This spiced apple cake is a warmly fragrant, tender crumb sponge layered with soft chunks of apple and finished with a light, golden crust dusted in cinnamon sugar. The warming spices, mainly cinnamon, mixed spice, and a hint of nutmeg, work into every bite, while the apple keeps the sponge moist long after it has cooled. This Mary Berry spiced apple cake recipe uses straightforward techniques and everyday ingredients, making it a reliable choice for both weekend baking and special occasions. From start to finish, it is ready in around 1 hour 15 minutes.

What sets this cake apart from a standard apple sponge is the balance of spice to sweetness. The apple pieces are folded directly into the batter rather than layered separately, so every slice carries a consistent flavour and soft texture throughout. It works equally well as an afternoon tea centrepiece or a simple pudding served warm with cream.

Ingredients

For the Sponge

200g self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp ground nutmeg
150g light brown soft sugar
2 large eggs, at room temperature
120ml sunflower oil
2 tbsp whole milk
1 tsp vanilla extract
300g cooking apples (approximately 2 medium), peeled, cored, and cut into 1cm cubes

For the Topping

1 tbsp demerara sugar
¼ tsp ground cinnamon
1 small eating apple, cored and thinly sliced into half-moons (no need to peel)

How to Make Mary Berry Spiced Apple Cake

Prepare the tin and oven: Preheat the oven to 180°C (160°C fan, Gas Mark 4). Grease and line the base and sides of a 20cm round, deep cake tin with baking parchment. Setting the oven in advance ensures the batter goes into a stable, even heat, which helps with an even rise.
Mix the dry ingredients: Sift the self-raising flour, baking powder, cinnamon, mixed spice, and nutmeg together into a large mixing bowl. Stir in the light brown sugar, breaking up any lumps with the back of a spoon.
Combine the wet ingredients: In a separate jug, whisk together the eggs, sunflower oil, milk, and vanilla extract until the mixture is smooth and slightly frothy. Using oil rather than butter here keeps the crumb moist and means no creaming stage is needed.
Bring the batter together: Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix at this stage; a few small streaks of flour are fine and will be incorporated when the apple is added.
Fold in the apple: Add the cubed cooking apple to the batter and fold gently until the pieces are evenly distributed. The batter will be fairly thick, which is correct. Spoon it into the prepared tin and smooth the surface level with the back of the spatula.
Add the topping: Arrange the thin apple slices over the surface in an overlapping pattern, pressing them down lightly into the batter. Mix the demerara sugar and cinnamon together in a small bowl, then scatter the mixture evenly over the top. The demerara gives the finished surface a delicate crunch.
Bake the cake: Place the tin on the middle shelf and bake for 45 to 55 minutes. The cake is ready when a skewer inserted into the centre comes out clean and the top is deep golden brown. If the top begins to colour too quickly after 35 minutes, lay a loose sheet of foil over the tin without pressing it down.
Cool and turn out: Leave the cake to cool in the tin for 15 minutes before running a palette knife around the edges and turning it out onto a wire rack. Remove the parchment and allow the cake to cool for a further 20 minutes before slicing. Cutting too soon causes the crumb to compress and tear.

Tips for the Best Mary Berry Spiced Apple Cake

Why has my cake sunk in the centre after baking?

This usually happens when the oven door is opened during the first 30 minutes of baking, causing a sudden drop in temperature before the structure has set. Avoid opening the oven until at least 40 minutes have passed, and check doneness with a skewer rather than relying on colour alone.

Why is my spiced apple cake dense and heavy rather than tender?

Overmixing the batter after the wet and dry ingredients are combined develops too much gluten in the flour, resulting in a tight, heavy crumb. Stir only until the dry streaks disappear and fold the apple in with a light hand.

How do I stop the apple pieces from sinking to the bottom of the cake?

Cut the apple into small, even 1cm cubes rather than larger chunks. Smaller pieces are light enough to be held in suspension by the thick batter. Tossing them in a teaspoon of flour before folding in also helps distribute them more evenly.

Why is the top of my cake browning too fast before the centre is cooked?

The demerara topping can catch quickly in an oven that runs slightly hot. After the first 35 minutes, place a sheet of foil loosely over the tin to shield the top while the centre continues to bake through. Do not seal the foil tightly, as trapped steam will affect the crust texture.

Why does my cake taste flat despite using the correct amount of spice?

Ground spices lose potency within three to six months of opening. Check the date on the jar and, if the spice has little detectable aroma when opened, increase the quantity by a quarter teaspoon or replace the jar entirely before baking.

Serving Suggestions

Serve warm with a generous pour of double cream or a spoonful of clotted cream on the side.
Pair a room-temperature slice with a pot of strong English Breakfast or Darjeeling tea for an afternoon treat.
Dust the cooled surface lightly with icing sugar and serve as part of a spread alongside scones and sandwiches.
Add a scoop of good-quality vanilla ice cream and a drizzle of warmed toffee sauce for a pudding course at a dinner table.
Slice into smaller squares and serve on a cake stand for a casual gathering, as the caramelised apple topping makes for a presentable finish without any extra decoration.

Storage

Room Temperature

Store in an airtight tin or container at room temperature for up to 3 days. The moisture from the apple keeps the crumb fresh for longer than a standard sponge.

Refrigerator

Wrap the cake tightly in cling film or seal in an airtight container and refrigerate for up to 5 days. Bring each slice to room temperature for 20 to 30 minutes before eating, as chilling firms the crumb and mutes the spice flavour slightly.

Freezing

Once fully cooled, wrap individual slices or the whole cake in a double layer of cling film followed by a layer of foil, and freeze for up to 3 months. Defrost overnight in the refrigerator and allow to come up to room temperature before serving.

Nutrition

Calories: 310 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Sodium: 180mg

Nutrition values are estimates and may vary depending on the specific ingredients used and the size of each slice.

FAQs

Can I use eating apples instead of cooking apples in this cake?

Yes, eating apples such as Braeburn or Cox work well and add a slightly sweeter flavour to the sponge. Be aware that eating apples hold their shape better during baking, so the texture will be firmer rather than melting into the crumb. Either variety produces a good result.

Can I make this spiced apple cake ahead of time?

This cake is actually better on the second day once the spices have had time to deepen and the crumb has settled. Bake it the day before needed, cool completely, and store in an airtight container at room temperature. The flavour and texture both improve with a little resting time.

Can I use a different tin size for this recipe?

A 20cm round, deep tin gives the best result. A 23cm tin can be used, but the cake will be shallower and will need around 8 to 10 minutes less baking time. A loaf tin (approximately 900g capacity) also works well, though the baking time will be longer, around 55 to 65 minutes, so check regularly from 50 minutes.

Can I add nuts or dried fruit to the batter?

Chopped walnuts or pecans (around 60g) can be folded in with the apple to add texture and a slightly earthy richness. Sultanas or raisins (around 50g) also work, as their sweetness complements the cinnamon and apple. Soak dried fruit in warm water for 10 minutes before adding to prevent them from drawing moisture from the batter.

Is this recipe suitable for making in a food processor?

The wet and dry ingredients can be combined using a food processor on a low pulse setting, but take care not to over-process the batter. Fold the apple pieces in by hand once the batter is blended, as the food processor will break them down too finely and they will lose their soft, distinct texture in the finished cake.

Conclusion

This Mary Berry spiced apple cake recipe delivers a reliably moist, warmly spiced sponge that suits everything from a casual afternoon tea to a relaxed pudding. The apple keeps the crumb tender, the brown sugar adds a gentle depth, and the cinnamon-demerara crust gives the surface a satisfying, lightly crunchy finish. Made in a 20cm round tin, this recipe yields approximately 8 to 10 slices, making it a practical bake for most households.

If you have made this cake, share how it turned out in the comments below. Your own notes on tin sizes, apple variety choices, or any spice adjustments are genuinely useful for other home bakers reading this. If you enjoyed this recipe, you might also like the Mary Berry Normandy Pork Casserole Recipe for another comforting, seasonal dish that uses fruit to deepen the flavour of the main ingredients.