Mary Berry’s Dorset Apple Cake Recipe

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This classic Dorset apple cake is a gently spiced, fruit-filled bake with a soft crumb and a golden, lightly crisp top. The flavour is buttery and warm, with tender apples running through every slice. It is an easy, dependable cake that suits confident beginners and experienced bakers alike. From start to finish, it takes about 1 hour 20 minutes, making it perfect for a relaxed afternoon bake.

Ingredients

For the cake

225g self-raising flour
1 tsp baking powder
1 tsp mixed spice
175g unsalted butter, softened
175g light brown sugar
2 large eggs
3 tbsp milk

For the apples

3 medium cooking apples, peeled, cored, and finely diced
1 tbsp lemon juice

For the topping

25g demerara sugar

How to Make Dorset Apple Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a deep 20cm round cake tin and place a shelf in the centre of the oven for even baking.
Prepare the apples: Toss the diced apples with the lemon juice to prevent browning, then set aside.
Mix the dry ingredients: Sift the flour, baking powder, and mixed spice into a bowl to ensure the cake stays light.
Cream the butter and sugar: In a large bowl, beat the butter and light brown sugar until pale and fluffy. This step 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.
Combine and fold: Gently fold in the remaining flour mixture, followed by the milk, until just combined. Fold through the prepared apples.
Bake the cake: Spoon the mixture into the tin, level the surface, and sprinkle the demerara sugar evenly over the top. Bake for 50 to 55 minutes until golden and a skewer inserted comes out clean.
Cool: Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Tips for the Best Results

Why is my apple cake dense?

Overmixing once the flour is added can knock out air. Fold gently and stop as soon as everything is combined.

Which apples work best?

Cooking apples give a lovely contrast to the sweet sponge, but you can use a mix of cooking and eating apples for a softer texture.

How do I stop the top browning too quickly?

If the cake colours too fast, loosely cover the tin with foil for the final 10 to 15 minutes of baking.

Serving Suggestions

Serve warm with custard for a classic pudding.
Enjoy with a cup of tea or coffee.
Add a spoonful of lightly whipped cream on the side.

Storage

Room temperature

Store the cake in an airtight container for up to 3 days.

Refrigerator

If your kitchen is warm, keep the cake in the fridge for up to 5 days. Bring to room temperature before serving.

Freezing

Wrap individual slices tightly and freeze for up to 3 months. Defrost fully before eating.

Nutrition

Calories: 380 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Sodium: 180mg

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.