mary berry wonderful apple dessert cake

There is nothing quite like the smell of a homemade cake baking in the oven. It fills a home with warmth and promise. When that cake is a recipe from Dame Mary Berry, the nation’s favourite baker, you know it will be something special. This Wonderful Apple Dessert Cake is a perfect example of her genius: simple, comforting, and utterly delicious. It combines sweet, tender apples with a soft, buttery sponge, creating a dessert that feels both humble and celebratory.

In this guide, we will not only walk you through the recipe step-by-step but also explore its history, provide a nutritional breakdown, and offer a fantastic vegan adaptation. This is your complete resource for mastering one of Mary’s most beloved bakes.

About Mary Berry: A Lifetime of Culinary Excellence

Understanding the source of a recipe adds to the joy of baking it. Mary Berry is far more than a television personality; she is an institution in British cooking. With over 70 cookbooks to her name, including the seminal Mary Berry’s Baking Bible, she has been teaching the nation to cook for over four decades. Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first book in 1966. Her expertise, particularly with AGA cookers, is unmatched. Her accolades are a testament to her influence; she was awarded the Guild of Food Writers Lifetime Achievement Award in 2009 and was made a CBE in the Queen’s Birthday Honours list in 2012. Her philosophy always centres on quality ingredients, clear instructions, and fuss-free techniques that deliver flawless results every time.

The History of the Apple Cake: From Humble Roots to Kitchen Classic

The apple cake is a staple with deep roots across Europe, particularly in countries like England, France (where it’s known as Tarte Tatin), and Germany (Apfelkuchen). Its history is one of frugality and resourcefulness. In the autumn, when apples were abundant and needed to be preserved, baking them into a hearty, sweet cake was a practical and delicious solution. These cakes were often denser, sweetened with honey or dried fruits, and made with whatever grains were available.

Mary Berry’s recipe represents the modern evolution of this classic. It stays true to the spirit of using simple, seasonal produce but refines it with her signature touch: a light, all-butter sponge that soaks up the apple juices perfectly. It is a celebration of the apple, not disguised by heavy spices, but enhanced by the vanilla and the rich, tender crumb of the cake itself. It’s a history lesson you can eat, and it’s absolutely wonderful.

Notices on Ingredients & Equipment

Using the right ingredients and tools is the first step to success. Mary Berry advocates for quality, and it truly makes a difference here.

Ingredients List:

  • 225g Self-Raising Flour: Ensure it is fresh. If it’s been in the cupboard for a while, sift it well to aerate it.

  • 225g Caster Sugar: Provides a fine, even sweetness.

  • 225g Softened Unsalted Butter: Softened is key. It should be pliable but not melted. Good quality butter (like President or Lurpak) offers superior flavour.

  • 4 Large Free-Range Eggs: Bring them to room temperature for better incorporation into the batter.

  • 1 tsp Baking Powder: Adds extra lift for a light cake.

  • 1 tsp Vanilla Extract: Use pure vanilla extract, not essence, for the best flavour.

  • 2 Eating Apples (e.g., Braeburn, Gala, or Pink Lady): You need apples that hold their shape when baked. Peeled, cored, and chopped into 2cm chunks.

  • 1 tbsp Demerara Sugar: For a delightful crunchy, caramelised topping.

Equipment List:

  • 20cm (8-inch) Deep Round Cake Tin

  • Baking Parchment Paper

  • Electric Hand Whisk or Stand Mixer

  • Mixing Bowls (large and medium)

  • Rubber Spatula

  • Wire Cooling Rack

  • Apple Peeler/Corer (optional, but helpful)

Recipe Instructions: Mary Berry’s Wonderful Apple Dessert Cake

Prep Time: 20 minutes | Cook Time: 1 hour 10 minutes | Serves: 8-10

Prepare the Tin: Preheat your oven to 160°C (140°C Fan, 320°F, Gas Mark 3). Grease your 20cm deep round cake tin and line the base and sides with baking parchment. This prevents sticking and makes removal clean and simple.

Make the Cake Batter: Place the softened butter, caster sugar, self-raising flour, baking powder, and eggs into a large mixing bowl. Add the vanilla extract. Using an electric hand whisk, beat everything together until you have a smooth, thick, and pale batter. This should take about 2-3 minutes. Do not overmix once it is combined.

Fold in the Apples: Add your prepared apple chunks to the batter. Using a large metal spoon or rubber spatula, gently fold them through until they are evenly distributed. Be careful not to knock out the air you’ve just whisked in.

Transfer to Tin and Bake: Spoon the thick, apple-studded batter into your prepared tin. Use the spatula to level the top. Sprinkle the entire surface evenly with the demerara sugar. This will create a wonderful crunchy crust. Place in the centre of the preheated oven and bake for 1 hour and 10 minutes.

Check for Doneness: The cake is ready when it is golden brown, has shrunk slightly from the sides of the tin, and feels firm to the touch. The most reliable test is to insert a skewer into the centre of the cake; it should come out clean, with no wet batter attached (a little melted sugar or apple juice is fine).

Cool Completely: Leave the cake to cool in the tin for about 10 minutes. Then, run a knife around the edge to loosen it, turn it out onto a wire cooling rack, and carefully peel off the parchment paper. Allow it to cool completely before slicing. This wait is tough but essential for the perfect and excellent texture!

Serve: Slice into generous wedges. This cake is perfect served just as it is, or for a real treat, enjoy it warm with a dollop of thick clotted cream, custard, or a simple pour of cold double cream.

Flavor Profile & Nutritional Information

Flavor Profile: This cake is a masterclass in balance. The buttery, vanilla-scented sponge is sweet and tender, providing the perfect soft base for the chunks of apple. The apples themselves soften and mellow in the oven, becoming jammy and sweet-tart. The crowning glory is the demerara sugar top, which bakes into a thin, crisp, caramelised crust that gives way to the softness beneath.

Nutritional Breakdown (Per serving, based on 10 servings):

  • Calories: ~385 kcal

  • Fat: ~19g

  • Saturated Fat: ~11g

  • Carbohydrates: ~51g

  • Sugars: ~33g

  • Protein: ~4g

  • Fibre: ~1.5g

Tips for a Perfect Apple Dessert Cake

  • Why is my cake dense? The most common reason is overmixing the batter after adding the flour. Mix until just combined. Also, ensure your baking powder is in date.

  • The top is browning too quickly! If the top is getting dark before the middle is cooked, place a loose sheet of foil over the top for the remaining baking time.

  • Enhancing Flavour: Add the zest of one lemon to the batter for a bright, zingy note that cuts through the sweetness beautifully.

  • A Nutty Variation: For added texture and flavour, fold 50g of chopped walnuts or pecans into the batter along with the apples.

Vegan Adaptation

This recipe can be easily made vegan without compromising on taste or texture.

Vegan Ingredients:

  • 225g Self-Raising Flour

  • 225g Caster Sugar

  • 225g Vegan Baking Block (e.g., Naturli Vegan Block or Stork Baking Block), softened

  • 4 tbsp Aquafaba (the liquid from a can of chickpeas) or 4 ‘Eggs’ using OGGS® Aquafaba Egg Substitute

  • 1 tsp Baking Powder

  • 1 tsp Vanilla Extract

  • 2 Eating Apples, prepared as above

  • 1 tbsp Demerara Sugar

Method:
Follow the main recipe instructions exactly. The method remains identical. The vegan baking block and aquafaba will create a beautifully light and moist cake. Ensure all your ingredients (especially baking powder) are certified vegan.

Recipe Variations & Serving Suggestions

  • Spiced Apple Cake: Add 1 tsp of ground cinnamon and ½ tsp of ground nutmeg to the flour for a warm, spiced flavour.

  • Apple & Sultana Cake: Soak 50g of sultanas in a little hot tea or apple juice for 10 minutes, then drain and fold them in with the apples.

  • Serving Ideas: This cake is incredibly versatile. Serve it as a dessert, an afternoon tea showstopper, or even a lunchbox treat. It pairs wonderfully with a sharp Wensleydale cheese for a classic British combination.

Storage & Reheating Instructions

  • Storage: Once cool, store the cake in an airtight container at room temperature. It will keep beautifully for up to approximately 3 days.

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

  • Reheating: For a taste of fresh-from-the-oven goodness, warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 160°C for 5-7 minutes.

Frequently Asked Questions (FAQ)

Q: Can I use cooking apples like Bramleys?
A: You can, but be aware they are much sharper and will break down more, creating a softer, more sauce-like texture within the cake. You may want to add a little more sugar if you prefer a sweeter taste.

Q: My cake is very moist on the bottom, is that normal?
A: Yes! The apple pieces release moisture as they bake, which creates a deliciously damp, tender texture around them. This is a feature of the cake, not a bug. As long as your skewer came out clean (without wet batter), it is baked.

Q: Can we make this cake without an electric mixer?
A: Absolutely. Use a large bowl and a wooden spoon. Just ensure you beat the mixture very well until it is smooth and paler in colour. It will take a bit more elbow grease, but the result will be the same.

Q: What’s the best way to line a deep cake tin?
A: Cut a strip of parchment that is as wide as the height of your tin and long enough to go around the circumference. For the base, place the tin on the parchment, draw around it, and cut out the circle. The butter you greased the tin with will help the paper stick in place.

Conclusion & Call to Action

Mary Berry’s Wonderful Apple Dessert Cake is more than just a recipe; it’s a reliable, comforting classic that promises and delivers pure joy. It’s the kind of bake that earns you compliments and requests for the recipe every single time.

We hope you feel inspired to preheat your oven and give it a try. We’d love to hear how you get on! Share your baking triumphs with us on social media by tagging us, or leave a comment below with your own tips and variations.

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