dorset apple cake recipe mary berry

There’s a certain magic in a recipe that feels like a warm hug. Mary Berry’s Dorset Apple Cake is exactly that. It’s not a fancy, towering dessert; it’s a humble, wonderfully moist, and deeply comforting cake that speaks to the heart of British home baking. As the nation’s favourite baker and author of over 70 books, including the bestselling Baking Bible, Mary Berry has spent over four decades teaching us that the best recipes are often the simplest, made with quality ingredients and a generous sprinkle of love. This cake is a perfect example of that philosophy.

In this guide, we’ll explore the history of this classic cake, walk you through Mary’s trusted recipe step-by-step, and offer tips, variations, and nutritional information to help you bake the perfect Dorset Apple Cake every time.

Mary Berry’s Unique Approach & The History of Dorset Apple Cake

Mary Berry, Cordon Bleu trained in Paris and a recipient of the Guild of Food Writers Lifetime Achievement Award, is renowned for her no-fuss, reliable approach. Her recipes work. She emphasises using good-quality, fresh ingredients and straightforward techniques to achieve fantastic results every time. Her version of the Dorset Apple Cake exemplifies this: it’s unpretentious, deeply flavourful, and utterly delicious.

The Dorset Apple Cake itself is a piece of British culinary history. Unlike a uniform shop-bought cake, this is a traditional regional cake, meaning every family in Dorset likely has its own slightly different version passed down through generations. Historically, it was a way to use up windfall apples (apples that had naturally fallen from the tree) and was baked as a hearty treat for farm workers.

Authentic recipes are often more rustic than a typical sponge cake. They are characterised by a dense, moist crumb from the apple pieces, a generous amount of spice (usually cinnamon or nutmeg), and a crunchy, sugary top. It was traditionally served slightly warm with a cup of tea or with a wedge of local Dorset cheese.

Mary Berry’s recipe honours this history perfectly. She stays true to its rustic spirit—it’s a “dumpy” cake, meant to be robust and hearty. Her personal touch lies in the recipe’s flawless balance and reliability. She ensures the cake is supremely moist but never stodgy, and perfectly spiced without being overpowering, allowing the flavour of the apples to shine.

Notices on Ingredients & Equipment

Using the best ingredients you can find will make a noticeable difference in this simple cake.

Ingredients List:

  • 225g Self-Raising Flour: Ensure it’s fresh for a good rise.

  • 1 level tsp Baking Powder: A little extra help to make the cake light.

  • 225g Caster Sugar: Provides sweetness and helps create a lovely crust.

  • 2 large Eggs: Use free-range for the best flavour. Bring them to room temperature.

  • 150g Butter, softened: Unsalted is best so you control the salt. It must be very soft for easy creaming.

  • 1 tsp Vanilla Extract: Use a good quality extract, not essence.

  • 500g Bramley Apples (or other cooking apples): About 2 large apples. The tartness is essential. Peel, core, and chop into 2cm chunks.

  • Zest of 1 Lemon: Adds a beautiful brightness that cuts through the sweetness.

  • 1 heaped tsp Ground Cinnamon: The classic spice pairing for apple.

  • 2 tbsp Demerara Sugar: For sprinkling on top to create a delicious crunchy crust.

Essential Equipment:

  • A 20cm (8 inch) round, deep cake tin (springform is easiest)

  • Baking parchment paper

  • Electric hand whisk or stand mixer (you can also use a wooden spoon and elbow grease!)

  • Mixing bowls

  • Grater (for lemon zest)

  • Wire cooling rack

Recipe Instructions

Prep: Preheat your oven to 180°C/160°C Fan/Gas 4. Grease and line the base and sides of your 20cm cake tin with baking parchment.

1. Combine Dry Ingredients: In a large mixing bowl, sift together the self-raising flour and baking powder. This adds air and ensures there are no lumps. Then, add the caster sugar and mix through.

2. Cream Butter and Sugar: In a separate bowl, use an electric whisk to beat the softened butter and caster sugar together until the mixture becomes very pale, fluffy, and smooth. This should take about 3-4 minutes. This step is key for a light texture.

3. Add Eggs and Vanilla: Beat the eggs in a small jug with the vanilla extract. Gradually add this to the creamed butter and sugar mixture, beating well on a medium speed after each addition. If the mixture looks like it might curdle, add a spoonful of your measured flour to stabilise it.

4. Fold in Dry Ingredients: Use a large metal spoon or spatula to gently fold the sifted flour mixture into the wet ingredients. Fold until just combined – be careful not to overmix, or the cake will be tough.

5. Add Apples and Flavour: Gently fold in the chopped Bramley apple chunks and the grated lemon zest until they are evenly distributed throughout the thick batter.

6. Transfer to Tin and Top: Spoon the thick, apple-studded batter into your prepared tin. Use the back of the spoon to level it out smoothly. Sprinkle the entire top evenly with the demerara sugar, which will create a wonderful crunchy texture.

7. Bake: Place the tin in the centre of the preheated oven and bake for about 50-60 minutes. The cake is done when it is golden brown on top, has shrunk slightly from the sides of the tin, and a skewer inserted into the centre comes out clean (be careful you’re not testing a piece of apple!).

8. Cool: Leave the cake to cool in the tin for about 15 minutes. Then, carefully run a knife around the edge, release the springform clasp, and transfer the cake (still on its base) to a wire rack to cool completely. Serve warm or at room temperature.

Flavor Profile & Nutritional Information

This cake is a masterpiece of texture and balance. The flavour is a perfect harmony of sweet and tart, thanks to the caster sugar and Bramley apples. The warm note of cinnamon and the fresh zing of lemon zest elevate the apples beautifully. Texturally, it’s a joy: the interior is incredibly moist and tender from the melted apple pieces, while the demerara sugar topping provides a delightful sweet crunch in every bite.

Nutritional Breakdown (Per slice, based on 12 servings):

  • Calories: ~320 kcal

  • Fat: ~12g

  • Saturated Fat: ~7g

  • Carbohydrates: ~52g

  • Sugar: ~33g

  • Fiber: ~1.5g

  • Protein: ~4g

  • Salt: ~0.3g

Tips for a Perfect Dorset Apple Cake

  • Apple Choice is Key: Bramley apples are ideal because they collapse into a fluffy puree as they cook, creating incredible moisture. If you can’t find them, use another tart cooking apple like Granny Smith.

  • Chunk Size Matters: Don’t chop the apples too small. 2cm chunks ensure they don’t completely disappear and provide little pockets of flavour.

  • Prevent Curdling: Adding the eggs gradually to the creamed mixture is crucial. If it starts to look slimy or split, add a tablespoon of your flour to bring it back together.

  • Don’t Overmix: Once you add the flour, fold gently. Over mixing develops the gluten in this flour, leading to a tough, rubbery cake.

  • The Skewer Test: When testing if the cake is done, remember you might hit a piece of soft apple. Try a couple of spots to be sure it’s the cake batter that is cooked.

Vegan Adaptation

You can easily make a delicious vegan version of this classic cake.

Ingredients:

  • 225g self-raising flour

  • 1 tsp baking powder

  • 225g caster sugar

  • 150g dairy-free spread (like Stork baking block or Naturli Vegan Block), softened

  • 2 tbsp ground flaxseed mixed with 6 tbsp water (a “flax egg”)

  • 1 tsp vanilla extract

  • 500g Bramley apples, peeled and chopped

  • Zest of 1 lemon

  • 1 tsp cinnamon

  • 2 tbsp demerara sugar

Method:
Follow the main recipe instructions exactly. Cream the dairy-free spread and sugar, then beat in the prepared flaxseed mixture and vanilla. Fold in the flour, then the apples and zest. Bake as directed. The result will be slightly denser but still wonderfully moist and flavourful.

Recipe Variations & Serving Suggestions

  • With Nuts: Add 50g of chopped walnuts or pecans to the batter for extra crunch.

  • Different Spices: Try a mix of cinnamon and a pinch of nutmeg or allspice.

  • With Sultanas: Soak 50g sultanas in a little apple juice or tea beforehand, then fold them in with the apples.

  • How to Serve: This cake is sublime served still slightly warm. It’s traditional to serve it with a cup of tea. For a truly decadent dessert, serve it with a generous pour of thick custard, a dollop of clotted cream, or a slice of sharp cheddar cheese.

Storage & Reheating Instructions

  • Storage: Keep the cake in an airtight container at room temperature. It will stay fresh for up to approximately 3 days. The sugar top will soften over time.

  • Freezing: This cake freezes beautifully. Wrap it well (whole or in slices) in cling film and foil and freeze for up to 3 months. Defrost at room temperature.

  • Reheating: To revive the crunchy top, warm individual slices in a toaster oven or a conventional oven at 180°C for 5-7 minutes until warm.

Frequently Asked Questions (FAQ)

Q: Can we use eating apples instead of cooking apples?
A: You can, but the result will be different. Eating apples (like Gala or Pink Lady) are sweeter and hold their shape, so you won’t get the same meltingly moist texture. The cake will also be much sweeter.

Q: My cake is very dark on top but not cooked inside. What happened?
A: Your oven might be too hot. Oven temperatures can vary. Next time, try lowering the temperature by 10°C and baking for a little longer. You can also loosely place a sheet of foil over the top for the final 20 minutes of baking to prevent over-browning.

Q: Why did my cake sink in the middle?
A: This usually means the cake needed a few more minutes in the oven, or there was too much raising agent. Make sure your baking powder is in date and measure it accurately.

Q: Can I make this cake gluten-free?
A: Yes. Substitute the self-raising flour for a gluten-free self-raising flour blend. The texture may be slightly more crumbly but will still be delicious.

Conclusion & Call to Action

Mary Berry’s Dorset Apple Cake is more than just a recipe; it’s a bake that connects you to decades of British baking tradition. It’s simple, forgiving, and incredibly rewarding to make. The combination of soft, spiced apple and a crunchy sugar crust is simply irresistible.

We hope you feel inspired to bake this classic cake. Share your results with us! Tag us on social media or leave a comment below telling us how it turned out. We love hearing your baking stories.

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