons milk
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Pinch of salt
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Optional: Flaked almonds or demerara sugar for topping
Instructions
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Prepare the tin – Grease and line a 20cm cake tin and preheat the oven to 170°C (340°F).
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Cream butter and sugar – Beat together until pale, light, and fluffy.
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Add the eggs – Beat in the eggs one at a time, mixing well after each addition.
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Mix dry ingredients – In a separate bowl, combine flour, spices, and salt.
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Fold everything together – Gently fold the dry ingredients into the batter.
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Add apples and milk – Stir in the chopped apples and milk until evenly combined.
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Transfer to tin – Spoon the mixture into the prepared tin and level the surface.
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Add topping – Sprinkle with almonds or sugar if using.
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Bake gently – Bake for 50–55 minutes until golden and a skewer comes out clean.
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Cool properly – Leave in the tin for 10 minutes, then turn out onto a rack to cool fully.