This Mary Berry Apple and Sultana Cake is a moist and fruity recipe, which is made with fresh apples and sweet sultanas. It’s a classic, foolproof recipe, ready in about an hour and a half.
Mary Berry Apple and Sultana Cake Ingredients
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 large eggs
- 2 firm eating apples (such as Braeburn or Gala)
- 150g (1 cup) sultanas (golden raisins)
- 2 tablespoons demerara sugar, for the topping
How To Make Mary Berry Apple and Sultana Cake
- Prep the Oven and Tin: Preheat your oven to 160°C/325°F/Gas 3. Grease a 23cm (9in) round springform or loose-bottomed cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, cinnamon, and eggs. Using an electric mixer or a wooden spoon, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add the Fruit: Peel, core, and chop the apples into small chunks. Gently fold the apple chunks and the sultanas into the cake batter with a spatula until they are evenly distributed.
- Assemble and Bake: Spoon the mixture into the prepared tin and level the surface. Sprinkle the demerara sugar evenly over the top. Bake in the preheated oven for 60–70 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before removing it from the tin and placing it on a wire rack to cool completely.
Recipe Tips
- What are the best apples for this cake? It’s best to use a firm eating apple that will hold its shape during baking, such as a Braeburn, Gala, or Cox. This provides a nice texture alongside the soft sultanas.
- How do you keep the fruit from sinking? The best trick is to toss the chopped apples and the sultanas in a tablespoon of the measured flour mixture before folding them into the batter. This light coating helps them stay suspended in the cake as it bakes.
- Can I use regular raisins instead of sultanas? Yes, you can. Sultanas (which are golden raisins) are typically a bit plumper and sweeter, which is lovely in this cake, but regular dark raisins will work just as well as a substitute.
- How do you get a crunchy sugar topping? The demerara sugar is the secret! Sprinkling this coarse, light brown sugar over the batter before baking is what creates the signature sweet and crunchy crust that is a hallmark of this classic cake.
What To Serve With Apple and Sultana Cake
This is a classic teatime cake and is perfectly delicious on its own with a hot cup of tea or coffee. For a comforting dessert, serve a slice warm with:
- A generous pouring of hot, creamy custard
- A dollop of thick clotted cream or crème fraîche
- A simple scoop of good quality vanilla ice cream
How To Store Apple and Sultana Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay wonderfully moist for 3 to 4 days.
- Freeze: Wrap the completely cooled cake (or individual slices) well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Apple and Sultana Cake Nutrition Facts
- Serving: 1 slice (1/10th of cake)
- Calories: 490 kcal
- Carbohydrates: 68g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 14g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Since this is a dense fruit cake, it needs a longer bake time, but start checking it with a skewer at the 60-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. You can bake the batter in a greased and lined 2lb (900g) loaf tin. The baking time will be similar, but you may need to check it a little earlier. If the top is browning too quickly, you can loosely tent it with foil for the last 15-20 minutes of baking.
It is not required for this recipe, but if you like extra-plump fruit, you can soak the sultanas in hot tea or a little bit of brandy for about 30 minutes before you start. Just be sure to drain them well and pat them dry before adding them to the batter.
Try More Recipes:
- Mary Berry Apple Sponge Cake Recipe
- Mary Berry Toffee Apple Cake Recipe
- Mary Berry Apple and Lemon Cake Recipe
Mary Berry Apple and Sultana Cake Recipe
Description
A classic British teatime cake, made with Mary Berry’s simple all-in-one method, packed with tender apples, juicy sultanas, and finished with a crunchy sugar top.
Ingredients
Instructions
- Preheat oven to 160°C/325°F and prepare a 9-inch round cake tin.
- Place the butter, caster sugar, flour, baking powder, cinnamon, and eggs in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Gently fold the chopped apples and sultanas into the batter.
- Spoon the batter into the prepared tin and level the surface.
- Sprinkle the demerara sugar evenly over the top.
- Bake for 60-70 minutes, until a skewer inserted into the center comes out clean.
Notes
- The “all-in-one” method is incredibly easy, but be careful not to overmix the batter once it has just come together, as this can make the cake tough.
- For the best results, toss the chopped apple and sultanas in a tablespoon of the measured flour to help prevent them from sinking to the bottom of the cake.
- Using softened, room temperature butter and eggs is crucial for a smooth batter and an even bake.
- Don’t be tempted to skip the demerara sugar topping; it’s the secret to the classic crunchy texture on top.
