If you are looking for a traditional British bake that is comforting, reliable, and genuinely delicious, Mary Berry’s Dorset Apple Cake is exactly what you need. Packed with tender apple chunks, gently spiced with ground cinnamon, and finished with a crunchy demerara sugar topping, this cake delivers a perfectly moist crumb every single time. Whether you are baking for afternoon tea, a family gathering, or a cosy weekend treat, this classic apple cake recipe fits every occasion. It uses simple pantry staples, comes together in under 20 minutes of prep time, and the oven does the rest.
Ingredients
For the Cake
- 225g softened unsalted butter, plus extra for greasing
- 225g caster sugar
- 4 large eggs, at room temperature
- 300g self-raising flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 tablespoons semi-skimmed milk
For the Apples
- 550g Bramley or Granny Smith apples (approximately 3 medium apples)
- Juice of half a lemon
- 1 tablespoon light brown sugar
- Half a teaspoon ground cinnamon
For the Topping
- 3 tablespoons demerara sugar
- 30g flaked almonds (optional, for added crunch)
- Icing sugar for dusting (optional, to serve)
How to Make Dorset Apple Cake
Follow these simple steps and you will have a golden, fragrant Dorset Apple Cake ready in just over an hour.
- Preheat the oven to 180°C (160°C fan / Gas Mark 4). Grease a 23 x 30cm traybake tin or a deep 20cm round loose-bottomed tin and line it with baking parchment, letting the paper come slightly above the edges for easy removal.
- Prepare the apples. Peel, core, and chop the apples into 1 to 2cm chunks. Toss them with the lemon juice, brown sugar, and cinnamon, then set aside. The lemon juice stops browning and the sugar draws out just enough natural moisture.
- Make the cake batter. Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, ground cinnamon, and milk into a large mixing bowl. Beat with an electric hand whisk for about 2 minutes until the mixture is pale, smooth, and fully combined.
- Fold in the apples. Using a spatula, gently fold the seasoned apple chunks into the batter until they are evenly distributed throughout. Avoid overmixing at this stage, as it will tighten the crumb.
- Fill the tin. Spoon the mixture into the prepared tin and level the surface with the back of a spoon or a palette knife.
- Add the topping. Sprinkle the demerara sugar evenly over the surface. Scatter flaked almonds on top if using.
- Bake on the middle shelf for 35 to 55 minutes (timing varies by tin size) until the cake is golden brown and a skewer inserted into the centre comes out clean. The edges will begin to pull away from the sides of the tin when it is ready.
- Cool in the tin for at least 10 to 20 minutes before transferring to a wire rack. This slow cooling keeps the crumb moist and prevents the cake from breaking apart.
Serve warm with a generous dusting of icing sugar, a dollop of clotted cream, or a pour of warm custard.
Tips for the Best Results
Why is my apple cake dense?
An overly dense apple cake is almost always the result of overmixing the batter after the flour is added, or using cold ingredients straight from the fridge. Always bring your butter and eggs to room temperature before you start. Beat the batter well for the first two minutes, then fold gently once the apples go in. Also make sure your baking powder is fresh, as stale raising agents produce a flat, heavy crumb.
Which apples work best?
Tart, firm apples are the best choice for this bake. Bramley apples are the classic British option, offering a slight tartness that balances the sweetness of the sponge beautifully. Granny Smith apples are another excellent pick, as they hold their shape well during baking and add a pleasant tang. If you prefer a milder flavour, Braeburn or Cox’s Orange Pippin apples work very well too. Avoid overly sweet eating apples such as Royal Gala, as they can go mushy and make the batter too wet.
How do I stop the top browning too quickly?
If the top of your apple cake is browning faster than the centre is cooking, loosely lay a sheet of foil over the tin after the first 25 to 30 minutes of baking. Do not press it down tightly. This shields the surface from direct heat while allowing the inside to cook through. Baking at fan temperature (160°C fan rather than 180°C conventional) also helps achieve a more even, controlled bake with less risk of a scorched top.
Serving Suggestions
Mary Berry’s Dorset Apple Cake is wonderfully versatile when it comes to serving. Here are some popular ways to enjoy it:
- Serve warm with custard for a proper British pudding experience.
- Add a generous spoonful of clotted cream or crème fraîche for an indulgent afternoon treat.
- Dust with icing sugar and serve alongside a pot of tea for a classic afternoon tea presentation.
- Warm individual slices in the microwave for 20 to 30 seconds and pair with a scoop of vanilla ice cream.
- For a lighter option, serve with a spoonful of Greek yogurt and a drizzle of honey.
This cake is equally enjoyable at room temperature, making it ideal for packed lunches, picnics, and bake sales.
Storage
Room Temperature
Once the cake has cooled completely, wrap it in clingfilm or transfer it to an airtight container. Stored this way, it will stay moist and fresh for up to 2 to 3 days at room temperature. Because fresh apple adds moisture to the crumb, it is best not to leave it uncovered for long.
Refrigerator
If you need to keep the cake for longer, store it in the refrigerator in an airtight container for up to 5 days. The cold environment actually develops a beautifully soft, almost pudding-like centre, especially if the cake was cooled in the tin before refrigerating. Bring individual slices back to room temperature before eating, or warm them briefly in the microwave.
Freezing
This Dorset Apple Cake freezes exceptionally well. Allow the cake to cool completely, then slice it into individual portions. Wrap each slice tightly in clingfilm, followed by a layer of foil, and place in a labelled freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw slices at room temperature for 2 to 3 hours, or overnight in the refrigerator. Do not refreeze once thawed.
Nutrition
The following figures are approximate per slice, based on cutting the cake into 8 equal portions:
| Nutrient | Per Slice (approx.) |
| Calories | 380 kcal |
| Carbohydrates | 52g |
| Sugar | 28g |
| Fat | 16g |
| Saturated Fat | 9g |
| Protein | 5g |
| Fibre | 2g |
| Sodium | 200mg |
Nutritional values will vary depending on the specific apple variety used, exact portion size, and any accompaniments such as cream or custard.
FAQ’s
Can I use plain flour instead of self-raising flour?
Yes. Simply add 2 teaspoons of baking powder per 150g of plain flour to replicate the raising effect of self-raising flour.
Can I make this cake gluten-free?
Absolutely. Swap the self-raising flour for a good-quality gluten-free self-raising blend. The texture may be slightly denser, but the flavour remains delicious.
Can I add sultanas or raisins to Dorset Apple Cake?
Yes, and it is actually traditional in many authentic Dorset recipes. Stir in 75g of sultanas along with the apple chunks for bursts of natural sweetness throughout.
Can I make Dorset Apple Cake ahead of time?
This cake is perfect for making one day ahead. The flavour actually improves overnight as the spices deepen. Store it covered at room temperature and serve the next day.
What size tin should I use?
A 20cm deep round tin or a 23 x 30cm traybake tin both work well. A traybake tin will reduce the baking time slightly (check from 35 minutes), while a round tin may need closer to 50 to 55 minutes.
Can I reduce the sugar in this recipe?
You can reduce the caster sugar by up to 20% without significantly affecting the texture. Using naturally sweeter apples like Pink Lady also allows you to cut back on added sugar.
Is this recipe suitable for children?
Yes. This cake contains no alcohol and is mild in spice, making it a popular choice for children of all ages.
Final Thoughts
Mary Berry Dorset Apple Cake is the kind of bake you will come back to again and again. It is rustic, warmly spiced, and satisfying in every bite. The method is forgiving for beginner bakers yet consistently rewarding for experienced ones. Whether you enjoy it plain with a cup of tea or dressed up with cream and custard, this timeless British cake earns its place at any table.
