This easy and delicious Apple and Cinnamon Cake by Mary Berry is a quick, comforting dessert that combines the warmth of cinnamon with the sweetness of apples. It’s perfect for using up common ingredients you may already have at home. Enjoy a delightful treat with a lovely golden crust and a moist, tender crumb!
Ingredients Needed
- 75g/2½oz (1/3 cup) butter, softened
- 200g/7oz (1 ½ cups) self-raising flour
- 100g/3½oz (1/2 cup) 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 Apple And Cinnamon Cake
- Preheat Oven: Set the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare Mixture: Rub the butter into the flour until it resembles fine breadcrumbs (use a food processor if desired). Stir in the sugar and cinnamon.
- Add Apples: Peel, core, and dice two and a half apples; stir into the mixture with the beaten eggs. Beat until combined.
- Fill Tins: Divide the mixture evenly between cake tins. Thinly slice the remaining half apple and arrange it in a row on top of each cake. Sprinkle with demerara sugar.
- Bake: Bake for 35-45 minutes or until golden brown, risen, and firm in the center, with a slight shrinkage from the tin edges.
- Glaze: Brush the tops of the cakes with warmed apricot jam. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Use Fresh Apples: Choose firm and fresh dessert apples for the best flavor and texture. Granny Smith or Braeburn work well.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps the mixture blend smoothly.
- Check Cake Doneness: Insert a skewer or toothpick in the center of the cake; it should come out clean when the cake is baking.
- Cool Cakes in Tins: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack. This prevents them from breaking apart.
How To Store Leftovers?
- Refrigerate: First, let the leftover Apple and Cinnamon Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to 3 days.
- Freeze: To freeze, wrap the cooled cake in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (out of 8/12)
- Calories: 278
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 52mg
- Sodium: 125mg
- Potassium: 167mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 19g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Apple Chutney Recipe
- Mary Berry Lemon And Pistachio Cake
- Mary Berry Raspberry Scones
- Mary Berry Smoked Haddock And Spinach
Mary Berry Apple And Cinnamon Cake
Description
This easy and delicious Apple and Cinnamon Cake by Mary Berry is a quick, comforting dessert that combines the warmth of cinnamon with the sweetness of apples. It’s perfect for using up common ingredients you may already have at home. Enjoy a delightful treat with a lovely golden crust and a moist, tender crumb!
Ingredients
Instructions
- Preheat Oven: Set the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Prepare Mixture: Rub the butter into the flour until it resembles fine breadcrumbs (use a food processor if desired). Stir in the sugar and cinnamon.
- Add Apples: Peel, core, and dice two and a half apples; stir into the mixture with the beaten eggs. Beat until combined.
- Fill Tins: Divide the mixture evenly between cake tins. Thinly slice the remaining half apple and arrange it in a row on top of each cake. Sprinkle with demerara sugar.
- Bake: Bake for 35-45 minutes or until golden brown, risen, and firm in the center, with a slight shrinkage from the tin edges.
- Glaze: Brush the tops of the cakes with warmed apricot jam. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use Fresh Apples: Choose firm and fresh dessert apples for the best flavor and texture. Granny Smith or Braeburn work well.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before starting. This helps the mixture blend smoothly.
- Check Cake Doneness: Insert a skewer or toothpick in the center of the cake; it should come out clean when the cake is baking.
- Cool Cakes in Tins: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack. This prevents them from breaking apart.
Mary Berry Apple And Cinnamon Cake