Mary Berry Toffee Apple Cake Recipe

This Mary Berry Toffee Apple Cake is a rich, comforting bake that combines tender apples, a soft sponge, and a glossy toffee topping that soaks into the cake as it cools. The flavour is warm and nostalgic—sweet caramel notes balanced by gently tart apples—making it perfect for autumn baking, afternoon tea, or a simple dessert served warm.

The method is straightforward and forgiving, and the cake keeps well for several days. Inspired by the classic baking style of Mary Berry, this recipe focuses on moisture, balance, and dependable results rather than elaborate decoration.

What Is Mary Berry Toffee Apple Cake?

Mary Berry Toffee Apple Cake is a traditional apple sponge baked with pieces of apple folded through the batter, then finished with a warm toffee sauce poured over the cake. As the sauce settles, it adds moisture and a deep caramel flavour, turning a simple sponge into something special.

It is usually baked as a traybake or round cake and served in slices, either plain or with custard.

Other Popular Mary Berry Recipes

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

Why This Recipe Is Worth Trying

• Moist, tender crumb – apples and toffee keep it soft
• Comforting flavour – classic apple and caramel pairing
• Simple technique – no complicated steps
• Great make-ahead bake – improves after resting
• Flexible serving – works as a cake or a dessert

Essential Ingredients to Make Mary Berry Toffee 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 diced
• Lemon juice – 1 tbsp

For the toffee sauce

• Unsalted butter – 75 g
• Soft brown sugar – 75 g
• Golden syrup – 2 tbsp
• Double cream – 100 ml

Handy Kitchen Tools for Best Results

• Mixing bowl
• Electric hand mixer or wooden spoon
• 23 cm square or round cake tin
• Baking parchment
• Medium saucepan

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

• Prepare the tin – Grease the cake tin thoroughly and line the base and sides with baking parchment. Preheat the oven so it reaches a steady temperature before baking, which helps the cake rise evenly.
• Make the sponge base – Beat the softened butter and caster sugar together until pale and fluffy. This step incorporates air into the mixture, giving the cake a lighter texture.
• Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. This prevents curdling and keeps the batter smooth and stable.
• Incorporate the dry ingredients – Sift in the self-raising flour and baking powder, then fold gently with the milk. Mix only until combined to avoid a dense sponge.
• Prepare the apples – Toss the diced apples with lemon juice to stop them browning and to balance their sweetness. Cut them into small, even pieces so they soften evenly during baking.
• Assemble the cake – Fold the apples gently through the batter, then spoon the mixture into the prepared tin and level the surface.
• Bake until set – Bake on the middle shelf until the cake is golden, springy to the touch, and a skewer inserted into the centre comes out clean.
• Make the toffee sauce – While the cake bakes, melt the butter, brown sugar, golden syrup, and cream together gently in a saucepan. Stir until smooth and glossy, without boiling.
• Finish with toffee – Pour the warm toffee sauce evenly over the cake while it is still warm. Let it soak in before slicing.

What I Got Wrong (And How I Fixed It)

• Soggy texture – Apples cut too large released excess moisture, so smaller dice worked better.
• Over-sweet sauce – Balancing with lemon juice in the apples helped.
• Dense sponge – Overmixing was the issue; gentle folding fixed it.
• Uneven soaking – Pouring the sauce slowly allowed better absorption.

Healthier Version of Mary Berry Toffee Apple Cake

For a lighter version, reduce the amount of toffee sauce and use semi-skimmed milk instead of cream. The cake remains moist and flavourful but feels less rich.

Ingredient Substitutions for Mary Berry Toffee Apple Cake

• Butter (175 g) – Baking spread can be used
• Caster sugar (175 g) – Golden caster sugar adds warmth
• Cooking apples (450 g) – Braeburn or Granny Smith work well
• Double cream (100 ml) – Single cream for a lighter sauce

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

• Warm custard – A classic, comforting choice
• Vanilla ice cream – Balances the warm toffee
• Lightly whipped cream – Softens the sweetness
• Plain yoghurt – Keeps the dessert from feeling heavy
• Hot tea or coffee – Complements the caramel notes

Expert Tips to Make Perfect Mary Berry Toffee Apple Cake

• Use diced apples – Ensures even baking
• Do not overmix the batter – Keeps the sponge light
• Bake until just done – Prevents dryness
• Warm sauce only – Avoid boiling to keep it smooth
• Pour sauce while the cake is warm – Improves absorption
• Rest before slicing – Allows flavours to settle

Creative Ways to Customize Mary Berry Toffee Apple Cake

• Spiced version – Add cinnamon or mixed spice
• Nutty crunch – Fold chopped walnuts into the batter
• Salted toffee twist – Add a pinch of sea salt to the sauce
• Pear substitution – Replace half the apples with pears
• Mini portions – Bake as individual squares

Storing Mary Berry Toffee 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 Toffee Apple Cake (If Needed)

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

Nutritional Breakdown (Per Serving)

• Calories: ~380 kcal
• Carbohydrates: ~46 g
• Fats: ~20 g
• Protein: ~5 g
• Sugar: ~32 g

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FAQs

Why did my toffee apple cake turn soggy?

A soggy texture usually happens when the apples release too much moisture or the toffee sauce is poured on too heavily. Dicing the apples small and pouring the sauce slowly while the cake is warm helps it absorb evenly without becoming wet.

Should I pour the toffee sauce over the cake hot or cold?

The toffee sauce should be warm, not hot or cold. Warm sauce soaks into the cake smoothly, while very hot sauce can make it greasy and cold sauce will sit on the surface.

Can I make toffee apple cake in advance?

Yes, this cake is ideal for making ahead. The flavour improves after a few hours as the toffee settles into the sponge. Store it covered at room temperature and reheat gently before serving if desired.

How do I know when the cake is fully baked before adding the sauce?

Insert a skewer into the centre of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Adding sauce before the cake is fully baked can lead to a heavy texture.

Wrapping It Up

Mary Berry Toffee Apple Cake is a comforting, reliable bake that brings together soft apples, tender sponge, and rich toffee in every bite. It feels familiar yet indulgent, making it a cake you can serve with confidence for both everyday treats and special occasions.