How do you make a Mary Berry apple cake?

To make a Mary Berry apple cake , start with tart apples like Granny Smith. You'll also need brown sugar, flour, eggs, butter, and spices like cinnamon and nutmeg. Chop the apples finely and mix them into the cake batter. Follow Mary Berry's recipe for the best results.

What is the best cooking apple for cakes?

The best apples for cakes are Granny Smith, Honeycrisp, Braeburn, and Cortland. They keep their shape well and have the right mix of sweet and tart. Avoid softer apples like Red Delicious, as they can get mushy.

What is the secret to baking a moist cake?

For a moist cake, balance wet and dry ingredients and control the temperature. Use the right mix of flour, sugar, eggs, oil or butter, and milk. Don't overmix the batter or overbake. Cool and store the cake properly to keep it moist.

Why is Dutch apple cake so popular?

Dutch apple cake , or "appeltaart," is loved worldwide. It has a buttery streusel topping and a cinnamon-spiced apple filling. The Dutch version is richer, making it a perfect treat for autumn gatherings.

Fresh Apple Cake Recipe: Homemade Fall Favorite

Description

This homemade Fresh Apple Cake is a beloved fall tradition, bringing the warmth of autumn spices and the sweetness of ripe apples into every bite. It’s moist, flavorful, and perfect for family gatherings or a cozy afternoon treat. A golden-brown cake adorned with thinly sliced apples on top, capturing the essence of the season!

Ingredients

Scale

For the Cake:

3–4 medium-sized apples (Granny Smith, Honeycrisp, or Fuji work best)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
1/2 cup milk (or buttermilk)

Optional Toppings:

Streusel topping
Caramel sauce
Whipped cream or vanilla ice cream

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan.
Peel, core, and chop the apples into small cubes.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, sugar, and vegetable oil (or melted butter) until smooth and creamy.
Fold in the chopped apples and vanilla extract into the wet ingredients.
Gradually add the wet ingredients to the dry ingredients, mixing just until incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serve warm or at room temperature, with optional toppings like caramel sauce or whipped cream.

Notes

For extra flavor, try adding streusel topping or drizzle caramel sauce over the cake before serving.
If you prefer a richer texture, substitute the vegetable oil with melted butter.
This cake can be made ahead and stored in an airtight container for up to 3 days. It can also be frozen for longer storage (up to 3 months).

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 8-10 servings
Calories: 250 per serving
Sugar: 20g
Fat: 10g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g