There’s something about the smell of apples and warm cake that sends me straight back to my nan’s kitchen — her radio quietly humming, kettle whistling, and the scent of something marvellous drifting out from the old Aga. This Mary Berry Apple and Walnut Cake reminds me of those exact days. It’s not just cake. It’s comfort. It’s stories told around the table and crumbs you don’t mind brushing off your jumper.
The balance here is classic Mary: nothing fussy, just moist sponge, tender apples, and walnuts that add the perfect crunch. It’s one of those recipes you pull out when guests are due but time isn’t on your side — simple, reliable, and full of old-fashioned charm. Let’s make it, shall we?
Ingredients List
- 150g walnuts — I like to toast half for deeper flavour; the other half gets blitzed into the batter.
- 2 large apples — Something crisp like Braeburn or Granny Smith. You want that bright bite.
- A little lemon juice — Stops the apples from browning and brightens the whole cake.
- 2 eggs
- 225g golden caster sugar — Lends a gentle caramel note.
- A pinch of sea salt
- 100g butter
- 150ml full cream milk
- 100g plain flour, sieved — Always sieve, always.
- 3 tsp baking powder
How To Make It (Instructions)
- Preheat your oven to 200°C (180°C fan) / Gas 6. Line a 20cm round cake tin with baking paper. Don’t skip this bit — trust me, digging out a stuck cake is tragic.
- Blitz 75g of the walnuts in a food processor until finely ground. Set the rest aside to toast — about 5 minutes in the oven does the trick. Let them cool, then roughly chop.
- Peel, core and slice the apples into slim wedges. Toss with a little lemon juice to keep them from going brown and sad.
- Whisk the eggs, sugar and pinch of salt in a large mixing bowl until pale and slightly fluffy.
- Melt the butter and stir it into the milk (don’t let it boil). Pour this warm mixture slowly into your eggs, whisking gently as you go.
- Fold in the flour, baking powder, and blitzed walnuts. Mix gently — stop as soon as it comes together. This is not the moment to show off your muscles.
- Pour the batter into your prepared tin and spread it out with a spatula.
- Arrange your apple slices on top, pressing them in just slightly. Scatter over the toasted chopped walnuts. If you fancy, a light dusting of demerara sugar gives a cracking top.
- Bake for 25–30 minutes, or until the top is golden and a skewer comes out clean. Mine took 28 — but you know your oven best.
- Cool in the tin for 10 minutes, then transfer to a wire rack. Try not to eat it all while it’s still warm (I fail at this every time).
Common Mistakes
Why is my cake dry?
It was likely overbaked. Check your oven temp and use a skewer to test doneness early. Pull it out the moment it’s clean.
Why did my apples sink?
They were probably too heavy or added too soon. Make sure your batter is thick enough and gently press the slices on top — not all the way in.
Can I skip toasting the walnuts?
Technically yes, but it dulls the flavour. I forgot once and instantly regretted it — like skipping seasoning on roasties.
Why is the texture dense?
You might’ve overmixed the batter. Fold gently just until combined — treat it like a sleeping baby.
Storage and Reheating Tips
Fridge: Once cooled, keep in an airtight container. It’ll stay moist for up to 5 days.
Freezer: Wrap slices tightly in cling film and freeze for up to 3 months. Defrost at room temperature.
Reheating Options:
- Oven: 175°C for 10 mins, covered with foil.
- Microwave: Medium power, 20–30 secs per slice.
- Steamer: Odd but lovely — wrap in foil and steam for 5–7 minutes. Very moist!
What to Serve With It
- Whipped cream — especially lightly sweetened, to match the apples.
- A mug of builder’s tea — it’s a proper British pairing.
- Vanilla ice cream — for warm slices, it’s honestly magic.
FAQ Section
Can I make this gluten-free?
Yes! Swap the flour for a good 1:1 gluten-free blend and check your baking powder is GF-friendly.
What apples work best?
Granny Smith or Braeburn are ideal. You want a bit of tartness to contrast the sweet cake.
Do I need to peel the apples?
Peeling gives a softer texture, but if you like a rustic feel and your apples have thin skins, leave them on.
Can I make it in advance?
Absolutely. It keeps beautifully for a few days — just store in an airtight tin.
Try More Recipes:
Mary Berry Apple And Walnut Cake
Description
Moist, nutty, and full of apples — this classic Mary Berry cake is simple comfort baked into every slice.
Ingredients
Instructions
- Preheat oven to 200°C (180°C fan) / Gas 6. Line a 20cm round cake tin.
- Blitz 75g walnuts; toast and chop the rest.
- Slice apples and toss in lemon juice.
- Whisk eggs, sugar, and salt until pale.
- Melt butter in milk and combine with eggs.
- Fold in flour, baking powder, and ground walnuts.
- Pour batter into tin and arrange apple slices on top.
- Sprinkle with chopped toasted walnuts and optional sugar.
- Bake 25–30 mins until golden and a skewer comes out clean.
- Cool in tin 10 mins, then transfer to rack.