Mary Berry Apple and Cinnamon Cake

Mary Berry’s Apple and Cinnamon Cake is a comforting and deliciously moist dessert that perfectly combines the tartness of apples with the warmth of cinnamon. This cake has a tender crumb, thanks to the apples, and a beautiful aroma from the cinnamon. It’s an ideal treat for autumn or any time you want a cozy dessert that’s easy to make and sure to please.

What Is Mary Berry’s Apple and Cinnamon Cake?

Mary Berry’s Apple and Cinnamon Cake is a soft, moist cake made with fresh apples and spiced with cinnamon. The apples add natural sweetness and a bit of tartness, while the cinnamon gives a warm, inviting flavor. This cake is often topped with a sprinkle of powdered sugar or served with a dollop of cream, making it a comforting dessert that’s perfect for family gatherings, tea time, or a casual treat.

Other Popular Recipes

• Mary Berry Dutch Apple Cake
• Mary Berry Dorset Apple Cake
• Mary Berry Apple Traybake

Why You’ll Love This Recipe

• Moist and Tender: The apples add natural moisture, keeping the cake soft and delicious.
• Warm, Cozy Flavor: The cinnamon brings a warmth that complements the apples perfectly.
• Easy to Make: Straightforward ingredients and steps make this cake beginner-friendly.
• Perfect for Any Occasion: Great for dessert, tea time, or as a breakfast treat.
• Ideal for Autumn: A wonderful way to use seasonal apples in a delicious dessert.

Ingredients Needed to Make Mary Berry’s Apple and Cinnamon Cake

For the Cake

• 225g self-raising flour – Adds structure and helps the cake rise.
• 1 tsp baking powder – Helps create a light, fluffy texture.
• 100g butter (softened) – Adds richness and moisture to the cake.
• 225g caster sugar – Sweetens the cake and balances the tartness of the apples.
• 2 large eggs – Binds the ingredients and adds structure.
• 1 tsp vanilla extract – Enhances the overall flavor.
• 2 medium apples (peeled, cored, and diced) – Adds natural sweetness and moisture.
• 1-2 tsp ground cinnamon – Adds a warm, spiced flavor.

Optional Topping

• Icing sugar (for dusting) – Adds a touch of sweetness and decoration.

Equipment Needed

• Mixing bowls – For combining ingredients.
• Electric mixer or whisk – To cream the butter and sugar.
• 20cm (8-inch) round cake tin – The ideal size for this cake.
• Spatula – For folding in ingredients.
• Parchment paper – To line the cake tin for easy removal.

Instructions to Make Mary Berry’s Apple and Cinnamon Cake

Step 1: Preheat the Oven and Prepare the Tin

Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the bottom with parchment paper for easy removal.

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 3-4 minutes.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the cake’s flavor.

Step 4: Sift in the Dry Ingredients

In a separate bowl, sift together the self-raising flour, baking powder, and cinnamon. Fold these dry ingredients gently into the wet mixture until just combined.

Step 5: Add the Apples

Fold the diced apples into the batter, ensuring they are evenly distributed throughout the mixture.

Step 6: Pour into the Tin and Smooth the Top

Pour the batter into the prepared cake tin, smoothing the top with a spatula.

Step 7: Bake the Cake

Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.

Step 8: Cool the Cake

Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9: Dust with Icing Sugar (Optional)

For a finishing touch, dust the top of the cooled cake with icing sugar.

What Goes Well with Mary Berry’s Apple and Cinnamon Cake

• Whipped Cream: Light and airy, it balances the richness of the cake.
• Vanilla Ice Cream: Complement the warm cinnamon flavor beautifully.
• Caramel Sauce: Adds an extra touch of sweetness that pairs well with apples.
• Fresh Berries: A few berries on the side add color and freshness.
• Spiced Tea or Coffee: Perfect for an afternoon tea pairing.

Expert Tips for the Best Apple and Cinnamon Cake

• Use Fresh, Firm Apples: Firmer apples hold their shape better when baked.
• Dice Apples Evenly: Cutting the apples evenly ensures a consistent texture throughout the cake.
• Don’t Overmix: Fold in the flour mixture gently to keep the cake light.
• Cool Before Slicing: Let the cake cool fully before slicing to maintain its structure.
• Serve Fresh: This cake is best enjoyed fresh, but it can be stored if needed.

Easy Variations of Mary Berry’s Apple and Cinnamon Cake

• Add Walnuts or Pecans: Fold in a handful of chopped nuts for added texture.
• Apple and Raisin Cake: Add a handful of raisins to the batter for extra sweetness.
• Glazed Apple and Cinnamon Cake: Drizzle with a simple icing glaze for a sweeter finish.
• Spiced Apple Cake: Add a pinch of nutmeg or ginger for extra warmth.
• Apple and Honey Cake: Replace some of the sugar with honey for a rich, natural sweetness.

Best Practices to Store Mary Berry’s Apple and Cinnamon Cake

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Bring to room temperature before serving.
• Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

How Can I Make Mary Berry’s Apple and Cinnamon Cake Healthier?

• Reduce Sugar: Use less sugar in the batter or replace it with honey or maple syrup.
• Add Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
• Use Greek Yogurt: Substitute half of the butter with Greek yogurt for a lower-fat option.
• Add More Apples: Add an extra apple for natural sweetness and texture.

Nutrition Value (Per Serving)

• Calories: 250 kcal
• Fat: 10g
• Carbohydrates: 36g
• Protein: 3g
• Fiber: 2g

FAQs

Can I Use Any Type of Apple in Mary Berry’s Apple and Cinnamon Cake?

Yes, you can use any type of apples, but firmer varieties like Granny Smith, Honeycrisp, or Braeburn work best. These apples hold their shape when baked, adding texture and a slight tartness that balances the sweetness of the cake.

How Do I Keep Apple and Cinnamon Cake Moist?

To keep the cake moist, avoid overbaking it and measure ingredients accurately. The apples naturally add moisture, but you can also add a tablespoon of Greek yogurt or sour cream to the batter for extra tenderness. Store the cake in an airtight container at room temperature.

Can I Freeze Mary Berry’s Apple and Cinnamon Cake?

Yes, you can freeze this cake. Allow it to cool completely, then wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Can I Make This Recipe Gluten-Free?

Yes, you can make this cake gluten-free by substituting the self-raising flour with a gluten-free flour blend that includes a rising agent. Be sure to check that the gluten-free flour is suitable for baking to achieve the best texture.

Final Words

Mary Berry’s Apple and Cinnamon Cake is a wonderfully moist and flavorful treat that brings together the best of apple and cinnamon flavors in a soft, tender crumb. Perfect for a cozy dessert or afternoon tea, this cake is easy to make and ideal for any season. Serve with whipped cream or a scoop of vanilla ice cream for a deliciously comforting dessert!

More Recipes By British Baking Recipes

• Mary Berry Fairy Cakes
• Mary Berry’s Death By Chocolate Cake
• Mary Berry Fudge Chocolate Cake
• Jamie Oliver Apple and Cinnamon Cake

Print