Easy Mary Berry Toffee Apple Cake Recipe
This Mary Berry toffee apple cake is the perfect autumn bake. A soft, almond-scented sponge is layered with sharp cooking apples, baked until golden, and finished with a warm buttery toffee topping that drips down the sides. It is simple, comforting and ideal for bonfire night, weekend tea or a family pudding served warm with cream.
Why You Will Love Mary Berry Toffee Apple Cake
There are many apple cakes, but this Mary Berry toffee apple cake stands out for simple, practical reasons. The all-in-one batter means no creaming and no fuss. The apples are hidden in the middle, so every slice has soft, tender fruit. The toffee topping adds a rich, caramel finish without making the cake heavy. It also keeps well, so you can bake it a day ahead.
Ingredients for Mary Berry Toffee Apple Cake
For the cake:
- 225g self-raising flour
- 1 level teaspoon baking powder
- 225g caster sugar
- 2 large eggs
- 1/2 teaspoon almond essence
- 150g butter, melted and cooled slightly
- 250g cooking apples, peeled, cored and sliced (such as Bramley)
- 25g flaked almonds
For the toffee topping:
- 100g unsalted butter
- 150g light brown sugar
- 2 tablespoons milk
You will need a deep 20cm loose-bottomed cake tin, lightly greased.
Step-by-Step Guide to Baking Toffee Apple Cake
Step 1: Prepare the oven and tin. Preheat the oven to 160C (140C fan / Gas 3). Lightly grease a deep 20cm loose-bottomed cake tin.
Step 2: Mix the all-in-one batter. Put the flour, baking powder, caster sugar, eggs, almond essence and melted butter into a large bowl. Mix until blended, then beat for about 1 minute until smooth.
Step 3: Layer the cake. Spread half the batter into the tin. Lay the sliced apples on top, piling them slightly higher in the centre. Spoon the remaining batter roughly over the apples, making sure the centre is well covered. It may look like there is not quite enough batter, but it will spread in the oven. Sprinkle with flaked almonds.
Step 4: Bake until golden. Bake for 1 hour 15 minutes to 1 hour 30 minutes, until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack.
Step 5: Make the toffee topping. In a small saucepan, melt the butter with the light brown sugar and milk over medium heat. Stir until smooth, bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
Step 6: Pour and serve. Once the cake is cool, pour the warm toffee topping over the top, letting it drip down the sides. Leave it to set slightly before slicing. Serve warm with cream or custard, or cold with tea.
Cook’s Secrets for a Perfect Toffee Apple Cake
Use cooking apples, not eating apples, for the best sharp flavour and soft texture. Weigh the apples after peeling and coring, not before. Let the melted butter cool slightly before mixing, so it does not cook the eggs. Do not open the oven too early, as the centre needs the full baking time to cook through. If the top browns too quickly, cover it loosely with foil for the last part of baking.
Frequently Asked Questions
Can I make Mary Berry toffee apple cake in advance? Yes. Bake the cake a day ahead, keep it in an airtight tin, and pour the toffee topping on the day you serve it.
Can I freeze this cake? Yes, freeze the cake without the toffee topping for up to 3 months, wrapped well. Thaw completely, then make the fresh toffee topping.
Can I use eating apples instead of cooking apples? You can, but cooking apples give a sharper flavour and soften better. If you use eating apples, choose a firm variety.
How long does it keep? It keeps for 3 to 4 days in an airtight tin at room temperature.
Conclusion: Enjoy Your Mary Berry Toffee Apple Cake
Baking this Mary Berry toffee apple cake is a simple way to bring autumn into your kitchen. With its soft almond sponge, tender apples and warm toffee topping, it is a bake the whole family will love. Gather your ingredients, preheat the oven and enjoy a slice warm from the tin.
