Mary Berry Devonshire Apple Cake Recipe

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This Devonshire apple cake is a gently spiced, fruit-rich bake with a soft, moist crumb and a lightly golden top. It is packed with tender apples and finished with a subtle crunch that makes every slice comforting and familiar. The recipe is straightforward and ideal for beginner bakers who want reliable results. Total time is around 1 hour and 15 minutes from start to finish.

Ingredients

For the cake batter

225g self-raising flour
1 tsp baking powder
175g soft light brown sugar
150g unsalted butter, softened
2 large eggs
2 tbsp milk
1 tsp ground cinnamon
Pinch of salt

For the apples

450g cooking apples, peeled, cored, and thinly sliced
1 tbsp lemon juice

For the topping

25g flaked almonds
1 tbsp demerara sugar

How to Make Mary Berry Devonshire Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round deep cake tin and place it on the middle shelf so the cake bakes evenly.
Prepare the apples: Toss the sliced apples with lemon juice in a bowl. This keeps them fresh and stops them from browning while you prepare the batter.
Mix the batter: Place the flour, baking powder, cinnamon, salt, butter, sugar, eggs, and milk into a large bowl. Beat until smooth and creamy with no dry pockets of flour.
Assemble the cake: Spoon half of the batter into the tin and level gently. Arrange half of the apples over the batter. Add the remaining batter, smooth the top, and finish with the remaining apples.
Add the topping: Scatter the flaked almonds over the apples and sprinkle evenly with demerara sugar.
Bake: Bake for 50 to 60 minutes until golden and a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil.
Cool: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Always wait until the cake looks set and golden before checking.

How do I keep the apples from making the cake soggy?

Slice the apples thinly and avoid piling them too thickly in one area. Even layering helps the cake bake evenly.

Can I make this cake lighter?

You can replace half of the butter with soft margarine and use eating apples for a slightly lighter texture.

Serving Suggestions

Serve warm with custard for a traditional finish
Enjoy with lightly whipped cream
Slice and serve with afternoon tea

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

Store in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

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

Nutrition

Calories: 380 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 18g
Saturated fat: 10g
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.