So, the first time I made this, it was cold. Like “wool socks on inside” kind of cold. Rain smearing the window, kettle on the hob, and me with flour all over my jumper trying to figure out if I’d put the sugar in already. I hadn’t. That cake? Not my best. But I ate two slices anyway.
This version’s better. Mary Berry knew what she was doing. It’s got that proper apple-cake comfort — soft in the middle, crunchy top, warm spice — but it’s not trying too hard. Doesn’t need a drizzle or icing or any faff. You cut a slice, you eat it warm, maybe sneak back for more when everyone else is distracted. That sort of cake.
Why You’ll Love It
- It’s old-school, in the best way.
- Smells like you’ve cleaned the whole house (even if you haven’t).
- One bowl, no fuss. Maybe two bowls if you’re unlucky.
- Keeps for days. Or it would, if you left it alone.
- Has that bakery-on-a-wet-morning thing going on.
Ingredients
- 75g butter (leave it out too long and forget about it — it’ll be perfect)
- 200g self-raising flour
- 100g light muscovado sugar — the sticky, damp kind
- 1 tsp cinnamon
- 3 apples (about 350g before peeling — I don’t weigh, I guess)
- 3 eggs, beaten
- 1–2 tbsp demerara sugar (I dump a bit on and hope for the best)
- 2 tbsp apricot jam, warmed and strained if you’re feeling posh
How to Make Mary Berry Apple and Cinnamon Cake
- Oven on — 180°C or 160°C fan. Gas 4. No skipping this. I’ve forgotten and cursed.
- Rub butter into flour. Fingers are fine. Processor if you’re in a rush. Should look like the bottom of your biscuit tin.
- Stir in sugar and cinnamon. Deep breath. It’s going to smell like October in here.
- Peel and chop 2½ apples. Doesn’t need to be fancy. Mix them with the eggs. Looks like a mistake — it’s not.
- Pour wet into dry. Fold, not beat. Seriously, don’t go mad with the spoon.
- Into a lined tin. Level it-ish.
- Slice the leftover apple half and lay it across the top like lazy stripes. Sprinkle demerara like you mean it.
- Bake for 35 to 45 minutes. Or until it looks golden and a skewer comes out clean-ish.
- While still warm, brush the jam on top. It’ll melt right in. If you forget this bit, no one will care. But it’s nice.
- Let it sit in the tin 10 minutes. Then get it out before it gets sweaty. Learned that the messy way.
Common Mistakes and How to Dodge Them
Why’s it heavy like a brick?
Overmixed. Fold gently. Stop before it looks perfect.
Apples all dropped to the bottom. What did I do?
Dust ‘em in flour before adding. Keeps them suspended like little magic pillows.
Dry sponge. Why??
Could be the oven. Or maybe you left it in five minutes too long because the dog barked and you forgot.
Top burnt, middle raw.
Your oven’s a liar. Get an oven thermometer. Changed my life.
Storage and Reheating
Countertop: Wrapped in baking paper or foil. Two, maybe three days — if you’re disciplined.
Fridge: Sure. But let it warm up before eating, unless you like cold cake (some do).
Freezer: Slice it, wrap it, forget about it. Then find it weeks later and be thrilled.
To reheat:
- Oven: Wrap in foil, 10 mins at 170°C.
- Microwave: One slice, 15 seconds. Done.
- Steamer: Actually brilliant. Try it. Five minutes and soft like it just came out the oven.
Frequently Asked Questions
Can I use plain flour?
Yes. Add 2 tsp baking powder and cross your fingers.
Do I need the jam glaze?
Need? No. But it makes it glossy and grown-up.
Can I use pears instead?
You can. But they’re wetter, and the cake might turn out more puddingy. Not a dealbreaker.
Best apples?
Granny Smith. Bramley. Something tart and firm. No softies.
Nutrition Facts (Per Serving)
Based on 12 slices
- Calories: 250 kcal
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fibre: 2g
- Sugars: 20g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Condensed Milk Ice Cream
- Mary Berry Apple And Rhubarb Crumble
- Mary Berry Orange Drizzle Cake
Mary Berry Apple And Cinnamon Cake
Description
This isn’t some fancy patisserie showpiece — it’s a proper, soft apple cake with warm cinnamon, sticky sugar on top, and the kind of humble sweetness that makes the whole house smell like someone’s been baking for hours. It’s Mary Berry’s recipe, but I’ll be honest — it feels like
Ingredients
Instructions
- Preheat oven to 180°C (160°C fan) or Gas Mark 4.
- Rub butter into flour until crumbly.
- Stir in cinnamon and sugar.
- Peel and dice 2½ apples. Mix with beaten eggs.
- Fold wet into dry — don’t overmix.
- Spoon into lined tin and level out.
- Slice remaining apple half and lay on top.
- Sprinkle with demerara sugar.
- Bake for 35–45 minutes until golden and cooked through.
- Brush warm cake with apricot jam.
- Cool 10 minutes in tin, then transfer to rack.
Notes
- Use tart, firm apples like Bramley or Granny Smith — sweet soft ones can turn the cake a bit mushy.
- Dust chopped apples with flour before mixing in to stop them sinking.
- Don’t skip the jam glaze — it’s the easiest way to make it look like you’ve done something impressive.
- Oven temps lie. Start checking for doneness at 35 minutes — every oven has its own personality.