This Mary Berry Apple and Cinnamon Cake Recipe is a moist and easy recipe, which is made with fresh apples and ground cinnamon. It’s the ultimate comfort food recipe, ready in about an hour.
Mary Berry Apple and Cinnamon Cake Ingredients
- 225g (8oz) self-raising flour
- 2 tsp baking powder
- 225g (8oz) butter, softened, or soft baking margarine
- 225g (8oz) caster sugar
- 4 large free-range eggs
- 2 tbsp milk
- 2 large Bramley apples (or other cooking apples)
- 2 tsp ground cinnamon
- 2 tbsp demerara sugar, for the topping
How To Make Mary Berry Apple and Cinnamon Cake
- Prep the oven and tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round deep cake tin and line the base with baking parchment.
- Make the cake batter: In a large bowl, combine the flour, baking powder, softened butter, caster sugar, eggs, and milk. Beat with an electric mixer (or a wooden spoon) until the mixture is smooth, well-combined, and pale.
- Prepare the apples: Peel, core, and thinly slice the apples. In a separate bowl, toss the apple slices with the ground cinnamon until they are evenly coated.
- Assemble the cake: Spoon half of the cake batter into the prepared tin and level the surface. Arrange half of the cinnamon-coated apple slices over the batter. Spoon the remaining batter on top and smooth it out.
- Add the topping: Neatly arrange the rest of the apple slices over the top of the cake batter. Sprinkle evenly with the demerara sugar.
- Bake the cake: Place the tin in the preheated oven and bake for 40-50 minutes, or until the cake is golden brown, well-risen, and a skewer inserted into the center comes out clean. Let it cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Recipe Tips
- What are the best apples for this cake? Bramley apples are ideal as they cook down to a soft, fluffy texture. If you can’t find them, other cooking apples like Granny Smith will also work well.
- How to stop the apples from sinking? To prevent the apple slices from sinking to the bottom, ensure your cake batter is the correct, thick consistency. You can also lightly dust the apple slices in a tablespoon of flour before layering them.
- How do I know when the cake is cooked? The most reliable method is the skewer test. Insert a clean skewer or toothpick into the very center of the cake. If it comes out clean with no wet batter attached, the cake is done.
- Can I use plain flour instead of self-raising? Yes, but you will need to add more raising agent. For every 150g of plain flour, sift in 2 teaspoons of baking powder.
What To Serve With Apple and Cinnamon Cake
This cake is delicious on its own, especially with a cup of tea or coffee. For a more indulgent dessert, serve a warm slice with a scoop of vanilla ice cream, a spoonful of thick clotted cream, or a generous pour of warm custard.
How To Store Apple and Cinnamon Cake
- Refrigerate: Store the cake in an airtight container at room temperature. It will stay fresh and moist for up to 4 days. There is no need to refrigerate it, as this can cause it to become dry.
- Freeze: This cake freezes beautifully. Wrap the whole cake (or individual slices) tightly in a double layer of cling film and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Apple and Cinnamon Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 15g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a common baking issue that can be caused by opening the oven door too early, which lets cold air in and stops the cake from rising, or by inaccurate oven temperatures.
Yes, about 75g of sultanas or chopped walnuts would be a lovely addition. Stir them into the batter just before you spoon it into the tin for extra texture and flavour.
You can, but you will need to adjust the cooking time. A smaller, deeper tin will require a longer bake, while a larger, shallower tin will cook more quickly. Keep a close eye on it and use the skewer test to check for doneness.
Try More Recipes:
- Mary Berry’s Dorset Apple Cake Recipe
- Mary Berry’s Best Apple Cake Recipe
- Mary Berry Blackberry and Apple Crumble Recipe
Mary Berry Apple and Cinnamon Cake Recipe
Description
A classic, moist, and fluffy British cake layered with tender apples and warm cinnamon, finished with a crunchy demerara sugar topping.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare a 20cm round cake tin.
- Beat flour, baking powder, butter, sugar, eggs, and milk together until smooth.
- Peel, core, and slice apples, then toss them with the cinnamon.
- Layer half the batter, half the apples, then the remaining batter in the tin.
- Arrange the final apple slices on top and sprinkle with demerara sugar.
- Bake for 40-50 minutes, until a skewer inserted into the center comes out clean.
Notes
- Using softened butter or baking margarine is key to getting a smooth, light batter quickly.
- Don’t overmix the batter once the ingredients are combined, as this can make the cake tough.
- Let the cake cool in the tin for 10 minutes before turning it out; this helps prevent it from breaking.
