Mary Berry Swedish Apple Cake Recipe

This Mary Berry inspired Swedish apple cake is a simple, buttery sponge topped with cinnamon-scented apples and a crisp almond finish. The crumb is tender and light, the fruit stays softly set, and the top turns beautifully golden in the oven. It’s an easy, reassuring bake that looks far more impressive than the effort involved. From start to finish, you’re looking at around 1 hour and 15 minutes, including cooling time.

Ingredients

For the cake batter

175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
175g self-raising flour
1 tsp baking powder
2 tbsp milk

For the apple layer

3 medium apples (about 450 to 500g), peeled, cored and thinly sliced
1 tbsp lemon juice
1 tsp ground cinnamon
2 tbsp light brown sugar

For the topping

2 tbsp demerara sugar
1 tsp ground cinnamon
30g flaked almonds
Icing sugar, for dusting (optional)

How to Make Mary Berry Swedish Apple Cake Recipe

Oven preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cake bakes evenly and the top colours nicely.
Prepare the tin: Grease a 20cm round springform tin and line the base with baking parchment. This makes the cake much easier to remove cleanly.

Prep the apples

Slice the apples: Peel, core and thinly slice the apples. Keep the slices fairly even so they soften at the same rate in the oven.
Season gently: Toss the apple slices with lemon juice, light brown sugar and 1 tsp cinnamon. Set aside while you make the sponge.

Mix the cake batter

Cream butter and sugar: Beat the softened butter and caster sugar until pale and fluffy. Take a minute here, it helps the cake rise and stay light.
Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract. If the mixture looks like it might split, add a spoonful of flour and keep going.
Fold in dry ingredients: Fold in the self-raising flour and baking powder until nearly combined, then stir in the milk. The batter should drop off a spoon easily without being runny.

Assemble and bake

Fill the tin: Spoon the batter into the prepared tin and level the top.
Arrange the apples: Lay the apple slices over the batter in overlapping circles, starting at the outside and working in. Press them in very lightly so they sit neatly on top.
Add the topping: Mix the demerara sugar with the remaining 1 tsp cinnamon, then sprinkle over the apples. Scatter over the flaked almonds.
Bake: Bake for 45 to 55 minutes, until deeply golden and a skewer inserted into the sponge comes out clean. If the top browns too quickly, loosely cover with foil for the final 10 to 15 minutes.

Cooling and serving

Cool in the tin: Leave the cake to cool for 15 minutes in the tin. This helps it firm up so the apple layer stays in place.
Finish and slice: Release the springform sides and cool fully on a wire rack. Dust with icing sugar if you like, then slice and serve.

How to Make Mary Berry Swedish Apple Cake Recipe

Tips

Why is my cake underbaked in the middle?

Apple cakes can look done on top before the sponge is cooked through. Use a skewer and aim for the sponge area, not just the apple layer. If the top is already golden, cover loosely with foil and bake in 5-minute bursts.

How do I stop the apples from turning the cake wet?

Slice the apples thinly and toss them with a little sugar and lemon juice, as this helps draw out and balance excess moisture. Also avoid piling the slices too thickly in one spot.

Can I make this cake extra light?

Make sure your butter is properly softened and beat it well with the sugar until pale. Cold butter and a quick mix usually leads to a heavier crumb.

What if I only have plain flour?

You can use plain flour, just add 2 tsp baking powder in total (instead of 1 tsp). Sift it in to avoid uneven pockets of raising agent.

Serving Suggestions

Serve warm with custard for a proper pudding-style dessert.
Add a spoonful of lightly whipped cream and a pinch of cinnamon on top.
Try crème fraîche for a tangy contrast to the sweet apples.
Pair with coffee or tea as an easy afternoon bake.

Storage

Room temperature

Store in an airtight container for up to 2 days. If your kitchen is warm, keep it somewhere cool and out of direct sunlight.

Refrigerator

Refrigerate for up to 4 days in a sealed container. Bring slices to room temperature before serving, or warm gently so the sponge softens again.

Freezing

Freeze the cooled cake (whole or sliced) for up to 3 months. Wrap well in cling film, then foil. Defrost overnight at room temperature, then refresh in a low oven for 10 minutes if you want it warm.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated fat: 10g
Sodium: 180mg

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

FAQs

Which apples are best for Swedish apple cake?

A mix works beautifully. Use one or two sharper apples (like Granny Smith or Bramley) for brightness and a sweeter eating apple (like Gala or Pink Lady) for fragrance and softness.

Do I need to peel the apples?

Peeling gives the neatest finish and the softest texture. If you prefer a more rustic cake, you can leave the skins on, just slice them thinly.

Can I make this cake the day before?

Yes. It actually slices even better the next day. Store airtight at room temperature (cool kitchen) or in the fridge, then warm slices gently before serving for the best texture.

Can I freeze Swedish apple cake?

Yes. Freeze once fully cool, wrapped well, for up to 3 months. Defrost at room temperature and warm briefly in the oven if you like it served warm.