Mary Berry Swedish Apple Cake Recipe

This Swedish apple cake is a beautifully simple bake with soft sponge, tender apples, and a gentle hint of spice. It has a moist, buttery crumb and a lightly caramelised topping that feels comforting without being heavy. The recipe is straightforward and well suited to beginner bakers, yet rewarding enough for experienced hands. From start to finish, it takes around 1 hour 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 ground cinnamon
• 2 tbsp milk

For the apple topping

• 3 large Bramley or eating apples, peeled, cored and thinly sliced
• 2 tbsp caster sugar
• ½ tsp ground cinnamon

To finish

• Icing sugar, for dusting

How to Make Swedish Apple Cake

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment, ensuring the sides are well covered.
• Make the cake mixture: Place the softened butter and caster sugar into a large bowl and beat until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
• Add the dry ingredients: Sift the flour, baking powder, and cinnamon together, then gently fold into the mixture. Stir in the milk to create a smooth, dropping consistency.
• Prepare the apples: Toss the sliced apples with the caster sugar and cinnamon until evenly coated.
• Assemble the cake: Spoon the cake batter into the prepared tin and level the surface. Arrange the apple slices neatly over the top, slightly overlapping.
• Bake: Bake in the centre of the oven for 40 to 45 minutes, until golden 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.

Tips for the Best Swedish 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 30 minutes of baking.

How do I stop the apples from burning?

Thin slices bake evenly. If your apples colour too quickly, loosely cover the cake with foil for the final 10 minutes.

Can I make this cake extra moist?

Using eating apples alongside Bramleys adds natural sweetness and moisture without making the cake heavy.

Serving Suggestions

• Serve warm with custard or pouring cream
• Enjoy with a cup of tea or coffee
• Add a spoonful of crème fraîche for a lighter finish

Storage

Room temperature

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

Refrigerator

Store for up to 4 days if your kitchen is warm. Bring to room temperature before serving.

Freezing

Freeze the cooled cake whole or in slices for up to 3 months. Defrost thoroughly before serving.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 46g
• Protein: 6g
• Fat: 17g
• Saturated fat: 10g
• Sodium: 180mg

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

FAQs

Mary Berry Swedish Apple Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: SwedishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A soft, buttery Swedish apple cake with cinnamon-spiced apples and a light sponge crumb.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 2 tbsp milk

• 3 apples, sliced

• 2 tbsp caster sugar

• ½ tsp ground cinnamon

• Icing sugar, to dust

Directions

• Preheat oven to 180°C (160°C fan) and line a 20cm tin.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Fold in flour, baking powder, cinnamon and milk.
• Spoon into tin and top with sliced apples mixed with sugar and cinnamon.
• Bake for 40–45 minutes until golden and cooked through.
• Cool before serving, dust with icing sugar.

Notes

• Use firm apples for best texture.
• Cover loosely with foil if browning too quickly.
• Freezes well once cooled.