It all started late one Sunday. I had a couple of sad-looking Bramley apples rolling around in the fruit bowl and not much else in the cupboard. With the weather chilly outside and the kettle on, I thought—why not try a cake?
Truth be told, I didn’t expect much. The first attempt? Underbaked. The middle was stodgy, the apples collapsed into a gluey mess. But the edges? Oh, the edges—golden, caramelised, with the faintest whisper of almond.
So I tried again. And again.
Now, it’s one of my go-to bakes. The kind of cake you eat warm, standing in the kitchen, telling yourself you’ll just have one more sliver.
What Makes This Apple Cake Different?
Most apple cakes overload on fruit and forget about the cake. This one nails the balance. The sponge is soft and buttery, rich from eggs and melted butter, and tenderly wraps around the apple slices.
The real magic? Almond extract. Don’t skip it. It brings a warm, nutty depth—almost like marzipan, but subtler. It transforms the whole bake.
And yes, the batter seems stiff going into the tin. But don’t worry—it smooths itself out beautifully in the oven.
Ingredients & Why They Matter
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Cooking Apples (Bramley): Tart, firm, and ideal for baking. They soften just enough without turning to mush.
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Self-Rising Flour: No fuss lift. If using plain, add 1½ tsp baking powder per cup.
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Superfine Sugar: Dissolves smoothly. Granulated can make the top weirdly crunchy.
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Eggs: Help the sponge set and bind the batter.
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Almond Extract: Adds a warm, nutty complexity. Without it, the cake feels flat.
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Melted Butter: Rich flavour and moisture. Makes mixing a breeze.
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Heavy Cream (to serve): Optional, but heavenly. Balances the tartness of the apples.
Want to Tweak It?
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No Almond Extract? Vanilla will do, but it won’t have the same lift.
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Dairy-Free? Plant-based butter works. Skip cream or try oat custard.
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Gluten-Free? Use a 1:1 GF blend with ½ tsp xanthan gum.
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Apple Swap? Granny Smiths are fine. Avoid Honeycrisp—they’re too watery.
Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Soggy Middle | Apples too wet | Pat them very dry with kitchen towels |
| Batter Too Stiff | Butter cooled too much | Add it warm (not hot, just pourable) |
| Apples Sank | Too many in the middle | Layer gently, don’t overpack |
How to Make Mary Berry’s Apple Cake (My Version)
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Preheat the oven to 350°F (or 320°F fan). Line an 8-inch springform tin with baking paper.
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Prep the apples: Peel, core, and slice thinly. If you’re slow like me, keep them in lemony water so they don’t brown. Drain and pat dry.
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Mix the batter: Stir together flour and sugar. In a separate bowl, whisk eggs with almond extract. Add to the dry mix. Pour in warm melted butter and stir until combined—it’ll be thick.
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Layer it up: Spoon half the batter into the tin and spread it out (wet fingers help!). Lay apple slices over the top. Spoon the rest of the batter over—don’t stress if apples peek through.
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Bake: About 1 hour 15 minutes, or until golden, pulling from the sides, and a skewer comes out clean.
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Cool: Let it rest 15 minutes, then unmould. Dust with sugar and serve warm, ideally with a generous drizzle of cream
Tips from My Kitchen
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Melt the butter while preheating the oven – Fewer dishes to wash, and it’s ready when you need it.
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Spreading the batter? Dip the back of a spoon in hot water to smooth out the top layer—it really helps.
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Juicy apples? Slice them first and let them sit on paper towels while you prep the rest. It draws out excess moisture.
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Fan oven running hot? I often pull the cake out at around 1 hour 10 minutes to keep the edges from going too dark.
Storage & Serving
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Keeps 4–5 days in the fridge. The top softens a bit, but it’s still lovely.
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Best served warm – A short burst in the microwave or a low oven does the trick.
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Freezes beautifully – Slice, wrap in foil, and freeze. To reheat: straight from frozen into a warm oven for 10–12 minutes.
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Serving ideas: Cream, custard, or vanilla ice cream are all excellent. But it’s just as nice with a mug of tea.
Frequently Asked Questions
Q: Can I use eating apples instead of cooking apples?
A: You can, but they’re sweeter and softer. You’ll lose the tartness, and the cake might turn out a bit wetter.
Q: Can I double the recipe?
A: Yes! I’ve doubled it in a 9×13-inch tin and it worked beautifully. Just bake a little longer—keep an eye on it and use a skewer to check doneness.
Q: Can I make it ahead?
A: Absolutely. In fact, it gets even better the next day. Bake it the day before and warm it slightly before serving.
Q: Why is the batter so stiff?
A: That’s completely normal. It’s a thick batter—just spread it out as best you can. It evens out in the oven.
Q: Can I skip the almond extract?
A: You can, but it really elevates the flavour. If you’re not a fan of almond, vanilla works—just know the result will be a little less distinctive.
