Mary Berry Apple And Cinnamon Cake​ Recipe

This warming Mary Berry Apple and Cinnamon Cake is made with softened butter, light muscovado sugar, fresh cooking apples, and ground cinnamon. The result is a deliciously moist and tender cake with a wonderful flavor of sweet apple and aromatic spice. This recipe is perfect for an autumnal dessert or a comforting tea-time treat, serving up to 8 people.

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Mary Berry Apple and Cinnamon Cake Ingredients

For the Cake:

• 225g softened butter
• 225g light muscovado sugar
• 3 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 400g cooking apples, peeled, cored, and grated
• 1 tsp ground cinnamon

For the Topping:

• Extra light muscovado sugar, for sprinkling
• Chopped walnuts (optional), for sprinkling
• Icing sugar, for dusting

How To Make Mary Berry Apple and Cinnamon Cake

1. Prepare the oven and tin: Preheat your oven to 180°C (350°F/Gas 4). Grease and line a 23cm (9-inch) deep, round cake tin with baking parchment.
2. Make the all-in-one batter: Place the softened butter, light muscovado sugar, eggs, self-raising flour, and baking powder into a large mixing bowl. Beat the mixture with an electric mixer for about 2 minutes until it is thoroughly combined and smooth.
3. Prepare the apples: Grate the peeled and cored apples and mix them in a separate bowl with the ground cinnamon. Squeeze out any excess moisture from the grated apple to prevent the cake from becoming too wet.
4. Assemble the cake: Spoon half of the cake batter into the prepared tin and spread it out evenly. Spread the grated apple and cinnamon mixture over the batter in an even layer. Spoon the remaining cake batter on top and gently level the surface.
5. Add the finishing touches and bake: Sprinkle the top generously with a little extra light muscovado sugar and chopped walnuts if you’re using them. Bake for about 1 ¼ to 1 ½ hours, or until the cake is well-risen and golden brown. A skewer inserted into the center should come out clean.
6. Cool and serve: Leave the cake to cool in the tin for a few minutes before turning it out onto a wire rack. Carefully peel off the parchment paper and dust with icing sugar to serve.

Recipe Tips

• Grate the apples: Grating the apples instead of slicing them ensures they are evenly distributed throughout the middle of the cake, creating a beautifully moist layer.
• Squeeze out excess moisture: This is a crucial step! Squeezing the grated apple to remove excess liquid will prevent your cake from becoming soggy and dense.
• Muscovado sugar is key: Light muscovado sugar provides a caramel-like, rich flavor that complements the cinnamon and apples. Using a different sugar may change the final taste.
• Serving suggestions: This cake is delicious on its own, but it’s also excellent when served warm with a dollop of clotted cream or a scoop of vanilla ice cream.

What To Serve Apple and Cinnamon Cake

This delicious cake is a classic on its own with a cup of tea or coffee. To elevate it for a dessert, serve a warm slice with a scoop of creamy vanilla ice cream, a generous spoonful of clotted cream, or a drizzle of warm custard. The warm, spiced flavors also pair well with a simple fruit compote on the side.

How To Store Apple and Cinnamon Cake Leftovers

• Refrigerate: Store the cooled cake in an airtight container at room temperature for up to 3-4 days. It can also be stored in the refrigerator for up to a week.
• Freeze: You can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Thaw the cake overnight in the refrigerator before bringing it to room temperature and serving.

Mary Berry Apple and Cinnamon Cake Nutrition Facts

• Calories: 440 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 230mg
• Total Carbohydrate: 57g
• Dietary Fiber: 3g
• Sugars: 38g
• Protein: 6g

Frequently Asked Questions

• Can I use a different size cake tin? Yes, you can. A larger tin will result in a thinner cake that bakes more quickly, while a smaller tin will create a deeper cake that requires more baking time. Always test for doneness with a skewer.
• Can I leave out the walnuts? Absolutely. The walnuts are optional. If you have a nut allergy or simply don’t like them, you can omit them completely.
• Why is this called an “all-in-one” recipe? This recipe is called an “all-in-one” because you can simply place most of the main cake ingredients into one bowl and mix them together. This method is incredibly quick and simple, saving time and effort.

Try More Recipes:

• Mary Berry​ Dorset Apple Cake Recipe
• Mary Berry​ The Best Apple Cake Recipe Ever Recipe
• Mary Berry Pear Pavlova Recipe​