Mary Berry Dutch Apple Cake Recipe

This Mary Berry Dutch Apple Cake is a comforting bake that pairs soft, buttery sponge with tender apples and a lightly spiced crumb topping. The flavour is gently sweet with warm cinnamon notes, while the apples bake down into juicy pockets that keep the cake moist. It suits autumn afternoons, casual get-togethers, or a simple dessert served warm.

The method is approachable and forgiving, and the cake keeps well. Inspired by the classic baking style of Mary Berry, this recipe focuses on balance, texture, and reliable results rather than decoration.

What Is Mary Berry’s Dutch Apple Cake?

Mary Berry’s Dutch Apple Cake is a traditional apple cake topped with a buttery crumble. Unlike apple pies or deep crumbles, the fruit sits on a soft sponge base and is finished with a light, sandy topping that turns golden as it bakes. The result is part cake, part crumble, and very easy to serve.

Other Popular Mary Berry Recipes

• Mary Berry Jamaican Ginger Cake
• Mary Berry Bara Brith
• Mary Berry Toffee Apple Cake
• Mary Berry Wholemeal Scones

Why This Recipe Is Worth Trying

• Moist sponge base – apples keep the crumb tender
• Crisp crumble topping – adds texture without heaviness
• Simple ingredients – pantry-friendly and familiar
• Flexible serving – works as a cake or a dessert
• Dependable bake – clear steps with steady results

Essential Ingredients to Make Mary Berry’s Dutch Apple Cake

• Unsalted butter – 175 g, softened
• Caster sugar – 175 g
• Large eggs – 3
• Self-raising flour – 175 g
• Baking powder – 1 tsp
• Milk – 2 tbsp

For the apple layer

• Cooking apples – 3 medium (about 450 g), peeled, cored, and sliced
• Ground cinnamon – 1 tsp
• Lemon juice – 1 tbsp

For the crumble topping

• Plain flour – 75 g
• Butter – 50 g, cold and cubed
• Light brown sugar – 50 g

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric hand mixer or wooden spoon
• 23 cm round cake tin
• Baking parchment
• Sharp knife and chopping board

Step-by-Step Guide to Making Mary Berry Dutch Apple Cake

• Prepare the tin – Grease the cake tin thoroughly and line the base with parchment. Preheat the oven so the temperature is stable before baking.
• Make the sponge base – Beat the softened butter and caster sugar until pale and fluffy. This step builds air into the mixture for a lighter crumb.
• Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth and prevent curdling.
• Incorporate dry ingredients – Sift in the self-raising flour and baking powder, then fold gently with the milk until just combined. Avoid overmixing.
• Prepare the apples – Toss the sliced apples with lemon juice and cinnamon so they stay bright and evenly flavoured.
• Assemble the layers – Spread the sponge evenly in the tin, then arrange the apples on top in a single, even layer.
• Make the crumble topping – Rub the cold butter into the flour until it resembles coarse breadcrumbs, then stir in the brown sugar.
• Finish and bake – Sprinkle the crumble evenly over the apples and bake until golden, firm on top, and a skewer inserted into the sponge comes out clean.
• Cool before serving – Let the cake rest in the tin for 10 minutes, then cool on a rack so the layers set neatly.

What I Got Wrong (And How I Fixed It)

• Soggy centre – Slicing apples too thick added excess moisture; thinner slices worked better.
• Dense sponge – Overmixing weighed it down; folding gently fixed the texture.
• Pale topping – Using cold butter and baking a little longer improved colour.
• Uneven layers – Spreading the sponge level before adding apples solved this.

Healthier Version of Mary Berry Dutch Apple Cake

For a lighter bake, reduce the crumble topping slightly and use half caster sugar and half light brown sugar in the sponge. The apples still provide moisture and flavour without extra richness.

Ingredient Substitutions for Mary Berry Dutch Apple Cake

• Butter (175 g) – Baking spread works, though flavour is milder
• Caster sugar (175 g) – Golden caster sugar adds warmth
• Cooking apples (450 g) – Braeburn or Granny Smith work well
• Milk (2 tbsp) – Any dairy or unsweetened plant milk

Pairing Ideas: What to Serve With Mary Berry Dutch Apple Cake

• Warm custard – Classic and comforting
• Lightly whipped cream – Softens the spice
• Vanilla ice cream – Turns it into dessert
• Plain yoghurt – Keeps the sweetness balanced
• Hot tea or coffee – Complements the apples

Expert Tips to Make Perfect Mary Berry Dutch Apple Cake

• Use cold butter for crumble – Ensures a crisp topping
• Slice apples evenly – Promotes even baking
• Do not press the crumble – Keep it loose for texture
• Bake on the middle shelf – Prevents overbrowning
• Check the sponge, not just the topping – Skewer test matters
• Rest before slicing – Helps the layers hold together

Creative Ways to Customize Mary Berry Dutch Apple Cake

• Nutty crunch – Add chopped walnuts to the crumble
• Spice variation – Include nutmeg or mixed spice
• Caramel note – Drizzle warm toffee sauce before serving
• Pear swap – Replace half the apples with pears
• Mini cakes – Bake in smaller tins for sharing

Storing Mary Berry Dutch Apple Cake the Right Way

• Room temperature storage – Keep covered for up to two days
• Airtight container – Maintains moisture
• Refrigerate in warm weather – Extends freshness
• Freeze slices – Wrap well and freeze up to one month

How to Reheat Mary Berry Dutch Apple Cake (If Needed)

Warm slices gently in the oven or microwave until just heated through. This refreshes the sponge and softens the apples without drying the cake.

Nutritional Breakdown (Per Serving)

• Calories: ~340 kcal
• Carbohydrates: ~42 g
• Fats: ~17 g
• Protein: ~5 g
• Sugar: ~26 g

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FAQs

Why did my Dutch apple cake turn soggy in the middle?

A soggy centre usually happens when the apples release too much moisture or are sliced too thick. Cutting the apples thinly and spreading them in a single, even layer helps the sponge bake through properly.

Should I cook the apples before adding them to the cake?

No, the apples should be added raw. They soften as the cake bakes and release flavour into the sponge, giving better texture than pre-cooked apples.

How do I get a crisp crumble topping?

Use cold butter and rub it lightly into the flour so the mixture stays crumbly. Do not press the topping down, as loose crumbs bake into a crisp, golden finish.

How can I tell when the cake is fully baked under the crumble?

Insert a skewer through the crumble and into the sponge. If it comes out clean, the cake is ready. If it has wet batter on it, continue baking and check again after a few minutes.

Wrapping It Up

Mary Berry Dutch Apple Cake brings together soft sponge, spiced apples, and a crisp topping in a way that feels familiar and satisfying. It is easy to prepare, flexible to serve, and dependable for any occasion. Once baked, it quickly earns a place among those recipes you reach for again and again.