Mary Berry Bramley Apple Cake Recipe

This Mary Berry inspired Bramley apple cake is a simple, homely bake with a soft, buttery crumb and a gentle tang from tart Bramley apples. The grated apples melt into the sponge as it bakes, giving you a cake that stays wonderfully moist for days. It is an easy, beginner-friendly recipe that feels special enough for guests. Total time is about 1 hour 30 minutes, including cooling.

What Makes Bramley Apple Cake So Good?

Bramley apples are sharp, juicy, and made for baking. When you grate them into a classic all-in-one style sponge, they soften into the crumb and create a cake that is plush and lightly tangy rather than overly sweet. The demerara sugar and flaked almonds on top add a gentle crunch that makes each slice feel just that bit more special.

Ingredients

For the apple sponge

225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
Pinch of salt
1 tsp ground cinnamon (optional, but lovely)
2 large Bramley apples (about 450–500g), peeled, cored, and coarsely grated
1 tbsp lemon juice
2–3 tbsp milk (only if needed)

For the topping

2 tbsp demerara sugar
25g flaked almonds

To finish (optional)

Icing sugar, for dusting
Custard, crème fraîche, or lightly whipped cream

How to Make Mary Berry Bramley Apple Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm (8-inch) deep round cake tin and line the base (and sides if you like) with baking parchment.
Prep the apples: Peel and core the Bramley apples, then coarsely grate them. Toss the grated apple with the lemon juice to stop it browning while you mix the cake batter.
Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. This takes 2–3 minutes with an electric mixer, or a bit longer by hand.
Add the eggs: Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it might curdle. Scrape down the bowl so everything mixes evenly.
Fold in the dry ingredients: Add the self-raising flour, baking powder, salt, and cinnamon (if using). Fold gently until you no longer see dry flour. If the batter feels unusually stiff, add 2–3 tablespoons of milk, just enough to loosen it.
Fold in the apples: Tip in the grated apples and fold until well distributed. Spoon the mixture into the prepared tin and level the top.
Top and bake: Sprinkle the demerara sugar evenly over the cake, followed by the flaked almonds. Bake for 45–55 minutes, until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil for the final 10–15 minutes.
Cool: Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with icing sugar if you like before slicing.

Tips for the Best Apple Cake

Why did my cake sink in the middle?

Most often it is either underbaked or the oven door was opened too early. Give it a proper 45 minutes before checking, and use the skewer test right in the centre. If your oven runs cool, it may need the full 55 minutes.

How do I stop the top from over-browning?

Demerara sugar and almonds brown quickly. If the cake looks perfectly golden but still needs time, lay a loose sheet of foil over the top for the last 10–15 minutes so the centre can finish baking without the topping getting too dark.

Do I need to squeeze water out of the grated apples?

No. Bramleys are juicy, and that moisture is exactly what keeps the crumb soft. Just coarsely grate them and fold straight in. If you grate very finely, the cake can become a little heavier.

My batter looks split after adding eggs. Is it ruined?

Not at all. Add a spoonful of flour and keep mixing until it comes together. Once the flour goes in, the cake will bake up beautifully.

Serving Suggestions

Serve warm with proper custard for a pudding-style slice.
Have it plain with a cup of tea, it is perfectly balanced as-is.
Add a spoon of crème fraîche for a fresh, lightly tangy finish.
Pack slices into lunchboxes; it stays moist and travels well.

Storage

Room temperature

Store in an airtight tin for up to 3 days. Because the cake is apple-rich, it stays soft, but keep it well covered so the topping does not go chewy.

Refrigerator

If your kitchen is warm, refrigerate the cake in a sealed container for up to 5 days. Bring slices to room temperature before serving for the best flavour and texture.

Freezing

Freeze individual slices wrapped well (cling film then foil, or a freezer bag) for up to 3 months. Defrost at room temperature. If you like it warm, heat a slice gently in the microwave for 10–15 seconds.

Nutrition

Calories: 350 kcal
Carbohydrates: 46 g
Protein: 5 g
Fat: 17 g
Saturated fat: 10 g
Sodium: 180 mg

Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

Can I use eating apples instead of Bramley?

Yes. The cake will be sweeter and slightly less tangy. If your apples are very sweet, you can reduce the caster sugar by 25g to keep the balance.

What tin size works best for this apple cake?

A 20cm (8-inch) deep round tin is ideal. You can also use a 23cm tin, but the cake will bake faster and be a little thinner, so start checking around 40–45 minutes.

Can I bake this as a loaf instead?

Yes. Use a 900g (2lb) loaf tin, lined well, and bake for about 55–70 minutes. If it browns early, cover loosely with foil and keep baking until a skewer comes out clean.

How do I know when the cake is fully baked?

Look for an even golden top and a cake that springs back lightly when touched. A skewer inserted into the centre should come out clean, and you should not see a wet line of batter.

Can I make this cake dairy-free?

You can swap the butter for a good-quality dairy-free baking block and use dairy-free milk if needed to loosen the batter. Check the bake a few minutes early, as dairy-free versions can brown sooner.