This isn’t some fancy patisserie thing.
Mary Berry’s Dutch Apple Cake is the kind of bake you make because you’ve got a few apples on the counter and a good excuse to warm up the kitchen.
It’s soft, a little crumbly, sweet without being heavy — and it smells absolutely unreal when it’s baking.
Why This Dutch Apple Cake Works So Well
It’s all about simple moves done right.
You mix the wet stuff until it’s fluffy, the dry stuff until it’s light, and then you bring them together without any drama.
The apples sink just a little into the batter, softening while still holding their shape.
A sprinkle of cinnamon sugar on top? That’s the extra nudge that pulls it all together.
You’re not building layers.
You’re not frosting anything.
You’re just letting good ingredients speak for themselves.
Ingredients (And Why They Matter)
- Shortening: Keeps the cake tender without weighing it down.
- White Sugar: For sweetness, but also that golden edge.
- Egg: Helps hold the crumb together without making it rubbery.
- Vanilla Extract: Sneaks in a warm background note.
- All-Purpose Flour: Strong enough to carry the apples.
- Baking Powder: Gives it that nice, gentle lift.
- Salt: Sharpens everything.
- Milk: Loosens the batter just right.
- Apples: Crisp ones — Granny Smith or Braeburn work best.
- Cinnamon: A little spice to make the sweetness sing.
How to Make It
1. Get Your Tin Ready
First job — grease a 7×11 inch baking dish.
You want it lightly buttered, nothing fancy.
Get your oven warming to 175°C (350°F).
2. Cream the Base
In a big bowl, beat the shortening and 1 cup of sugar.
You’re aiming for light and fluffy — not melted, not stiff, just soft and pale.
Drop in the egg and the vanilla.
Beat again until it smells sweet and looks smooth.
3. Bring It Together
In another bowl, mix the flour, baking powder, and salt.
Nothing crazy — just a quick whisk to lift it.
Now add the dry stuff to the wet, a little at a time, swapping back and forth with the milk.
Dry, milk, dry, milk.
End with the last splash of milk.
Stir just enough.
Lumps are better than a tough cake.
4. Build the Cake
Spoon the batter into the dish.
Level it lightly with the back of a spoon — no need to fuss.
Take your apple slices and nestle them into the batter — pointy ends down, but not all the way in.
Mix the extra sugar and cinnamon together, then rain it all over the top.
5. Bake It
Slide the pan into the oven.
Bake for about 30–40 minutes.
You’ll know it’s ready when the edges look golden and a skewer poked dead center comes out clean.
Let it sit for a bit before slicing — the apples need a minute to settle.
Best eaten still a little warm, when the edges are crisp and the inside’s soft.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Dry, crumbly cake | Overmixed or overbaked | Mix gently, pull it out when tester’s clean |
| Soggy apples | Apples too ripe or cut too small | Use firm apples, good thick slices |
| Pale top | Forgot cinnamon sugar or oven too cool | Check oven temp, sugar on top early |
| Cake sinks | Overloaded with apples, batter too thin | Keep apple slices spaced, batter thickish |
What to Serve It With
- A big scoop of vanilla ice cream melting into the warm cake
- Light whipped cream with just a hint of sugar
- Strong black coffee to cut the sweetness
- Or just plain, cold from the fridge — still brilliant
How to Store and Reheat
Room Temp:
Covered, it’ll stay soft for about 2 days.
Freezer:
Wrap slices tightly, freeze for up to 3 months.
Defrost overnight for best texture.
To Reheat:
- Microwave: 20–30 seconds for a soft warm-up.
- Oven: 10 minutes at 175°C wrapped loosely in foil.
A Quick Bite of History
Dutch apple cakes come from the same roots as old farmhouse baking — simple batters topped with whatever fruit you had on hand.
No layering, no frosting, no drama.
Just honest, warm cake built to feed a family.
Try More Mary Berry Recipes:
Mary Berry Dutch Apple Cake
Description
Mary Berry’s Dutch Apple Cake is simple, soft, and loaded with cinnamon-sweet apples tucked into a light, tender crumb.
It’s the kind of easy bake that turns a few basic ingredients into something warm, rich, and perfect with a cup of tea.
Ingredients
Instructions
- Preheat the oven to 175°C (350°F).
- Grease a 7×11-inch baking pan and set it aside.
- In a big bowl, cream together the shortening and 1 cup of sugar until it looks pale and feels fluffy.
- Beat in the egg and vanilla until smooth.
- In a second bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet, alternating with the milk — dry, milk, dry, milk — ending with the last of the milk.
- Stir gently; don’t overmix.
- Spoon the batter into the prepared pan.
- Smooth it out lightly with the back of a spoon.
- Arrange the apple slices over the batter, pressing them just slightly in.
- Mix the ¼ cup sugar and cinnamon, then sprinkle it all over the top.
- Bake for 30 to 40 minutes, or until a skewer poked into the center comes out clean.
- Let it cool for a few minutes before slicing.
Notes
- Use firm apples like Granny Smith so they hold their shape.
- Don’t overbeat the batter — a few lumps are better than a tough cake.
- Sprinkle the cinnamon sugar generously — it makes the crust.
- If it’s browning too fast, cover it loosely with foil for the last 10 minutes.