Mary Berry Dorset apple cake is a dense, moist sponge packed with soft chunks of apple, lightly spiced with cinnamon, and finished with a crisp demerara crust that shatters gently under a fork. The crumb is tender and close, the kind that holds together in a thick slice without crumbling apart. It smells of warm fruit and brown sugar straight from the oven.

This is a reliable, unfussy bake that suits a weekday afternoon just as well as a weekend gathering. No complicated techniques, no specialist equipment, and no fussy decoration. The whole thing comes together in one bowl and bakes into something genuinely satisfying. From start to finish, it is ready in around 1 hour 15 minutes.

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Ingredients

For The Cake

225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
150g caster sugar
2 large eggs, beaten
100ml sunflower oil
2 tbsp whole milk
350g Bramley apples, peeled, cored, and cut into 1cm chunks (roughly 2 medium apples)
1 tsp vanilla extract

For The Topping

2 tbsp demerara sugar
Half tsp ground cinnamon

How to Make Mary Berry Dorset Apple Cake

Prepare the tin and oven: Heat the oven to 180C (160C fan, gas mark 4). Grease a 20cm round, deep cake tin and line the base with baking parchment. This prevents the apple-heavy batter from sticking during the longer bake time.
Mix the dry ingredients: Sift the flour, baking powder, and cinnamon into a large mixing bowl. Add the caster sugar and stir everything together until evenly combined.
Add the wet ingredients: Make a well in the centre of the dry mix. Pour in the beaten eggs, sunflower oil, milk, and vanilla extract. Stir from the centre outwards until a thick, smooth batter forms with no visible flour pockets.
Fold in the apple: Add the apple chunks to the batter and fold through gently using a spatula. The batter will be quite stiff and chunky at this stage, which is correct. Do not overmix, as this keeps the crumb tender rather than tough.
Transfer to the tin: Spoon the batter into the prepared tin and spread it to the edges with the back of a spoon. The surface will be uneven because of the apple chunks, and that is fine.
Add the topping: Mix the demerara sugar and cinnamon together in a small bowl, then scatter evenly across the surface of the batter. This creates the characteristic crunchy, amber crust as the cake bakes.
Bake: Place the tin on the middle shelf of the oven and bake for 45 to 55 minutes, until the top is deep golden and a skewer inserted into the centre comes out clean. If the top colours too quickly after 35 minutes, lay a loose piece of foil over the tin without pressing it down.
Cool in the tin: Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack. The apple chunks make the crumb fragile when very hot, so patience here avoids the cake breaking apart.

Tips for the Best Dorset Apple Cake

Why is my Dorset apple cake soggy in the middle?

This almost always comes down to apple moisture. Bramley apples release a lot of liquid during baking. Cut them into firm 1cm chunks rather than thin slices, and do not add any extra liquid to the batter beyond what the recipe specifies.

Why did my cake sink after coming out of the oven?

A sunken centre usually means the cake was underbaked or the oven door was opened too early. Test with a skewer at the 45-minute mark, and do not open the oven before that point. The skewer should come out completely clean with no wet batter.

How do I get a good crunchy topping that does not dissolve into the cake?

Scatter the demerara sugar topping only when the batter is already in the tin and going straight into the oven. If it sits on the raw batter for any time before baking, the moisture from the batter begins to dissolve the sugar crystals and the crunch is lost.

Why is my cake dry and crumbly rather than moist?

Overbaking is the most common cause. Every oven runs slightly differently, so start checking at 45 minutes. Also ensure the oil is measured accurately, as reducing fat content noticeably dries out this type of sponge.

How do I stop the apple chunks from sinking to the bottom?

Toss the apple pieces in a tablespoon of the measured flour before folding them into the batter. The light coating helps suspend them more evenly through the crumb during baking.

Serving Suggestions

Serve warm in thick wedges with a generous pour of cold double cream pooled around the base.
Dust lightly with icing sugar and serve alongside a pot of strong Assam tea for an afternoon treat.
Warm individual slices for 20 seconds in the microwave and serve with a scoop of clotted cream ice cream for a simple pudding.
Serve at room temperature with a dollop of creme fraiche and a light drizzle of runny honey.
Pair with a small wedge of mature cheddar on the side, which cuts through the sweetness in the way a good apple and cheese pairing always does.

Storage

Room Temperature

Store in an airtight container at room temperature for up to 3 days.

Refrigerator

Wrap the cake well in cling film or place in a sealed container and refrigerate for up to 5 days. Bring it back to room temperature for at least 30 minutes before serving, as the cold firms up the crumb and mutes the flavour.

Freezing

Wrap individual slices or the whole cooled cake tightly in cling film and then a layer of foil, and freeze for up to 3 months. Defrost overnight at room temperature, unwrapped, and the texture returns closely to fresh.

Nutrition

Calories: 285 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 11g
Saturated Fat: 2g
Sodium: 160mg

Nutrition values are estimates based on typical ingredients and may vary depending on the exact brands and serving size used.

FAQs

Can I use eating apples instead of Bramley apples in this recipe?

Yes, eating apples such as Cox or Braeburn work well and give a slightly firmer, sweeter result. The flavour will be less sharp than with Bramleys, so consider reducing the caster sugar by about 20g to keep the balance right.

Can I make this Dorset apple cake ahead of time?

This cake actually improves by the next day, as the apple moisture continues to soften the crumb overnight. Bake the day before, store in an airtight container, and serve at room temperature. The demerara topping will soften slightly but remains pleasantly textured.

Can I add other spices to this recipe?

A pinch of ground nutmeg or mixed spice works well alongside the cinnamon without overwhelming the apple flavour. Avoid stronger spices like cardamom or cloves, as they tend to dominate the more delicate fruit notes.

What size tin works best for this Dorset apple cake?

A 20cm round, deep cake tin is the right size for this quantity of batter. A shallower tin risks the top setting before the centre has fully baked through. If using a springform tin, wrap the base in foil as the batter is quite moist and can seep.

Can I make this recipe gluten-free?

A good quality gluten-free self-raising flour blend can be substituted in equal weight. Add an extra half teaspoon of baking powder to compensate for the reduced lift, as gluten-free blends can produce a slightly denser crumb without it.

Conclusion

Mary Berry Dorset apple cake is a straightforward, dependable bake that delivers a moist, apple-packed crumb with a satisfying crunchy topping every time. The recipe uses simple pantry ingredients, comes together in a single bowl, and bakes to a deep golden colour with very little fuss. This recipe yields approximately 8 generous slices from a 20cm round tin.

Whether it is served warm as a pudding with cream or sliced cold with afternoon tea, it holds its own on any table. If you give this a go, leave a comment below with how it turned out or share it with someone who loves a good apple bake. If you enjoyed this recipe, you might also like the Mary Berry cheese straws recipe, another classic that is simple to make and always popular with a crowd.