Mary Berry's Easy Apple Cake
Mary Berry's simple Apple Cake is delicious and easy to make. Here's her recipe, plus some North America-friendly changes and notes on how I did it.
Equipment
- Peeler
- 8-inch cake tin or springform pan
- Parchment Paper
- silicone scraper
Ingredients
- 9 ounces cooking apples weigh after peeling and cutting
- 1¼ cups self-rising flour
- ¾ cup superfine sugar
- 2 large eggs
- ½ teaspoon almond extract
- powdered sugar to decorate
- optional: homemade whipped cream as a topping
Instructions
- First, heat your oven to 350° F and line your cake pan with a fitted circle of parchment paper.
- Peel and thinly slice the apples, then submerge them in a bowl of water.
- Add flour and sugar into a medium bowl. Add the eggs and almond extract. Carefully, with a a large spoon or spatula, mix the batter until it is even. It is very sticky. Using your spoon, with the help of a scraper, spread half of the mixture onto the tin.
- Drain your apples and pat them dry with a paper towel. Arrange them over the mixture. Then top with the remaining batter. It'll be hard to spread, but it's okay if the apples show through.
- Bake in your oven for 1 hour and 15 minutes, or until golden and shrinking from the sides of the pan.
- Leave to cool for 15 minutes, then turn it out and remove the paper. Top with powdered sugar, and serve with whipped cream.
Video
Notes
Mary's recipe says "cooking apples," but I just used what I had which was 1 Fuji & 1 Pink Lady apple.
Converting from UK-isms:
- To make self-rising flour, just combine 1 cup of all purpose flour with a quarter teaspoon salt and 1 1/2 teaspoons baking powder. It's easy! I like to make two cups at a time and store it in a large porcelain jar for later.
- Superfine sugar is just regular white granulated sugar that has been run through a food processor for about 30 seconds. If you don't have a food processor, you can also buy superfine sugar, (also called Baker's Sugar) at supermarkets with well-stocked baking aisles like Lucky's or Safeway.