If you’re searching for a deliciously moist and comforting dessert, Mary Berry’s Apple and Cinnamon Cake is an ideal choice. This article provides the complete recipe, baking tips, and even some creative variations to suit your taste or dietary preferences.

Original Recipe from Mary Berry

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Ingredients

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

To Finish:

Light muscovado sugar, for sprinkling
Extra chopped walnuts, for sprinkling (optional)
Icing sugar, for dusting (optional)

Instructions

Preheat your oven to 180°C (Fan 160°C) or Gas Mark 4. Grease and line a 9-inch (23 cm) deep round cake tin with baking parchment.
In a large bowl, measure the butter, sugar, eggs, chopped walnuts, sultanas, flour, and baking powder. Beat well for about 2 minutes until thoroughly blended.
Spoon half the mixture into the prepared tin, spreading it evenly.
Layer the grated apple and sprinkle the ground cinnamon evenly over the mixture.
Spread the remaining cake mixture on top and level the surface. Sprinkle generously with light muscovado sugar and chopped walnuts.
Bake in the preheated oven for 1 ¼ to 1 ½ hours or until well risen and golden brown.
Cool the cake in the tin for a few minutes, then transfer it to a wire rack. Dust with icing sugar before serving.

Baking Tips and Variations

Using Alternative Tins
If you don’t have a 9-inch round tin, a square 21 cm (8-inch) tin works well too. While it may not look as round, it slices neatly into rectangles for serving.
Apple Choices
For a slightly sweeter taste, consider using a mix of cooking apples and eating apples. For example, one small cooking apple and two eating apples create a nice balance.
Nut-Free Option
If you or your guests have nut allergies, try omitting the walnuts. The cake remains moist and flavorful, thanks to the apple layer.
Layer Adjustments
For a more distinct apple layer, thinly slice the apples instead of grating them. This creates a visually appealing and texturally interesting dessert.
Enhanced Topping
Adding demerara sugar or an extra sprinkle of cinnamon before baking creates a caramelized, slightly crunchy topping.
Serving Suggestions
Serve this cake warm as a dessert with a scoop of high-quality vanilla ice cream or a dollop of cream.

Personal Experiences and Reviews

Several bakers have tried Mary Berry’s Apple and Cinnamon Cake, sharing their experiences:

One reviewer substituted walnuts with a mix of nuts (hazelnuts, pecans, and brazil nuts) and used Waitrose vine fruit instead of sultanas. The result was equally delightful.
Another baker used their homegrown apples and was thrilled with the nostalgic aroma of apple and cinnamon filling the kitchen.

While the cake’s appearance might not be stunning, its taste is universally praised as comforting and reminiscent of German-style apple cakes.

Why This Recipe Works

Mary Berry’s Apple and Cinnamon Cake is a timeless classic because of its:

Moist Texture: The grated apples ensure the cake stays soft and tender.
Balanced Flavors: Cinnamon adds a warming spice, perfectly complementing the sweetness of the apples.
Versatility: The recipe accommodates variations, making it accessible for different preferences and dietary needs.

FAQs About Mary Berry’s Apple and Cinnamon Cake

1. Can I make this cake gluten-free?

Yes! Replace the self-raising flour with a gluten-free self-raising flour blend. Add a teaspoon of xanthan gum to maintain structure.

2. How do I store this cake?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in individual slices wrapped in cling film and foil.

3. Can I add other spices?

Absolutely! Try adding a pinch of nutmeg or allspice for a spicier flavor profile.

This Mary Berry classic is more than just a cake—it’s a heartwarming treat perfect for any occasion. Bake it today and enjoy the irresistible combination of apple and cinnamon!