Mary Berry’s all-in-one apple cake recipe strips everything back to what matters: great flavor, soft crumb, and zero fuss. The all-in-one method means you throw everything into a single bowl and mix. That’s it. No creaming butter separately, no folding in stages. The result is a warmly spiced, tender cake with juicy apple tucked into every bite.

Ingredients Overview Mary Berry All in One Apple Cake Recipe

Core Ingredients

225g self-raising flour
175g caster sugar
175g softened butter (or baking spread)
3 large eggs
1 tsp baking powder
1 tsp ground cinnamon
2 medium Bramley or Granny Smith apples, peeled and sliced
2 tbsp demerara sugar (for topping)
Optional: a handful of sultanas or chopped walnuts

Why These Ingredients Work

The apples do two things at once — they release moisture as they bake, keeping the crumb soft, and they bring a natural tartness that balances the sweetness perfectly. The all-in-one method works because softened butter emulsifies quickly when everything goes in together.

Getting Ready to Bake All in One Apple Cake

Preparing Your Baking Tin

Use a deep 20cm round tin or a 20cm square tin — both work well here. Grease the tin generously with butter and line the base with baking paper. If your tin is older or prone to sticking, run a dusting of flour over the greased sides too.

Quick Preparation Tips

Preheat your oven to 180°C (160°C fan) or Gas Mark 4 before you do anything else. This matters more than people realize — putting a batter into a cold oven ruins the rise. Also, measure all your ingredients before mixing. With the all-in-one method, everything goes in fast, so having it ready saves you from scrambling mid-mix.

Step-by-Step Mary Berry All in One Apple Cake Recipe Method

Preparing the Apples

Peel, core, and slice your apples into thin half-moon pieces — roughly 5mm thick. Thinner slices soften beautifully during baking without creating wet pockets. If you’re not mixing immediately, toss the slices in a tiny squeeze of lemon juice to stop browning.

Mixing Everything Together

Add the flour, caster sugar, butter, eggs, baking powder, and cinnamon to one large mixing bowl. Using an electric hand mixer (or a wooden spoon with some elbow grease), beat everything together for about 2 minutes until smooth and creamy. The batter will be thick — that’s exactly right. Gently fold in two-thirds of your apple slices and the sultanas if using.

Transferring Batter to Tin

Spoon the batter into your prepared tin and use a palette knife or the back of a spoon to spread it into an even layer. Don’t rush this — an uneven surface leads to uneven baking. Arrange the remaining apple slices on top in a fan or casual scatter pattern, then sprinkle the demerara sugar evenly over everything.

Baking Process All in One Apple Cake

Place the tin on the middle shelf of your preheated oven and bake for 40–50 minutes. Resist opening the oven door before the 35-minute mark, as early temperature drops can cause the center to sink.

How to Know It’s Ready

Insert a clean skewer or toothpick into the center of the cake — it should come out completely clean with no wet batter clinging to it. The top should be deep golden brown.

Helpful Baking Tips of Mary Berry All in One Apple Cake Recipe

Common Problems

A dense, heavy cake usually means the butter wasn’t soft enough before mixing, or the batter was overmixed after the flour went in. Uneven baking is often a tin placement issue — too close to the top element dries the surface before the center sets.

Easy Fixes for Better Results

Always use room-temperature butter, not straight from the fridge. If your oven runs hot, drop the temperature by 10°C and add 5–8 minutes to the bake time. Rotating the tin halfway through also helps if you know your oven has hot spots.

Serving and Storage Ideas

Serving Suggestions

This cake is genuinely wonderful served slightly warm with a dollop of clotted cream or custard for a dessert. For afternoon tea, a simple dusting of icing sugar is all it needs. It also pairs brilliantly with a strong cup of chai.

Storage Tips All in One Apple Cake

Keep leftovers in an airtight tin at room temperature for up to three days. For longer storage, wrap slices individually and refrigerate for up to a week. To reheat, pop a slice in the microwave for 20–25 seconds.

FAQ

Can I Use Different Types of Apples?

Absolutely. Bramley apples give a sharp, melting texture while Granny Smiths hold their shape a bit more. Golden Delicious works if you prefer a sweeter, softer result. Avoid very watery varieties like Fuji, as they can make the batter soggy.

What Is the All-in-One Method Exactly?

It simply means every ingredient goes into one bowl at the same time and gets beaten together in a single step. There’s no creaming, no alternating dry and wet — just mix until smooth. It saves time and washing up.

Can I Make This Cake Ahead of Time?

Yes, easily. Bake it the day before, let it cool completely, and store it covered. The flavor actually deepens overnight as the cinnamon and apple settle into the crumb.

Why Is My Cake Too Dense?

The most common reason is cold butter — it doesn’t incorporate properly and leaves the batter lumpy. Another culprit is overbeating once the flour is in, which develops too much gluten and tightens the texture. Mix just until smooth, then stop.