Mary Berry Dutch Apple Cake Recipe

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This Dutch apple cake is a comforting, homely bake with a soft vanilla sponge, tender spiced apples, and a crisp cinnamon crumble topping. It is lightly sweet, gently spiced, and perfect with a cup of tea. The recipe is straightforward and well suited to beginner bakers, yet delivers bakery-style results every time. From start to finish, it takes around 1 hour and 20 minutes, including cooling.

Ingredients

For the cake batter

175g unsalted butter, softened
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk

For the apple filling

3 medium Bramley apples, peeled, cored, and thinly sliced
2 tbsp light brown sugar
1 tsp ground cinnamon
1 tbsp lemon juice

For the crumble topping

75g plain flour
50g cold unsalted butter, cubed
50g light brown sugar
½ tsp ground cinnamon

How to Make Mary Berry Dutch Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 23cm round springform tin and place it on the middle shelf of the oven.
Make the crumble topping: Rub the cold butter into the flour using your fingertips until it resembles coarse breadcrumbs. Stir in the sugar and cinnamon, then set aside in the fridge.
Prepare the apples: Place the sliced apples into a bowl and toss with the brown sugar, cinnamon, and lemon juice until evenly coated.
Mix the cake batter: Beat the softened butter and caster sugar together until pale and creamy. Add the eggs one at a time, mixing well after each addition.
Finish the batter: Fold in the flour and baking powder, then stir in the vanilla extract and milk to create a smooth, dropping consistency.
Assemble the cake: Spoon the batter into the prepared tin and level the surface. Arrange the apples evenly over the batter, then scatter the crumble topping on top.
Bake: Bake for 45 to 50 minutes, until the topping is golden and a skewer inserted into the centre comes out clean.
Cool: Leave the cake to cool in the tin for 15 minutes, then release the sides and transfer to a wire rack to cool completely.

Tips for the Best Dutch Apple Cake

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early. Keep the oven closed for at least the first 35 minutes of baking.

How do I stop the topping from browning too quickly?

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

Which apples work best?

Bramley apples give the best balance of sharpness and softness, but Granny Smith apples also work well.

Serving Suggestions

Serve warm with custard or vanilla ice cream
Enjoy cold with a cup of tea or coffee
Dust lightly with icing sugar before serving

Storage

Room temperature

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

Refrigerator

Store for up to 4 days and bring to room temperature before serving.

Freezing

Freeze slices wrapped individually for up to 3 months. Defrost overnight at room temperature.

Nutrition

Calories: 385 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated fat: 11g
Sodium: 190mg

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.