Name: Mary Berry All in One Apple Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 175g self-raising flour; 1 tsp baking powder; 1 tsp ground cinnamon; 175g caster sugar; 175g unsalted butter, softened to room temperature; 3 large eggs; 2 tbsp whole milk; 2 medium eating apples, peeled, cored, and cut into 1cm chunks; 1 medium eating apple, peeled, cored, and thinly sliced; 2 tbsp demerara sugar; half tsp ground cinnamon

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This all-in-one apple cake is a moist, tender sponge with soft pockets of cinnamon-spiced apple running through every slice. The top bakes to a pale golden crust, and the crumb beneath is close and damp in the best possible way, with a gentle warmth from the spice. It holds its shape cleanly when cut and fills the kitchen with a buttery, apple-scented aroma as it bakes.

What sets this version apart is the all-in-one method, where every ingredient goes into the bowl at the same time. There is no creaming, no folding in stages, and no risk of over-mixing. It is the kind of reliable bake that works as a weekday teatime treat or a casual pudding served warm. From start to finish, it is ready in around 1 hour 10 minutes.

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Ingredients

For The Sponge

175g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
175g caster sugar
175g unsalted butter, softened to room temperature
3 large eggs
2 tbsp whole milk
2 medium eating apples, peeled, cored, and cut into 1cm chunks

For The Topping

1 medium eating apple, peeled, cored, and thinly sliced
2 tbsp demerara sugar
half tsp ground cinnamon

How to Make Mary Berry All in One Apple Cake

Prepare the tin: Grease a deep 20cm round cake tin and line the base with baking parchment. Heat the oven to 180C, or 160C fan.
Combine the sponge ingredients: Place the flour, baking powder, cinnamon, caster sugar, softened butter, eggs, and milk into a large mixing bowl. Beat together with an electric hand whisk for around 2 minutes until the mixture is smooth and slightly lighter in colour. The milk loosens the batter just enough to give a soft, dropping consistency.
Fold in the apple chunks: Add the chopped apple pieces to the batter and stir through gently with a spatula until evenly distributed. Do not over-mix at this stage, as the apple will release a little moisture as the cake bakes.
Transfer to the tin: Spoon the batter into the prepared tin and smooth the surface level with the back of a spoon or an offset palette knife.
Add the topping: Arrange the thin apple slices in overlapping rings across the surface of the batter. Mix the demerara sugar and cinnamon together in a small bowl, then scatter the mixture evenly over the apple slices. The demerara gives a slightly crunchy, caramelised finish to the top once baked.
Bake the cake: Place the tin on the middle shelf of the oven and bake for 45 to 50 minutes. The cake is ready when it is deep golden on top, has pulled slightly away from the sides of the tin, and a skewer inserted into the centre comes out clean.
Cool in the tin: Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack. This resting time allows the structure to firm up so the cake holds together cleanly when transferred.

Tips for the Best Mary Berry All in One Apple Cake

Why is the centre of my apple cake still wet after the baking time?

Apples vary in water content, and chunks cut too large can create damp pockets in the crumb. Cut the apple into pieces no larger than 1cm and make sure the tin is on the middle shelf, not too low, so heat circulates evenly. Cover the top loosely with foil and bake for a further 8 to 10 minutes if the skewer still comes out with wet batter.

Why has the top of my cake browned too quickly before the inside is cooked?

This usually happens when the oven runs hot or the tin is placed too high. Check the oven temperature with a thermometer, and if the top is colouring fast after 30 minutes, lay a sheet of foil lightly over the surface for the remainder of the baking time.

How do I stop the apple slices on top from sinking into the batter?

Make sure the batter is thick enough before adding the topping. If the batter looks very slack, the apple will sink during baking. Lay the slices flat and close together across the surface rather than pressing them in, and scatter the sugar topping on immediately so it helps anchor them slightly.

Why did my cake turn out dense rather than light?

Dense texture in an all-in-one sponge almost always comes from butter that was too cold when added to the bowl. The butter must be genuinely soft, not just slightly cool. Press a finger into it before you begin; it should give easily without any resistance. Cold butter prevents the batter from emulsifying properly during mixing.

How do I get a clean slice without the topping crumbling off?

Allow the cake to cool for at least 20 minutes before slicing. Cutting while very hot causes the demerara crust to shatter and the crumb to tear. Use a long, sharp serrated knife and cut with a single smooth downward motion rather than a sawing action.

Serving Suggestions

Serve warm in generous wedges with a jug of pouring cream passed alongside.
Dust lightly with icing sugar just before bringing to the table for a clean, finished look.
Pair with a pot of strong English breakfast or Darjeeling tea for an afternoon serving.
Serve as a dessert with a spoonful of clotted cream or a scoop of vanilla ice cream.
Warm individual slices briefly in the microwave for 20 seconds and serve with warm custard for a more substantial pudding.

Storage

Room Temperature

Keep the cooled cake in an airtight tin or container at room temperature for up to 3 days.

Refrigerator

Wrap the cake tightly in cling film or store in a sealed container in the fridge for up to 5 days. Bring it back to room temperature for about 30 minutes before serving, as refrigeration firms the crumb and mutes the flavour slightly.

Freezing

Slice the cooled cake, wrap each piece individually in cling film, and place in a freezer-safe bag for up to 2 months. Defrost slices at room temperature for 2 hours, or overnight in the fridge, before serving.

Nutrition

Calories: 385 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Sodium: 180mg

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific ingredients used and the size of each serving.

FAQs

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

Yes, Bramley apples work well here and give a sharper, more pronounced apple flavour. However, cooking apples break down more during baking and release extra moisture, so reduce the milk in the batter by half a tablespoon and cut the chunks slightly larger, around 1.5cm, to account for how much they soften.

Can I make this apple cake ahead of time?

Yes, it bakes well a day in advance. The crumb actually becomes a little more moist and settled overnight as the apple continues to release its juices into the sponge. Store it in an airtight container and add any icing sugar dusting on the day of serving.

What size tin works best for this recipe?

A deep 20cm round tin gives the best results. A shallow tin risks the cake over-browning on top before the centre is cooked through. If using a 23cm tin, reduce the baking time by around 8 minutes and check earlier, as the thinner batter will cook faster.

Can I add any other spices or flavourings to this recipe?

A quarter teaspoon of ground nutmeg added alongside the cinnamon deepens the spice flavour without overpowering the apple. Half a teaspoon of vanilla extract mixed into the batter also works well and rounds out the overall flavour. Avoid adding more than one additional spice at a time, as the apple itself should remain the dominant note.

Can I make this recipe gluten free?

Substitute the self-raising flour with a gluten-free self-raising blend in the same quantity and add an extra half teaspoon of baking powder. The texture will be slightly more crumbly, and the bake may need 5 additional minutes in the oven. Always check that your baking powder is certified gluten free as well.

Conclusion

The Mary Berry all-in-one apple cake recipe is a dependable, rewarding bake that delivers a tender, spiced crumb with a caramelised demerara topping every time. The all-in-one method removes the guesswork from the mixing stage and makes this accessible for bakers at any level. This recipe yields 8 generous slices from a single 20cm round cake, making it well suited to a household of four or five with a couple of slices to spare.

Whether served as a teatime slice or a simple weeknight dessert, it earns its place on the table without any fuss. If this recipe worked well for you, leave a comment below with how it turned out, and share the page with anyone who would appreciate a reliable, classic apple bake. If you enjoyed this, you might also like our Mary Berry cheese straws recipe.