Mary Berry Upside-Down Apple Cake Recipe

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This upside-down apple cake is a comforting, homely bake with soft sponge and a glossy caramelised apple topping. The texture is light yet buttery, with gently cooked apples that add sweetness and moisture to every slice. It is an easy, reliable recipe suitable for beginners, but polished enough for afternoon tea. From start to finish, the cake is ready in about 1 hour 15 minutes.

Ingredients

For the apple topping

50g unsalted butter
75g light brown sugar
3 medium dessert apples, peeled, cored, and sliced

For the sponge

150g unsalted butter, softened
150g caster sugar
3 large eggs
150g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract

How to Make Mary Berry Upside-Down Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line the base of a 20cm round cake tin, making sure the sides are well buttered.
Make the apple topping: Melt the butter in a small saucepan over a low heat. Stir in the brown sugar until dissolved, then pour the mixture evenly over the base of the tin.
Arrange the apples: Lay the sliced apples neatly over the caramel mixture, overlapping slightly to cover the base completely.
Mix the sponge: In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Finish the batter: Gently fold in the flour and baking powder, then add the milk and vanilla. Mix until smooth and well combined.
Assemble: Spoon the sponge mixture carefully over the apples, spreading it evenly without disturbing the fruit.
Bake: Bake for 40–45 minutes until golden, risen, and a skewer inserted into the centre comes out clean.
Cool and turn out: Leave the cake in the tin for 5 minutes, then run a knife around the edge and carefully turn out onto a serving plate.

Tips

Why did my apples stick to the tin?

Make sure the base of the tin is properly lined and turn the cake out while it is still warm so the caramel does not set.

How do I keep the sponge light?

Use softened butter and avoid overmixing once the flour is added to keep the crumb soft and tender.

Can I add spices?

A pinch of cinnamon or mixed spice works beautifully with the apples if you would like a warmer flavour.

Serving Suggestions

Serve warm with custard or pouring cream
Add a scoop of vanilla ice cream for dessert
Enjoy plain with a cup of tea

Storage

Room temperature

Keep the cake covered at room temperature for up to 2 days.

Refrigerator

Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.

Freezing

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

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated fat: 11g
Sodium: 160mg

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

FAQs

Can I bake this as a loaf instead?

Yes, you can bake it in a lined loaf tin. Increase the baking time slightly and check with a skewer before removing from the oven.

What size cake tin works best?

A 20cm round tin gives the best depth and ensures even baking.

Can I use different apples?

Yes, any dessert apple works well. Bramley apples can be used but will give a sharper flavour.

Is this cake suitable for children?

Yes, it is lightly sweetened and contains no strong spices, making it suitable for all ages.