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Mary Berry Apple Crumble Cake Recipe

Mary Berry Apple Crumble Cake
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Apple crumble cake is a layered bake made with a sponge base, a fruit layer, and a crumbly topping. Unlike a standard apple cake, the crumble topping adds texture and contrast. Mary Berry’s style keeps the sponge light, the apples gently cooked, and the crumble crisp without overpowering the cake beneath.

Ingredients

For the apple layer

  • Cooking apples – 400 g, peeled, cored, and sliced

  • Caster sugar – 2 tablespoons

  • Ground cinnamon – ½ teaspoon

For the sponge

  • Unsalted butter – 175 g, softened

  • Caster sugar – 175 g

  • Eggs – 3 large

  • Self-raising flour – 175 g

  • Baking powder – 1 teaspoon

  • Milk – 2 tablespoons

  • Vanilla extract – 1 teaspoon

For the crumble topping

  • Plain flour – 100 g

  • Butter – 75 g, cold and cubed

  • Light brown sugar – 50 g

Instructions

  • Prepare the tin – Grease and line the cake tin with baking parchment.

  • Preheat the oven – Set the oven to 180°C (160°C fan).

  • Prepare the apples – Toss the sliced apples with caster sugar and cinnamon, then set aside.

  • Make the sponge – Beat the butter and sugar until pale and fluffy.

  • Add the eggs – Beat in the eggs one at a time, mixing well after each addition.

  • Fold in dry ingredients – Gently fold in the flour and baking powder.

  • Loosen the batter – Stir in the milk and vanilla extract until smooth.

  • Assemble the cake – Spread the sponge evenly into the tin and arrange the apples on top.

  • Make the crumble – Rub the cold butter into the flour until it resembles breadcrumbs, then stir in the brown sugar.

  • Add the topping – Sprinkle the crumble evenly over the apples.

  • Bake – Bake for 45–50 minutes until golden and a skewer inserted into the sponge comes out clean.

  • Cool slightly – Leave to cool in the tin for 10 minutes before transferring to a wire rack.

Find it online: https://maryberrycooks.co.uk/mary-berry-apple-crumble-cake/