Mary Berry Devonshire Apple Cake Recipe

This classic Devonshire apple cake is a warmly spiced, buttery bake packed with tender apple pieces and sweet sultanas, finished with a crisp demerara sugar top. The crumb is soft and moist, with a gentle cinnamon perfume and little pockets of fruit in every slice. It’s an easy, homely cake that suits beginners, yet tastes like something from a proper tea room. Allow about 20 minutes to prep, then it bakes in under an hour.

Ingredients

For the cake batter

• 200g unsalted butter, softened
• 200g caster sugar
• 3 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp mixed spice (optional, but lovely)
• 2–3 tbsp milk

For the fruit

• 3 medium apples (about 400g before peeling), peeled, cored and diced into 1cm pieces
• Finely grated zest of 1 lemon
• 100g sultanas

For the topping and tin

• 2 tbsp demerara sugar
• Butter, for greasing
• Baking parchment, for lining

How to Make Mary Berry Devonshire Apple Cake Recipe

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the cake bakes evenly and the top browns nicely.
• Line the tin: Grease a deep 20cm (8-inch) round cake tin and line the base with baking parchment. A lined tin makes turning out the cake clean and stress-free.

Mix the batter

• Combine the cake ingredients: In a large bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, cinnamon, mixed spice (if using), and 2 tablespoons of milk.
• Beat until smooth: Beat for 1–2 minutes until pale and well combined. If the mixture feels very thick, add the remaining tablespoon of milk. You want a soft, dropping consistency that spreads easily in the tin.
• Fold in the fruit: Gently fold in the diced apples, lemon zest, and sultanas until they’re evenly distributed through the batter.

Fill, top, and bake

• Spoon into the tin: Scrape the batter into the prepared tin and level the surface. A quick tap on the counter helps remove any large air pockets.
• Add the crunchy top: Sprinkle the demerara sugar evenly over the cake. This gives that classic crackly Devonshire-style finish.
• Bake: Bake for 50–60 minutes, until golden and a skewer inserted into the centre comes out clean, or with a few moist crumbs. If the top is browning too quickly after 40 minutes, lay a piece of foil loosely over the top.

Cool and slice

• Cool in the tin: Let the cake sit in the tin for 10 minutes. This helps it set, making it less likely to crack when turned out.
• Finish cooling: Turn out onto a wire rack and cool completely before slicing. It’s tempting to cut early, but the crumb settles and slices more neatly once cool.

Tips

Which apples work best in Devonshire apple cake?

A mix is ideal. Use mostly eating apples (like Braeburn or Gala) for sweetness, and add one sharper apple (like Bramley) for a gentle tang and softer pockets. Whatever you choose, dice them evenly so they bake at the same rate.

Why did my apples sink to the bottom?

Large apple chunks are the main culprit. Keep the dice to about 1cm and fold them through thoroughly. Also make sure your batter is not too loose; add milk gradually, only until the batter drops easily from a spoon.

How do I stop the cake from browning too fast on top?

If your oven runs hot, the demerara topping can colour quickly. Cover the cake loosely with foil after about 40 minutes and continue baking until the centre tests done.

How can I keep the cake extra moist?

Do not overbake it. Start checking at 50 minutes and look for a skewer that comes out clean with a few moist crumbs. Overbaking dries out the crumb and makes the apples less tender.

Serving Suggestions

• Serve slightly warm with custard for the most traditional finish.
• Top with softly whipped cream and a light dusting of icing sugar.
• Pair with crème fraîche for a tangy contrast.
• Enjoy with a strong cup of tea as an easy afternoon cake.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

Refrigerate for up to 5 days in a well-sealed container. Bring slices to room temperature before serving for the softest texture.

Freezing

Freeze for up to 3 months. Wrap the whole cake (or individual slices) tightly in cling film, then a layer of foil. Defrost at room temperature, still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

• Calories: 335 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 15 g
• Saturated fat: 9 g
• Sodium: 220 mg

Nutrition values are estimates and will vary based on ingredients and portion sizes.

FAQs

Mary Berry Devonshire Apple Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

55

minutes

Total time

90

minutes

Calories

335

kcal

1

hour 

15

minutes

Moist, lightly spiced Devonshire apple cake studded with apples and sultanas, finished with a crunchy demerara topping. An easy British tea-time classic.

Ingredients

• 200g unsalted butter, softened

• 200g caster sugar

• 3 large eggs

• 225g self-raising flour

• 2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp mixed spice (optional)

• 2–3 tbsp milk

• 3 medium apples (about 400g), peeled, cored and diced

• Finely grated zest of 1 lemon

• 100g sultanas

• 2 tbsp demerara sugar, for topping

• Butter, for greasing the tin

• Baking parchment, for lining

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line a 20cm (8-inch) deep round cake tin.
• Beat the butter, caster sugar, eggs, flour, baking powder, cinnamon, mixed spice (if using) and 2 tbsp milk until smooth and pale. Add a splash more milk if needed.
• Fold in the diced apples, lemon zest and sultanas until evenly distributed.
• Spoon into the tin, level the top, and sprinkle with demerara sugar.
• Bake for 50–60 minutes until golden and a skewer comes out clean (or with a few moist crumbs). If it browns too quickly, cover loosely with foil.
• Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Notes

• Use a mix of eating and cooking apples for the best flavour and texture.
• Dice the apples fairly small so they soften evenly and don’t sink.
• This cake keeps beautifully for a few days and tastes even better on day two.