Divine Old Fashioned Apple Cake: 1 Hour Bake

There’s just something incredibly comforting about a really good, classic bake, isn’t there? And when it comes to simple, delicious cakes, you can’t beat an Old Fashioned Apple Cake Inspired by Mary Berry. This recipe is pure bliss – think super soft, buttery cake with lovely tender chunks of apple baked right through. I whipped this up one rainy afternoon recently, just craving a bit of a treat, and honestly, it filled the house with the most amazing smell. It’s just perfect for a quiet cuppa or when you’ve got friends popping over.

Why You’ll Love This Old Fashioned Apple Cake

• It’s dead easy to make – seriously, anyone can do it!
• The flavour is just divine; buttery, apple-y goodness.
• You get a wonderfully moist and tender crumb every time.
• Perfect for that classic afternoon tea or a lovely dessert.

Ingredients for Your Old Fashioned Apple Cake

Right then, let’s talk ingredients for this beauty. You’ll mostly find these lurking in your pantry already, which is always a bonus! The key here is good, honest ingredients that do their job perfectly. Using proper cooking apples is a must, as they break down just right, and don’t forget your trusty self-raising flour for that lovely lift. Trust me, the simplicity is what makes this cake so special.

• 225 g self-raising flour
• 1 tsp baking powder
• 225 g caster sugar
• 2 large eggs
• 150 g unsalted butter, melted and cooled
• 250 g cooking apples, peeled, cored, and thickly sliced
• 25 g flaked almonds
• 2 tbsp icing sugar for dusting

Step-by-Step Guide to Making Your Old Fashioned Apple Cake

Okay, getting this Old Fashioned Apple Cake right is all about a bit of calm and following these simple steps. My top tip? Get your oven preheated first thing. It really makes the whole process smoother, and you’ll be enjoying a slice that much sooner. Remember, the butter needs to be melted but also properly cooled – hot butter can make a batter a bit temperamental!

1. First things first, get your oven whizzing up to 160°C (140°C Fan/Gas Mark 3). While that’s heating, grab a deep 20cm round cake tin. Give it a good grease all over and then line it with baking parchment. I like to cut a circle for the bottom and then a strip for the sides – makes turning it out a doddle later on.
2. Now, into a big mixing bowl, pop your self-raising flour, baking powder, caster sugar, the two large eggs, and that lovely melted (and cooled!) butter.
3. Get your electric whisk or a good sturdy wooden spoon and beat it all together until you’ve got a wonderfully smooth and creamy batter. It should look glossy and ready to go.
4. Spoon about half of this gorgeous batter into your prepared tin. Spread it out nice and evenly with the back of your spoon, making sure you get right into the edges.
5. Next, artfully arrange your thickly sliced cooking apples over the batter. Try to get a nice flat layer so they’re evenly distributed through the cake.
6. Carefully spoon the rest of the batter over the apples. Gently smooth the top, but don’t press too hard – we want it light and airy!
7. Now for the finishing touch: scatter those flaked almonds all over the top. They’ll toast up beautifully while baking and give a lovely little crunch.
8. Time for the oven! Slide your cake in and bake for about 1 hour and 15 minutes to 1 hour and 25 minutes. You’ll know it’s ready when it’s golden brown and a skewer poked right into the centre comes out perfectly clean. If you’re ever unsure, checking with a skewer is the best way to tell if your Old Fashioned Apple Cake is fully baked.
9. Once it’s out of the oven, let the cake cool in the tin for about 15 minutes. This bit is important – it helps the cake firm up so it doesn’t fall apart. Then, gently turn it out onto a wire rack to cool completely.
10. Just before serving, give it a little dusting of icing sugar. It looks so pretty and just adds that final touch of sweetness that Mary Berry herself would approve of! For more brilliant baking inspiration, check out more of Mary Berry’s recipes and her easy chocolate flapjacks too.

What to Serve with Your Old Fashioned Apple Cake

This cake is absolutely lovely just as it is, perhaps with a simple dusting of icing sugar. But if you fancy jazzing it up a bit, here are a couple of my favourite ways to serve it that really make it sing!

A dollop of **whipped cream** is always a winner, its lightness contrasting beautifully with the dense, moist cake. Or, for a real treat, a scoop of good quality **vanilla ice cream** is just heavenly, especially if the cake is still a tiny bit warm. Honestly, you can’t go wrong. For other sweet ideas, you might like to try my easy vanilla cupcakes or perhaps a rich coffee mousse if you’re feeling fancy.

Storing and Reheating Your Old Fashioned Apple Cake

This cake is honestly best eaten fresh, but sometimes you just can’t manage it all at once, can you? Don’t worry, it keeps beautifully. My trick is to make sure it’s completely cool first.

Once cooled, wrap your Old Fashioned Apple Cake well in cling film or pop it into an airtight container. It’ll stay lovely for about 3 to 4 days like this. If you fancy a warm slice, and trust me, it’s divine that way, just pop a piece in the microwave for about 15-20 seconds – not too long, mind! It brings out that lovely apple flavour and makes the sponge ever so soft again. Honestly, it’s a weekend winner or perfect for a mid-week pick-me-up!

Frequently Asked Questions About Old Fashioned Apple Cake

Got questions about this lovely cake? It’s always good to know a few extra bits and bobs, especially when you’re baking. Here are a few things people often ask me.

Can I use different types of apples?

Absolutely! While cooking apples like Bramleys are best because they break down beautifully, you can use dessert apples too. Just be aware they might hold their shape a bit more, giving you chunkier apple pieces. A mix is often really nice, too!

How do I know if the cake is fully baked?

The best way is the trusty skewer test! Just push a thin skewer or a cocktail stick right into the centre of the cake. If it comes out clean, with no wet batter clinging to it, your Old Fashioned Apple Cake is good to go. If there’s batter, give it another 5-10 minutes and check again.

Can I make this cake ahead of time?

Oh yes, definitely! This cake is actually fantastic for making ahead. It needs to be completely cool before storing it in an airtight container. Honestly, some people find it even tastier the next day as the flavours have had a chance to meld together. You can also easily make my easy vegan apple pie a day or two in advance too!

Before You Go

I really hope you give this Old Fashioned Apple Cake a whirl this week! It’s such a treat and perfect with a cuppa.

If you do make it, please let me know what you think! Drop a comment below or share your baking triumphs over on Pinterest. I absolutely love hearing from you all!

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