Mary Berry Toffee Apple Cake Recipe

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This toffee apple cake is a comforting, homely bake that brings together soft sponge, tender apples, and a rich toffee drizzle. The texture is beautifully moist with little pockets of fruit, while the flavour is warm, buttery, and gently spiced. It is an easy, reassuring recipe suitable for any confident beginner or seasoned baker. From start to finish, you can have this cake ready in about 1 hour and 20 minutes.

Ingredients

For the cake

225g unsalted butter, softened
200g light brown sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
2 tbsp milk
3 medium cooking apples, peeled, cored and diced

For the toffee topping

100g unsalted butter
100g light brown sugar
150ml double cream

How to Make Mary Berry Toffee Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23cm round cake tin, making sure the base is neatly covered.
Cream the butter and sugar: Beat the softened butter and light brown sugar together until pale, light, and fluffy. This helps give the cake its soft texture.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling.
Fold in the dry ingredients: Sift in the self-raising flour, baking powder, and cinnamon. Fold gently until just combined, then stir in the milk.
Add the apples: Fold the diced apples evenly through the mixture, making sure they are well distributed.
Bake the cake: Spoon the mixture into the prepared tin and level the top. Bake for 45 to 50 minutes until golden and a skewer inserted into the centre comes out clean.
Make the toffee sauce: While the cake bakes, melt the butter and sugar gently in a saucepan. Stir in the double cream and simmer for 2 to 3 minutes until smooth and glossy.
Cool and finish: Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Spoon the warm toffee sauce over the cake just before serving.

Tips for the Best Toffee Apple Cake

How do I stop the apples sinking?

Toss the diced apples in a tablespoon of flour before folding them into the batter. This helps suspend them evenly through the cake.

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as the skewer comes out clean.

Can I make the toffee sauce thicker?

Simmer it for an extra minute, stirring constantly. It will also thicken slightly as it cools.

Serving Suggestions

Serve warm with custard for a classic pudding-style dessert.
Enjoy with lightly whipped cream for afternoon tea.
Pair with vanilla ice cream for a special treat.

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days. Store the toffee sauce separately if possible.

Refrigerator

The cake will keep for up to 5 days in the fridge. Bring to room temperature before serving for the best flavour.

Freezing

The cake can be frozen without the sauce for up to 3 months. Defrost overnight and warm gently before adding fresh toffee sauce.

Nutrition

Calories: 420 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Saturated fat: 14g
Sodium: 220mg

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.