Mary Berry Recipes

Home / Baking / Mary Berry's Delightful Dutch Apple Cake

Oh, what a joy it is to bake with apples! They are such a versatile and rewarding fruit, transforming into something truly special with just a little care and attention. This Dutch Apple Cake recipe is a real family favourite in my home, and I'm certain it will become one in yours too. It's a wonderfully comforting bake, perfect for a cosy afternoon tea or a delightful dessert after a Sunday roast, perhaps with a dollop of crème fraîche or a trickle of custard.

The beauty of this cake lies in its beautiful balance of textures and flavours. You have the tender, moist sponge, generously studded with soft, spiced apples, all crowned with a delightful, crumbly streusel topping. Each bite offers a harmonious blend of sweetness, a hint of spice, and the refreshing tang of apple. It’s a cake that truly sings of home and hearth, inviting everyone to gather round.

I’ve made sure this recipe is clear and straightforward, so even if you’re new to baking, you’ll achieve sheer perfection. The key, as always, is to follow the steps carefully and use good quality ingredients. You'll find that the aroma filling your kitchen as it bakes is almost as rewarding as that first glorious slice. So, tie on your apron, and let's create something truly delicious together!

Why You'll Love This Recipe

The combination of a tender, moist cake base, sweet and tangy apple filling, and a buttery, crumbly streusel topping creates a delightful textural and flavour contrast.
It's a versatile cake that can be enjoyed warm as a dessert with cream or custard, or at room temperature as a lovely treat with a cup of tea.
Utilises readily available ingredients and offers a comforting, classic flavour profile that appeals to all ages, making it a real crowd-pleaser.

Ingredients

For the Apples:
4-5 medium eating apples (such as Cox's Orange Pippin or Braeburn), about 600g
1 tbsp lemon juice
2 tbsp caster sugar
1 tsp ground cinnamon
For the Streusel Topping:
100g plain flour
50g caster sugar
50g unsalted butter, chilled and diced
½ tsp ground cinnamon
For the Cake:
200g self-raising flour
1 tsp baking powder
175g unsalted butter, softened
175g caster sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
Pinch of salt

Equipment Needed

23cm (9-inch) round springform cake tin • Baking parchment • Large mixing bowl • Medium bowl • Electric mixer (optional, but helpful) • Spatula or wooden spoon • Apple peeler/corer (optional) • Sharp knife • Wire rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 23cm (9-inch) round springform cake tin with baking parchment.
Prepare the apples: Peel, core, and slice the apples thinly. Place them in a bowl and toss gently with the lemon juice, 2 tablespoons of caster sugar, and 1 teaspoon of ground cinnamon. Set aside.
Make the streusel topping: In a medium bowl, combine the plain flour, 50g caster sugar, and ½ teaspoon of ground cinnamon. Add the chilled, diced butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Don't overwork it. Set aside.
Prepare the cake batter: In a large mixing bowl, cream together the softened butter and 175g caster sugar until light and fluffy. This is important for a tender crumb.
Gradually beat in the eggs, one at a time, adding a tablespoon of the self-raising flour with each egg to prevent curdling. If the mixture looks like it's splitting, don't worry, just keep going.
Sift in the remaining self-raising flour and baking powder, and add the milk, vanilla extract, and a pinch of salt. Gently fold everything together until just combined. Be careful not to overmix, as this can make the cake tough.
Assemble the cake: Spoon about two-thirds of the cake batter into the prepared tin and spread it evenly over the base. Arrange about half of the spiced apple slices over this layer.
Carefully spoon the remaining cake batter over the apples, spreading it gently to cover. Top with the remaining apple slices, overlapping them slightly for a pretty finish.
Finally, sprinkle the prepared streusel topping generously over the apples.
Bake for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. The streusel should be golden brown and the cake beautifully risen.
Allow the cake to cool in the tin for 10-15 minutes before carefully releasing the springform and transferring it to a wire rack to cool completely. This helps prevent it from breaking.
Serve warm with a dollop of crème fraîche, a scoop of vanilla ice cream, or a generous drizzle of custard. It's truly delicious!

Perfect Substitutions

Self-raising flour: If you only have plain flour, use 200g plain flour and add 2 teaspoons of baking powder.
Apples: While specific varieties are recommended, any firm, tart-sweet eating apple will work beautifully. Pears can also be a delightful alternative.
Caster sugar: Granulated sugar can be used, though caster sugar gives a finer texture.
Butter: For a dairy-free option, use a good quality baking margarine, ensuring it has at least 70% fat content.

Serving Suggestions

This delightful Dutch Apple Cake is simply sublime served warm with a generous dollop of crème fraîche, a scoop of good quality vanilla ice cream, or a warm stream of homemade custard. For afternoon tea, a simple cup of Earl Grey or a strong builder's tea is the perfect accompaniment. If you enjoyed this, you might also love our My Classic Rock Cakes Recipe and Classic All-in-One Chocolate Fudge Cake.

How to Store \u0026 Reheat

This cake is best enjoyed on the day it's baked, but it will keep beautifully for 3-4 days in an airtight container at room temperature. If you wish to reheat a slice, a few seconds in the microwave will warm it through nicely, or a short spell in a moderate oven (around 160°C/140°C fan) will crisp up the streusel again. You can also freeze the cooled cake, well-wrapped in cling film and then foil, for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature or gently reheating.

Mary's Secrets to Success

My secrets to success for this Dutch Apple Cake are threefold. Firstly, ensure your apples are sliced evenly and not too thick, allowing them to soften beautifully in the oven without making the cake watery. Secondly, when making your streusel, use very cold butter and work quickly with your fingertips to achieve those lovely, distinct crumbs. And finally, don't be afraid to trust your oven; bake until a skewer comes out clean, ensuring a perfectly cooked cake with no dreaded soggy bottom. It's these little details that elevate a good cake to sheer perfection!

Frequently Asked Questions

Can I use different types of apples for this cake?

Absolutely! While I recommend a good eating apple like Cox's or Braeburn for their balance of sweetness and tartness, you can certainly experiment. Granny Smiths will give a tarter flavour, which some people adore, and Bramleys are lovely if you prefer a softer, more 'melt-in-the-mouth' apple texture. The key is to use firm apples that hold their shape well during baking.

How do I prevent the streusel from becoming soggy?

Ah, a common concern! The best way to ensure your streusel remains wonderfully crumbly is to make sure your butter is very cold when you rub it into the flour and sugar. Also, don't overwork the mixture; you want lovely distinct crumbs, not a paste. Finally, ensure the cake is baked thoroughly, as underbaking can contribute to a damp streusel.

Can I make this cake ahead of time?

Indeed, you can! This cake keeps beautifully for a few days in an airtight container at room temperature, making it a wonderful option for preparing in advance for guests. While it's utterly delicious warm from the oven, the flavours also meld and deepen slightly overnight, which is a real treat.

What if my cake doesn't rise properly?

There are a few culprits if your cake doesn't rise as it should. Firstly, check your self-raising flour and baking powder dates – they lose their potency over time. Secondly, ensure your butter and sugar are creamed until very light and fluffy, incorporating plenty of air. Lastly, avoid overmixing the flour once it's added, as this develops the gluten too much and can result in a dense cake. Remember, baking is a science, but a little patience goes a long way!

Can I add nuts to the streusel topping?

What a lovely idea! Adding chopped nuts, such as walnuts or pecans, to the streusel topping would add a delightful crunch and an extra layer of flavour. Simply mix about 50g of finely chopped nuts into your streusel mixture before sprinkling it over the cake. It would be quite divine!