This Mary Berry Apple and Cinnamon Cake recipe is made with butter, self-raising flour, muscovado sugar, ground cinnamon, apples, eggs, demerara sugar, and apricot jam. It takes 60 minutes to prepare and serves 8 people.
Try More Mary Berry Recipes:
- Mary Berry Condensed Milk Ice Cream
- Mary Berry Apple And Rhubarb Crumble
- Mary Berry Orange Drizzle Cake
🤎 The Benefits of Trying This Delicious Apple And Cinnamon Cake Recipe
- The combination of sweet apples and warm cinnamon creates a comforting, aromatic flavor.
- It’s a simple recipe that’s perfect for both beginner and experienced bakers.
- The use of muscovado sugar adds a rich, caramel-like sweetness to the cake.
- The cake’s moist and tender texture makes it a delightful treat for any occasion.
❓ What Is Mary Berry Apple And Cinnamon Cake Recipe?
Mary Berry Apple and Cinnamon Cake is a delightful dessert made with fresh apples, aromatic cinnamon, and a moist, tender texture. The cake gets its name from the renowned British baker Mary Berry, known for her classic, comforting recipes.
🍏 Mary Berry Apple And Cinnamon Cake Ingredients
- 75g/2½oz butter, softened
- 200g/7oz self-raising flour
- 100g/3½oz light muscovado sugar
- 1 tsp ground cinnamon
- 3 dessert apples, about 350g/12oz before peeling
- 3 free-range eggs, beaten
- 1-2 tbsp demerara sugar, to taste
- 2 tbsp warmed, sieved apricot jam
🥮 How To Make Mary Berry Apple And Cinnamon Cake
- Turn the oven on to 180C/160C Fan/Gas 4.
- Mix the butter into the flour until it looks like fine breadcrumbs. You can use a food blender to do this. Add the cinnamon and sugar and mix well.
- To make the cake, peel, core, and dice two and a half apples. Then, add the eggs and mix them in with the apples. Mix by beating.
- Fill each cake pan with the same amount of cake batter. Cut the other half of the apple into thin slices and place them in a row down the middle of each cake.
- Add demerara sugar on top and bake for 35 to 45 minutes, or until the cake is golden brown, risen, firm in the middle, and just pulling away from the sides of the pan.
- Use the apricot jam to cover the tops of the cakes. If you want them to cool faster, take them out of the tins and set them on a wire rack.
💭 Recipe Tips
- Use the right apples – opt for firm, tart varieties like Granny Smith to balance the sweetness and prevent the cake from becoming too soggy.
- Don’t overmix the batter – gently fold the ingredients together to avoid a tough, dense texture in the finished cake.
- Adjust cinnamon to taste – if you prefer a stronger cinnamon flavor, feel free to increase the amount to suit your preference.
- Check for doneness – use a toothpick to ensure the cake is fully baked; it should come out clean when inserted into the center.
- Let it cool – allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from becoming too dense or sticky.
🍨 What To Serve With Apple And Cinnamon Cake?
Apple and Cinnamon Cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgence, consider serving it with a drizzle of warm caramel sauce or a sprinkle of powdered sugar.
🎚 How To Store Leftovers Apple And Cinnamon Cake?
- In The Fridge. To store Leftovers Apple And Cinnamon Cake let it cool completely and then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze Leftovers Apple And Cinnamon Cake allow it to cool completely, then wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. Place it in a freezer-safe container and freeze for up to 3 months.
🥵 How To Reheat Leftovers Apple And Cinnamon Cake?
- In The Microwave: Place a slice Leftovers Apple And Cinnamon Cake on a microwave-safe plate and heat for 10-15 seconds until warm.
- In The Oven: Wrap Leftovers Apple And Cinnamon Cake in aluminum foil and reheat in a 350°F oven for 10 minutes.
- In The Steaming: Place Leftovers Apple And Cinnamon Cake in a steamer for 5-7 minutes until heated through.
FAQs
How Can I Prevent The Apples From Sinking To The Bottom Of The Cake?
To prevent apples from sinking, coat them lightly in flour before folding into the batter. This helps them adhere better to the cake mixture, reducing the likelihood of sinking during baking.
What Type Of Apples Work Best For Mary Berry’s Apple And Cinnamon Cake?
Ideal apples for Mary Berry’s Apple and Cinnamon Cake include Bramley or Granny Smith varieties. These apples balance tartness and sweetness, providing a delicious flavor and maintaining a pleasing texture after baking.
How Do I Know When The Cake Is Done Baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs (not wet batter), the cake is ready. Additionally, the cake’s top should be golden, and it should spring back when lightly touched.
Can I Add Raisins Or Dried Cranberries To The Cake For Added Sweetness?
Yes, you can add raisins or dried cranberries for extra sweetness. Soak them in warm water or apple juice before adding to ensure they stay plump and moist during baking. Adjust quantities to personal taste preference.
Try More Mary Berry Recipes:
- Mary Berry Lemon And Lime Cake
- Mary Berry Double Chocolate Chip Cookies
- Mary Berry Coconut And Lime Cake
Mary Berry Apple And Cinnamon Cake Nutrition Facts
Serving Size: 1 slice (assuming 12 slices per cake)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Total Sugars: 20g
- Protein: 4g
Mary Berry Apple And Cinnamon Cake
Description
This Mary Berry Apple and Cinnamon Cake recipe is made with butter, self-raising flour, muscovado sugar, ground cinnamon, apples, eggs, demerara sugar, and apricot jam. It takes 60 minutes to prepare and serves 8 people.
Ingredients
Instructions
- Turn the oven on to 180C/160C Fan/Gas 4.
- Mix the butter into the flour until it looks like fine breadcrumbs. You can use a food blender to do this. Add the cinnamon and sugar and mix well.
- To make the cake, peel, core, and dice two and a half apples. Then, add the eggs and mix them in with the apples. Mix by beating.
- Fill each cake pan with the same amount of cake batter. Cut the other half of the apple into thin slices and place them in a row down the middle of each cake. Add demerara sugar on top and bake for 35 to 45 minutes, or until the cake is golden brown, risen, firm in the middle, and just pulling away from the sides of the pan.
- Use the apricot jam to cover the tops of the cakes. If you want them to cool faster, take them out of the tins and set them on a wire rack.
Notes
- Use the right apples – opt for firm, tart varieties like Granny Smith to balance the sweetness and prevent the cake from becoming too soggy.
Don’t overmix the batter – gently fold the ingredients together to avoid a tough, dense texture in the finished cake.
Adjust cinnamon to taste – if you prefer a stronger cinnamon flavor, feel free to increase the amount to suit your preference.
Check for doneness – use a toothpick to ensure the cake is fully baked; it should come out clean when inserted into the center.
Let it cool – allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to prevent it from becoming too dense or sticky.