Mary Berry All In One Apple Cake Recipe

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This all in one apple cake is a wonderfully simple bake that delivers soft sponge, gentle spice, and pockets of tender apple in every slice. It has a moist, light texture with a comforting buttery flavour, making it perfect for everyday baking or afternoon tea. The method is straightforward and beginner friendly, with everything mixed in one bowl. From start to finish, the cake is ready in around 1 hour and 15 minutes.

Ingredients

For the cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
2 tbsp milk

For the apples

3 medium eating apples, peeled, cored and diced
1 tbsp lemon juice

For finishing

1–2 tbsp icing sugar, for dusting

How to Make Mary Berry All In One Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23cm round cake tin and place it on the middle shelf so the cake bakes evenly.
Prepare the apples: Toss the diced apples with the lemon juice and set aside. This stops them browning and keeps the flavour fresh.
Mix the cake batter: Place the butter, caster sugar, eggs, flour, baking powder, cinnamon and milk into a large mixing bowl. Beat well with an electric mixer until smooth, pale and fully combined.
Fold in the apples: Gently fold the prepared apples through the mixture using a spatula so they are evenly distributed.
Bake the cake: Spoon the mixture into the prepared tin and level the surface. Bake for 45–50 minutes until golden, risen and a skewer inserted into the centre comes out clean.
Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Finish and serve: Dust lightly with icing sugar just before serving.

Tips for the Best Apple Cake

Why did my cake sink in the middle?

This usually means the cake was underbaked or the oven door was opened too early. Always test with a skewer and keep the oven door closed for at least the first 35 minutes.

How do I keep the apples from sinking?

Cut the apples into small, even pieces and gently fold them through the batter. This helps them stay evenly spread through the cake.

Can I make this cake extra moist?

Using eating apples such as Braeburn or Cox adds natural moisture. Avoid cooking apples, which can break down too much.

Serving Suggestions

Serve warm with custard or pouring cream
Enjoy with a cup of tea or coffee
Add a spoonful of lightly whipped cream on the side

Storage

Room temperature

Store the cake in an airtight container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled cake tightly and freeze for up to 3 months. Defrost overnight at room temperature.

Nutrition

Calories: 385 kcal
Carbohydrates: 48g
Protein: 6g
Fat: 19g
Saturated Fat: 11g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly spiced and naturally sweet, making it ideal for all ages.