Mary Berry Bramley Apple Cake Recipe

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This classic Bramley apple cake is everything a comforting homemade bake should be. Soft, buttery sponge studded with sharp Bramley apples gives a lovely balance of sweetness and gentle tang, finished with a light crunch on top. It is an easy, unfussy recipe that suits both beginners and experienced bakers, and it comes together with minimal effort. From start to finish, you will have this cake ready in just over an hour.

Ingredients

For the cake

225g unsalted butter, softened
225g light brown sugar
4 large eggs
275g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk

For the apple layer

450g Bramley apples, peeled, cored and thinly sliced
2 tbsp caster sugar

For the topping

2 tbsp demerara sugar

How to Make Bramley Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a deep 23cm square tin with baking parchment, making sure the sides are well covered.
Mix the cake batter: Place the softened butter, light brown sugar, eggs, flour, baking powder, cinnamon and milk into a large bowl. Beat together until smooth and creamy, scraping down the sides so everything is evenly combined.
Prepare the apples: Put the sliced Bramley apples into a bowl and toss gently with the caster sugar. This helps soften the fruit and balances the sharp flavour.
Assemble the cake: Spoon half of the cake mixture into the prepared tin and spread it level. Arrange half of the apples evenly over the top. Add the remaining cake mixture, smooth the surface, then layer the rest of the apples on top.
Add the topping: Sprinkle the demerara sugar evenly over the apples to create a lightly crisp finish once baked.
Bake: Bake in the centre of the oven for 45 to 50 minutes, until well risen, golden, and a skewer inserted into the centre comes out clean.
Cool: Leave the cake to cool in the tin for 15 minutes, then lift out and transfer to a wire rack to cool completely before slicing.

Tips for the Best Apple Cake

How do I stop the apples sinking?

Slicing the apples thinly and layering them evenly helps them stay suspended in the sponge rather than dropping to the bottom.

Can I make this cake extra moist?

Using Bramley apples is key. Their high moisture content keeps the sponge soft and tender for days.

Why is my cake browning too quickly?

If the top colours too fast, loosely cover the cake with foil for the final 10 minutes of baking.

Should I peel the apples?

For the softest texture, peeling is recommended, especially with Bramley apples which have thicker skins.

Serving Suggestions

Serve warm with custard for a classic pudding
Enjoy cold with a cup of tea
Add a spoon of lightly whipped cream for a simple dessert

Storage

Room temperature

Store the cake in an airtight tin at room temperature for up to 3 days.

Refrigerator

If your kitchen is warm, the cake can be kept in the fridge for up to 5 days. Bring to room temperature before serving.

Freezing

Freeze individual slices wrapped well for up to 3 months. Defrost fully before eating.

Nutrition

Calories: 380 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 19g
Saturated fat: 11g
Sodium: 180mg

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.